| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager states that cutting boards attached to sandwich coolers along line are cleaned daily. In-use cutting surfaces that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Manager educated and cutting boards will be washed, rinsed and sanitized at 3-compartment sink at 3PM. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Singapore sauce in reach-in cooler measured 44F. Singapore sauce on ice bath measured 65F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Ambient air temperature of reach-in cooler was 45F. VR - Verification required by 7-30-2021 that cooler has been repaired to hold TCS foods at 41F or less. Half credit due to improvement from last inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - 2 containers of cooked crab and container of cooked shrimp in sushi cooler were not date marked. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Containers dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Kimchi was prepared on 7-13 in walk-in cooler. Singapore sauce in sushi cooler was prepared 7-12. TCS ready-to-eat foods shall be discarded 7 days from preparation, with day 1 being the date the first TCS RTE ingredient was cooked/prepared. CDI - Items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - The 2 types of sushi rice are held using TPHC. Label and log stated the rice was cooked was at 11AM and was already sitting out at sushi station at 10:45AM. Label the accurate time on the label and in log. CDI - Time changed. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C - Large amount of fruit flies in bar area. Also, 1 live small roach found crawling on drying mat at bar. Pests shall be precluded from the premises. Contact pest control to treat for fruit flies and roaches. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - 1 wiping cloth bucket measured less than 150 ppm quat on test strip. Wiping cloths shall be held in sanitizer solution at appropriate concentration when in between uses (150-400 ppm for quat). 0 pts. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Employee was cutting avocadoes with stickers on them. Fruits and vegetables shall be washed thoroughly prior to cutting or preparation. Remove stickers during washing. 0 pts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of plastic pans and bowls stacked while still wet. Allow adequate time for utensils to air dry. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets present on several coolers and freezer throughout kitchen. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts. |