| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in kitchen as evidenced by poor handwashing, poor cooling, poor shorage order, and poor cold holding. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees turn off faucet with barehands after washing them. CDI: Employees educated on proper handwashing and rewashed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then move straight to expediting food and adding garnishes. CDI: Employee directed to wash hands between dirty and clean activities. |
| 13 |
3 |
Food separated and protected |
No |
No |
No |
Yes |
No |
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. REPEAT VIOLATION
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw chicken stored over ready to eat foods in walk in freezer. Items were out of commercial packaging. CDI: Products relocated. Observed raw salmon stored over ready to eat foods in walk in cooler. CDI: Salmon relocated. REPEAT VIOLATION |
| 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 41F. -P Observed noodles cooked at 10:30 am , per PIC, in walk in cooler at 76F at 1:35pm. CDI: Noodles voluntarily discarded. Ensure that items cooked are either placed on time and discarded after 4 hours, or properly cooled and then properly held cold. REPEAT VIOLATION |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F (udon noodle, lettuce, salmon, garlic in oil) and some above 45F (masago, edamame, tofu) in facility. CDI: Items above 41F rapidly cooled in another refrigerator. Items above 45F, except masago, were voluntarily discarded. Masago was rapidly cooled in walk in freezer. |
| 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 ready to eat sushi fish prepared yesterday and the day before, per PIC, in reach in cooler at sushi area. CDI: Products properly dated. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
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 foods held on TPHC were marked as prepared at 10:30 am. Many of these foods require the same equipment for preparation and could not all be made at precisely 10:30am. When EHS began asking staff and PIC about what times things were prepared, they stated that it was about 10:30 but some things were done before and after that time. EHS advised staff that the correct time that food is done cooking must be recorded. CDI: Products voluntarily discarded. REPEAT VIOLATION |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler on line and sushi cooler holding items above 41F. VERIFICATION REQUIRED
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 walk in cooler while covered. CDI: Product voluntarily discarded. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obseved 5 gallon buckets of sauces stored on floor in kitchen. CDI: Buckets moved to shelving. REPEAT VIOLATION |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed servers scooping rice and garnishing plates with no hair restraints. EHS advises one expo person be assigned to adding rice to plates and garnishing food. The expo person should wear the required hair restraint. |
| 41 |
0 |
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 handles of tongs stored in panko bread crumbs. CDI: Handles moved out of product. REPEAT VIOALTION Some improvement from previous inspection. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee sweatshirts and belongings stored directly on top of clean linens. REPEAT VIOLATION U |
| 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 gaskets on reach in coolers. Observed damaged door on top of beer cooler. Door is held together with duct tape. Observed racks beginning to rust in walk in. REPEAT VIOLATION
4-402.12 Fixed Equipment, Elevation or Sealing - C Observed 3-comp sink in need of resealing to the wall.
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. REPEAT VIOLATION
4-502.11(A) Maintain utensils in good repair. Observed damaged rice holder at sushi area. Insulation is exposed and surface is no longer cleanable. |
| 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 build up on and in equipment throughout facility. Observed toaster oven at sushi area heavily soiled. REPEAT VIOLATION |
| 48 |
1 |
Hot and cold water available; adequate pressure |
No |
No |
No |
No |
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water at bar handsink. VERIFICATION REQUIRED |
| 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 on corner of wall with handsink and prep sink leading to walk in cooler. REPEAT VIOLATION
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 dust build up on ceiling tiles, vent covers, and light covers in kitchen. Observed heavy food and debris build up under, around, and behind equipment. |
| 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 no distinct place for employee items in restaurant. |