| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
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 repeat violations including but not limited to handwashing, glove usage, cold holding, consumer advisory, thawing, and date marking. Repeat violation. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Coffee cup with no lid or covering observed on active prep counter upon entry of kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed changing gloves in between activities when instructed to change them and not washing hands prior. CDI. Education provided and hands washed.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employees observed leaving the kitchen and going outside multiple times, touching face masks, soiled rags, and soiled dishes/equipment without washing hands before attempting to return to food prep. CDI. Education and hands washed.
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 Once instructed to wash hands after soiling hands, employees were observed turning off faucet handles with bare hands after washing. CDI. Employees washed hands correctly. Repeat violation. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 Employee observed handling RTE cooked peppers with bare hands. CDI. Voluntarily discarded. Repeat violation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken skewers over raw shrimp and whole beef in WIC.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp observed over RTE ginger in WIC. Raw pork observed above RTE lo mein noodles in reach-in freezer. CDI. Foods arranged. Repeat violation.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employees observed using same gloves for multiple activities without changing in between. CDI. EHS instructed glove change when needed. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal pans observed with food debris inside. CDI. Items placed in wash compartment to be washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer observed dispensing at 10ppm when checked multiple times. CDI. Adjusted and dispensing at 100ppm by end of inspection.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of microwave observed with old food debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few containers of rice for fried rice that wasn’t being actively prepped observed on prep counter above 41F. Calamari from last night stored in prep unit observed above 41F. CDI. PIC immediately started prepping fried rice on grill and discarded calamari. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 Multiple items in WIC, reach-in coolers, and sushi station observed with missing and incorrect date marking. Items that are being frozen and taken out are not being denoted with date of thawing when thawed days prior. Food items include, but are not limited to, cooked rice, fried tempura shrimp, cut cabbage, seaweed salad, boiled eggs, RTE sushi fish, spicy tuna, crab salad, crab sticks, etc. CDI. Most items voluntarily discarded. EHS will return within 10 days to verify date marking has been corrected. Repeat violation. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
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 or for party platter sushi order combos. PIC has ordered new menus since last inspection and has not updated on new menus. EHS will verify within 10 days that consumer advisory has been corrected. Repeat violation. |
|
26
|
1
|
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 Several different spray bottles with different chemicals inside observed without labels. CDI. Labeled. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Frozen shrimp and salmon for sushi observed thawing at room temperature. Repeat violation. Use running water <70 degrees F. |
|
35
|
2
|
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. A couple squeeze bottles with unknown oil/food and in labels observed. Repeat violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Drinks observed on floor of WIC and bucket of opened ginger observed on floor upon arrival at sushi station. Repeat violation.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Tempura crunch for topping sushi observed in two large bowls at back of kitchen uncovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few soiled wiping cloths observed on prep counters in kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 soiled, wet container. Scoops removed. Repeat violation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. All stacks of pans checked were observed stacked wet. |
|
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. Gasket observed torn on walk-in freezer door. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of pans with old sticker residue, interior of reach-in coolers and other equipment with food debris and build up. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. A few different unmarked containers that were deemed employee food items observed stored with service items. Employee drink observed stored on counter. |