| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee wiping down equipment and taking soiled items to dish area return to food prep and begin to don gloves with no hand washing. CDI - EHS directed employee to wash hands before putting on clean gloves. Hands washed. |
|
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 employee using bare hands to obtain ready to eat food items from containers on prep top at line area. CDI - PIC directed employee to wash hands and don gloves. Do not touch food that is ready to eat with bare hands. Use tongs or gloved hands when touching foods that are ready to eat. |
|
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. Observed trash can and dirty dish tub in front of hand sink at sushi bar blocking access. CDI - items moved. Observed hand sink in server area used as dump sink with ice accumulated in sink basin. CDI - PIC directed employees to use other sink for dump sink. Do not block access to hand sinks. Hand sinks may not be used for other purposes. REPEAT |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard boxes of unwashed produce items stored directly above bulk prepared sauces in walk in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple raw animal products including raw beef, chicken and shrimp stored above produce items in walk in cooler. Do not store raw meat above other food items in coolers. Observed kani in same container as raw crabs in walk in freezer. PIC removed kani. Do not place fully cooked ready to eat foods like kani into the same container with raw animal products.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed multiple unpackaged raw animal products stored above ready to eat food items or above meat items with lower cooking temperatures in walk in freezer. Once items have been removed from sealed commercial packaging, store them according to proper heirarchy in freezer units. REPEAT
Verification Required. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup present on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed bulk container of spicy mayo prepared previous day still in cooling process at 46f in walk in cooler. CDI - PIC discarded. When cooling foods that are not cooked like spicy mayo, ensure the food is cooled to 41f within 4 hours. |
|
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 two containers of tofu in server area low reach in cooler holding at 46f. CDI - both containers discarded. Do not store TCS foods in this low beverage cooler. Use the upright reach in cooler beside the low cooler which is holding proper temperatures for TCS foods.
Observed cooked tempura shrimp holding in pan sitting on top of prep top cooler at fryer area. Pan not down into cold holding container on prep top overnight holding at 46f. CDI - PIC discarded. Ensure TCS foods on prep tops are in the cooler and not sitting on top of the cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 bulk container and portion containers of sweet and sour fried chicken prepared previous day with no date mark present. Observed house made spring rolls in line area reach in with today’s date mark when items actually made two days ago. CDI - PIC corrected/added date marking. REPEAT |
|
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. Observed sauces cooling in deep plastic bulk containers with sealed lids in walk in cooler. Other TCS foods cooling in service coolers in sealed/lidded containers or tightly wrapped including prepared salads and prepared sushi items. CDI - PIC discarded bulk sauces and uncovered/spread other food onto shallow pans and placed into walk in cooler or freezer to quickly chill. Use methods that allow food to cool quickly. Do not seal food into containers or tightly wrap which prevents air flow. Do not cool food in deep plastic buckets or in large bulk containers or quantities. Avoid cooling TCS foods in service coolers which are frequently opened and closed during operation. REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed various dented cans stored mixed with in use inventory in dry storage. Some cans severely dented on top or bottom seam. CDI - PIC segregated dented items and discarded. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed multiple containers holding sanitizer and wiping cloths stored directly on floor in sushi bar and back of house areas. Observed sanitizer bucket holding wiping cloths at sushi bar at approximately 10ppm chlorine concentration. Observed soiled wiping cloths not placed into sanitizer between uses at sushi bar area and near wok area. Once used, place soiled wiping cloths into sanitizer solution if they will be used again or remove them to soiled linen for laundering. Do not re-use soiled wiping cloths that have not been held in sanitizer. Test sanitizer solution frequently to ensure it is at the proper concentration. |