| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverage stored on shelf above food across from prep sink area. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee lotion hands and remove mask to smell lotion then resume food prep without washing hands. CDI: Education provided and food employee re-washed hands. |
|
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 stainless steel scrub brush stored in hand sink at sushi station. CDI: PIC removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed drain board on "clean" side of dish machine soiled with food waste. CDI: Food employee W/R/S drain board. REPEAT VIOLATION. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura eel and tempura crab being held in fryer baskets below 135F. PIC stated product is supposed to be placed on TPHC after removal from fryer. CDI: Education provided and food employee reheated product to above 165F -189F. REPEAT VIOLATION.
**Points not escalated due to corrective action. |
|
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 no time stamp on salads in sliding door cooler. PIC stated salads prepared today, but product dated as 07/18/21. CDI: Education provided, salads from 07/18 voluntarily discarded, and salads from today moved to walk-in cooler for correct cooling, then time stamped for correct time frame.
**Failure to properly time stamp at future inspections can result in food being discarded, a Risk Control Plan, and possible permit action. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 tofu cooling inside make table. PIC stated product prepared @11am. Unit designed for cold holding, not for cooling. EHS provided education and PIC moved product to walk-in cooler for rapid cooling. Observed salads cooling covered with plastic wrap, stacked 3-4 deep in sliding door cooler. PIC stated product prepared @10:30am. EHS provided education and prduct moved to walk-in cooler for rapid cooling. Observed several sushi rolls and sliced fish cooling in reach-in coolers and sushi display cases at sushi station. All products prepared today between 10am-11am. EHS provided education and food employees moved product to walk-in cooler for rapid cooling. EHS provided facility with cooling logs. EHS will follow-up within 10 days to verify better cooling practices are in place. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. EHS recommended fly strips by back door. Observed dead roach under dish machine. |
|
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 four containers of dry bulk powders stored with no covers/lids. CDI: Food employee provided covers. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed food employee with long hair working with no hair restraint. CDI: Food employee pulled hair back. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with murky sanitizer solution at end of cook line. Food employee says product is changed every 2 hours. EHS recommended more frequent rotation to keep sanitizer solution clean. |
|
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 gasket on middle sushi reach-in cooler torn. |