| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and employee turn faucet off with their bare hands after washing their hands. CDI by instruction. Repeat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed rack used as prep area stored in front of hand washing sink in front area. CDI, rack relocated to provide access to handwashing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish and beef located over ready to eat foods in prep refrigerators at front line. CDI, raw animal food relocated for proper storage. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 pork belly date marked with wrong date of preparation as communicated by PIC. CDI, foods relocated for proper storage.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 products that were frozen one date and thawed another day with only one date. Ensure effective date marking measures in place for TCS foods that are frozen after preparation such as to include, date of preparation, froze date and thaw date. Improvement made since previous inspection. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
Yes |
Observed rainbow pressed sushi platter that operator stated contained undercooked and seared salmon, tuna, hamachi fish. VR to ensure that proper consumer advisory is provided on menu's. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 TCS food cooling in covered container and cut cabbage cooling in large bin. CDI food transferred to shallow sheet pans and moved back to walk in unit to facilitate heat transfer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed beef and other foods stored on ground in walk in freezer and cooler. |
|
41
|
0.50
|
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 ice scoop stored in holster accumulating black soil residues. Observed in-use knives wedged between prep tables in soiled area at front line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several plastic containers being wet stacked on storage rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed absorbant towel lining food storage container in direct contact with food. |