| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed line employee touch blanched ready to eat broccoli with bare hands. CDI - broccoli discarded. Do not touch food that is ready to eat with bare hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink in sushi bar area with shelf pushed in front blocking access. CDI - shelf moved away from sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish placed directly above ready to eat foods in walk in cooler. CDI - raw fish moved to lower shelf. Do not store raw animal products above other foods in coolers. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine at bar area with 0ppm chlorine sanitizer in final rinse. PIC called for service and EcoLab repaired during inspection. EHS verified sanitizing at 50ppm cl at end of visit.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various small wares with food residue present stored as clean. CDI - PIC returned to dish area for re-cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooked rice cooling from previous day still at 46f in walk in cooler. CDI - PIC discarded. Observed rice placed in walk in to cool at 134f at 3:45 pm still at 134f at 4:45 pm. CDI - PIC relocated to freezer to quickly chill. Observed noodles cooling for 5 hours still at 49f in walk in cooler. CDI - PIC placed into freezer to quickly chill to 41f.
1.5 point deduction |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced chicken holding at 102f on countertop beside of cook line. Employee noted that they half-cook the chicken and keep it warm until finishing when customer orders. EHS did not observe this process. EHS discussed with PIC that partial cooking is a specialized process that requires a variance. PIC coached line employee to fully cook before holding. Once cooked, chicken must be held above 135f, cooled and held below 41f, or placed under TPHC procedure time control. Do not allow hot food to sit at room temperature. CDI - Chicken discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line cooler with elevated ambient air temperature holding various TCS foods including cooked chicken, tofu, cooked Brussels sprouts, and more above 41f. See chart. All TCS foods in unit longer than 4 hours discarded and other items allowed to use until 4 hour time then discarded. PIC called for service and to use alternate cooler or ice bags until unit repaired. Verification required.
Observed other line cooler with overfilled items on flip top including blanched broccoli holding above 41f. Noodles in reach in portion also above 41f but may have been allowed to sit out of refrigeration as all other TCS foods in unit were below 41f. CDI - PIC discarded overfilled broccoli above 41f and discarded noodles.
1.5 point deduction |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed most prepared/opened TCS foods in line coolers and numerous prepared/opened TCS foods in walk in cooler with no date marking. EHS observed various employees applying date marking to foods throughout kitchen all with date mark of today when foods were not prepared today. Observed most foods in flip top units filled from bulk containers in walk in unit with no date marking. Verification required to ensure date marking system is in place for all areas of establishment.
Ensure all TCS foods have accurate date marking applied. When filling smaller container from bulk containers, the date mark must follow the product through disposition. All sushi items that are prepared and kept longer than 24 hours must also have date marking in sushi reach in cooler and in sushi display units. The only TCS foods that do not need date marking are foods that are prepared and discarded within 24 hours.
1.5 point deduction |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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. Upon entry, PIC noted that the establishment does not currently use TPHC timing procedures. During course of evaluation, TPHC procedures for various products identified in both the kitchen and sushi areas. Sushi rice in use at sushi area was only product listed that had timing present. No timing on any other item listed on either set of TPHC procedures and various items including spring rolls, dumplings, tempura shrimp were observed sitting out on countertop with no temperature control. Employees noted that they use time control but could not describe process and the times stated by employees changed from employee to employee. Products discarded.
When using TPHC, follow the written procedures. Timing must be present on each item that is held at room temperature and must be changed when new batches of product are prepared.
Verification required.
1.0 point deduction |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 various TCS foods including rice and noodles cooling in deep plastic tubs sealed with lids. Observed calamari and soft shell crabs still in cooling process after thawing placed into service cooler which had elevated ambient air temperature. CDI - rice and noodles uncovered and placed into walk in freezer to quickly chill. Calamari and crabs relocated to walk in cooler to quickly chill. When cooling foods, use methods that allow air flow. Do not cool in deep plastic containers stacked together. Do not cover foods with lids while cooling. Do not place food that is still cooling into service coolers or into coolers that are not at proper temperature.
REPEAT - Full 1 point deduction |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple working containers of oils, sauces, water, etc. in use at cook line with no labeling or identification present.
REPEAT - 1.0 point deduction |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
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 numerous food items stored on the floor in walk in cooler and in walk in freezer. Establishment had delivery earlier in day, however prepared foods were stored on floor inducing prepared sushi fish and washed rice in bowls. Do not store food on the floor. All food must be at least 6 inches off of the floor.
REPEAT 1.0 point deduction |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled used wiping cloths laying on equipment surfaces throughout kitchen area for duration of inspection. Once a wiping cloth has been used, place it into sanitizer solution at the proper concentration if it will be used again or remove it to soiled linen receptacle. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 various scoops laying in food with handles in direct contact with food including in server area ice bin, in dry rice, and others. Observed bowls used as scoops laying in food items. Do not use bowls as scoops and do not leave them laying in food.
REPEAT - 1.0 point deduction |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed line cooler with damaged door hindering proper closure with elevated ambient air temperature needs repair. Observed dish machine not properly dispensing sanitizer at bar needs repair.
REPEAT - points not escalated as repair items not from previous inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various shelving units, pieces of kitchen equipment, and more with buildup and residue present. Observed label adhesive residue on exterior surfaces of food containers stored as clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring in various areas under/behind equipment especially in server areas with buildup need cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal employee items including cell phones, food items, and drinks stored on countertops in line area and in reach in cooler units mixed with restaurant items. Designate an area away from food or food contact items for the storage of employee items. |