| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E); Priority; Observed employee not washing hands between handling dirty and clean dishes at the dish washing station. Wash hands after handling soiled equipment or utensils. CDI- Employee washed hands immediately as instructed from the EHS. 2-301.14 (G); Priority; Employee did not wash hands after handling partially (raw) cooked chicken and making spring rolls. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- Employee washed hands immediately as instructed from the EHS. Re-train staff on proper handwashing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) & (B) Priority Foundation; Sushi handwashing sink blocked with scrubber inside. Adjacent sink had dishes stored on top. Back handsink had chair in front of it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing CDI- Items relocated, discussion on hand sink accessibility and use. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; Raw fish stored over fully cooked sushi rolls. Crab stored underneath raw chicken in walk in cooler. Food shall be protected from cross contamination by storing raw animal foods by final cook temperatures, with ready to eat foods on above raw animal foods. CDI- Items rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A); Priority Foundation; Utensils and pans stored soiled in clean dish rack near stove. Pots stored outside in mop sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Do not store outside of establishment. EHS will verify all dishes in facility are clean by 1/31/2026. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 F; Priority foundation; The facility is partially cooking chicken and does not have a process that has been approved. There was one TPHC sheet that has information on parcooked chicken but a 4 hour hold time is marked (not true non-continuous written procedure). Discontinue this process unless a written process for approval is on file with correct steps. EHS emailed the PIC a copy of the procedure for her to review and fill out. Have procedure completed and ready by 1/31/26 for verification by EHS. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority Foundation; Red curry cooling from yesterday, 1/20/26 at 45F in reach in cooler. Partially cooked chicken cooling from yesterday in the walk in cooler at 45F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Foods were voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Salmon (x2), tuna, and yellowtail (x2) above 41F in sushi area on ice baths. If ice baths are used for sushi fish they must be monitored. It is highly suggested to have these items in the reach in cooler or sushi display cooler and potentially purchasing an additional prep cooler for these items. Ice is not a long term control for cold holding. Consider cold holding equipment for any sushi fish. Maintain TCS foods in cold holding at 41F or less. CDI- Foods were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Kimchi held from 1/13/26 in reach in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- The PIC voluntarily discarded. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3); Priority Foundation; The cooked tempura shrimp, mushrooms, and sushi rice in sushi production area were not marked with times as indicated in TPHC policy. CDI- PIC states they made the products around 10:30am. This was noted held past 2:30pm. PIC voluntarily discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(4)(5); Priority Foundation; The sushi rice labeled with production time of 10:00am and 10:30am held past 4 hours, noted at 3:00pm. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. CDI- PIC voluntarily discarded the products. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A); Priority Foundation; No consumer advisory on sushi thai supplemental menu. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. EHS will verify the supplemental menu has a correct consumer advisory by 1/31/2026. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 (B); Priority; A bottle over-the-counter medication stored directly over food prep areas. Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. CDI- Medicine was moved to appropropriate location. 7-102.11; Priority Foundation; Disinfectant cleaner stored without a label where the contents were not able to be discerned. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Par-cooked chicken cooling from last night in large plastic bags. Red curry from last night cooling in deep lexan container. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Both foods were voluntarily discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13; Priority Foundation; Frozen chicken and shrimp thawing at room temperature in kitchen. Use approved thawing methods. CDI- Chicken was still frozen and was moved to the walk in cooler. The shrimp was placed under cold running water in the prep sink. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Multiple foods stored in sushi area without label i.e. wasabi sauce, oil, etc. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B); Core; Wiping cloths stored on prep tables and areas between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; The gaskets on the glass door reach in coolers are in need of replacing. The far right oven needs repair/replacing as their is a lot of rust in the internal door area. All equipment shall be maintained in good repair. Repeat; half points different equipment issues. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Cleaning needed on interior and exterior surfaces of equipment. Cleaning needed of clean dish shelving at far right of cooking area. Clean inside the non-used ovens. Do not store clean pans and utensils in this area as food debris accumulates. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B); Core; Dumpster lid open in outdoor area. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110; Core; Employee drinks stored on counter of prep station in sushi area. Employee drinks on clean dish rack. Employee drinks on clean dish shelving at sushi area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. |