| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces at sushi station. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut cabbage prepared yesterday in walk-in cooler in large bus tub container above 45F. See temperature chart for temperature observations. CDI cabbage voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic/oil mixture in reach-in cooler above 45F. See temperature chart for temperature observation. CDI garlic/oil mixture voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kimchi and homemade sauces in walk-in cooler not date marked. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on buffet being held using TPHC. Facility not changing the TPHC time with each new batch of product placed on buffet. VERIFICATION REQUIRED. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
Yes |
3-501.15 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 Observed entire bus tub container of cabbage cooling in walk-in tightly covered. Cabbage prepared yesterday (2/6) above 45F. REPEAT VIOLATION. VERIFICATION REQUIRED. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door not closing. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 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. Observed in-use utensils at habachi buffet stored in bucket of water. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. REPEAT VIOLATION. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in two walk-in coolers. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting debris; shelves in equipment, shelves in walk-in coolers, walk-in cooler floors, gaskets, handles of equipment, etc. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings shall be clean. Observed heavy food debris collecting in drains under prep sinks. Observed walls in dish room collecting black debris. |