| 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. Multiple employee beverages on prep surfaces or on shelving above food prep surfaces throughout kitchen area. Store employee beverages away from food and food contact items to prevent contamination. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee handle raw shrimp, remove soiled gloves and don new gloves to handle cooked food items with no hand washing. CDI - PIC directed employee to wash hands and change gloves. Hands washed and new gloves donned. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloved hands to handle raw beef and then continue to handle clean utensils and cooked food with soiled gloves. CDI - PIC directed employee to wash hands and change gloves. Gloves changed and hands washed. Change gloves whenever they area soiled or when changing tasks. REPEAT
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari, shrimp and beef above mushrooms in line reach in cooler. CDI - PIC placed mushrooms on top shelf.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observe raw chicken stored directly above raw beef in walk in cooler. CDI - PIC removed chicken to bottom shelf. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dumplings at 45f in line prep top cooler. Dumplings laying in open packaging across pans and not placed down into cold holding. CDI - PIC discarded. Observed all TCS foods including RTE sushi grade fishes including salmon, tuna, mackerel, etc. with temperatures 43-44f. Ambient air temp of unit 41f. PIC to call for repair. All items placed into cooler today relocated to alternate cooler. TCS foods held overnight in unit discarded. VR required. |
|
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 food items in sushi bar area including cream cheese and cooked salmon with no date marking. CDI - PIC applied date mark. Ensure all TCS foods held longer than 24 hours are date marked. |
|
22
|
0
|
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 cooked rice using TPHC at sush bar with no timing applied as required on written procedures. CDI - PIC applied time sticker. Follow written procedures for holding TCS foods using THPC. |
|
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 no asterisk denoting consumer advisory for grilled duck breast on menu. Confirmed with PIC that duck may be cooked to order upon request. VR required to ensure consumer advisory asterisk added to menus for duck breast. |
|
26
|
0
|
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 multiple spray bottles labeled 409 cleaner actually containing sanitizer. CDI - PIC properly labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bottles of sanitizer with quart concentration greater than 400 ppm. CDI - PIC diluted to proper concentration. Use test strips to ensure sanitizer mixed at proper concentration and not used at toxic levels. |
|
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. Multiple in use squirt bottles of oils, water, and sauces with no identification. Label all food items that are not easy to identify. |
|
37
|
1
|
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 fish from previous day delivery stored on floor of walk in cooler. Observed food on shelf in walk in freezer less than 6 inches from floor. Store all food at least 6 inches off of floor to prevent contamination.
3-305.14 Food Preparation - C. Observed employee cutting brussels sprouts into container on top of trash can. Do prep food on trash cans. |
|
38
|
1
|
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. Observed sushi prep employee handling RTE foods wearing bracelet. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry observed multiple back of house employees with no hair restraint. Ensure all employees handling food have effective hair restoration. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed back of house and sushi bar sanitizer buckets holding wiping cloths in quat solutions 0 - 50ppm. Use test strips to ensure solution remains at proper concentration. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Flooring under bar area equipment with dark buildup and debris needs cleaning. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Observed employee outerwear and umbrellas laying on dry storage shelving mixed with restaurant food items. Designate an area away from food storage and food prep areas for employees to store personal items. |