| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw sushi for frying and change gloves, but not wash hands before working with ready to eat foods. CDI: Employee washed hands and donned new gloves.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee washed hands. Dishes were rewashed. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only. -P Observed surf clams with no invoice that could be provided. PIC stated that the invoice is in her husband's car and he is in NY. PIC was able to obtain shellstock tag from supplier during inspection. VERIFICATION REQUIRED. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed no shellstock tag for surf clams that PIC stated were purchased on Tuesday. CDI: PIC was able to get a copy of the tag from supplier.
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags for mussels. Observed no recording of when last of each oyster batch was sold on tags that have been retained. VERIFICATION REQUIRED |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw pork in walk in freezer out of commercial packaging. CDI: Items reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, pork, fish, and mussels stored over ready to eat items in walk in cooler. Raw pork and chicken stored over ready to eat items in reach in. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in reach in. CDI: Items reorganized.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sheucked oyster shells for use with sushi dishes. CDI: Shells voluntarily discarded as the procedure per new law is not being followed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up. |
|
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 41F. -P Observed eggs cooling in prep top cooler at a rate of .06F/min. CDI: Eggs relocated to walk in cooler for rapid cooling. Observed pork cooling at a rate of .067F/min in walk in. CDI: Product vented and began cooling properly. |
|
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 mackerel hot holding below 135F. EHS suggested placing it on TPHC from the time it is first fried or frying completely to order. Product will likely not stay hot sitting in basket above oil. CDI: Product sold within 20 min of frying. VERIFICATION REQUIRED |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed far right reach in cooler at sushi station holding above 41F. Observed items in prep top coolers on line holding above 41F. Items were triple and double panned. CDI: Items rapidly cooled or voluntarily discarded depending on prep time. EHS recommended placing items directly in prep top with bars to support pans. Observed server reach in cooler with salad mix and sauces holding some items above 41F. VERIFICATION REQUIRED REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mango sauce from 8/25 above 41F but below 45F. Observed house made tartar sauce from 8/18. Observed tori broth from 8/7 in walk in. CDI: Products voluntarily discarded.
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 no date marks on egg, tofu, masago, kani, or kani salad. CDI: Products properly date marked. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed no time marked for sushi rice held on TPHC. Observed no procedures or time marked for "kitchen" rice held on TPHC. CDI: Time marked for sushi rice. Kitchen rice discarded. PIC stated he will now keep kitchen rice hot. REPEAT VIOLATION |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on cold smoked salmon. Observed no consumer advisory on specials board or specials printed menu. VERIFICATION REQUIRED REPEAT VIOLATION |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 eggs and garlic in oil cooling in prep top cooler. Observed pork in walk in cooler cooling while tightly covered. CDI: All items vented and eggs placed in walk in cooler, except garlic which was voluntarily discarded. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed live, in the shell clams stored in ice bin of ice maker at sushi station. CDI: Clams voluntarily discarded and ice burned. Ice well cleaned and sanitized. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets rolling sushi. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle down in ice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven in sushi area being used for eel that says "Household use only" on it. |