| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge - (Pf): Person in charge (PIC) shall ensure that all employees have been trained of the employee health policy in a verifiable manner. PIC found signed policies from several years ago. There were additional employees since that time who had not been clearly trained in a verifiable method. Corrected by providing a copy of policy that PIC plans to get all employees to sign. Also sending an electronic copy in the requested language. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P), (C): Foods should be stored according to final cook temp and ready to eat foods should be stored separately. Noted a pan of raw beef over cabbage and a bag of basil leaves directly on top of shell eggs. Corrected by rearranging.
Foods should be covered to protect from contamination. Noted a pan of carrots stacked directly on top of chicken. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): All food contact surfaces shall be maintained clean to sight and touch. Repeat. Noted food debris on 2 peelers; corrected by cleaning.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - (P, C): Plastic wrapping on sushi rollers should be changed out at least every 4 hrs. Per discussion, this happens nightly. Corrected by education since still within the 4 hr period.
Ice machines shall be cleaned at a frequency which prevents film. Noted some film on outside of distributor. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - (P): TCS foods must be reheated to 165F within 2 hrs. Per discussion, bags of sushi rice are brought out of refrig in the morning & placed in the rice cooker. Temped at 108-124 initially. When checked again 30 minutes later, it was still at that same range (reportedly 1.25 hrs after first being heated). PIC moved rice to another cooker to heat up quickly. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - (Pf): Sushi fish that is offered raw must be identified with an asterisk that leads to the disclosure & reminder on menus. Noted only one roll (Rita) that did not have an asterisk. PIC worked to add asterisks to menus for this item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Storage - First Aid Supplies - (P) and 7-201.11 Separation - Storage - (P): Employee first aid supplies and chemicals (including lighters) should be stored below or away from all food, equipment, clean utensils, single service items or linens. Noted a lighter on shelf over prep refrig and a burn ointment on top shelf in refrigerator. Corrected by moving these down low.
7-202.12 Conditions of Use (P): Pesticides must be used in accordance with manufacturer's instructions. Noted a box of insect fogger that stated not for use in a commercial food service establishment. PIC removed this. As a note, no pests were observed today and it was also reported that facility has a PCO.
7-102.11 Common Name - Working Containers - (Pf): All chemicals should be labeled once removed from original manufacturer's container. Sanitizer buckets are faded. Also, noted a container of dish detergent with no label. Corrected by labeling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - (C): Uneasy to identify foods (especially white powders) must be labeled when removed from original container. Noted one unlabeled salt. PIC labeled it. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - (C): In use utensils should be stored in a clean, dry location. When stored in food, they must be stored with handles facing upward.
Noted a butcher knife stored on a soiled linen; please store directly on the clean & sanitized shelf instead.
Also noted a sauce cup stored in nuts; please use a measuring cup instead.
Both were corrected. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing - (C) Single service items should be inverted or stored in plastic sleeves. Only noted a few sushi tray lids that were upright. Corrected by inverting. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment should be in good repair. Repair any rusted shelving in refrigerators or freezers. Observed broken handle on immersion blender. Repeat.
Noted a few torn gaskets (glass door coke cooler and upright 2 door reach-in cooler).
4-202.11 Food-Contact Surfaces - Cleanability - (Pf): Food contact surfaces must remain smooth and easy to clean. Noted a pan cracked all the way through. PIC removed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - (Pf): Quat ammonia test strips need to be provided for checking sanitizer buckets to ensure it is in the range of 200 - 400 ppm. Current ones do not have a color key and appear to have gotten wet. Corrected by ordering during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Some cleaning is needed on low shelves, gaskets (i.e. single door low freezer) and on fan covers in the upright reach-in coolers. Also need to clean the non-food contact part of thermometers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Physical facilities shall be cleaned as often as necessary to keep them clean. General cleaning needed of conduits / pipes running along walls, floors under / behind equipment and floors near baseboards and in the hard to reach corners (around grease trap) to remove food debris. Repeat.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Repair the floor in the back room, and coving to left of the stove. Repeat.
Also noted a few cracked floor tiles in front of dish machine.
6-501.113 Storing Maintenance Tools - (C): Maintenance tools should be stored so they cannot contaminate food or utensils. Noted a container of loose maintenance items (screw driver, screws, etc) over prep refrig. Corrected by moving down low. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): The light intensity shall be at least 50ft candles at a surface where a food employee is working with food, utensils, or equipment where employee safety is a factor. With light meter measured (12 - 25 ft candles) along the front prep / cook line. Replace / increase lighting as needed to have 50ft candles of light along the cook line. Repeat.
Lighting inside reach-in units should be 20 ft candles. Please replace burnt out light in the upright 2 door reach-in cooler. |