| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed cut broccoli stored in the cardboard boxes they were shipped in. Observed unwashed vegetables stored above ready-to-eat items in the walk-in cooler. Observed raw sushi fish stored on top of sauces in the sushi cooler. Observed raw shrimp stored behind cooked shrimp in the prep cooler top. CDI - All raw seafood was moved to the correct order. Continued violations of this manor may result in a risk control plan. |
|
21
|
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 one boiled egg at 117 degrees. CDI - Item was voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed one bottle of Tylenol stored above single-service articles. CDI - Item was removed. |
|
33
|
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 57 degree crab salad cooling in the small under-counter cooler at the sushi bar. Manager stated that it was prepared 2 hours before from ambient temperature. CDI - Crab was moved to the walk-in freezer to rapidly cool. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed three small roaches underneath equipment and 3-compartment sink. EHS did not observe any contamination of food or food contact surfaces. |
|
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 one bag of onions stored on the floor of dry storage. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed two avocado’s at the sushi bar with stickers still attached. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet-stacked dishes. |
|
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. Points reduced due to establishment repairing storage shelves in the dish room, replacing all torn gaskets and shelf in the sushi area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 pitting in the kitchen floor that will be difficult to clean and will hold water. Ceiling tiles have been replaced with non-absorbent material. Observed a significant amount of ice build-up on the floor of the walk-in freezer. Manager stated that a leak had caused the ice to build-up but has been repaired. |