| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employee drinks stored above on shelves above food products. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P
Observed two employees done gloves to prepare food without washing hands. CDI - Employees were educated and they washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed a missing hand wash sign at the sushi bar hand sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw eggs stored above tofu in the walk-in cooler. Observed open packages of raw chicken stored above fish and shrimp in the walk-in freezer. Observed raw tuna stored above vegetables and sauces in the sushi cooler. CDI - Items were moved to the correct order.
Observed an employee handle raw shrimp with gloves and then wash his gloves off in a container of water before moving to handle ready-to-eat products. CDI - Employee was educated and gloves were discarded.
Observed unwashed produce stored above ready-to-eat products in the walk-in cooler. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed heavy build-up of syrup on the drink machine nozzles. Manager stated that these are cleaned once a week. Increase frequency to once per day. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43-44 degree TCS food products in the large prep cooler due to lids and doors being left open during lunch. CDI - Lids and doors were closed and ambient temperature dropped to 30’s. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed a tube of medication stored above a prep cooler. CDI - Item was removed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf
Observed 79 degree fried chicken attempting to cool on a sheet pan. Observed 58 degree potatoes attempting to cool in the prep cooler. CDI - Items were moved to the walk-in cooler to rapidly cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf
Observed several containers of frozen chicken and frozen fish tawing in ambient air. CDI - Items were brought to the walk-in cooler to thaw. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of dumplings stored on the floor of the walk-in freezer. Observed a pan of dirty dishes stored on top of a bin of rice. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several soiled wiping cloths stored on prep surfaces. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed rusting shelves in the walk-in cooler. Observed sushi display doors held together with clear tape. Observed a “household use only” blender. Observed a hand sink separating from the wall/caulk in the front kitchen. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed several stickers attached to the outsides of dishes stored as clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) 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.
Observed heavy food residue and grease on the sides of the fryers, toaster oven and hood system. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed open dumpster doors and a missing drain plug. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers.
Observed 5-6ft candles of light in the walk-in cooler. Increase lighting. |