Banh Mi D C Sandwich, 3103 #C Graham Road, Falls Church, VA - Restaurant inspection findings and violations

July 27, 2009 (Routine)

• 2-402.11(A) - One employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:sugar and sauces in sauce bottles
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows - scoop found lying in sugar.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets left on floor.
  Wet towel buckets shall be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-304.15(A) - Corrected During Inspection Single-use gloves were being washed for reuse.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Food stored on the floor including rice and vegetable
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lychee, bean and jello used in bubble tea
  Potentially hazardous food shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: yogurt, flan and ham.
  Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical Repeat The person in charge did not provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s) - pork, rice cake and tropical desserts
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request; in process of correction
• 4-101.17(A) - Burnt wood stirring utensils observed at wok
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard lining the metal shelving unit
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(A) - The cooler was observed with ambient temperature of 45F; the bubble tea refrigerated open case was not maintaining food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up in reused cardboard box.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store cleaning product found used to store water occassionally used to spray on pastry, per CFM
  Do not use containers previously used to store poisonous or toxic materials to dispense food. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.

March 09, 2009 (Critical Procedures)

• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mung bean cake and egg roll at 130F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: yogurt, flan, fruit drinks, pulled pork
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical The facility did not provide written procedures for the use of time as a public health control with the following food item(s): rice cake, mango slices, vietnamese ham, banana wrapped items (other items contained proper time variance label)
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance and maintained in the food establishment
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: deli sandwich mayonnaise which contains raw egg.
  If an animal food such as egg, meat or seafood is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Menu board and take out menu should include an asterisk next to each item that contains mayonaisse. Menus and menu board should include the following advisory text :Consuming raw or undercooked meat, egg or seafood may increase your risk of foodborne illness
• 4-602.11(C) - Corrected During Inspection Critical In use utensils believed not sanitized every four hours based on observations of sanitizing procedures.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 7-208.11(B) - Corrected During Inspection Critical Eye drops stored over salt container
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

December 02, 2008 (Follow-up)

June 06, 2008 (Follow-up)

April 16, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: Observed severely damaged cans of Longan and Jack fruit.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: Observed clean utensils stored with the serving side upwards and a scoop for rice was stored in standing water. In addition, tongs were stored on the front handles of the cooktops which could easily be brushed by an employee's clothing.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Corrected During Inspection Observed a box of onions and jicama stored on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - Observed several potted plants in the food prep area of the establishment.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Remove the potted plants from the food prep areas.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed pork, on the prep top of True prep refrigerator #1, at 47F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed a rock and brick used in the kitchen facility. Additionally observed newspaper and cardboard on the floor by the wok and the 3-vat sink.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the True prep refrigerator #1 is at 46F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-301.11 - The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Observed the Amerikooler freezer is overstocked with boxes of food.
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food. Observed garlic container and Deer Park water bottle used to store other food products besides their originally packed products.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Observed Cuisinart food processor ,Oster toaster oven and Tiger rice cooker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-501.13(A) - Throughout the food establishment there are cardboard MSG containers used to collect food-laden wastes.
  Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leakproof, and nonabsorbent.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at two of the handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.

February 06, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered cup on a prep table shelf near the rice maker
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw pork over frozen vegetables and banana leaf pork in the walk in freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the walk in freezer observed raw chicken stored over raw pork
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed 1 tray of uncovered bologna and 1 tray of uncovered stuffed pastry in the walkin refrigerator
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical Steamed buns stuffed with ground chicken and cooked chicken egg hot holding at improper temperatures at the star reach in hot hold case.
  Maintain the hot foods at 135F or above.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN THE WALK IN REFRIGERATOR OBSERVED RAW SHELL EGG 48F, IN THE DISPLAY WITH SLIDING DOOR OBSERVED BOLOGNA 57F AND HAM 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat cooked pork, cooked meats held in the walk in refrigerator is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The cfm arrived approximately 10 minutes after the beginning of the inspection
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

May 29, 2007 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Cooked chicken, cooked sliced pork in Walk in Refrig.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Boiled rice 55 F in True 2 Dr display Refrig.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Observed raw shell eggs stored at room temperature
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Cooked chicken and cooked pork slices in True 2 Dr display refrig. and Walk in refrig.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.

