| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control over foodborne illness risk factor violations including but not limited to handwashing, glove usage, TPHC, consumer advisory, thawing, and date marking. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed no employee health policy established in facility. CDI: EHS provided health policies in English, Spanish, and Chinese today based on various employees’ first languages. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without a paper towel. CDI: Employee rewashed hands. |
|
7
|
1.50
|
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 employee contact ready to eat foods with bare hands while plating. CDI: Items were rapidly reheated to 165F and re-plated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloved hands. CDI: Employee discarded gloves and properly washed hands.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat items. CDI: Items reorganized.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp. CDI: Items reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over Kani. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sushi mats with plastic that were not changed in over 1 day. PIC stated that mats are wrapped every couple of days. CDI: Sushi mat was rewrapped and EHS explained that they should be changed every 4 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date mark on seaweed salad in coolers. Observed no date mark on RTE sushi fish in sushi cooler. Observed cooked eel dated 3/17 when it was pulled from frozen yesterday. CDI: Items date marked properly. REPEAT VIOLATION |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no written procedures for sushi rice held on time for 4 hours. PIC explained procedure and item was properly marked. CDI: Procedures were written during inspection today. REPEAT VIOLATION |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory marked for Yutari bowls, sashimi bento box, sushi bento box, or for party platter sushi order combos. CDI: Menus were marked during the inspection by hand. PIC stated he will be correcting and ordering new menus. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in a bowl of standing water. CDI: Water was turned on to thaw product. Observed chicken and beef thawing at room temperature. CDI: Product was moved to the preparation stage and then portioned for holding. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with clear liquid with no label. Employees stated product was water. REPEAT VIOLATION Previously unlabeled items were labeled today. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 case of fish stored on floor in walk in freezer. CDI: Fish moved to shelf in freezer. Observed boxes of drinks stored on floor in walk in cooler. |
|
41
|
0
|
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 scoops for rice held in water. CDI: Scoops removed. REPEAT VIOLATION Previous violation corrected. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of papertowels stored on floor near drive thru window.CDI: Papertowels relocated. |
|
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 interiors of equipment with food debris and build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. CDI: Dumpster lid closed. |