| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Handwashing sink at sushi bar area was blocked by sushi rice today. All handwashing sinks shall be accessible at all times for handwashing. Sushi rice was moved to the other end of the sushi bar. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Several cold holding TCS foods found held out of temperature compliance today above 41 degrees F. The following foods were stored in 2 prep coolers on the main cook/prep line: cut lettuce 71 degrees F; salad mix 74 degrees F; sliced tomatoes 72 degrees F; pico de gallo 72 degrees F; bulgolgi wraps 49 degrees F; Japanese egg rolls 43 degrees F; cooked chicken breasts ( 5 packages) 54 degrees F; cooked chicken ("crack chicken") (2 packages) 51-53 degrees F. All cold holding TCS foods shall be held at 41 degrees F or below. Food were discarded by PIC. (see #47 Do not use coolers until they are holding and maintaining temperature at 41 degrees F or below.) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Bags of cooked chicken (2) found in walk in cooler not dated. Bags of cooked chicken breasts (5) found in 2 front prep coolers not dated. Pico de gallo found in front prep cooler not dated. Bag of cooked chicken (crack chicken) found in front prep cooler not dated. All ready to eat, TCS foods, shall be dated when first prepped or cooked or date of discard. Date main ingredient was first cooked or prepped is day 1. Foods must be discarded, consumed or sold within a total of 7 days. Foods were discarded by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Two chemical bottles found not labeled today. Employee stated chemical was Fabuloso. All chemicals out of their original containers shall be labeled. PIC labeled bottle during inspection |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label all sauces and dry goods containers. All food and food products shall be kept labeled when stored outside of their original containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 One pan of food sitting on the floor of the walk in cooler. All foods shall be stored at least 6 inches off the floor to prevent contamination. PIC placed pan of food on shelving in walk in cooler. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Bowl found in fried rice today. Paper bowls and cups found in other various dry goods containers. All in-use utensils shall have handles to prevent contamination of the food product. PIC remove paper items and bowl from food products. Handles of food shall extend out of the food to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Three soiled linens found stuffed on shelving on main prep line with seasonings, clean equipment, and other items. Soiled Linens shall be taken to dirty linen container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Coolers on front prep line were not maintaining at 41 degrees F or below today. Breaker had popped, causing one cooler to have an ambient air temperature of 73 degrees F. The other cooler on the prep line was maintaining at 50 degrees F. All coolers shall maintain a temperature of 41 degrees F or below. Coolers were being serviced during inspection. Do not use coolers until they are maintaining 41 degrees F or below. Repair broken track on cooler drawer under grill.
Gaskets are torn on prep cooler on front line by handwashing sink. Gasket is torn on reach in cooler across from 3 compartment sink. Glass door freezer doors are popping open when one is closed. Large amounts of ice was present at the bottom of this unit. Repair and/or defrost. Replace broken/missing lid on soup kettle. All equipment shall be in good repair
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White prep board on prep cooler by handwashing sink contains heavy scoring. Replace or resurface. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Prep cooler contained accumulated food debris and single service that had been dropped behind the lid. Glass door freezer needs to be defrosted and cleaned. Clean dry good containers. All nonfood contact surfaces shall be kept clean |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Handwashing sink beside prep cooler is very slow to drain. Repair sink so that water can easily drain from sink. |