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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed an employee beverage improperly stored by the rice cookers and the sushi area. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverage was voluntarily discarded or moved to a proper location to correct the violation. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one container of raw beef over RTE items in freezer. Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The raw beef was relocated below the pork to correct the violation.
0 pts taken due to improvement |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- The concentration of the chlorine sanitizer at the dish machine was less than 50 ppm while dishes were washed. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. The facility shall use their 3-compartment sink to wash, rinse, and sanitize dishes until the machine has been serviced, which was started during the inspection. The dish machine must be repaired within 72 hours.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed a dirty strainer, dirty sugar container, build-up on ice machine, and a dirty sauce pan . Equipment food contact surfaces and utensils shall be clean to sight and touch. The items were washed, rinsed, and sanitized to correct the violation. |
|
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 -- Observed containers of shrimp, eggs, egg rolls, and beef stored a the prep unit that was running above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were moved to a properly operating unit to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed rice stored in deep containers and tightly covered while cooling out on a prep table. Also observed shrimp cooling in the top of the prep unit before reaching 41 degrees. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The soup was transferred to 2-inch pans, uncovered, and placed on the top shelf of the walk-in cooler to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the two-door reach-in cooler not operating according to manufacturer's specifications. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit on or before 6/4/26 for compliance. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed a sugar container that was not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
0 pts |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a tub with no sanitizer in the sushi area. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. The tub was filled with sanitizer to correct the violation.
0 pts |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed cup without handles stored ice container, and a scooper stored in the brown sugar container with the handle in the sugar. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, cinnamon, or other non time/temperature control for safety (TCS) food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C -- Observed clean dishes that were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing. The dishes were rewashed and air-dried to correct the violation.
0 pts |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Rusty racks were observed in the reach-in cooler and various other reach-in units. Also, observed a rusty rack where the bleach is stored in the back kitchen. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting board at the sushi area and some that have significant wear in storage. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- A couple of container lids were found to be cracked and otherwise damaged. Utensils shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean the bottom of the front reach-in cooler (left). Clean the inside of the sushi cooler. Clean the sides of the wok station. Clean the inside of the hood system. Clean inside of rice cookers (non-food contact surfaces). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface - C -- An oil container was placed on the grass/rocks. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Move the container to an approved surface.
0 pts |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean the floors underneath equipment and in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- The floors in the kitchen are beginning to break in places. Physical facilities shall be maintained in good repair.
6-501.16 Drying Mops - C -- Observed a mop stored with the head up, handle down outside and to the left of the walk-in freezer. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Install mop hangers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C -- Observed employee personal phone stored on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. For refrigerated food, it is allowed to keep this food stored in a container underneath all foods used for customers. The phone was moved to correct the violation.
0 pts |
|
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