| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed a missing handwash sign for the sushi bar hand sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken above cooked chicken in the walk-in cooler. Observed raw eggs stored above imitation crab in the walk-in cooler. Observed open packages of raw shrimp stored above ready-to-eat items in the reach-in freezer. Observed raw eggs stored above coconut milk in a reach-in cooler. Observed raw sushi fish stored above sauces in the sushi cooler. CDI - Items were moved to the correct order during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed heavy debris and microbial growth inside of the drink machine ice chute. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43-45 TCS foods in the front of the walk-in cooler. All cooked or processed items were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed missing time sticker for TPHC sushi rice. CDI - Rice was voluntarily discarded |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed TCS foods above 41 degrees in the front of the 6x5’ walk-in cooler. EHS believes this is partially due to the door being opened repeatedly in the morning and it being over-filled. EHS recommends increasing deliveries from 2 days to 3-4 and installing door flaps. EHS will conduct follow up visits to ensure there is adequate space for cooling and cold holding. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed no thermometer for the sauce cooler and a broken temperature gauge on the outside walk-in cooler and walk-in freezer. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two large bins of sugar or salt without labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 food stored on the floor of the walk-in cooler and walk-in freezer |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single-service items stored less than 6 inches off of the floor in the outside storage unit. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Improvements made from previous inspection due to gaskets being replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
Observed heavy food residue on the sides and tops of equipment and shelves. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
5-205.15 Maintain a plumbing system in good repair.
Observed a spray hose hanging below the flood rim of the 3-compartment sink. CDI - Spray hose was lifted onto a hook. Observed water splashing onto the floor of the sushi bar hand sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed a rough concrete floor with pitting throughout the kitchen that will be hard to clean. |