| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 - Parasite Destruction: Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Pf Observed fresh salmon delivery on ice with no parasite destruction letter. CDI- PIC called company and letter was emailed to EHS during inspection.
EHS reminded PIC to ensure letters for Tuna and Salmon. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed raw meat at 48F in prep table. PIC stated that employee was in the middle of preparation but stepped away to make order. Ensure that food is maintained at 41F or below. When prepping ensure temperature is maintained or if employee switches task to move food items back in WIC. CDI- Employee finished prepping/ cutting meat and was placed in WIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Observed sushi rice done but no log. CDI- PIC added today's time. Ensure log is being completed once done. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT. Observed containers in back area mislabeled with food spices. Ex: Sugar inside bin with top labeled flour. CDI- PIC rearranged the tops to match food item inside. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 - Food Preparation: During preparation unpackaged food shall be protected from environmental sources of contamination. Observed raw meat in prep sink uncovered and unattended. Ensure proper covering when preparing food items.
3-307.11 - Miscellaneous Sources of Contamination: Protect food from contamination sources not specifically noted by code. Inside prep top ensure food is maintained separated and not place items inside bins. (Clean Gloves, sushi roller in wasabi, tofu packaged on top of sealed salmon. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Replace gaskets as needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Wipe down shelving of grease and food debris as needed throughout establishment. Clean gaskets as needed to remove food debris/soil accumulation. Clean outside of rice cookers, cooking equipment, microwave. Clean to avoid food debris/ grime accumulation throughout establishment. Detail clean all sinks in establishment (prep sinks, handsinks) observed microbial growth in sealed areas and sink knobs. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed kitchen floors behind equipment in need of detail cleaning. Clean frequently to avoid debris/ grease accumulation. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination Ensure all personal and establishment items are separated. Observed monsters in WIC. EHS recommends keeping on bottom shelf for separation. REPEAT. Observed personal items scattered through out back racks. |