| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P); Priority Foundation; Employees are not regularly checking and maintaining food temperatures including cold holding (ice bath) at sushi bar and the temperature parameters for cooling cooked foods. Employees are not washing their hands at the appropraite times nor for the appropriate length of time including the PIC who did not wash hands before touching foods at the sushi bar during inspection; Employees are not sanitizing the thermometer probe before use. The person-in-charge shall ensure that: employees are properly maintaining the temperatures of Time/Temperature Control for Safety Foods during hot and cold holding through daily oversight of the Employees' routine monitoring of Food temperatures. EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; CDI- EHS reviewed foodborne illness risk factor sheet and active managerial control with the PIC, as well as discussing each of these individual items. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G); Priority; Employee did not wash hands after handling raw chicken and raw beef and before handling clean equipment and ready to eat foods. Employee instead took off gloves and placed new gloves on. Employee did not wash hands after cracking raw shell egg and handling clean equipment and utensils. 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.
2-301.12 (A),(B); Priority; When instructed to wash hands by EHS, employee went to hand sink and washed hands for less than 5 seconds. Employee was told to wash hands properly by the PIC, and the employee then washed hands properly. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Re-train staff on proper handwashing and when to wash between glove changes.
2-301.14; Priority; PIC did not wash hands upon entering the sushi area to touch food and clean equipment. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. CDI- PIC washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B); Priority Foundation; Handwashing sink beside the soda dispensing machine had ice inside it, being used as a dump sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Discussed with PIC and staff about hand sink use. Repeat. Half points this inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1); Priority; Raw chicken portioned on vegetable cutting board at prep cooler. Raw chicken was noted on the same board that they would cut raw vegetables. CDI- EHS addressed with staff and the cutting board was moved to dish to be cleaned and sanitized. Employee grabbed the raw meat cutting board for chicken and placed in appropriate area. Raw shell eggs stored over rice zucchini and onion in flip top cooler. CDI- Employee relocated to appropriate location. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Repeat. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4); Priority; Employee rinsed off thermometer probe with water and began to use thermometer to take temperatures of food without first sanitizing the thermometer. Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. CDI- EHS educated employee on sanitizing thermometer. All employees need to be trained on sanitizing thermometer probe. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A); Priority Foundation; Red curry cooling from yesterday, 3/30/26 at 43-45F in glass door reach in cooler in deep containers. Cooked salmon cooling at 113F at 3:30pm made at 11:00am in walk in cooler tightly covered and stacked. 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. Repeat. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority; Tuna, salmon roe, white fish, spicy oyster mix above 41F (see temp chart) 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 out appx half hour and were moved to cooler to rapidly cool. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3); Priority Foundation; The cooked tempura shrimp, eel, 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. 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. Follow on-site written procedures which indicate they will all be labeled. Repeat; Full points. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 (B); Priority; Packages of over-the-counter medication and laxative fiber supplement 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 appropriate location. Repeat.
7-204.11; Priority; Employees noted using Windex Disinfectant cleaner to clean food packaging area for to-go foods. Provide sanitizer at correct concentrations, diluting as required. CDI- Do not use disinfectant on food contact or food service areas. EHS discussed with employees and instructed them to use appropriate bleach sanitizer (50-200ppm) or quat sanitizer (200-400ppm). |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Red curry from last night cooling in deep lexan containers in glass reach in cooler that did not meet 41F within cooling parameters. Tofu cooling on food prep table not being actively cooled at 86F (less than 30 minutes left to get to 70F within two hour frame). Cooked salmon cooling in plastic containers tightly covered and stacked in walk in cooler that did not reach 70F in two hours. 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- Curry and cooked salmon was voluntarily discarded. Tofu was moved to the walk in freezer. Repeat. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13; Priority Foundation; Frozen fish and shrimp thawing at room temperature in sushi prep area and back prep area. Use approved thawing methods. CDI- foods moved to reach in cooler/walk-in cooler as the food was still below 41F. Repeat. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Multiple foods and sauces stored in sushi area and cooking areas 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. Repeat; half points. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Boxes of yellowfin tuna and wonton wrappers on the floor in the walk in cooler. Provide extra dunnage racks or get delivery more frequently. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Employees with beards need to use a beard guard. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B); Core; Scoops handle down in dry products (sugar/flour). In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (F); Core; Rice scoops stored in warm water at 118F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Instructed PIC to increase water temperature. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10; Core; Domestic food processor (cuisine art) not approved for commercial kitchen use. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove. 4-501.12; Core; Cutting boards in sushi area need to be resurfaced as they have deep cuts/groves. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14; Priority foundation; No test kit avalaible for quat ammonia sanitizer. Verification for test strips by 4/9/26. Send copy of receipt or test strips in house to EHS. |