| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing signs available at back area hand sink or at front sushi bar hand sink. REHS provided signs posted during visit.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrubber in hand sink at front sushi area. CDI - manager removed. Ensure hand sinks only used for hand washing. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at sushi area hand sink. CDI - manager replaced towels and indicated that the paper towel roll gets relocated to other areas at sushi bar. Ensure paper towels area available for drying hands at sink. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF During inspection, observed delivery containing Tofu labeled "keep refrigerated" arrive with other dry shelf stable items. The delivery was accepted and the PIC did not take the temperature of the tofu. Temperature taken by REHS at that time showed the refrigerated item was at 63f and not 41f or lower as required. CDI - manager took the tofu out of the establishment to the parking lot and returned it to the truck driver who accepted it for return. Ensure all TCS items are checked upon delivery to ensure proper receiving temperatures. Do not accept deliveries of TCS items that are above required temperatures. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above prepared foods in walk in cooler. CDI - PIC relocated produce to lower shelf. REPEAT
3-304.15 (A) Gloves, Use Limitation - P Observed sushi prep employee wiping gloved hands on soiled wiping cloth while cutting and assemble sushi. CDI - PIC directed employee to remove gloves, wash hands, and don clean gloves and removed soiled wiping cloths. Ensure only clean gloves are used when handling food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar area with 0ppm cl sanitizer. CDI - Service called and technician repaired machine during visit. Machine observed sanitizing at 50ppm cl at end of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup present on drop plate of bulk ice bin and inside of beverage dispenser gun at bar area. Clean equipment frequently to prevent buildup. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared dumplings in prep top cooler at 46f and 48f. Items were overfilled in metal pans. All other items in unit were 41f or lower. CDI - manager voluntarily discarded dumplings. Do not overfill containers in prep top cold holding units. REPEAT |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed packages of raw fish thawing under flowing water at 83f in sushi area prep sink. Ensure water used for thawing remains less than 70f. |
|
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. House flies and small flies present throughout establishment. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed food items stored under condensation leak in walk in freezer. Frozen liquid buildup visible pooled on food packages. Do not store food items under leaking pipe work. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Multiple back of house and sushi prep employees handling foods with watches and bracelets on wrists. Remove jewelry and watches from wrists when handling foods. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet soiled wiping cloths laying on equipment surfaces throughout back of house areas and at sushi prep area. Ensure soiled wiping cloths are placed into sanitizer between uses. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 several clean knives stored wedged between prep table and wall surface which was visibly soiled. Store clean utensils in clean locations to prevent contamination. REPEAT |
|
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. Boxes of single service plastic utensils stored directly on floor in storage room. Ensure all single service items are stored at least 6 inches off of the 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. Damaged/torn gaskets on back area reach in freezer need to repair or replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
4-602.13 Nonfood Contact Surfaces - C
Equipment non-food surfaces, shelving, sides and legs of equipment throughout with significant greasy and organic buildup. Clean non-food surfaces throughout. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and wall surfaces throughout back of house and in restrooms with buildup need cleaning.
6-501.16 Drying Mops - C
6-501.113 Storing Maintenance Tools - C
Brooms and dust pans stored jumbled togeher unclean. Mops stored wet inside mop sink basin. Hang mops to dry and store brooms, dust pans, and other cleaning supplies in a sanitary manner. |