| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11; Priority foundation; None of the current employees have food protection manager certification and observed three Priority violations during the insepction. The PIC shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by having no Priority violations during the current inspection, being a certified food protection manager, or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI - Priority violations corrected during the inspection and provided education to PIC to prevent future repeats. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; The current person in charge does not have food protection manager certification. The person-in-charge shall demonstrate knowledge by being a certified food protection manager. Acquire food protection manager certification before the next inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15; Priority foundation; Observed food employees washing their hands in a food prep sink. Employees shall clean their hands in a handwashing sink and may not clean their hands in food prep, dishwashing, or mop sinks. CDI - Stopped employee and directed them to the handwashing sink where they properly washed their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1); Priority; Observed raw, soft-shell crabs stored above ready-to-eat immitation crab salads and observed raw eggs stored above containers of raw eggs stored above ready-to-eat sauces in the refrigerator, also observed a container of raw chicken stored on a prep area used for ready-to-eat food preparation. Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food including other raw animal food such as fish for sushi, or other raw ready-to-eat foods such as fruits and vegetables, and unwashed produce. CDI - Containers rearranged in refrigerator to prevent cross-contamination and raw chicken removed before the prep table was immediately washed and sanitized. Repeat. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11; Priority; Observed a large metal bowl used for sushi rice preparation that was not sanitized before being put away with other bowls. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Bowl immediately removed and set aside for cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2); Priority; Observed the following foods holding above 41F: raw shrimp and precooked eel in an ice bath, raw chicken and raw shirmp in the lift-top prep cooler, and all of the raw fish stored in the last display sushi case cooler. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling, or when TPHC is used. CDI - Foods were moved to freezers for rapid cooling, none of the TCS foods were holding above 45F. Do not store foods in the sushi display case with the damaged door. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B); Priority foundation; The rice cookers holding sushi rice for time holding did not have time labels or any indication when the rice would be discarded. If TPHC is used for up to a maximum of 4 hours: The food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. CDI - Correct time labels were added to the rice cookers. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15(B); Core; Observed cooling sushi rolls and imitation crab salad tightly wrapped in plastic while they were in the refrigerator. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic wrap lifted to allow for better air flow over the cooling foods. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Observed two crawling insects on two knives stored on a magnetic storage strip, one insect crawling on the magnetic strip, one insect crawling on the brown wall around the chest freezer, and one insect crawling on the wall beside the back door. The premises shall be maintained free of insects, rodents, and other pests. REHS strongly recommends having pest control visit and do a treatment to prevent spread of insects before the next inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Observed ripped gaskets on the doors of the reach-in freezer and lowboy cooler. Observed damage to the top of the chest freezer, repaired with silver tape. Also observed the sliding door on one of the display coolers damaged and creating an air gap that allows warm air into the cooler. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets and damaged doors before the next inspection. Repeat. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.14; Core; Observed a staff member wiping out a large metal bowl used for sushi rice prep with only a wet towel, without the use of dish detergent, before stoying with clean bowls. Equipment food-contact surface and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. The washing procedures selected shall be based on the type and purpose of the equipment/utensil, and on the type of soil to be removed. CDI - Immediately removed large bowl from storage shelf and set aside at 3-compartment sink for cleaning. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13; Core; Observed a significant amount of grease buildup on a cart stored next to the deep-fryer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean this rolling cart and maintain clean by cleaning it more frequently. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Observed damaged wall and corner around the ice machine. Floors, walls, and ceilings shall be maintained in good repair. Repair this area before the next inspection. Repeat. |