| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 tuna/salmon over RTE sauces, like soy sauce, shrimp sauce. Over raw shrimp over RTE corn. CDI-PIC put raw items on the bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados and mango over RTE imitation crab and crab mix. CDI-PIC put unwashed produce on the bottom. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in a large plastic container in water at 65F, covered. CDI-PIC added ice and left lid off to allow for cooling. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 tuna and salmon in the reach in by the sushi area no date. PIC said they were made yesterday. CDI-PIC datemarked.
PIC did nto sign due to Covid protocols |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 3 different rolls with Massago (fish eggs) and no asterisk indicating items are raw. VR REQUIRED 8/16/2020. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chlorox wipes stored next to food prep area. CDI-Food employee moved to a safe shelf. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 P Observed lettuce in a large plastic container in water at 65F, covered. Observed salad in a stand up at 46F, food employee stated they had made at 11am. CDI-PIC added ice and left lid off to allow for cooling. Salads were allowed to cool in the stand up for bottles due to time allowance-not a correct place to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site. VR REQUIRED 8/16/2020. |
|
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. Observed flour, bread crumbs, sauce bottles, all with no labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 batter being made on the floor with a mixer inside. Observed soy sauce and oil stored on the floor inthe dry goods area. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sanitizer to clean with and no sanitizer strips, only bleach strips. VR REQUIRED 8/16/2020. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed drinks, and employee food stored with customer food. |