| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Provide documentation of certification for future inspections. You have 210 days from permit issuance before points will be deducted. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf
Observed hand sink in kitchen blocked by cart and the hand sink at the bar filled with jars. Both were cleared for use. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over containers of sauce in walkin cooler. Relocated eggs. Observed raw chicken over cooked pork belly in the walkin freezer. Rearranged.
Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over large containers of sauces in walkin cooler. Unwashed produce is being rearranged and moved to bottom shelf. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed curry from yesterday at 58F in walkin cooler. Product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed 2 containers of cooked bean sprouts and rehydrated mushrooms and crab salad above 45F in flip top prep units. There are containers missing from the top which is allowing cold air to flow out. Keep lid closed when not in use. Moved these items to the walkin cooler. The crab salad was stacked on top of another container. Discontinue stacking like this. |
|
22
|
1
|
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
No procedures for TPHC were on site. TPHC form filled out during inspection. |
|
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 sanitizer bottle unlabeled. Labeled during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Ice bath for cooling curry is not working. Curry was still above 45F and it was made yesterday. Discussed ice wands to use with ice baths and other cooling strategies. |
|
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. Observed some sushi bar sauces unlabeled. |
|
37
|
0
|
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 box of gyoza and ice packs on the floor in the walkin freezer. Moved off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep unit. Moved to sani bucket.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani bucket on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed containers without handles being used in dry goods. Use a handled scoop. |
|
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. Floor cleaning needed throughout. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an opened bottle of water at sushi station, a open can of coffee beverage and a bottle of ice coffee on prep line. Relocated all to areas away from food. |