| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee drinks (one in reach in unit, one on dry goods shelving, and one beneath a prep table next to utensils and veggies) stored incorrectly. Ensure that employee beverages are in a covered cup with straw and stored in an area where they will not potentially spill or contaminate goods for restaurant. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at warewashing area changing tasks from loading dirty dishes to unloading clean dishes without a proper glove change or handwash between said tasks. CDI: Instructed employee that they must change gloves and wash hands when moving from dirty to clean dish handling, then had them wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee using bare hands to turn off faucet after washing hands. CDI: Instructed employee to use a barrier to turn off faucet and had them re-wash. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items (meat balls, short ribs, chicken) over stacked in make top units holding above 45F. PIC stated that product was recently filled for dinner rush. CDI: All overstacked products were removed and sent to walk in unit for rapid cooling; PIC educated on purpose of fill lines and that TCS product should not be stacked over fill lines. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several proteins in make top units on cook line prepared more than 24 hours prior with no date labels on them, as well as multiple products that were frozen one date and thawed another day with only one date. CDI: Undated items were dated with correct prep dates and PIC instructed that items that are frozen and thawed should have 2 dates - the original prep/cook date and the thaw date. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 that facility did not have written procedures in place for TPHC on sushi rice. Sushi chef had been labelling product and disposing properly. CDI: EHS provided management with written procedures and had them filled out on site. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder on Happy Hour menu for salmon carpaccio and tuna tataki. PIC is to contact marketing and get menus fixed. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed soft shell crabs thawing in standing water at beginning of inspection. CDI: PIC drained crabs and moved them to walk in for refrigeration. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed that avocados at sushi area had stickers on them after being washed and cut. CDI: Instructed employees that stickers must be removed prior to washing. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 bin of bulk dry product with scoop stored down in product, as well as another bin with a round container with no handle. CDI: Discarded plastic container and removed scoop from product. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server area displayed with lip contact surface exposed to potential contaminaton from air. CDI: Instructed PIC that single service cups should remain covered when on display and in storage. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no QAC test strips for checking concentraton of primary sanitizer. PIC stated that test strips are on order. VERIFICATION REQUIRED within 10 days to determine long term compliance. |