August 01, 2006 (Follow-up)

July 14, 2006 (Routine)

• 3-301.11A - Critical Observed one employee wash his hands during the inspection. This employee rinsed his hands in the food preparation sink with water while still wearing his disposable gloves and then walked over to the hand sink to obtain a paper towel to dry his gloves hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator and freezer.
  Always store raw animal foods (i.e., raw chicken, raw meat, raw pork, raw fish) BELOW and separate from ready-to-eat food (i.e., cooked animal foods, vegetables, noodles, etc.) in the refrigerators and freezers.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in refrigerator and freezer.
  In addition to storing raw animal foods below ready-to-eat foods, different types of raw animal foods shall be stored separately according to cook temperture. Raw chicken (cook temperature = 165F) shall be stored below raw meat (cook temperature = 155F) and raw meat shall be stored below raw fish and raw shell eggs (cook temperature = 145F).
• 3-302.12 - Repeat Observed unlabeled container of salt and sugar.
  Label working containers with the common name of its contents in the common language of all employees. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. NOTE: Fill small containers with a bleach-water sanitizer solution that is maintained at a conentration of 50-100 ppm. Place a bucket on the floor at each prep station and store towels in these buckets. Use the towels to wipe prep surafces throughout the day.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer. Additionally, boxes and containers of onions and potatioes were observed stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Observed potentially hazardous foods hot holding at improper temperatures on the front counter steam table. The steam table hot water was measured at 166F. The steam table reheated most potentially hazardous foods to 165F within 1 hour and 15 minutes. Therefore, the conclusion was drawn that the potentially hazardous foods were less than 140F when placed on the steam table to hot hold or that the steam table water had not reached a temperature and / or 160F or above when the food was placed in the steam table wells to hot hold. Additionally, the meat filled sticky buns in the warmer were hot holding at 125F. The temperature of the warmer was set on medium
  Prior to placing food in the steam table wells use the calibrated food thermometer to ensure that the hot water at the steam table is 160F or above. Additionally, the calibrated food thermometer shall be used to ensure that raw foods are properly cooked and holding at 140F or above prior to placement on the steam table. If the foods are not 140F or above they shall be rapidly reheated to 165F and subsequently held at 140F or above. Similarly, the meat filled sticky buns shall be 140F or above prior to placement in the warmer, which shall be set at the high setting.
• 3-501.16B - Critical Observed yogurt cold holding at improper temperatures (51F) in the cold hold well at the front counter..
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Ensure that yogurt is at 41F or less prior to placement in the cold hold well. Monitor the internal temperature to ensure that the cold hold wellis maintaining the yogurt at 41F or less.
• 4-101.111 - Repeat The following nonfood contact surface are not corrosion resistant, nonabsorbent, and/or smooth:1. Tin foil lining storage racks2. Cardboard used as floor mats2. Cardboard & Paper under waffle iron3. Raw wood shelves used to elevate mixer and large container of sugar & salt & rice.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11B - Observed small white grocery bags used to stored food (direct contact) in the True 2 Door Upright Refrigerator.
  All food storage containers and bags shall be food grade.
• 4-202.16 - Repeat Soda crate(s) found used for the following: Storage in the walk-in refrigerator.
  Crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - There was no temperature measuring device located in the Tropicana RI.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Repeat The walk-in freezer is overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide an additional freezer if necessary. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. ****Any new freezer will have to be NSF approved.****
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: All refrigerator and freezer gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.14 - The three compartment sink was not set up for wareashing at the time of inspection and the CFM reported that it is set up after lunch. She explained that the wash, rinse, sanitize process is used in the 3 comaprtment sink from right to left in that order.
  Based on the plumbing of the 3 compartment sink use the wash, rinse, sanitize process in the 3 compartment sink from left to right in that order. Additionally, the sink should be set up for warewashing upon opening and an employee should be assigned the designated duty of dishwashing so that dished to accumulate in the empty sink basins.
• 43.1-1-5F - Repeat On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements.
  This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency problem in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Oster Toaster2. Kitchen Aid Mixer3. Tiger Rice Steamer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment in the non-food storage room..
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. NOTE: Organize the supply storage room so that harborage conditions are not created.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 24, 2006 (Routine)

