| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed two containers of raw beef stored above vegetables. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw steak was relocated below the vegetables to correct the violation. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed rice cooked the previous day, cooling in the reach-in, stored at 77°F. TCS foods shall cool from 135°F to 70°F in two hours and then 70°F to 41°F in an additional four hours. The rice was voluntarily discarded to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several containers of TCS foods stored in the two door and prep unit being stored between 44-45°F (see temperature observations). I also observed a container of rice being stored at room temperature in the back storage room. Store TCS foods at 41°F or below when cold holding. The foods were relocated to a properly operating unit and the employees educated to correct the violation. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - Pf -- Observed two containers of sushi rice being held using time as a public health control (TPHC) without a time label. Approved TPHC procedures shall be made available during the inspection and the food should be time labeled as written in the procedures. The PIC had the procedures available and since the time the rice was removed from the cookers was known, they were properly labeled with the correct discard time to correct the violation. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed rice being stored in large covered tubs while cooling in the two door reach in. The sushi display cooler is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The rice was voluntarily discarded to correct the violation. REPEAT
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main prep unit not operating according to manufacturer's specifications. The facility is currently storing food and working out of the sandwich prep unit (only means of refrigeration) with food being stored above 41°F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a container of dry rice and ginger being stored on the floor in the kitchen. Store food at least 6 inches above the floor. 0 PTS |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic food processor intended for household use only stored in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed the kitchen prep unit running at 44-45°F. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/service this unit. REPEAT
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting boards in storage. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean shelving throughout kitchen clean dish storage and sushi make line clean dish storage, legs and feet of equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation leaves and deris around cardboard area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the pad. REPEAT 0 PTS |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floor drain and remove caulking from wall beside prep sink. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT 0 PTS |