| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Observed the hand sink in the back by the prep sink without paper towels. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf Correction : PIC replaced with paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Observed two of the three deli slicers with dried debris along the blade. The slicers were used and cleaned for the day. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Correction : PIC had the closing employee wash rinse and sanitize the slicers again. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Observed rotisserie chicken held at 131F. Maintain TCS foods in hot holding at 135F or above. Item was put out at 1 pm and written to be discarded by 3pm. P Correction: The rotisserie was discarded due to store policy of probing with a thermometer. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Observed a spray bottle of cleaner stored on the single service clam shells. Store toxic materials to avoid contamination of food and food contact surfaces. P Correction : The chemical was removed. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Observed acidified rice without a label on it upon EHS arrival. Upon arrival there was nothing noted in the haccap log and employee was filling it in during inspection. EHS The permit holder shall maintain and provide records of procedures, monitored CCP, verifications, and corrective actions. Pf EHS had employee test the rice during inspection and the rice PH level was 3.9. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (C). Observed vacuum-packaged tuna thawing the sealed package in the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. Staff was educated at time of inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C). Observed sushi vendor staff wearing a watch while preparing food. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Observed multiple dishes and cutting board throughout the. Facility wet nesting. Air dry equipment and utensils after cleaning and sanitizing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-603.12 Observed sticker residue on multiple plastic 3rd pans. If necessary for effective cleaning, utensils and equipment shall be pre-flushed, presoaked, or scrubbed with abrasives. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Observed build up of crumbs and debris inside shelves and cabinets. 4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Observed the mop stored against the wall. After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies.
6-501.12 Observed the walls throughout the facility needing cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. |