| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee washing utensils and handling chemicals then don gloves to do food handling activities. CDI - EHS directed employee to wash hands. Hands washed. Wash hands when switching from other activities and before putting on gloves to do food handling duties. 2.0 point deduction |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple instances of raw fish items stored directly above cooked items in walk in cooler. CDI - PIC re-organized and moved raw items to lower shelf. Do not store raw animal foods above cooked and/or ready to eat foods.
3-304.15 (A) Gloves, Use Limitation - P. Observed line cook use gloved hands to crack raw shell eggs and then proceed to handle utensils and ready to eat foods with same gloves. CDI - PIC directed to change gloves and wash hands. Gloves changed and hands washed. After touching raw animal foods gloves must be changed and hands must be washed before handling ready to eat foods or in use utensils. - 1.5 point deduction |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cart of prepared food items including sushi fish, cream cheese, cooked and raw shrimp, etc. sitting outside of walk in cooler at beginning of inspection. TCS foods on cart temperatures ranged from 41f - 48f. PIC noted cart was for stocking front line sushi display cooler. 1 hour later, cart remained sitting in same location. TCS foods on cart temperatures ranged from 49f - 58f. CDI - EHS directed PIC to relocate cart back into WIC for items to cool prior to placing into sushi display. EHS verified temperatures at 41f at end of visit. Do not allow TCS foods to sit out at room temperature for extended periods of time. Use diligent preparation methods to ensure the processing of foods is done in a timely manner to reduce the amount of time food is out of temperature. |
|
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 rice placed into holding unit and marked with time for TPHC. No procedures available on site during visit for TPHC. CDI - Procedures discussed with PIC and paperwork completed during inspection. EHS emailed copy of TPHC procedures. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility uses digital tablet system for in house orders and also provided paper copy of to go menu. On both tablet and paper menus, hibachi beef and teriyaki beef both are missing consumer advisory disclosure. EHS observed hibachi beef cooked to 90f for service during inspection. On digital tablet menu, traditional raw fish sushi rolls are missing disclosure. Consumer advisory reminder is printed on paper menu and other sushi items do have disclosure. Digital tablet system has reminder statements printed on each customer table and on signage at tablet system and other sushi items are flagged with **RAW** as disclosure.
All raw animal products which will be served raw or undercooked must be denoted with the consumer advisory. Both the reminder statement and the disclosure must be provided. Verification required within 10 days. 0.5 point deduction |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed multiple food items cooling in walk in cooler tightly sealed in containers, tightly covered with wraps, stacked on top of one another, or mounded into plastic bags. CDI - items uncovered and spread out to quickly cool. When cooling foods, use methods that allow the food to quickly chill. Do not tightly cover, wrap, or package food when cooling. Do not stack cooling foods on top of each other. Spread food out and leave uncovered until chilled to 41f or lower. Once cooled, food should be covered for storage. REPEAT - 1.0 point deduction |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C. Observed bucket of tempura batter being prepared/mixed directly on floor. Do not prepare foods on the floor. Handle food in a sanitary manner away from unclean surfaces. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut for service with stickers present indicating items had not been fully washed prior to use. Remove stickers/labels and wash all produce before use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Observed 3 compartment sink basins size not sufficient to immerse large handled metal food container and container too large to fit into dish machine. PIC demonstrated that the container is leaned on the wash basin rims to allow for cleaning. Sink compartments must be large enough to immerse the largest piece of equipment or utensil that needs to be washed - or the item must be able to fit into the dish machine for washing. PIC to order new smaller containers to replace large container. Verification Required within 10 days. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse hose for dish machine with broken spring/arm allowing the nozzle to hang down and extend into the pre-rinse sink resulting in potential cross connection. Repair required. Verification Required within 10 days. |