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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink nearest sushi prep line. CDI- PIC provided soap for this sink during inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prepared tuna and salmon holding above 41F in small prep top unit, see temperature chart. EHS observed that ambient temperature of unit was ranging from 44-46F. PIC stated that the reach in door was left open for an extended period of time (around 30min) this morning when they were moving product, causing the rise in temperature of the unit. Products out of temperature were brought back to walk in cooler to rapidly chill, had been recently prepared. EHS emphasized importance of leaving door shut as much as possible to avoid losing temperature. PIC will monitor unit and avoid leaving product in overnight if there are issues holding temperature, will call for service if this unit isn’t holding temperature. CDI- products moved to walk in cooler to rapidly cool, EHS observed ambient temperature of unit dropping after product had been removed and door was left closed for extended period. EHS will make compliance visit to ensure unit is holding temperature. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of frozen crab meat stored next to prep sink, thawing in room temperature air. CDI- packages removed from box and put under running water. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor near sushi prep line. CDI- bucket moved off the floor. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection. Previous inspection cited concentrations low, this inspection sanitizer buckets on the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal containers wet stacked on clean dish shelving. REPEAT. Note: points de-escalated due to improvement in this area. EHS observed only a few containers wet stacked compared to previous inspections. PIC has trained employees on avoiding wet stacking and has removed unnecessary containers for more room to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored upright near kitchen prep line, not in protective packaging. Ensure these items are kept in original plastic protection or stored upright to avoid contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards that had deep grooves and wearing, no longer smooth and easily cleanable. REPEAT. Note: points not escalated as facility has replaced cutting boards attached to prep units, just needs to replace the individual cutting boards.
Note: facility has replaced all gasket seals since previous inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on walk in cooler with black buildup, in need of cleaning. |
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