| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at employee restroom handsink. A handwash sign must be posted at every handsink used by employees. CDI- Handwash sign provided to facility today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari and raw shrimp stored above ready to eat sauces in the low reach in cooler. A sauce is still considered ready to eat even if it is heated up before serving. CDI- Storage order rearranged. Raw calamari and shrimp moved to a different area of cooler not above any ready to eat food.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI- Unwashed produce moved to produce shelf. |
|
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 45F. -P Observed a large container of rice in the walk in cooler at 48F, a large container of rice in the bottom of a prep cooler at 47F, and a portion of rice tightly wrapped in plastic wrap in the sushi cooler at 49F. All had been cooked last night and did not reach 45F or below. Ensure rice reaches 70F within 2 hours and 45F or below within a total of 6 hours. CDI- All rice voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 two large containers of rice at 42F - 43F from 11/09. TCS foods held between 41F - 45F only have a 4 day shelf life. Both containers of rice were above 41F and on day 5. CDI- Rice voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 Observed sushi rice being held on time. Rice had no begin or end time. Facility has no written procedure for TPHC. TPHC form provided to facility today. VR- Verification visit will be made to ensure procedure is filled out and facility is properly marking rice with a begin and end time. REPEAT VIOLATION. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser and two spray bottles of sanitizer with no identifying label. CDI- Spray bottles properly labeled.
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed sanitizer stored in a spray bottle that had previously been used for glass cleaner. A container previously used to store poisonous or toxic materials may not be used store sanitizing solution. CDI- Spray bottle discarded.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two spray bottles of bleach sanitizer with a concentration above 200 ppm. When at a concentration too high, it is toxic and not a sanitizer. Facility mixes their own sanitizer. Suggestion made to facility to post procedures for proper ratio of bleach/water when making sanitizer. CDI- Bleach diluted in spray bottles to reach proper ppm for sanitizer. |
|
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 two large covered containers of rice and a portion of rice in tightly wrapped plastic wrap. All rice was prepared last night and was above 45F. Proper cooling methods must be used to ensure rice cools within the proper parameters. Cool rice in smaller portions and keep vented. CDI- Rice voluntarily discarded. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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 one large container of sugar with no label. CDI- Container properly labeled. REPEAT VIOLATION. Left at half points as only one container was not properly labeled during today's inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juices stored on the floor in dry storage area. CDI- Juices placed on shelves. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counters during today's inspection. Keep wet cloths in sanitizer at the proper concentration between uses. |
|
41
|
0
|
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 a utensil handle in the stir fry veggies and a utensil handle in a container in the reach in cooler. Keep the handle above food so contamination cannot occur. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use articles stored on the floor of shed outside of facility. Remove boxes from floor. |
|
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 split gaskets on the sushi cooler. Gaskets need replacement.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scarring. Cutting boards are no longer easily cleanable. Replace or resurface cutting boards.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sushi display case is not ANSI certified or equivalent. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.113 Warewashing Machine, Data Plate Operation Specifications. Observed no data plate on warewashing machine.
4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment. Observed no pressure gauge on warewashing machine. Temperature gauge on warewashing machine does not work. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on shelves throughout facility and minor debris in gaskets. Area behind grills in dining area have old food debris accumulation. Increase cleaning frequency. REPEAT VIOLATION. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee clothing/bags stored on shelf in contact with single use paper towels. Observed employee beverages stored on shelf above prep sink. Store employee items in areas where contamination cannot occur.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights above sushi prep area are not shatter-resistant and are not shielded. Replace bulbs with shatter-resistant bulbs or place shields over light bulbs. |