| 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 employee beverages stored on work surfaces. CDI removed and discarded by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed dish machine operating with 0ppm chlorine. CDI by replacing empty sanitizer container with full one. Tested at 100ppm chlorine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 working containers of ready to eat foods in the cook line coolers without date mark. Ensure date marks are being carried over from bulk food in walk-in cooler to working containers of food. CDI by date mark. |
|
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
Written procedure for sushi rice on TPHC not provided. CDI- Written procedure provided during inspection. |
|
23
|
0.50
|
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 Dynamite Maki Roll on sushi menu without asterisk mark for disclosure requirements of consumer advisory.
Per Sushi Chef tuna is flash fried but not fully cooked. CDI- menus are being temporarily corrected with label. Menus will be changed when reprinted. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice cooling in walk-in cooler in deep pans and lid covering. CDI- remove lid and place in shallow pans to complete cooling process. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P
Observed uncovered water pitchers stored on dining room bar without cover.
CDI - water pitchers moved to behind the bar. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored on work surfaces throughout. Sanitizer solution in buckets testing 50ppm QAC.
CDI - refilled and tested at 200ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C
Observed multiple knives stored between equipment on the cook line. |
|
42
|
0
|
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.
Observed wet stacked containers on the drying rack.
Observed towel drying of cleaned utensils. Air dry only. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
QAC test strips were not provided during inspection.
VR required within 10 days. |