| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12 Cleaning Procedure - P;2-301.14 When to Wash - P
Observed kitchen staff returning from the outside back into the kitchen without washing their hands. When told to wash hands, employees did not wash hands properly. Hands were only rinsed for a couple of seconds and dried. I explained to PIC, that employees should wash hands when returning from the outside and I explained the proper method of washing hands(wash with soap and warm water for at least fifteen(15) seconds and turn off faucet with disposable towel).
CDI: I had PIC to have all kitchen that had been outside to re-wash hands the proper way. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Observed shell eggs stored above an uncovered pan of cooked lo mein noodles in the single door reach-in cooler. Observed pan of uncovered cooked crab meat stored underneath raw seafood in meat walk-in cooler. Several food items observed uncovered in prep. cooler, reach-in coolers and walk-in nuts. Food items shall be properly stored so that contamination of one type with another is prevented. In addition keep refrigerated food covered to protect from contamination.
CDI: PIC had employees to rearrange storage of food items to meet proper storage requirements and had them cover all food that was uncovered. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
Metal pans stacked on metal table were observed with food debris. Steak knives at buffet were observed soiled. Food contact surfaces shall be cleaned to the sight and touch and cleaned at a frequency to prevent build-up.
CDI: Utensils were taken to the dishwashing area and re-washed, rinsed and sanitized. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14 Cooling - P
Salmon tempura inside the walk-in unit was 72 degrees Fahrenheit(F) and had been cooling for 3 hours. Foods shall be cooled from 135-70F within two(2) hours and then from 70-41F within four(4) additional hours.
CDI: PIC voluntarily discarded the food. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
At the hibachi buffet, the rice was 50oF and the noodles were 49oF. I told the PIC that deeper pans should be used when placing the food on the cold bar and to ensure food is at the proper temperature(41oF OR below) before it is placed on the bar.
Cold foods shall be held at 41oF or below.
CDI: PIC voluntarily discarded the food and replaced it with cold food no more thatn 41oF. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Cooling Methods - PF
Observed sweet and sour chicken being allowed to cool uncovered on a rack at room temperature. Observed sushi(tempura and sushi rolls) tightly covered in walk-in and being allowed to cool.
Potentially hazardous food shall be cooled using proper methods. When temperature of PHF cools to 135 degrees F, active cooling methods must be used such as refrigeration, in 2-4 inch thick layer, using ice bath, with ice wand, and/or loosely covered or uncovered and protected from contamination until food is 45 degrees F and may be covered.
CDI: PIC lightly covered food and placed in shallow pans in walk-in. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Controlling Pests - PF
Observed live roaches at dismachine and under 2nd buffet line to the right as you exit kitchen to enter the dining room.d Dad roaches observed under the buffet lines. Establishment is currently being treated twice per month(middle and end of month) by a licensed exterminator; however, I told PIC that the frequency may need to be increased to no less than three times per month until pest situation is under control. PIC to provide evidence of frequency increase within ten(10) days. I also told PIC to eliminate any pest harborage conditions by cleaning underneath all buffet lines(esp.. plate ends) and filling in all gaps/crevices/holes in floors walls, & ceiling as needed throughout the facility to include any holes at cabinet area at buffet lines. Metal rear doors are allowed to remain open; therefore, the rear screen doors need to self-closing tightly to preclude entry of insect or vermin in facility. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14 Wiping Cloths, Use Limitation; Core;
Observed wet wiping cloths throughout but no santizer buckets were availalbe to store these cloths.
Wet wiping cloths shall be stored in sanitizer at the proper strength between uses.
CDI: PIC provided sanitizer buckets at several stations. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed metal pans stacked wet on stainless steel table in kitchen.
Utensils shall be allowed to air-dry before storing and/or stacking.
CDI: Utensils were rearranged so that they could be air-dried. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C;4-202.11 Food-Contact Surfaces-Cleanability - PF
The interior base of the walk in unit doors were rusty and not in good repair. Replace freezer door gasket and repair floor. Replace torn door gaskets at reach-in units(2 door and 3 door) and at walk-in. Repair interior door panel at 2-door reach-in. Replace rusty racks inside the meat and produce walk-in cooler. Repair side of counter at left side of hibachi grill.
Homemade rice scoop is not easily cleanable. Tighten dipper well faucets to bar and ensure faucet drains directly into the dipper well without the use of the clear plastic tube.Maintain equipment in good repair and ensure equipment is easily cleanable. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C
The wash gauge on the dishmachine is not working properly. A warewashing machine and its auxillary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-602.13 Nonfood Contact Surfaces - C;4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Clean the following: underneath all buffet lines; grease build-up at wok(esp. underside area near the handles); fryers(sides and behind the doors). Thoroughly clean area at Hibachi Station(sides of grill; table underneath grill; hood,). Non food contact surfaces shall be kept free of an accumulation of food residue, grease and othe debris and shall be cleaned to the sight and touch. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) System maintained in good repair -
Have exterior drain at rear door unclogged so that water drains as required. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C
At start of spection, there were no waste receptacles/trash cans at the handsinks. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories/handsinks. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C;6-501.12 Cleaning, Frequency and Restrictions - C The ceiling grid in the kitchen was observed rusty and ceiling needed cleaning. Replaced damaged cracked floor tiles as needed. Floor needs to regrouted in dishmachine area, inside salad cooler and throughout as needed. Replace broken and/or missing floor tiles throughout the kitchen. Hood vents above dishmachine is rusty. Repaint rusty pole in kitchen. Replace worn and/or damaged ceiling tiles throughout establishment such as in dining room, restrooms, kitchen and back storage area near hot water heaters). Remove booths from rear of building. Premises shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C; 6-202.11 Light Bulbs, Protective Shielding - C
Replace blown light inside walk-in freezer because there shall be at least ten(10) foot candles of light inside walk-in units. Replace blown lights under hood unit in kitchen and replace missing light shield under the same hood unit.
Additional temps: cream cheese/sushi display(39); Tuna/sushi prep. cooler(37). Buffet temps: s & s chicken(143);v. rice(162);beef pie(149); pep pizza(153);prime rib(176);green beans(177) chicken nuggets(162);chicken wings(183); pork egg roll(150);blackpepper chicken(140);stuffed shrimp(184);salmon(165);mac n cheese(168);lettuce(35); boiled shrimp(34); |