| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed paper towels were not supplied at rear hand washing sink. Corrected during inspection - towels located and placed at this station. A hand drying provision shall be provided at every hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P - Observed sanitizer in 3-compartment sink tested at 0ppm. Air bubble located in sanitizer dispenser line. Corrected during inspeciton - dispenser line adjusted.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including aplication of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure sraying methods, using a solution as specified in 4-501.114. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed an open bag of romaine in the server cooler. Discussion with staff indicated bag was opened today. Corrected during inspection - lettuce dated.
All ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed one spray bottle with a chemical solution not labeled. Discussion with staff indicated this was sanitizer. Corrected during inspection - bottle labeled.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed several equipment items stored on the floor in the dry storage room (where laundry machine is located). Items shall be stored at least 6" off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed the following: duct tape on beer coolers at sushi/bar area, hand sink loose on wall across from 3-comp, broken lid on ice machine (replacement has been purchased), corroded bottom shelf on prep table next to 3-compartment sink & prep table across from salad cooler (appears to be painted), rusted shelving in sushi/bar area. Observed broken gaskets on several reach-in coolers. Repair or replace gaskets. Equipment shall be maintained in good repair.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C - Observed thermometer on outside of two-door reach-in (on same wall as walk-in cooler) is in disrepair. Repair or replace. Temperature measuring devices shall be maintained in good repair and be accurate within intended range. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed significant build-up on shelves in the sushi bar area. Also observed build-up in gaskets of several reach-in coolers. Clean all areas. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil resiudes. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Observed a spray nozzle attached to hose at can wash. Dual check-valve backflow prevention device not installed here. Corrected during inspection - spray nozzle removed. Spray nozzle creates continuous pressure on this plumbing system, requiring a specific kind of back flow prevention device (ASSE 1024, dual check-valve). Install backflow prevention device or remove spray nozzle after each use.
A plumbing system shall be isntalled to preclude backflow of a solid, liquid, or gas contaminant in the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed food debris & soil residue collecting on the floor area next to/underneath prep sink at sushi/bar area and behind equipment at grill line (heavy grease build-up). Several flies in this area. Clean areas. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.16 Drying Mops - C- Observed mops stored in buckets in the dry storage room. Recommend moving these outside & installing a drying rack to allow them to air dry. Mops shall air dry after use.
6-101.11 Surface Characteristics-Indoor Areas - C - Observed unfinished wooden floor underneath one-door drink reach-in cooler. Also observed low grout in some areas throughout kitchen. Materials for indoor floor, wall, and ceiling surfaces shall be (1) smooth, durable, and easily cleanable, (3) nonabsorbent for areas subject to moisture. |