| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Observed employee with gloves on discard rice and take the rice trash outside then return to kitchen without removing their gloves or washing their hands. Employees shall wash their hands when entering kitchen before starting a food handling task, handling clean equipment, utensils, or single-use articles. The equipment touched by the employee was sanitized during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw beef stored above boiled eggs in 2 door cooler. Observed raw chicken stored above raw fish for sushi in the walk-in freezer. The food items were re-arranged to the correct order during the inspection. Raw meats shall be stacked by their minimum safe final cooking temperatures.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P) - Observed wash cloth on top of the sushi rice in when starting the inspection. Observed paper towel lining a container of sliced mushrooms. Foods shall only come into contact with clean equipment, utensils, or single-use articles. The wash cloth and paper towels were removed from the foods during the inspection.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings - Observed two containers of chicken in the walk-in cooler without covers on them. Foods shall be protected by a covering in storage. Both were covered during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Employee removed container of eel from inside of 2 door reach-in cooler and sat it on the cutting board used to make sushi. The employee did not attempt to clean and sanitize the cutting board after. The shelving in the 2 door cooler does not get cleaned and sanitized therefor containers that come into contact with it shall not come into contact with food contact surfaces (cutting board). After a few minutes I asked the manager to have the employee clean and sanitize the cutting board and they did so.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - Sanitizer in dish machine tested at 0ppm chlorine. The sanitizer line was primed during the inspection and the sanitizer still tested at 0 ppm chlorine. Do not use the dish machine until its properly dispensing sanitizer. I will return in 3 days to verify.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- There were several small plastic food containers stored on clean utensil shelving with food debris on them. All were moved to dish area to be rewashed, rinsed, and sanitized. Clean food contact surfaces shall be clean to sight and touch. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- The walk-in cooler was not working during the inspection and all TCS foods besides bean sprouts and 1 container of broth were moved to the 2 door reach-in cooler. The bean sprouts and broth in the walk-in cooler were 70F, both were discarded during the inspection. The manager stated the unit is supposed to be repaired today. I will return in 3 days to verify walk-in cooler is functioning properly. Do not use unit until it's repaired. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - The manger could not provide a time as a public health control procedure for the sushi rice. A procedure shall be available. I will email the manager a time as a public health control procedure template, have it filled out and kept available for future inspections. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 - Observed small containers of seasonings near wok without labels. All working containers of food shall be labeled to identify the food inside them. All were discarded during the inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry - There is a gap present between the 2 main entrance doors, have the gap filled. Doors shall be tightly fitted to prevent pest entry. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses - Observed wet cloths stored on cutting board at sushi station and push car during inspection, both cloths were put back into sanitizer. Sanitizer bucket in kitchen tested at 0ppm chlorine, sanitizer was remade to 100ppm. Observed wet cloths in bucket of soapy water in kitchen, the bucket was emptied and the wet cloths were discarded. Wet cloths shall be stored in properly mixed sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils - Observed sanitizer bucket at sushi area on the floor, keep the bucket stored up off the flooring. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (F)/(C) - Observed rice scoop in water and utensils for boba tea in water. Scoops shall only be stored in water if it's maintained at 135F and above. Observed knifes for sushi stored on bottom shelving of prep table next to buckets and other items that are not clean. Employee put knives in a clean container. Observed utensil used to roll sushi in contact with employees phone. The wrap on the sushi roller was removed and the employee put their phone in their pocket. In-use utensils shall be stored in a clean and protected manner. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent - Small pepsi cooler states on manufacture tag that it shall be used for prepackaged and bottled items only, it's currently being used as normal food storage. Equipment shall be used per manufacture intended use. Foods were moved to 3 door reach-in cooler during the inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.17 Warewashing Equipment, Cleaning Agents (Pf) - The container of detergent for the dish machine was empty and the owner stated they would be getting a new container tomorrow. The machine shall have detergent at all times of use. I'm returning 3 days to verify the machine is sanitizing properly, I will verify detergent is available then as well. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Floor tiling around several floor drains are damaged and water is collecting in the gaps. Have the flooring repaired. |