| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to back door filled with several oiled dishes. CDI: Food employee removed dishes from sink. REPEAT VIOLATION.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep sink. CDI: Food employee provided paper towels. Observed no paper towels in women's restroom. CDI: PIC provided paper towels. REPEAT VIOLATION. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside of meat marinade machine stored as clean soiled with food waste. CDI: PIC W/R/S equipment. Observed can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S. REPEAT VIOLATION.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food splash. REPEAT VIOLATION.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee clean wisk in prep sink. EHS intervened. CDI: Education provided and food employee W/R/S in three compartment sink. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in make table, sushi make table, and walk-in cooler with missing date labels. PIC stated product were prepared within last 48 hours. Facility has been utilizing dry erase board for date labeling; however, unable to correctly maintain date labels and follow appropriate procedure. Education provided and PIC labeled. Going forward, facility is to date label ALL containers of TCS foods for their 7 day limit or food will be discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.
**FAILURE TO CORRECT DATE LABELING BY NEXT INSPECTION WILL RESULT IN A RISK CONTROL PLAN AND PERMIT ACTION. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice prepared today @11am with no time stamp on it. CDI: Education provided and PIC labeled. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer with no label. CDI: Education provided and PIC labeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of chlorine sanitizer stored on prep table. CDI: Education provided and PIC relocated bottle to bottom shelf of prep table. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed several bags of chicken thawing in prep sink and on drain board at ambient air temperature. CDI: Education provided and food employees moved product to walk-in cooler for correct thawing. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach at back door and several dead roaches in dining area leading to kitchen. EHS recommended deep clean to remove pests. Facility currently still using Orkin for monthly preventive treatment. REPEAT VIOLATION. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bulk containers of soy sauce stored on shelf under prep table with no covers/lids. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths stored on prep surfaces upon arrival for inspection. CDI: Food employees placed wiping cloths in sanitizer buckets. REPEAT VIOLATION.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled sanitizer water being used for storing wiping cloths. PIC stated sanitizer water was from previous day. CDI: Education provided and PIC re-made sanitizer solution. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for brown and white rice stored in metal container on table next to rice cookers. CDI: Education provided and PIC placed scoop in rice for storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility- small and large. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves above three compartment sink soiled with food waste. Observed outside of microwave soiled with sticky residue. Observed vent hood filters soiled with grease buildup. |