| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
A food employee was observed rinsing his hands off with water at the kitchen's 3-compartment sink and then wiping down the kitchen cook line's prep space with a wiping cloth. The employee began donning a pair of plastic gloves to begin cutting raw beef before being stopped by the REHS. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation (including working with exposed food, clean equipment/utensils, and unwrapped single-use items) and after engaging in activities that contaminate the hands. The employee was made to wash his hands at the kitchen hand sink during the inspection.
2-301.15 Where to Wash (Pf)
An employee was observed rinsing his hands off at the kitchen's 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation, warewashing, or in as service sink. The REHS reminded the owner that staff are to wash their hands only at a hand sink during today's inspection. CDI |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
No paper towels or other approved hand drying device were available at the sushi prep area's hand sink. Each handwashing sink shall be provided with individual, disposable paper towels or other approved hand drying device. The owner placed a roll of paper towels at the hand sink during the inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The chlorine concentration of the dishwasher's bleach sanitizer was 0 ppm during today's inspection. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be within the required concentration range. For chlorine/bleach-based sanitizers, the required concentration range is 50 ppm to 200 ppm. The REHS noticed air inside of the line connecting the dishwasher to the bulk bucket of chlorine sanitizer chemical and primed the line during the inspection. A final chlorine concentration of 50 ppm was observed. CDI
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
A employee was observed draining cooked, boiled shrimp using a metal colander inside of the meat prep sink. The employee then transferred the cooked shrimp into a separate container and then proceeded to rinse off the metal colander with water before placing it back onto the clean dishes rack above the 3-compartment sink. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. The REHS spoke with the owner about this observation reminding her that staff need to wash, rinse, and sanitize their colanders, knives, and other dishes after each use. The owner had an employee remove the used colander (along with the other colanders that it was stacked on top of it) and place them at the kitchen dishwasher for cleaning during the inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Sliced jalapenos (stuffed with spicy tuna) and ready-to-eat eel had cold holding temperatures of 43F while being stored inside of one of the sushi prep area's reach-in coolers. All time/temperature control for safety foods under cold holding shall be maintained at 41F or less. The owner had an employee place the foods into the walk-in freezer during the inspection to be rapidly cooled down to 41F. A final cold holding temperature of 29F was observed for the foods during the inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Cooked low mien was being cooled inside of a metal colander that was in turn placed into a container of standing water. An initial temperature of 64F was observed at 11:56 am. A secondary temperature of 65F was observed at 12:35 pm, and a cooling rate of -0.03 was calculated. Cooling shall be accomplished within the required time and temperature frame (from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours (6 hours total)) by dividing the food out into smaller portions (such as on a metal making sheet) and placing the food into the walk-in freezer for rapid cooling. The owner had an employee divide the low mien noodles out into smaller portions and had him place the noodles into the walk-in freezer. A final cooling temperature of 41F was observed at the end of the inspection. CDI |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers of salt and other condiments were unlabeled while being stored on a cart in front of the kitchen's wok cooking station. The owner had an employee label the containers of condiments during the inspection. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Sealed bags of uncooked rice were being stored on the bottom shelf of a kitchen prep table where an employee was actively cutting raw beef. Some minor blood splatter was observed on one of the bags of uncooked rice. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. The owner wiped the blood splatter off the bag of rice during the inspection. The REHS told the owner that the restaurant needs to store its packages of food away from spaces where employees are actively processing raw meats. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A couple of stack of plates were being stored so that the inside (which contacts food) was exposed to potential coughing and sneezing from customers. The owner had an employee relocated the stack of plates during the inspection. CDI |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The topmost shelves above the kitchen's food prep units and prep tables have dust on them and need cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C)
The restaurant's outside dumpster is missing its drain plug. |