| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM. Facility has 210 days from the day of permit issuance (December 22, 2021) to obtain certification. Repeat violation. |
|
6
|
0
|
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 Employee observed attempting to wash hands before preparing food by turning on faucet handles rinsing hands off, and turning faucet handles off. CDI. Food employee was instructed how to properly wash hands and rewashed hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No freeze records observed in facility. EHS will verify no later than 9/23/21 that freeze records have been obtained. |
|
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 Chicken and spicy chicken observed cold holding up front in cold hold units above 41F. CDI. Moved to cool in reach-in cooler. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 procedures for sushi rice were observed in facility, but specify that rice is cooked, cooled to 41F or below, then held on TPHC. Facility was observed holding rice that had been cooked earlier and removed from hot holding without time stamp. CDI. Facility is unable to cool rice due to lack of equipment and procedures have been corrected. Rice was discarded. Repeat violation. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory observed missing denoted items that are served raw on menu board on wall and on paper menus. All menus must include disclosure AND reminder. EHS will verify no later than 9/23/21 that consumer advisory has been corrected. Repeat violation. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Vinegar observed in unlabeled squeeze bottle. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
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. Sanitizer bucket observed on floor. Repeat violation. |
|
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. Metal pans deemed clean observed stacked wet above sink. |
|
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. Employee phone observed on prep counter. |