|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 - Assignment (Pf): PIC shall be present during all hours of operation. Owner has ServSafe certification and was not present for inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Observed spicy tuna and spicy salmon stored on shelf in RIC with RTE foods such as imitation crab, spicy crab, and cream cheese. CDI, employee rearranged items upon request to accommodate proper storage. Repeat. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Maintain TCS foods in cold holding at 41F or less. Observed escolar and yellowtail tuna in sushi display case at 44F and 45F respectively. Items were held in 2-door lowboy cooler over night. Ambient air was checked to be 46F. PIC discarded items upon request. Will verify lowboy cooler is working in 72hrs. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control (Pf): The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Observed eel stored in sushi area and takout salads on counter without time stamps with discard time and following approved TPHC procedure. CDI, PIC labeled with discard time upon request. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 - Thawing (Pf): Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Observed vacuum sealed escolar, tuna, and tilapia in refrigeration to thaw. Manufacturer's instructions require to be removed from packaging when thawing. CDI, PIC had employee remove escolar from packaging. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep table in kitchen. Ensure wet wiping cloths are stored in sanitizer when not in use. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Observed walk in cooler door with domestic wooden door. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed hand sink in dish washing area draining slow. Repair. |
|