| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability (Pf): Provide soap for handwashing at each handsink. Observed handwashing sink beside prep sink without soap. CDI, PIC restocked dispenser. Ensure dispenser is stocked to promoted proper handwashing. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Observed raw chicken, beef, and pork stored together on bottom shelf on lowboy. CDI, PIC rearranged lowboy to accommodate proper storage. Repeat. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking (Pf): Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple ready to eat items missing date marking label (wontons, cucumbers, salad mix, spring mix). CDI, PIC was able to recall when all items were made and labeled with preparation date.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition (P): Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed cooked pork prepared on the 4/5/26 being used for service. CDI, PIC discarded item. Repeat. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods(Pf): 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. Observed ginger dressing and wraps prepared today in prep cooler for use at 62-63F. Ensure items prepped for same day use are cooled to 41F before using for service. Will verify in 10 days. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasoning/spices without a label. Label items as needed.
3-601.12 - Honestly Presented (Pf): The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Observed raw fish in sushi display case without a label identifying different species. CDI, employee labeled items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed insects crawling on floor of kitchen. Maintain regular pest control to keep premises free of insects. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic bowl being used as scoop in rice bin. Remove/discard. Use scoop with handle to prevent contamination of dry products. Observed cooking utensils being stored in bucket of water on the floor of the sushi kitchen. Ensure water is at least 135F if used for the purpose of storing utensils. Repeat. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean utensils stored in a utensil rack with food contact surface exposed. Stored utensils handle-up to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed torn gaskets on both doors of 2-door RIF beside sushi prep unit, and on left door of sushi prep unit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed soil accumulation on gaskets of equipment throughout establishment. Observed grease accumulation on hood. Clean. Repeat. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed personal items stored on equipment ( energy drink in RIC, keys on shelf of prep table). Ensure employees personal items stay on their person or in a location that doesn't contamination food, equipment, etc. Repeat. |