| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed fish thawing in hand washing sink near sushi station. CDI, fished removed. Ensure access to hand washing sink is provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed Observed raw chicken stored above raw beef. CDI, items re-organized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods, such as raw chicken, shrimp and beef, stored above ready to eat foods, such as pasta, sauces and vegetables. CDI, items re-organized. Repeat
Risk control plan. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
No |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked rice in walk in above 45F. Rice was left to cool over night. CDI, rice voluntarily discarded by PIC. Repeat Risk control plan. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
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 cooked chicken, cooked crab meat, and cooked fish cooked, or opened mored than 24 hours prior to inspction with out date mark. CDI, items marked with correct date mark. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a squeeze bottle with clear liquid the PIC identifed as bleach, without identifying label. CDI, bottle was labeled. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods. Observed frozen fished thawing in hand washing sink near the sushi station. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying labels. Ensure squeeze bottles with foods not easily identifed are clearly labeled with comon name. Repeat |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wipping cloths stored in soap and clorox solution. Sanitizer observed at concentration less than 50ppm chlorine. Ensure wet wipping cloths are stored in sanitizer solution only, and no soap is used. Repeat
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container with wet wipping cloths stored on the floor. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes stored on the floor. Observed sigle service cups stored near cash register, exposed to contamination. Cups must be protected. Recoment using plastic sleeve. |