| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in the hand sink by the sushi case at time of inspection. Ensure that handwashing sink is used only to wash hands. CDI all items removed at time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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. Observed raw chicken stored on top of raw beef. Observed chicken nuggets stored on top of RTE cheese cake. Ensure that all raw food product is stored according to final cook temperatures. CDI items moved at time of inspection. CDI handout given at time of inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stacked wet. Observed many Lexan pans used for storage of TCS foods with stickers. Observed the ice scoop container with debris in the bottom. CDI All items moved to the dish area to be properly washed, rinsed and sanitized at time of inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yellowfin tuna, tuna, octopus stored in the sushi case at 43-45F. Ensure that TCS foods are held at 41F or below. Product was removed and cooled down to 41F or below and rechecked after 45 minutes. Due to opening and closing of the sushi case PIC will provide more gel /ice packs under the trays to ensure that product stays at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed many food items (chicken, beef, pork, kimchi etc.) stored in the walk in cooler, prep units, reach in ref. units without date marking labels for product held more than 24 hours. CDI product was labeled at time of inspection. CDI handouts given at time of inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice in the rice pot without a proper label for the 4 hour hold time. CDI product was labeled at time of inspection since the product had only been out of TPHC less than 30 minutes. |
|
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 beef that was cooked and not properly cooled from 2 days prior at 55F. Product was stored in a 6 inch pan with tight fitting lid and had not properly cooled from 135F to 70F within 2 hours and to 41F within additional 4 hours. CDI product was discarded at time of inspection. CDI hand out given at time of inspection on properly cooling product. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon, tuna in ROP packaging thawing without properly thawing according to manufacturer labeling. CDI educated PIC on cutting packaging when thawing and handout given at time of inspection. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed dry storage bins in the back dry storage area without a label of the product that the container contains. Once dry product is removed from original container properly label the product stored. CDI rice, flour etc. labeled at time of inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the entranceway with self-closure but not properly working at time of inspection. Ensure that self closure is properly working to prevent the harborage of pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies present in the sushi area and kitchen area. Work with PCO to eliminate the pests throughout the facility. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in the hand washing sink and on prep surfaces wet. Ensure that wet wiping cloths are stored in sanitizer after use. CDI all cloths removed and stored in sanitizer at time of inspection. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the sushi prep unit with labels. Ensure that labels are removed and properly wash before cutting to use on sushi product. CDI educated PIC at time of inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed buildup on the top of the dish machine. Observed debris in the bottom of the storage containers used to store scissors etc. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the outside dumpster with the doors open. Ensure that the dumpster is closed to prevent the harborage of pests. CDI dumpster closed at time of inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment not necessary to the operation of the business (2 burner) stored on the back deck area. Remove unwanted items to prevent the harborage of pests. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed many employees beverages stored on prep tables throughout the kitchen. Ensure that employees store all beverages in an area that is provided. Observed employee food stored in the same prep refrigerator and not designated for employee only. Ensure that employees food is located away from food used for the restaurant. CDI items moved at time of inspection. |