| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees eating lunch in kitchen food prep areas. REPEAT VIOLATION. |
|
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 shaker cup in hand sink in bar area. CDI: Cup removed. Observed bucket used for soaking sushi knives stored in hand sink to left of sushi station. CDI: Bucket removed. Observed fish stored in hand sink to right to sushi station. CDI: Fished removed. REPEAT VIOLATION.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink to right of sushi station. CDI: Soap provided. |
|
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 crab mix for rangoons cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC stirred product and placed in walk-in freezer for rapid cooling. Observed hibachi chicken cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC placed product into walk-in freezer for rapid cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken for ramen being held below 135F on stove. PIC stated product prepared @12pm. CDI: Food employee rapidly reheated product. Observed miso soup and clear soup being held below 135F in soup wells. PIC stated product prepared between 11am-12pm. CDI: PIC turned up temperature on unit and reheated product. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several species of fish, cream cheese, and other TCS foods being held above 41F in sushi display case. PIC stated unit stocked @11am. PIC attempted to cool product before 3pm but was unsuccessful- voluntarily discarded product. No ambient thermometer in unit. Facility is to use work out of reach-in cooler below until repaired. Observed several TCS foods being held above 41F in hibachi make table. Products with various prep dates and times. EHS able to discern some of product was cooled improperly, while others did not maintain temperature below 41F. Ambient temp of unit between 39F-41F with some foods at or below 41F. PIC voluntarily discarded TCS products. Facility is to use TPHC until unit is repaired and able to properly hold food at temperature. Observed all TCS foods in ramen make table being held above 41F. Products with various prep dates. Ambient air temperature of unit 52F. PIC voluntarily discarded all TCS product. Facility is to use walk-in cooler for TCS foods until unit it repaired. EHS will return within 10 days to verify TCS foods being properly held in unit. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
22
|
0
|
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 no time stamps for sushi rice. PIC stated product placed out @11am. CDI: PIC time stamped rice. |
|
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 grilled chicken, crab Rangoon mix, and chopped lettuce cooling in walk-in cooler in deep insert pans/bowls covered in plastic wrap. Observed several TCS foods cooling in hibachi make table. Unit designed to cold hold, not cool foods. CDI: Education provided and PIC placed lettuce, chicken, and crab mix in walk-in freezer for rapid cooling, and product in hibachi make table placed on TPHC as short term corrective measure. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw fish thawing in hand sink at sushi station with no running water. Observed pork ribs thawing on shelf under flat top grill. Observed tofu thawing on drain board of three compartment sink. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in sushi display case and hibachi make table.
GENERAL COMMENT: 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed several ambient air thermometers in walk-in cooler in poor repair/not properly reading temperature. CDI: PIC removed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen during inspection. |
|
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. Observed lid of bulk container for tempura flakes heavily soiled with food waste and a liquid resembling raw meat juice. REPEAT VIOLATION. |
|
41
|
1
|
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/whisks for rice stored in soiled standing water. Observed spatulas for hibachi grill stored in standing water. CDI: Education provided and PIC sent utensils to be W/R/S. REPEAT 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 hibachi and ramen make tables and sushi display case unable to hold temperature. See violation #20 for more details. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed yellow towels being stored in soap solution in bucket inside hand sink next to sushi station. PIC explained soap solution is used for washing sushi knives to avoid having to mix sushi knives with other kitchen equipment. Knives receiving no rinse or sanitize step in cleaning. CDI: EHS provided education and PIC removed soap bucket from sink. |