| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 shrimp being thawed next to cooked noodles in two compartment prep sink. CDI: Education provided and food employee separated processes/food. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer levels in sanitizer buckets- 200+ppm. CDI: PIC remade sanitizer solution- 100ppm. REPEAT VIOLATION. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 chicken cooling in walk-in cooler not meeting cooling paramaters- product dropped 0F in 60 min. See violation #31 for more details. CDI: Food employee uncovered product, stirred food, and placed in walk-in freezer for rapid cooling. |
|
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 cut cabbage and garlic/oil mix being held above 41F in make table. Products prepared 06/07/21. CDI: PIC voluntarily discarded. Observed several species of fish being held above 41F in reach-in cooler at sushi station. Ambient air temp of unit 45F. Products prepared between 2-5 days prior. See violation #45 for more details. PIC voluntarily discarded. EHS will return within 10 days to verify facility repaired sushi reach-in unit. 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 crab sticks in sushi reach-in cooler with no date label. CDI: PIC voluntarily discarded product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 chicken cooling on prep sink drain board at 86F. PIC stated product cooled with running water then sits to drain. Product prepared @11am. CDI: PIC moved product to walk-in cooler for rapid cooling. Observed chicken cooling in walk-in cooler covered with plastic wrap. CDI: PIC vented product for rapid cooling, then moved to walk-in freezer. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink with no running water. CDI: Food employee placed under running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 batter for chicken wings being stored on shelf next to walk-in cooler with no lid/cover. CDI: PIC provided plastic wrap for cover. Observed container of dumplins being held inside rice cooker sitting in rice itself. CDI: PIC voluntarily discarded. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for fried rice being stored next to steam well in plastic container. CDI: PIC placed scoop into product. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sushi reach-in cooler with ambient air temp of 45F. PIC turned down temp on unit but still maintaining temperature @45F. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect test strips for dish machine- facility has QAC strips but no chlorine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on vent hood filters. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease buildup under cook line equipment along back wall. |