July 28, 2009 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the reach in refrigerator
  Store food in packages, covered containers, or wrappings.
• 1570 - The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the she to restore a stalvingte of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Walls in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Intake and exhaust air ducts are not being cleaned heavy grease
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

April 06, 2009 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the refrigerator and freezer (under counter)
  Store food in packages, covered containers, or wrappings.
• 3220 - 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.

December 29, 2008 (Routine)

August 05, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Tongs and bowl used to dispense same food items.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef stored above vegetables in the grill area reach-in.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0550 - Dispensing utensils improperly stored between uses.Tongs and spoons stored in water at 90 F, and knife stored between equipment side surfaces.
  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 135F.
• 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  Provide sanitizing agent at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1750 - Manufacturer containers were observed reused for the storage of utensils.
  Discontinue the reuse of manufacturer containers for utensil storage. Provide approved reusable food storage containers designed for your food storage needs.

March 25, 2008 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0960 2 - Corrected During Inspection The food contact surface of the metal banned basting (paint) brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the paint brush with one that permits easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units have 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.
• 3470 - Corrected During Inspection Critical Refrigerated medicines for employees or children are not being stored in leakproof container.
  Store refrigerated medicines for employees or children in a covered leakproof container

December 19, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer unit and the crispy noodles in a box.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0960 2 - The food contact surface of the cardboard box storing crispy noodles is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Repeat The door gasket of several refrigerator and freezers are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The nonfood contact surface of the gaskets have 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.
• 3220 - 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.

September 18, 2007 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat In-use utensils improperly stored between use - in room temperature water.
  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 140F.
• 0800 - Critical Breaded chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1750 - Manufacturer containers were observed reused for the storage of foods - #10 cans.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the gaskets to various refrigerator units have 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.
• 2000 - Single service utensils observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2010 - Clean cutting board was found stored behind the sink faucet.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents - back door not tight fitting..
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

May 09, 2007 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration and freezer units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers - black pepper and cooking wine.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Repeat Dispensing utensils improperly stored between uses - in room temperature water.
  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 140F.
• 1060 - The nonfood contact surface of the torn vinyl table cloth on the freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1400 - The refrigerator on the cookline is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1570 - The door gasket to various pieces of refrigeration units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1750 - Single-service items were observed reused for the storage of spices and ingredients
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2660 - There is no covered refuse container in the restroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

January 16, 2007 (Routine)

• 0450 - Critical Food employee failed to wash his or her 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.
• 0550 - Dispensing utensils improperly stored between uses.
  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 140F and the container.

October 10, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (MANY DENTED CANS)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Critical Different types of raw animal foods (chicken, shrimp, and beef) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

June 14, 2006 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: clean food storage containers
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelving has 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.
• 3170 - Repeat Roof is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in the walk in refrigerator in thenoted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Repeat Methods are not being used to control pests back door not tight fitting
  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.

February 22, 2006 (Routine)

• 0070 - Repeat Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.Bulk containers
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk containers need to be cleaned
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the portable fan, and the shelving has 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.
• 2890 - Light bulb in preperation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Ceiling tile is not maintained in good repair, may be roof leak
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Landlord has been notified
• 3180 - Repeat Floors and the walls in the food preperation area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 15, 2005 (Routine)

• 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped:.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses.
  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 140F and the container.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1060 - Repeat The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable. foil being used
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the under counter 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stainless steel lids.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the shelving has 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Walls and the floorin the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Repeat Methods are not being used to control pests
  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.
• 3460 - Critical Medicines not necessary for the health of the employee is stored in the establishment
  Allow only those medicines that are necessary for the health of employees to be stored in the establishment.

October 04, 2005 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the freezer and the refrigerator.
  Store food in packages, covered containers, or wrappings.
• 1060 - Repeat The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. covered with cardboard.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no visable temperature measuring device located in the chest freezer
  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.
• 1800 - Repeat The nonfood contact surface of the under counter shelving has 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.
• 3180 - Walls in the preperation noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Methods are not being used to control pests, front door blocked open. Flies in the facility
  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.

June 20, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.also cardboard on the shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Lids of the bulk storage containers was observed in a state of disrepair and damaged.
  Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touchThe inside of the stainless steel containers
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk storage containers, and the outside of the meat grinder.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the tops of equiptment, and the under counter shelving, has accumulations of grime and debris. also the shelving over the sink
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - cooling unit cover in the walk in refrigerator the noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

February 18, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the Walk in refrigerator and other refrigerators and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - Corrected During Inspection The nonfood contact surface of the equiptment is not corrosion resistant, nonabsorbent, and/or smooth, cardboard being re used, pipes wrapped in aluminum foil
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Bulk storage containers were observed in a state of disrepair and damaged, also shelving rusty
  Repair the container to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: equiptment storage containers
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the equiptment has 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3490 - Corrected During Inspection Prersonall belongings stored in such a way that they could contaminate food in the preperation area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 18, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the Walk in refrigerator and other refrigerators and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - Corrected During Inspection The nonfood contact surface of the equiptment is not corrosion resistant, nonabsorbent, and/or smooth, cardboard being re used, pipes wrapped in aluminum foil
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Bulk storage containers were observed in a state of disrepair and damaged, also shelving rusty
  Repair the container to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: equiptment storage containers
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the equiptment has 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3490 - Corrected During Inspection Prersonall belongings stored in such a way that they could contaminate food in the preperation area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

