| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)//2-301.14 When to Wash (P). Food employee observed washing hands but dried hands on linen towel and turned faucet handles off with his hands and returned to main cook line. Employees shall wash hands with soap and warm water, lathering for approximately 15 seconds, rinse under running water and use an approved hand drying method to dry hands (disposable towels). Employees should use a barrier between faucet handles and hands so as to not recontaminate hands. CDI - REHS demonstrated proper handwashing procedure for employee and employee rewashed hands correctly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Handsink at the sushi station with a butterknife in it. Handsink at walk in cooler #1 had cut vegetables in it. Handsinks may only be used for handwashing.
CDI - Knife was removed from the handsink and REHSI and REHS provided education on only using these sinks for handwashing. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf). Establishment purchases raw mussels in the shell; no tag was with container in WIC, establishment can only provide tags for the month of May 2026 and tags are not organized in chronological order. Establishment shall keep tag with correlating mussels (and do not mix different batches of mussels), label with the date the last one is sold/served, and retain in the establishment for 90 days in chronological order. Verification that establishment is in compliance will be conducted no later than June 5, 2026. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): REPEAT Hibachi bar: Raw meats behind noodles on customer self service area, raw shell eggs over sauces in refrigeration. Walk in Freezer: Raw repackaged chicken stored over fully cooked items and comingled with other meats. 2 Door Upright: Unwashed cabbage stored over ready to eat vegetables. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - Raw meats were placed in front of noodles at hibachi bar, raw shell eggs moved below the sauces, and the raw chicken was separated from the other meats in the walk in freezer. The unwashed cabbage was relocated to a bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): REPEAT Chlorine sanitizer at the dish machine measured 0 PPM. Maintain sanitizer at correct concentrations when being used to sanitize. CDI - PIC switched bucket of sanitizer and dishmachine tested at 100ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Heavy mold build-up was observed in the ice machines. (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:( a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Raw tuna (49F) and salmon (43F) in the small sushi display unit measured above 41F. Maintain TCS foods in cold holding at 41F or less.
CDI - Salmon and tuna were moved to the 2 door worktop cooler. Both measured below 41F when measured again at 12:30pm. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): WD-40 can sitting on top of paper towel dispenser over a hand washing sink near walk in cooler #1. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
CDI - PIC relocated the WD-40 to where it will not cause contamination. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): REPEAT Multiple sauce bottles throughout the establishment did not bear an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishments, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C): REPEAT Employee working on the main cookline did not have a beard restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): REPEAT Wiping cloth bucket at the sushi station measured no sanitizer. Three wiping cloth buckets stored on the floor. Hold in-use wiping cloths in sanitizer between uses. Store sanitizer containers used for wet wiping cloths off the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-REPEAT-C: Several utensils holding in water in a crockpot under the rice cookers; crock pot was not turned on or hot. Ice scoop in server station was rested on top of soda dispensers. Scoop in sauce (bucket) was a single service container (no handle). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container; In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not TCS food; or In a container of water if the water is maintained at a temperature of at least 57 C (135 F) and the container is cleaned. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): To go containers at the front counter are exposed an all sides for patrons to serve themselves. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Leak was observed at the condenser piper in the walk-in freezer. Tape on splash guard between hand sink and prep sink in hibachi/sushi area. Broken gaskets on 3 walk in coolers. Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces - Cleanability (Pf). Establishment has purchased scallop shells that are used for stuffed crab. Cracked plate and melted drinking cup observed in buffet area. Melted drinking Food contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI - PIC voluntarily discarded shells, plate and cup. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.113 Warewashing Machine, Data Plate Operation Specifications-C. Repeat. The data plate is missing on the dish machine. A warewashing machine shall be provided with an easily
accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications.
4-302.14 Sanitizing Solutions, Testing Devices (Pf). Chlorine test strips for dish machine rinse do not have a method to measure the strength (ppm). Obtain test strips with indicator no later than Friday, June 5.
4-603.16 Rinsing Procedures (C). Establishment set up manual warewashing (3-comp sink) in the following order: washing, sanitizing, and then rinsing. Washed utensils and equipment shall be rinsed so that cleaning chemicals are removed by using a separate water rinse after washing and before sanitizing. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair: Stopper in the sanitizing vat of the three compartment sink does not hold water. Leak observed at the hot water handle of the middle faucet at the 3 compartment sink. One womens restroom toilet out of order. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): One door observed open on both dumpsters. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). In hibachi area, trough drain cover is rusted badly and no longer easily cleanable. Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C). Lighting low in hibachi area (25fc) and in reheat/rice cooking area (25fc). Lighting shall be 50 fc in areas where employees work with food.
6-305.11 Designation - Dressing Areas and Lockers (C): Employee food items comingled with the establishments in the chest freezer. (B) Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |