| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
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. ***Observed employee food stored on top of shrimp sauce containers. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P ***Employee used barehands to put cooked noodles on the grill. CDI, employee voluntarily discarded noodles. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***An employee drink was stored in the hand washing sink in the prep area. CDI, PIC moved drink to maintain access to hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P ***Dishwasher was reading at 0 ppm (chlorine). CDI, the PIC fixed the dishwasher, sanitizer was 50 ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. **The ice machine has residue on the baffle. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***In the walk-in cooler noodles from two days prior had multiple containers stacked on top of it, and it was 51F. Seven rice balls from two days prior were 46F. CDI, PIC voluntarily discarded noodles and rice. Please use large thin trays to cool rice and noodles and make sure they are 41F before moving them to containers and/or plastic wrap. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 ***In the flip top unit chicken was 47F, noodles were 48F, spring rolls were 66F, shrimp sauce was 50F. The unit ambient was 51F. CDI, PIC voluntarily discarded chicken, noodles, spring rolls and white sauce. VR: verification will be conducted on the unit to ensure it is holding foods at 41F or less. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P ***Advil, multiple vitamins and other medication was stored with spices and other equipment. CDI, PIC moved medicines with other personal items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 ***In the walk-in cooler noodles from two days prior had multiple containers stacked on top of it, and it was 51F. Chicken that was cooling in the walk-in cooler had lid on it, and had another cooling container of chicken stacked on top of it. Rice cooling in 3-door reach-in was cooling in a large container, not being stirred. Seven rice balls in the 3-door reach-in were 46F from two days prior. CDI, PIC voluntarily discarded noodles and rice balls. The containers of chicken had their lids removed. The chicken was 58F at 2:02pm and at 2:44pm, one container was 52F and one was 51F. Both containers were cooling at a rate of at least .12. The rice container was 43F at 2:05pm, PIC stirred rice container and when it was checked at 2:10pm it was 54F. PIC continued to stir rice and when it was checked at 2:45pm it was 46F. The rice was cooling at a rate of .22, which meets the .12 cooling ratio. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. (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 (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.***Tuna was thawing reach-in unit in sealed packaging. Manufacturers guidelines require removal or cutting packaging when thawing. Ensure manufacturers guidelines are being followed when thawing fish. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 - Temperature Measuring Devices: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. ***There was no thermometer on the inside of the glass door sushi unit. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
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. ***Three containers granulated white substance with no labeled were stored on prep rack. CDI, PIC could not identify what they were and PIC voluntarily discarded them. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. ***Wiping cloths for wiping tables were stored in concentration that was 0 ppm. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 - Washing Fruits and Vegetables: Wash fruits and vegetables prior to use. ***Employee was cutting up broccoli out of produce box and then storing it in a clean container without washing it prior. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
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. ***Multiple seasonings have single-use ramekins stored in them. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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. ***The vitamix blender is for household use only.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***The gasket on the walk-in cooler is torn/poor repair. One light is out in the hood above the grill. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. ***The fan guards and wiring in the walk-in cooler lots of dust build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***The 3-compartment sink has a leak. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. ***The walls behind the dishwasher and grill is soiled. Multiple ceiling tiles are no longer in good repair.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. ***The area behind the sushi bar needs to be cleaned. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. ***Observed cell phones on prep areas. |