| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
REPEAT
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 an employee drink stored on top of the ice machine. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed an employee change gloves between working with raw sushi fish and avocados without washing hands. CDI - Employee was educated and they washed hands. |
|
15
|
1.50
|
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
Observed raw fish stored above seaweed salad in the sushi cooler. Observed raw eggs stored above vegetables in the reach-in cooler. Observed open packages of raw fish stored above dumplings in the reach-in freezer. CDI - Items were moved to the correct order. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no TPHC policy for sushi rice. CDI - EHS provided during inspection. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisks for all raw sushi products on the menu. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed chemicals stored above beer cases in the back storage area. CDI - Chemicals were removed. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probe thermometer during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed open food stored inside upright coolers in the dining room without being locked. Permit conditions: KEEP DOORS LOCKED |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch. |
|
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 0ppm chlorine in the sanitizer buckets. Observed soiled wiping cloths stored on counters. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT
10-DAY VERIFICATION REQUIRED
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak in the 3-compartment sink faucet. |