| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Employee drinks were found in the following locations: above the flip top stations and on the dry storage shelves. Limit drink storage to lower shelves.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Hand sinks blocked in the back next to the 3 compartment sink and at the sushi bar. CDi: had hand sinks unblocked.
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
A few pieces of equipment were put on the clean rack by mistake, relocated to the dish washing area to be washed, rinsed, and sanitized. CDI
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Food was found in the following areas off temperature: scallops (43-45F) flip top, shrimp (47-48F) flip top, sushi display was not turned on for the day (all items off temperature), shrimp (47F) reach in, cream cheese wontons (48F), glass door reach in ambient (46F), salad (49F) glass door reach in, foods in the walk in cooler were temping at 43F. A 3 verification visit will be made to ensure coolers are working properly and all foods are at the correct temperature for glass door reach in and walk in cooler.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
Reduced oxygen packed tuna was not being sliced when thawing. CDI: Instructed PIC to slice packets open when thawing to break the seal.
3-501.13 - Thawing: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be
removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawingusing procedures specified in (B) of this section. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Label spice containers and larger containers with items such as rice.
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
All storage must be off the floor on proper shelving, storage on the floor in walk-in’s and throughout the food service area. (Raw beef, salmon, egg rolls, noodles) Walk in cooler shelf not 6 inches above the floor. Ice bin at the waitstaff station must be kept closed when not in use.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Bowls are being used as scoops or veggies and rice, please use utensils with a handle to scoop items out of containers. Handles for the sugar scoop had fallen into the sugar, please keep stored with handles out.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
To go boxes need to be stored face down to avoid contamination to the inside of the containers.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Small rice cooker is not ANSI certified. Coolers and dry storage shelving beginning to rust and corrode, not easily cleanable. Middle 2 door low reach in cooler broken and used for personal items. Gaskets on sushi make top and the left door of the reach in torn. Walk in cooler door not sealing well.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Cooking equipment needs to be cleaned, grill, fryer, wok, etc. Shelves throughout the kitchen need to be added to the cleaning schedule.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Please add the following areas to the cleaning schedule: floors around the fryers, hood, and floors under larger pieces of equipment.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Designate an area for employees to store drinks, phones, purses, etc.. not with food, equipment, or utensils.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |