| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by walk-in cooler blocked by rolling cart and trashcan, and filled with sanitizer bottles and wiping cloths. Observed hand sink at front sushi counter filled with plastic insert pan. CDI: PIC made sinks accessible. |
|
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 several foods not meeting cooling parameters- white rice, steamed broccoli, lettuce, and scallops. Cooling rate for foods cooling from 135F to 70F must meet at least 0.54 degrees per minute; and cooling from 70F to 41F must meet at least 0.12 degrees per minute. CDI: PIC relocated foods that could be rapid cooled to walk-in freezer and voluntarily discarded products that exceeded time limits. |
|
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 white rice hot holding at 118F. CDI: PIC voluntarily discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled shrimp being cold holding at 42F prepped on 07/24/20. Observed raw salmon cold holding at 50F prepped on 07/29/20. CDI: PIC voluntarily discarded boiled shrimp and moved raw salmon to the walk-in cooler for rapid cooling. Salmon reached 41F. |
|
22
|
0
|
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 Observed noodles and chicken on TPHC not labeled with begin and end times. CDI: PIC labeled with sticker at product and updated TPHC logs. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle and butane lighters stored on sushi prep counter. CDI: PIC relocated chemicals to an approved area. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 smoked salmon cooling in plastic container on prep table. CDI: PIC relocated product to walk-in freezer. Observed lettuce cooling in styrofoam to-go trays in 3-door reach-in cooler at front counter. Lettuce prepped at 11:30AM. CDI: PIC relocated to walk-in cooler for rapid cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
NOTE: discussed more frequent deliveries with less product, use of speed racks with thin sheet pans, and allowing for longer/earlier prep times. Facility has difficulty with cold holding and cooling due to limited cold storage space. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp thawing under running water at 70-86F in collander. CDI: Educated PIC on preoper thawing methods- cold running water, use of bowl instead of collander, and use of ice on product to help product remain as cold as possible. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin tip probe thermometer for accurate measure of thin foods.-Pf Observed no thin tip thermometer in facility. EHS will return within 10 days to verifiy thermometer was obtained(on or before 07/10/20). VERIFICATION REQUIRED. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on side of hand sink and on prep counter. CDI: PIC placed wiping cloths in sanitizer. |
|
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 handles on scoops in rice bulk container and in rice cookers coming in contact with the product. CDI: PIC turned handles upright. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards.
4-501.11 Maintain equipment in good repair. Observed light out in vent hood. |