| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several employee drinks on prep counters during the inspection. CDI-The drinks were either discarded or moved to a proper location. |
|
6
|
2
|
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 while still wearing gloves. CDI-Stopped and instructed to remove gloves and then begin hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a container and cutting boards blocking access to the back hand wash sink. CDI-The items were removed to allow access to the sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed improper storage order in the walk in cooler. The raw chicken was stored above the raw beef. The raw shrimp was stored on top of the cooked dumplings. CDI-The entire walk in cooler was rearranged to allow for proper storage order. |
|
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 rice hot holding below 135F. CDI--The rice was reheated. |
|
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 sushi glass case holding product above 41F. CDI-The manager explained that the case had been kept open when prepping food product. Discussed keeping the case shut to ensure proper holding temperatures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed chicken, shrimp, cooked shrimp, cooked scallops all cooling tightly covered and in the prep coolers stacked on top of each other. CDI-It was found that the items had been cooked less than 2 hours prior and were approved to be moved into the walk in cooler for rapid cooling. The plastic wrap had been removed from all containers to allow for proper heat transfer. |
|
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 sushi rice being prepared ontop of the trash can. CDI-Had the sushi container moved and placed ontop of the counter. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed several sanitizer buckets stored on the ground. CDI-All buckets were placed onto plastic containers. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 container of dirty water holding spatulas on the floor at the cookline. CDI-The container and utensils were washed and sanitized, then moved to the shelf underneath the stove top.
Observed spoons for the rice sitting in room temperature water on the counter. CDI-Discussed keeping the water at atleast 135F or above. The container was moved to the stove to maintain hot temperatures. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a shelf holding clean pans stored directly next to the spray hose at th4e dish machine. There is no barrier in between the shelf and the spray hose sink. Have a barrier installed or move cleaned equipment to a different location. |