| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Repeat PIC unable to find written vomit and diarrhea clean up plan. A written vomit and diarrhea policy shall be available at all times. CDI - copy provided again, if missing next time, points will be taken. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4)Equipment Food-Contact Surfaces and Utensils - Frequency (C) - Ice machine weir in need of cleaning to address brown residue.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - - Chlorine sanitizing dishwasher did have a full bucket this time, but the dish machine was only dispensing at 10ppm. PIC had tried to fix unit, and had also repeatedly tried to hit the priming button while unit was running to demonstrate a darker test strip. When the unit was run without manual interference, it retuned to 10ppm. Chlorine sanitizer must be used at a concentration of 50-200ppm. Sanitizing solution has been made up in the 3 comp sink to sanitize dishes in the meantime. VR - verification required by 3/21 to see that dishwasher is sanitizing dishes again. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) -Repeat - Several foods observed in prep tops did not have date marking including garlic and oil, peas and carrots, noodles and cooked shrimp. PIC states they were al prepped yesterday. Date marking in walk in cooler was good. All TCS foods must be date marked, held for a maximum of 7 days, and then discarded. CDI - Dates added to the items that were prepped in the last 24hrs. Other items were voluntarily discarded by PIC.VR - Verification required by 3/22 to confirm that sushi fish is maintained at 41F or below. Repair or replace sushi cooler. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) - Repeat - To go menus have been printed and there is a fish symbol being used in place of an asterisk. but not all raw items have one. For example, Shrimp tempura avocado roll is topped with roe and the Alaskan sunshine roll uses salmon. On table and to go menus, several sushi rolls that contain raw tuna, salmon are not marked with an asterisk. A disclosure shall include description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)” OR (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
CDI - The table menus have a correct disclosure statement. Temporary Consumer Advisory printed from CDP and given to PIC to fill out with items that are offered raw/undercooked. Sign was still posted. PIC has been working with Env Health and new menu draft has been approved. VR - Verification required by 3/29 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) - Repeat - Improvement noted, but sani bucket on the floor behind the sushi counter observed without a label. All working containers of chemicals must be labeled with common name. CDI - Labels added. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf) - REPEAT - Raw shrimp was observed thawing in a metal bowl on the drainboard of the 3 comp prep sink in stagnant water. After arrival, PIC promptly moved the shrimp to the sink and started running water over it. Approved methods of thawing include in refrigeration, under running water of 70F or less, as part of the cooking process. Box of frozen beef observed sitting on pan on ground. This is not an approved method of thawing. CDI - Shrimp placed under cold running water. Beef moved to walk in. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)Repeat - Several sticky fly papers were hanging from the ceiling with several dead flies. Possibly the same ones as before as no active flies were noted in the area. . Remove traps as they become occupied by dead insects. Improvements noted, no roaches observed during today's inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) A large box of beef was observed sitting on a large sheet pan that was sitting on the floor. Box picked up and placed on clean sheet pan. Establishment is using real bamboo leaves to place sushi on for visual appeal. They are washing, rinsing, and sanitizing these before reusing them again. PIC states the ones at the sushi counter today are new and showed the commercial packaging - the leaves in the dishroom were voluntarily discarded by PIC |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Repeat - Bucket of wiping cloths behind sushi counter was on the floor. There was a soiled wiping cloth sitting on the cutting board infront of the prep unit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - Repeat Violation - Clean dishes and cups observed wet stacked. Air dry dishes before stacking together.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Clean knives and forks observed stored with the handles down. Necessitating that employees grab the eating surface to get utensils. Store utensils with handles up. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) - Repeat - Improvement noted. But dirty old can observed being used to hold utensils in and another can had been washed out and was ready for use again. Single-use containers being re-used to store other food items. Single use containers may only be used once then discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) The temperature gauge on the dishmachine does not move when it is running. A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: (A) In each wash and rinse tank; Pf and (B) As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. VR - Return visit required by 3/8 to verify temperature device has been fixed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Repeat Violation -Some improvement noted, but there is still dried residue and debris in gaps, corners, and edges of equipment. Like under the hinges for the prep top. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - Pipes under 3 compartment prep sink. Have repaired. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repeat violation - Damage and discolored parts of ceiling and walls need repair. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity -
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Repeat Violation - Employee drink on prep table."Employee" foods like open pack of raw chicken stored on top of a spotted fish observed without labels and above other foods that are there for restaurant purposes. Keep employee foods clearly marked as such and placed in designated areas only. |