| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple line employees handle raw meat and/or raw shell eggs with gloved hands and then change gloves and handle ready to eat food with no hand washing. CDI - PIC directed employees to wash hands and change gloves. Hands washed and gloves changed. When changing contaminated gloves and changing tasks, wash hands before donning clean gloves. |
|
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 spray bottles of chemicals stored hanging from hand wash sink in kitchen and strainer in basin of hand sink in bar area. CDI - PIC removed. Do not store items hanging from hand wash sinks. Do not use hand sinks as dump sinks. Hand sinks may only be used for hand washing. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed foreign object appearing to be bolt or screw laying inside in use container of shredded cucumbers in prep top cooler unit. CDI - PIC discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed sushi chef handling personal cell phone with gloved hands and then handle ready to eat food with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed unpackaged raw fish in containers stored directly above ready to eat foods in upright freezer. CDI - PIC moved fish to one side of unit so that it is not above other foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous small wares, squirt bottles, and other food contact items stored as clean at dish area with food debris, adhesive residue, and greasy residue present. Can opener with dried food buildup present. All clean utensils need to be re-evaluated for cleanliness. EHS recommends re-training of dish area staff. Return visit within 10 days required. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink organic material present on drop plate in bulk ice machine. Organic buildup on soda machine nozzles in server area and on soda gun in bar. Clean frequently to prevent buildup. REPEAT |
|
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 chicken stock at 44f and beef stock at 46f cooling from previous day in walk in cooler. CDI - PIC discarded. Cool hot food from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp at 44f and pulled pork at 43f in line prep top cooler. Cut Napa cabbage sitting out at room temperature near line area at 51f. CDI - PIC discarded shrimp and pork and returned cabbage to walk in cooler. Shrimp and pork both in corner of prep top with air gaps present around containers allowing cold air to escape unit. All other TCS foods at 41f or lower in unit. Ensure top of cooler is proper set up to ensure cold air remains in place around food items. Cut Napa cabbage in bulk container removed from walk in cooler sitting out with other non-TCS cut produce for use at line. Cut cabbage is a TCS item and must remain cold at 41f or lower. Do not allow cut cabbage to sit out at room temperature.
Observed packages of refrigerated soba noodles sitting out at room temperature at line with temperature of 52f. CDI - PIC returned to reach in cooler. Do not allow noodles to sit out of refrigeration. Keep at 41f or lower. Noodles may be added to existing TPHC procedures as discussed during inspection. If TPHC utilized for soba noodles, 4 hour timing sticker must be applied and any remaining product must be discarded at end of time. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 multiple TCS foods in prep top units with no date marking or incorrect date marking. CDI - PIC discarded items with no date marking and corrected date marking as observed. Many TCS foods appear to be expired per date marking on containers. PIC determined that date mark was when product was placed into freezer and date marking was not updated once products were thawed out for use. Thawing items in walk in cooler observed with what appear to be expired date marking as well. EHS recommends retraining prep staff on date marking standards for frozen and thawed food items to ensure 7 day use by date is accurately represented. VR within 10 days to evaluate date marking system. |
|
22
|
1
|
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 multiple containers of sushi rice at line are with no 4 hour time labeling as required by TPHC procedures. CDI - PIC labeled. Follow written procedures for rice using TPHC. Time must be applied to rice once removed from temperature control. Rice must be discarded once time expires. Ensure all items using TPHC are noted on procedures. |
|
31
|
0
|
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 deep bulk containers of chicken and beef stock cooling tightly covered with other food items stacked on top of them in walk in cooler. CDI - PIC discarded. When cooling, use a method that allows the food to quickly cool. If using ice bath method, fully cool the food to 41f or lower before placing into deep sealed containers. If cooling in the walk in cooler, cool food in shallow containers that allow air flow around the food. Do not place food into deep tightly sealed container while cooling. |
|
35
|
0
|
Food properly labeled: original container |
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. Multiple food items in squirt bottles and working containers at line area with no identification. Label all food items that are not easily identifiable. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies and few house flies present in back of house. Contact pest control operator for service. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed food stored directly under active condensate drip inside walk in cooler. Pooled water present on exterior of food container and splashing onto surrounding food containers. Do not store food under condensate drips to prevent contamination. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep employee wearing bracelet on wrist while preparing food. Remove jewelry from arms and wrists while handling food. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used soiled wiping cloths laying on equipment surfaces at line area. Once used, return wiping cloths to sanitizer solution between uses or remove to soiled linen area. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed utensils used to form sushi rice onto plates stored in standing room temperature water at line. Store in use utensils on a clean surface or in hot water at least 135f. Do not store in use utensils in room temperature water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stored stacked together wet at clean dish area. Air dry containers before stacking together. REPEAT
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean small wares stored in unclean containers at clean dish storage area. Store clean utensils in clean containers. |
|
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 drop plate inside bulk ice machine damaged missing parts. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exterior surfaces of dish machine. Adhesive and residue present on non-food surfaces of small wares stored as clean at dish area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Observed employee personal cell phone laying on shelving at line area. Designate an area away from the food area for storage of personal items. |