| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Employee observed picking up sea bass used for sushi with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Sea bass discarded. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw fish for sushi stored above cooked foods and vegetables throughout establishment in the walk-in cooler and sushi coolers. Raw mackerel stored above imitation crab, raw tuna stored above ponzu sauce, raw tuna over seaweed salad, raw scallops above cooked shrimp, raw scallops over cooked eel. Raw animal foods must not be stored above TCS foods, such as cooked seafood or vegetables. 1 pair of tongs was being used for both raw chicken and raw shrimp. Separate utensils must be used for foods with different final cook temperatures. Tongs taken to dish washing area. // Tempura batter and flour bowls are used for raw shrimp and vegetables. Batter and flour mixtures must be separate for foods with different final cook temperatures. // 3-304.15 (A) Gloves, Use Limitation - P - Employee observed handling raw masago with gloved hands. Employee then used same pair of gloves to retrieve cucumber from container. Masago eggs visible in other non-raw fish ingredients at sushi prep area. Employees must discard gloves when switching from handling raw animal foods to non-raw ready-to-eat foods or vegetables. CDI - Employee instructed to discard gloves and retrieve new pair and did so. VR - Verification visit required within 10 days that establishment is storing raw foods correctly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager stated that sushi prep cutting boards, in-use and cutting boards by grill area are washed, rinsed and sanitized once per day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - All cutting boards and utensils are going to be washed, rinsed and sanitized before dinner service at 5PM. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Cooked eel sitting in small oven at sushi station at 89F, tempura shrimp sitting in pan at sushi station at 91-98F. TCS foods must be stored at 135F or above when in hot holding. Maintain these foods under temperature control (above 135F or below 41F), or use time as a public health control. CDI - Items discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Crab sticks sitting out at sushi prep area at 61F. Sprouts sitting out at sushi prep area at 73F. Masago sitting out at sushi prep area at 67F. Sushi salmon, red snapper and tuna in sushi display case all measured 44-48F. Lettuce in make-unit across grill measured 47-48F. TCS foods in cold holding must be 41F or less. CDI - Sushi items sitting out of temperature control discarded. Lettuce, and sushi fish varieties moved to walk-in cooler to cool. Establishment may add items sitting out of temperature control at sushi prep area on time as a public health control if written procedures are made and followed. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Nearly all ready-to-eat sushi fish were not date marked. No dates on tempura shrimp and sprouts in walk-in cooler. TCS ready-to-eat foods must be date marked and held for no longer than 7 days, with day 1 being the date the food was cooked or the day the commercial package was opened. VR - Verification required within 10 days that establishment begins date marking sushi fish, and that date marking improves overall. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - TPHC procedures for sushi rice state that a sticker with the time the rice was prepared will be placed on the rice container. No time sticker present on sushi rice at time of inspection. CDI - Time placed on container upon EHS request. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Label sugar and salt containers. All containers of ingredients that are not "readily identifiable" must be labelled. 0 pts. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Container of thawing shrimp and containers or raw chicken on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Small tomatoes in original container in make-unit top across from grill. After washing fruits and vegetables, place them in a clean pan or container. Fruits and vegetables must be removed from original container after washing. 0 pts. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Rice cooker and wooden rice washing pan were sitting upright with standing water in them. Utensils and food-contact equipment must be air dried. Invert containers and other utensils or equipment that can hold water to allow to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Disposable to-go sushi trays are sitting on top of sushi display cooler with food-contact portion of utensil exposed to potential contamination. Invert to-go sushi trays to prevent potential contamination. // 4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Establishment is re-using plastic containers that sushi items are shipped in. Do not re-use single-use or single-service articles. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on both sushi reach-in coolers and on both doors of the dessert freezer. Plastic sliding doors of the sushi display cooler are cracked and need to be replaced. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Detail cleaning necessary in refrigeration units throughout, especially gaskets and shelves. Heavy grease buildup on cooking equipment underneath ventilation hood. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Flooring underneath or behind equipment throughout establishment is moldy and needs to be cleaned. Wall behind soda dispenser has soda and food splatter on it and needs cleaning. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Repeat - Employee personal food stored on shelves above food for restaurant in walk-in cooler. Designate a separate area for storage of employee foods, such as an employee food shelf on the bottom shelf in the walk-in cooler. |