| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed dish handsink without hot water faucet in working order. CDI - Employee turned on mixing valve and handsink was able to provide hot water.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container stored inside handsink at prep area. CDI - PIC removed container. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over cut/washed produce in walk in cooler. CDI - Employees reorganized to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on top of cut veggies in flip top unit. CDI - PIC relocated raw shell eggs to correct storage order.
REPEAT. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives hung up on clean utensil holder with food debris. CDI - Employee removed for cleaning. REPEAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of both ice machines at server stations in need of cleaning. Observed soda nozzles with build up on inside in need of cleaning. Increase cleaning frequency. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cream cheese at 46F in sushi prep unit. Manager stated it was cooling from 11 am this morning; at 4:15 pm cream cheese had not met cooling parameters. CDI - Cream cheese discarded.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed whole roast cooling on counter; Manager stated it was finished cooking at 3 pm. At 4:15 pm the roast was 110F. CDI - Roast uncovered and taken to walk in freezer to cool rapidly. Observed white rice in hibachi reach in cooler at 45F; Manager stated it was cooked around 12:30 pm today. CDI - Rice taken to freezer to cool rapidly. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
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 all items out on buffet lines (sushi, hibachi, and hot/cold foods) all without time stamps. PIC stated all foods came out at 3:30 pm. CDI -All time stamps placed on TPHC items throughout facility.
REPEAT. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream cheese, eel, sushi fish (salmon, tuna, eel, etc.) all cooling in tightly closed containers in sushi prep unit. CDI - All containers removed and taken to walk in freezer to cool.
Observed tilapia, raw bacon shrimp, and other raw fish in reach in cooler cooling in tightly wrapped pans stacked on top of each other. CDI - Items were separated and taken to freezer or walk in cooler to cool rapidly.
Observed rice noodles and kung pow sauce cooling in large buckets with lids closed in walk in cooler. CDI - All buckets cooling from cooking taken to freezer to rapidly cool. Observed whole roast cooling on counter tightly covered with foil. CDI - Foil taken off and roast taken to freezer to rapidly cool. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at cook lines in need of identifying labels. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
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 boxes of food stored on floor of veg/meat walk in cooler. REPEAT. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 spatulas stored in water at 82F at hibachi grill line. Observed bowls in multiple dry goods containers used as scoops; no handle provided. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed split gasket at low reach in cooler. REPEAT. Points not escalated due to different equipment in violation previous inspection. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
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 outside of both ice machines with significant build up. Observed outside of soda fountain equipment with significant build up. Observed outside of equipment throughout kitchen area in need of cleaning. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored throughout sliding door reach in; stored co mingled with customer food. |