• 3-301.11B - Critical Bowls without handles being used to scoop dry products out of front bulk storage containers.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Repeat Unlabeled food containers through out the kitchen.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.13 - Napkins in contact with food. (observed lining the tray of fried product on the storage shelf)
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use throughout the entire facility. Wiping cloths observed on countertops.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Chicken pastries, spring rolls, fried fish, fried tofu, green beans, greens and chicken (counter) were hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Items may not sit out at room temperature.
• 4-201.11 - The Beverage Air 1 door reach in refrigerator is not designed and constructed to be durable. This unit is for the display and storage of non-potentially hazardous food only.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat Milk crate(s) found used for the following:StorageSoda crates are being used for elevation and storage in the kitchenCardboard boxes were observed being reused for storage of various items, including single service items behind the front counter
  Milk/soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Cardboard is absorbent and not easily cleanable. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - The walk in cooler and freezer were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional cooler and freezer necessary to maintain food items at the appropriate temperatures. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-502.13A - Repeat Manufacturer containers, including MSG containers, were observed reused for the storage of food/seasonings.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the counters under the microwave and slicer accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored on the kitchen storage racks with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:rice cookerGE coffee makerCuisinart food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-501.113B - Corrected During Inspection Outside refuse container was observed with door open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.12A - Observed that no paper towels were available for handsink behind the front counter, near the beverage area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing from kitchen handsink)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The following areas are not maintained in good repair:1. Paneling buckling and separating from wall behind the 3-vat sink.2. Ceiling tiles missing in the chemical storage area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Dead or trapped cockroaches were found on the premises (in cabinets, behind the front counter)
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 7-202.12C - Critical Two containers of RAID were observed in the chemical storage room.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

July 12, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the 1-dr True reach in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers and food containers labeled in other language, other then English.
  Label working containers with the common name of its contents with English, in addition to any other language desired. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (Observed sitting on counter in between use)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Chicken and pork pastry in hot hold case and food hot holding on steam table were hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-101.111 - Cardboard observed being reused to line shelving and bulk storage containers food storage.
  Discontinue the reuse of cardboard. All non-food contact surfaces must be smooth, nonabsorbent and easily cleanable.
• 4-101.11B - Repeat Cardboard observed being reused to store pork rolls in the walk in refrigerator.
  Discontinue the reuse of cardboard. All food contact surfaces must be smooth, nonabsorbent and easily cleanable.
• 4-202.16 - Repeat Soda and bread crate(s) found used for the following:elevation through out the kitchen
  Soda and bread crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - The temperature measuring device in the sandwich prep refrigerators are not properly located in the warmest part of the unit. (Thermometer observed hanging in the back of unit)
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-502.13A - Manufacturer containers were observed reused for the storage of sugar (in nut can)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinets, behind the front counter, were breads are sliced.Counter under the front microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the hand sinks behind the front counter.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the manager's rest-room.
  Provide a cover to the feminine napkin refuse container in the manager's rest-room.
• 6-301.11 - Soap was not provided at the hand washing lavatory next to 3-vat sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.111C - Critical Three live roaches observed. (1- in cabinet behind front counter, 2- on wall around 3-vat sink)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.16 - Repeat Mop is not hung up to air dry, observed wet mop sitting in mop bucket.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 04, 2005 (Routine)

• 6-501.11 - 1. Hole observed in wall across from mop sink.2. Basecove separating from wall under 2-vat sink in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11B - Ceiling lights observed out next to walk in refrig. leading to back storage area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-903.11B - Corrected During Inspection Clean single service, food storage containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shell eggs over produce in walk in refrigerator and raw ground beef over pre-cooked spring rolls in walk in freezer)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-101.111 - Cardboard observed being reused to stored spices and utensils in kitchen.
  Discard cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-904.11C - Unwrapped single service items (stirrers) were provided at the consumer self-service counter.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 4-202.16 - Soda crate(s) found used for the following:shelving in the back storage room and kitchen
  Soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-202.15 - Corrected During Inspection Critical Dented can of tomato paste observed on shelf for service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use in bulk storage containers.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 7-102.11 - Corrected During Inspection Critical Working containers of window cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in office in walk refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 4-101.11B - Cardboard boxes observed being reused to store food items in walk in refrigerator.
  Discard cardboard. All food contact surfaces must be smooth, nonabsorbent and easily cleanable.
• 4-204.112B - There was no temperature measuring device located in the 2-dr True display refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.16 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-501.16A - Critical All food items on steam table and in hot hold case were not being maintained at 140F or above.
  CORRECTED DURING INSPECTION: Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.

November 24, 2004 (Follow-up)

November 24, 2004 (Follow-up)

November 19, 2004 (Pre-Opening)

November 19, 2004 (Pre-Opening)