| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Staff coffee cup sitting on top of prep table.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Staff drinking while preparing food. |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)//No sanitizer is being dispensed from dish machine.// EHS has assisted staff in setting up the 3 compartment sink in order to properly clean equipment. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sushi Bar: Spicy tuna, sliced chicken, diced tuna and cut lettuce were all 47F stored on sushi makeline cooler. Cut tuna, sliced salmon 50F stored in sushi bar case.//Plastic container of torn lettuce 52F stored sitting on top of table in kitchen.//All were voluntarily discarded.
8-103.12 (A) Conform with approved procedures specified in variance or HACCP plan (such as providing an operable pH meter; calibrating pH meter properly; or measuring pH as required). //Staff was unable to calibrate pH meter correctly. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Debris on shelves in WI cooler and food spills in front sushi bar coolers. |
| 1 | 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Fish stored in ROP packaging inside bottom RI cooler at sushi bar. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.// Dirty toilets in restrooms.
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leak faucet at 3 compartment sink and detached faucet at sushi hand sink. |
| 1 | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Staff personal coats stored on top of bags of rice and open box of mangos. |
| 1 | 4-101.17 Prohibit the use of wood and wood wicker as a food contact surface except as specified In (B), (C), and (D) of this rule. // Large wooden bowl used to make sushi rice stored in dry storage with standing water, wooden spatula and rice debris. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw salmons stored over open box of lemons. Plastic container of shrimp stored above open container of mushrooms.//
3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)//Several trays of raw shell eggs stored next to cooked chicken. |