| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee mixing sushi rice with an utensil however the employees hand was touching RTE rice. CDI- PIC voluntarily discarded the sushi rice. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf-REPEAT- Observed a bowl and debris stored in handsink in front sushi area.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at front sushi hand sink. CDI- PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- observed no paper towels at the front hand sink. CDI- PIC provided paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed bottom of bowels in contact with RTE foods. CDI- PIC voluntarily discard the RTE tofu and onions. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed three vegetable slivers and several knives stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to the dish pit area to be properly cleaned before next use. |
|
19
|
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 crab and shrimp below 135F see temp chart. CDI- PIC reheated items to at least 165F |
|
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 two prep units holding TCS foods above 41F. See temp chart. TCS foods were cream cheese, tuna, Salomon, ell, crab, shrimp, octopus, calamari, and fish. PIC voluntarily discarded the items. A RCP has been encouraged of the PIC to implement since item has been documented on last three inspections. A VR will occur no later than 6/27/21 to ensure equipment is maintaining TCS foods at 41F or below. |
|
22
|
1
|
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 sushi rice with written TPHC procurers however the sushi rice had not been properly labeled with a start and end time. CDI- PIC was able to properly mark the start and end time. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottles of sanitizer and cleaners not labeled. CDI- PIC labeled spray bottles. |
|
31
|
1
|
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- REPEAT- Observed salads at 45F cooling in a reach in cooler and covered. CDI- PIC moved items to walk in cooler to quickly cool. EHS observed cut lettuce in salsa at 40F in 60 mins. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.- PIC stated all vegetables are washed before use. PIC stated avocados had been washed but with a sticker still on them. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet stacking of metal containers at dish sink area. NOTE: Point deduction left at half deduction since items is a low risk stagnant 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 several gaskets torn throughout the facility on cold holding equipment. Observed two low boy cold hold units functioning at 50-53F. Facility has enough cold hold equipment functioning to properly maintain temps. |
|
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 minor food debris and grease residue build up on cold holding equipment and cooking equipment throughout the facility. Also observed fan cover near dish machine with grease and dirt build up. Observed wic fan covers also with dirt debris build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P- Observed can wash with hose nozzle attached to bell type back flow prevention device. CDI- PIC removed hose during the inspection. |