| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
No |
Yes |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverage being stored on prep line above the food. Make sure to have a designated area for employee beverages. REPEAT. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee touching hat and then move on to begin food preparation. CDI Food employee stopped and directed to wash hands. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 3 hand sinks stored with brushes and food debris in the hand sinks. CDI Brushes were removed and PIC had employee hand sinks cleaned. Make sure to keep clean and maintain access. REPEAT. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms being stored above RTE noodles and washed produce. CDI Unwashed produce moved to unwashed section. REPEAT3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored above pineapple, onions and avacados. CDI Chicken was moved to raw section. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee washing gloves instead of discarding. CDI Food employee stopped and directed to remove gloves.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food on counters (pest issues), walk in cooler and reach in units. CDI PIC wrapped food uncovered. REPEAT. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener stored with debris. CDI Items were broken down to be clean. REPEAT. |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135 degrees. CDI Chicken was moved to walk in cooler for rapid cool down. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed crab cold holding at sushi area holding above 45 degrees. CDI Crab was discarded REPEAT. Points not escalated for one item. However if seen in future, full points will be deducted. |
| 21 |
0 |
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 tofu, chicken, duck and macaroni. CDI Chicken and duck was discarded and PIC was certain tofu and mac was open yesterday. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
Yes |
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 At time of inspection, observed all food on buffets and sushi not labeled. CDI Food that was made was discarded and food was made fresh. Observed sushi rice marked for 2:30 pm discard, food employee stated it was a new rice batch. CDI PIC was able to mark for correct time. REPEAT. VERIFICATION REQUIRED. |
| 26 |
2 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
Yes |
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine being stored above prep line and at sushi prep area. CDI Medicine was discarded. REPEAT. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
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 squeeze bottles containing oils and aqueous solutions. Observed spice containers not labeled. Make sure to label all working containers with common name. REPEAT. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in the food establishment. Make sure to have pest control address. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
Yes |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans with food establishment ingredients. VERIFICATION REQUIRED.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the flor in walk in cooler and freezer. Make sure to keep off the floor. |
| 41 |
1 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
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 knives being stored in between flip top units with food debris on sides. Make sure to store knives in a clean manner. REPEAT. |
| 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 wet stacking of equipment and utensils. Make sure to spread out accordingly. REPEAT. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed no air thermometers in the units. Make sure to provide air thermometers. REPEAT. Points not escalated due to fixing prior issues. However if seen in next inspection points will be escalated. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed solutions at 3 compartment sinks with debris and cloudy. Make sure to keep clean. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food build-up and debris in reach in units, coolers, gaskets, shelving, hand sinks knobs, etc throughout establishment. Make sure to increase cleaning frequency. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as cell phones, aprons etc being stored above food preparation and equipment. Make sure to store in a manner where contamination will not occur. |