October 20, 2004 (Routine)

• 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.Young child in the kitchen
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0470 - Critical Repeat Unwrapped or uncovered food in the rfefrigerators and the freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1570 - Shelving in the walk in refrigerator was observed in a state of disrepair and damaged, also the insidelid of the reach in freezer.
  Repair the equiptment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair t, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Walls in the preperation areea noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk storage containers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the shelving has 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.
• 1320 - There was visabletemperature measuring device located in the under counter 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.

October 20, 2004 (Routine)

• 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.Young child in the kitchen
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0470 - Critical Repeat Unwrapped or uncovered food in the rfefrigerators and the freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1570 - Shelving in the walk in refrigerator was observed in a state of disrepair and damaged, also the insidelid of the reach in freezer.
  Repair the equiptment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair t, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Walls in the preperation areea noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk storage containers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the shelving has 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.
• 1320 - There was visabletemperature measuring device located in the under counter 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.

July 12, 2004 (Routine)

• 0820 - Critical Pork and chicken cold holding at improper temperatures.
  Remove only small amounts of meat at one time from the refrigerator when preparing food. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezer and walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2790 - Repeat The indoor ceiling material located at toilet room and above the 3 compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0530 - Packaged food stored in direct contact with ice.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
• 0450 C - Repeat Cup being used as a scoop. All scoops require handles to avoid excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

July 12, 2004 (Routine)

• 0820 - Critical Pork and chicken cold holding at improper temperatures.
  Remove only small amounts of meat at one time from the refrigerator when preparing food. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezer and walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2790 - Repeat The indoor ceiling material located at toilet room and above the 3 compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0530 - Packaged food stored in direct contact with ice.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
• 0450 C - Repeat Cup being used as a scoop. All scoops require handles to avoid excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

April 15, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the under hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezers and refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED DURING INSPECTION
  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 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0450 C - Scoop lacks handle.
  All scoops need handles to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 2010 - Repeat Clean equipment/utensils were found stored at the behind the faucet at the 3 compartment sink. CORRECTED DURING INSPECTION
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 1100 - The food contact surface of the ladle is not smooth, contains cracks, chips, or pits and can not be easily cleaned. CORRECTED DURING INSPECTION
  Repair or replace the ladle to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2790 - The indoor ceiling material located at kitchen and dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

April 15, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the under hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezers and refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED DURING INSPECTION
  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 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0450 C - Scoop lacks handle.
  All scoops need handles to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 2010 - Repeat Clean equipment/utensils were found stored at the behind the faucet at the 3 compartment sink. CORRECTED DURING INSPECTION
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 1100 - The food contact surface of the ladle is not smooth, contains cracks, chips, or pits and can not be easily cleaned. CORRECTED DURING INSPECTION
  Repair or replace the ladle to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2790 - The indoor ceiling material located at kitchen and dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

January 21, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of the reach in refrigerator gaskets had 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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezers and refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat In-use utensils improperly stored between use.
  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 140F and the container.

October 27, 2003 (Routine)

• 1800 - The nonfood contact surface of the prep. refrigerator door gaskets had 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.
• 3220 - 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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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 140F and the container.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2010 - Repeat Clean equipment/utensils were found stored at the behind faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

October 27, 2003 (Routine)

• 1800 - The nonfood contact surface of the prep. refrigerator door gaskets had 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.
• 3220 - 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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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 140F and the container.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2010 - Repeat Clean equipment/utensils were found stored at the behind faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

August 14, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat egg rolls in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. CORRECTED DURING INSPECTION
  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.
• 1060 - The nonfood contact surface of the cardboard that is under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Scoop lacked a handle, knife stored between 2 pieces of equipment.
  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 140F and the container.
• 1750 - Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2010 - Clean equipment/utensils were found stored at the behind the faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3270 - Critical Methods are not being used to control pests
  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.

August 14, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat egg rolls in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. CORRECTED DURING INSPECTION
  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.
• 1060 - The nonfood contact surface of the cardboard that is under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Scoop lacked a handle, knife stored between 2 pieces of equipment.
  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 140F and the container.
• 1750 - Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2010 - Clean equipment/utensils were found stored at the behind the faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3270 - Critical Methods are not being used to control pests
  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.

May 21, 2003 (Routine)

• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. CORRECTED DURING INSPECTION
  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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0550 - Dispensing utensils improperly stored between. CORRECTED DURING INSPECTION
  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 140F and the container.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1040 - A spoon with a wooden handle is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

March 05, 2003 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or 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.
• 0470 - Repeat Unwrapped or uncovered food in the refrigerator and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat Employees is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3230 - Absorbent materials are being use on the floor (walk in refrigerator)
  Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (rear door)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.