| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change tasks, so he correctly changed gloves. However, employee did not wash hands between glove change. CDI: Employee educated on when to wash hands and correctly washed hands, then donned new gloves. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back kitchen handsink. CDI: Papertowels provided. |
| 11 |
1 |
Food in good condition, safe and unadulterated |
No |
No |
No |
No |
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed "spicy white tuna" on sushi menu in the "Sexy Salmon" roll. Product is actually escolar. Menu change required. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish out of commercial packaging stored over ready to eat food in walk in freezer. Observed raw fish stored over ready to eat noodles in walk in cooler. CDI: Noodles relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods and washed produce in walk in cooler. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, PIC stated that the plastic wrap on the sushi mats is changed daily. PIC was told that because the wrap touches a TCS item (sushi rice is still TCS as there is no variance for it saying otherwise) it must be changed at least every 4 hours. CDI: wrap changed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed syrup build up on soda nozzle at bar. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
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 noodles cooling in prep top that were cooked at 10:30am. CDI: Item voluntarily discarded. Ensure that items cooked are either placed on time and discarded after 4 hours, or properly cooled and then properly held cold. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
No |
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 vegetable and meat rolls in reach in cooler that were prepared yesterday. Products were not dated. All other products properly dated in facility. CDI: Rolls dated. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
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 all items held on TPHC marked with a 4:30pm start time on board. PIC stated that this was the average time, but items are prepared beginning at 3pm. CDI: Times corrected. PIC directed to make sure that times are accurately reflected as this is how bacterial growth is being controlled. Observed no start or end time on sushi rice. PIC stated that he finished cooking it at 2:30pm. CDI: Sushi rice properly labeled. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 noodles cooling in prep top from 10:30am. CDI: Item voluntarily discarded. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items being stored on the floor of kitchen and walk ins including, but not limited to sushi rice, fish, mayonaisse, and garlic.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee cup with no lid stored over panko, on shelf and over drink machine. CDI: Drinks discarded. |
| 41 |
0.50 |
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 plastic pint containers being used to scoop several different dry goods. Observed grill utensils stored in room temperature water. CDI: Water dumped out and employees educated on utensil storage. Observed spoon stored in water at sushi bar. REPEAT VIOLATION |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed employee cell phone stored in expo window. CDI: Phone removed. |
| 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 damaged door on top of beer cooler. Door is held together with duct tape. Observed racks beginning to rust in walk in. Observed damaged gaskets on large 2 door reach in by grill.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" toaster oven at sushi area. |
| 47 |
0 |
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 bottom of beer cooler in need of cleaning. REPEAT VIOLATION Improvement from previous inspection. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at bar to not be functioning. Employees are needing to wash hands in kitchen, which is not convenient, before making sushi. Sink must be repaired. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage to corners between handsink and meat prep sink. Observed missing ceiling tile over ice machine in kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusted ACvents in kitchen. REPEAT VIOLATION Improvement from previous inspection
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up on hood vents. Observed dust build up on AC vents in kitchen. |