| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
(1pt) Observed no certified food protection manager was present during the inspection.
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
(1.5pts) Observed food stored inside the following coolers measured above 41F:
Large WIC (TCS foods stored near the door side): oyster 43F; noodles 42F; bacon wrap shrimp 42F; chicken 42F.
Small WIC: 6 large Milk 43F; crab salad 44F; shredded cheese 44; cottage cheese 43F; cream cheese 43F.
Sushi reach-in cooler: cream cheese 50F; crab salad 51F; fish eggs 50F; Ebi shrimp 52F.
3-501.16 Maintain TCS foods in cold holding at 41F or less. P- TCS foods that were stored in large WIC were moved away from the cooler door to chill. TCS foods stored inside the small WIC were placed in large WIC to chill and TCS food store inside the sushi prep cooler were voluntarily discarded by staff. Discussed re-arranging the Large WIC so that the perishable foods are stored more away from the door. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
(0pts) Observed noodles cooling in large tubs for 5 hours at 50F.
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: Noodles were placed on large thin pans on ice baths to chill quickly. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT Observed several spices container unlabeled by the microwave.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT (1pt) Observed air curtain to back door does not work nor does the door self closes. Back screen door also has holes at the bottom of door that can permit the entry of pest. 6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT (0.5pts) Observed several pans wet-stacked together.
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT (1pt) Observed damage to the following equipment: torn gaskets in sushi reach-in cooler, WIC, WIF, and upright freezer; rusting shelving in both WICs, and misaligned grill hood filters. Due to severely damaged gaskets in small WIC and sushi reach-in cooler, the cooler doors do not seal properly, compromising the temperature of cooler. Discontinue storing TCS foods in those equipment until gaskets are repaired.
4-501.11 Equipment shall be maintained in good repair and properly aligned. Replace damaged equipment and realign hood filters. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT (1pt) Observed damaged wooden entryway frame by staffs restroom; flaking ceiling in dry storage room; low grout in between floor tiles in dish area; and broken floor tiles around grease traps. Repair damaged facilities. 6-501.11 Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Observed light bulbs under rice makers are broken also observed broken light shields above prep table. 6-202.11 Light bulbs must be covered, coated, or shatter-resistant in areas with exposed food, clean equipment, utensils, linens, and single-service articles.(0pts) |