| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of active managerial control in facility at time of inspection- date labeling, cold holding, cooling and cooling methods, temp checks(no thermometer), and unable to locate appropriate paperwork. EHS provided education and will continue to monitor at upcoming verification visits and future inspections. VERIFICATION REQUIRED. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters on site at time of inspection for fish served raw or undercooked. EHS spoke to PIC and owner and recommended leaving letter on file at restaurant. EHS will return within 10 days to verify parasite destruction letter on site. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored on top of ready-to-eat sauces and raw fish in walk-in cooler. CDI: Education provided and PIC rearranged storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 TCS foods being cooled in walk-in cooler overnight that did not meet cooling parameters. See violation #31 for details with cooling methods. See temp chart for details(shredded chicken & beef, garlic/oil, pico, etc.). Facility not approved for bulk prep and cooling at this time, only minimal cooling. EHS provided education and PIC voluntarily discarded foods. EHS provided cooling logs to facility. EHS will make follow-up visit Monday, 05/10/21 to address risk category classification. 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 several TCS foods being held above 41F in flip top portion of make table. See temp chart for details. Ambient air temp of unit 43F. Service repairman arrived onsite during inspection and repaired- unit now 38F. PIC voluntarily discarded foods. Observed several TCS foods being held above 41F in walk-in cooler. Products prepared 05/05-05/06. Ambient air temp of unit- 45F. After WIC repaired, ambient temp- 35F. PIC voluntarily discarded foods. Facility opted for voluntary closure and was given approval to reopen during inspection visit- facility MUST COOK AND SERVE ONLY, MINIMAL COOLING. EHS provided cold holding logs and cooling logs for facility to use. EHS will complete follow-up visit Monday, 05/10/21 to address risk category classification(cooling and bulk prepping). REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
21
|
0
|
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 a few TCS foods throughout facility with no date labels or date labels with illegible date. CDI: Education provided and PIC relabeled products.
**Going forward, failure to date label properly and legibly can result in food being discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 TPHC procedures in facility at time of inspection. EHS spoke to PIC and owner and recommended leaving TPHC paperwork on file at restaurant. EHS will return within 10 days to verify parasite destruction letter on site. VERIFICATION REQUIRED. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 several TCS foods cooled in walk-in cooler overnight that did not meet cooling parameters. Product cooled in deep plastic containers, covered with lids, and stacked 2-3 deep. EHS provided education and PIC voluntarily discarded product. Facility not approved for cooling at this time due to lack of cold-holding equipment. EHS provided cooling logs to facility for use. EHS will complete follow-up visit Monday, 05/10/21 to address risk category classification. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin tip thermometer on site at time of inspection. CDI: Food employee went to store and purchased thin tip thermometer, calibrated during inspection. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold foods below 41F. Ambient air temperature- 45F. Service repairman arrived during inspection and repaired. See violation #20 for more details. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sushi station cutting boards heavily scored. EHS recommended replacing or resurfacing on more frequent schedule. |