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| Critical Violations SHOWN in RED |
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| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
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|---|
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT. Observed raw shrimp stored above vegetables in the walk-in cooler. / Observed unwashed cabbage above washed and cut vegetables in the walk-in cooler. / Observed raw soft-shelled crab stored above vegetables in the reach-in portion of the sandwich cooler. / Observed mound of margarine, sauce, and cut lemons left out on the carts uncovered prior to service. / Observed dumplings in the freezer uncovered. Foods shall be protected from cross-contamination by storing with a covering or lid, and storing ready-to-eat foods above raw foods. Also, washed vegetables shall be stored above unwashed vegetables. CDI - PIC wrapped all foods with coverings and rearranged items accordingly. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19 Time as a Public Health Control (P) (Pf) Observed sushi rice that, per employee, had been cooked at 11:30 am and was not logged in the logbook for monitoring time. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: The FOOD is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. (3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf CDI - PIC discussed thoroughly with employee to maintain logs for labeling sushi rice. Use an indicator on the container to label the holding time for sushi rice. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Common Name - Working Containers (Pf) Two spray bottles of degreaser were not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI - Employees labeled both bottles. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Thawing (C) Observed container of thawed raw tuna in the hermetically sealed package. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration
(2) Prior to, or Immediately upon completion of, its thawing using procedures
Discussed cutting package with PIC. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.114 Using Drain Plugs (C) Missing drain plug on the cardboard recycling unit. Drain plugs shall be installed on the waste receptacles. Call waste management company to re-install drain plug. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C-REPEAT- Overall improvements have been made. Replacement still needed of broken and peeling ceiling tiles in kitchen and bathroom; 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. Continue making repairs. Did not increase points since improvements are consistent. |
| 56 |
1 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) REPEAT. Observed employee items stored on the prep surface where serving utensils get sorted. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. There was currently a designated employee area, but one of the items was misplaced. Please ensure complete separation of all employee items. Recommend labeling the items and using a divider to completely separate.
6-303.11 Intensity - Lighting (C) No lighting under the sushi bar above the small reach-in cooler. Light intensity in storage areas shall be at least 10 foot-candles. Increase lighting by installing a light under the sushi bar. |
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