| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
Hands and exposed portions of arms, must be washed following any potential contamination, e.g., from contacting unwashed skin, after using the toilet room, after caring for or handling service animals or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, after using tobacco, eating, or drinking, after handling soiled equipment or utensils, as often as necessary to remove soil and contamination, to prevent cross contamination when changing tasks, when switching between working with raw food and working with ready-to-eat-food, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. There was an employee washing their hands inside of the 3 compartment sink. EHS re- directed the employee to wash their hands in the hand sink.
2-301.12 Cleaning Procedure (P)
There was an employee not properly washing their hands, once they completed the washing portion, the employees started drying their hands on the apron and neglected to wash their hands the required time frame of atleast 10-15 seconds.The EHS re- directed the employee to re- wash their hands due to a lack managerial control. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand wash sink must not be used for purposes other than handwashing and shall be maintained so that it is always accessible for employee use. There were numerous wet rags stored on hand sinks and a wire scrub pad stored in hand sink1. All hand sinks shall be used for hand washing only and not to store wiping cloths on splash guards. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Food shall be protected from cross contamination by separating raw animal foods from raw ready to eat animal foods such as fish for sushi or molluscan shellfish, raw ready-to-eat foods such as fruits and vegetables and cooked ready-to-eat foods and shall be kept separated from foods that are being stored. Raw animal foods shall be separated by types (arranged by final cook temperatures). There was frozen establishment wrapped chicken stored above cooked establishment wrapped ill. Sushi cooler there was raw chicken sticks stored above raw tuna. There are numerous cooked storage charts but the establishment is not following diagram. Pic re-arranged all items CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. B) Food-contact surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Both prep sinks were soiled with food debris during the EPHS walk through inside of both prep sinks. Pic instructed employees to clean both sinks. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. There was cooked ramen noodle and sliced spam not date marked inside of the walk in cooler. Pic date marked both items. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at proper concentration. There were numerous wet cloths stored on tables and hand sink splash guards during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Nonfood contact surfaces exposed to spillage, splash, or other soiling shall be constructed of corrosion- resistant, non absorbent and smooth material. There were card board boxes used as surface material to store food spices. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The hood system baffles were saturated with grease. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drains were soiled with food debris during the inspection . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. There were packs of cigarettes stored on a shelf with food products. Use designated area away from all food establishment products.. |