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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; Raw shrimp stored over cooked duck. Food shall be stored based on final cook temps with cooked foods over raw. CDI: Items rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A)[ Repeat] Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
-Observation: A few small bowls had leftover residue accumulation present.
-Corrected During Inspection (CDI): Person in Charge (PIC) was instructed to make sure all containers are being washed properly and sticky residue is removed and items are placed in dirty dishes to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); [Priority] Fish salad, salmon and escolar in the sush prep area was observed holding above 41F (see temprature chart). The ambient air temperature of the sushi prep cooler was holding between 45-49F. Time/temperature control for safety food Hot and cold holding (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- fish salad was voluntarily discarded by PIC all other fish items were cooled down. Have the cooler serviced. |
|
40
|
0
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11; [Repeat] Food employee was observed wearing a hair restraint but not effectively covering all hair while preparing food items. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. CDI- education given. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) [Repeat] Hold in-use wiping cloths in properly concentrated sanitizer between uses.
-Observation: Disposable wet cloths observed along the prep surfaces in the sushi area.
-Corrected During Inspection (CDI): cloths were voluntarily discarded by PIC. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; The sushi prep cooler closest to the wall was observed holding TCS foods above 41F. Maintain equipment in good repair. Have this cooler repaired. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) [Repeat] Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
-Observation: several equipment had greasy buildup, accumulation, and food debris, such as reach-ins, oven, gaskets, and outside food and dressing containers. Make sure to clean as often as necessary to keep it clean.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; [Repeat] PHYSICAL FACILITIES shall be maintained in good repair.
-Observation: floor coating is coming out in several areas and is no longer cleanable. Create plan to repair and resurface floor; Wall areas at cove base poro repair/around plumbing openings in walls not sealed.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
6-501.12 ; The flooring and walls behind the cooking equipment is heavily soiled with food debris and grease. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Increase cleaning frequency. |
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