| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee handle raw calamari and raw chicken, remove soiled gloves and don clean gloves to handle ready to eat food with no associated hand wash. CDI - PIC directed employee to wash hands and change gloves. Hands washed and gloves changed. When handling raw meat, wash hands before donning gloves. REPEAT - 2 point deduction |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blender stored as clean with organic residue and foul water inside. CDI - PIC removed to dish for cleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed knife used to cut raw seafood wiped off with soiled wiping cloth and then hung on magnet with other clean knives. CDI - PIC removed to dish for re-cleaning. Food contact surfaces must be cleaned and sanitized before storage. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tempura shrimp holding at 122f in pan at sushi bar area. CDI - PIC discarded. Maintain hot TCS foods at 135f or higher - or use TPHC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple house made TCS sauces including shrimp sauce and spicy mayo holding in dispensing containers on the countertop in both back of house and in sushi bar with no method of maintaining cold temperatures. Sauces with temperatures ranging from 60 - 67f. CDI - PIC discarded. All sauces that are considered TCS must be maintained at 41f or lower. Shrimp dumpling in line area prep top unit at 46f. CDI - PIC discarded.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a Risk Control Plan or in permit action. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 various open and/or prepared TCS foods kept longer than 24 hours with no date marking present including opened shrimp dumplings and assorted sushi items like kani and beef fillet. CDI - PIC discarded or applied date marking to items. All TCS foods which are opened and/or have been prepared and are kept longer than 24 hours must have a date label including sushi items which are kept overnight and re-used for next day service or beyond. REPEAT - 1.5 points |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed sealed plastic container of raw stretched shrimp cooling in top of flip top unit at line. CDI - PIC relocated to freezer to quickly chill. Do not cool TCS foods in tightly sealed containers. Do not cool food in the tops of service units. Use methods that allow air to flow around the food for quick cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee portioning rice, preparing dessert items, portioning soup, and more all with no hear restraint and while wearing watch on wrist. REPEAT
Improvement noted as most employees were following hair restraint and jewelry standards. 0.5 points |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both in use sanitizer buckets holding wiping cloths at sushi bar area with less than 50ppm quat in solution. Use test strips to check sanitizer solution in buckets frequently. Replace sanitizer solution when the concentration falls below standard. REPEAT - 1.0 point |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stored stacked together wet on clean dish rack. Air dry before stacking together. |
|
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. Rusty/collapsing shelving in back of house areas needs repair/replace. Replace damaged gaskets on reach in coolers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white and tan cutting surfaces with deep gashes/heavy wear/staining need to repair or replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple food containers stored as clean on clean dish rack with label residue or adhesive residue present on exterior surfaces. Observed various refrigerator gaskets with mold and/or buildup. Observed various pieces of equipment throughout back of house areas including shelving with buildup needs cleaning. |
|
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. Flooring under/behind equipment in back of house and at bar with debris and/or dark buildup need cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee items including cell phones and clothing items stored mixed with restaurant food and equipment in back of house. Designate an area away from food and food contact items for the storage of employee belongings. REPEAT - 0.5 point deduction |