| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Many Priority and Priority Foundation violations observed today. PIC should maintain active managerial control. CDI by education and correcting violations. (repeat) |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
Observed open drink up on top of the prep cooler and a covered drink cup on the prep table. CDI by discard. Keep employee beverages in cups with lids and a straw and keep below prep surfaces. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
No soap at the hand sink in the hibachi area. CDI by providing soap. Keep soap at the hand sinks at all times. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P (Repeat)
Observed many food employees multitasking with gloves, changing tasks and stations without changing gloves or washing hands. Gloves should be used for one task/one station and then discarded and hands washed. Discussed proper glove use with PIC, had employees change gloves wash hands. Also observed a food employee blow up glove with their mouth to get the glove on. CDI by discard gloves, wash hands and education. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed a few metal and plastic pans stored as soiled. CDI by return to clean.
4-602.11 Equipment Food-Contact Surfaces and Utensils. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
cleaned:
(C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOODCONTACT SURFACES and UTENSILS shall be cleaned throughout the
day at least every 4 hours. P Be sure to change the plastic wrap used on the bamboo mat for rolling sushi every four hours. Found soiled this morning from last night. CDI by discard and re-wrapping. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Be sure to date the items in the sushi prep cooler (tuna, dumplings, burritos, fish eggs...) once removed from the bulk packaging. CDI by dating. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
The hot holding cabinet is not working. PIC states they hold the heated pre-cooked chicken and white rice out at room temperature. Today, chicken had just been heated and was still at or above 135F. The rice was still cooking. Have the hot cabinet repaired or a new one installed within ten days (6/12/2026). Until the cabinet can maintain 135F or above use TPHC for the chicken and rice. Use the same white board that the TPHC for the sushi rice. Label with the date, the menu item, the time the food is removed from the cooking/heating process and the time that is four hours after. At this time the leftover product must be discarded and cannot be cooled or re-used. CDI by creating a label for the chicken and rice on the white board with the sushi rice label. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Many plastic containers/pans found stacked wet. Allow pans to air dry. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: The inside of the four door cooler is in disrepair (the inside of the door is dented and some shelving is starting to rust, the bottom is rusty). (repeat). The gasket on the four door cooler is very damaged. Shelving in the work top cooler is starting to rust. The warming cabinet is not working.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. The pad in the refuse enclosure is soiled. Dumpsters have been placed outside of the enclosure so the pad can be cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. The door frame to the dry storage room is rusty. Some of the floor tiles at the dish machine are cracked. (repeat) Floor tile at floor sink under three compartment sink is broken. Seal the base back to the wall under the prep sink. (repeat) Caulk the hand sink up front to the wall and secure and seal the prep sink to the wall up front.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Some cleaning needed on floors at baseboards throughout and some wall cleaning especially in the Hibachi area. Clean the ceiling tiles in the hibachi area. |