China Hut, 738 East Bayview Blvd Suite 2, Norfolk, VA - Restaurant inspection findings and violations

April 27, 2009 (Routine)

Violations:

• 3-304.12 - Scoop for rice w/o handle. ( soup bowl.
  All scoops must have a handle.
• 3-501.15 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sweat and sour chicken cooked last nigh 45 degrees.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 4-205.10 - Food store din grocery store bags.
  Use only food grade plastic to store food.
• 4-501.13 - Corrected During Inspection Damaged roof of microwave oven
  Repair or replace with a professional grade microwave.
• 6-303.11 - Less than 20 foot candles of light was noted in the walk in freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 26, 2009 (Follow-up)

Violations:

• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card. The CFM was in another city..
  The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment.

January 26, 2009 (Routine)

Violation: 6-303.11 - Insufficient light underthe hood system.
Increase the wattage of lights in the dinning area.
Comments:
Mr Jian Kung Chang is going to become the certified food manager by 7/22/09. Other violations noted 1/23 were corrected.

January 23, 2009 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment.
• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card. The CFM was in another city..
  The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-302.12 - Unlabeled food containers. In English and in mandarin.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soup pot, cleaver with damaged edge..
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:BBQ oven top.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.14 - No visible signs from a cleaning company about cleaning of he hood system.
  The stuck has to be professionally steamed at least twice a year.

Comments:
The braker of the hot water heater was tripped so establishment didn't have any hot water.

October 21, 2008 (Routine)

Violations:

• 2-101.11 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Single service items (though wrapped) may not be stored in employee bathroom.
  Protect food / single service items from miscellaneous sources of contamination.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) beef in the walk-in refrigeration unit and sauce under prep 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 or within 4 calendar days if held at 45F. 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.
• 4-202.18 - Grease extraction filters in the hood system are not easily removable./ Dirty filters.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean filters
• 6-202.14 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
* New reach-in freezer in lobby must be locked/ or moved away from public access. All employees must have current FHC/ left class schedule with cook.

July 07, 2008 (Follow-up)

Violations:

• 2-101.11 - Critical Repeat The person in charge was not available at the time of inspection. Current CFM permit not posted.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 4-501.11 - Repeat Freezer door was unable to close/seal properly.
  Repair the freezer door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
CFM misplaced certificate. Will re-issue, expires January 2011.

May 14, 2008 (Routine)

Violations:

• 2-101.11 - Critical The person in charge was not available at the time of inspection. Current CFM permit not posted.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 3-302.11 - Critical Unwrapped or uncovered food in the prep unit and in the reach-in fridge.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use. Knives being stored down between 2 tables.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer (@ 50 ppm) at the proper concentration between use.
• 3-305.11 - Food stored on the floor in walk-in cooler. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 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.
• 4-501.11 - Freezer door was unable to close/seal properly.
  Repair the freezer door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-502.13 - Repeat Manufacturer containers (metal cans) were observed reused for the storage of other restaurant foods and ingredients
  Discontinue the reuse of single-use containers for all food/ingredient storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the bottom of prep unit, reach-in fridge and storage shelves 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.
• 6-202.15 - Outer opening screen mesh is more than 16 to 1 inches/ repair mesh screen above 3 compartment sink.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
Above violations need to be corrected - will re-inspect week of July 7th

January 03, 2008 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager. Expired Oct '07. Recertify on Jan 23rd 2008
  Obtain a valid food service managers card.
• 4-202.16 - The nonfood contact surface of the inside top of microwave is not designed or constructed to be easily cleanable. Replace with commercial grade microwave
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Plastic store bags being used to store/freeze food. Use food grade bags.
  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.
• 4-502.13 - Manufacturer containers were observed reused for the storage of ingredients.
  Discontinue the reuse of single-use containers for ingredients storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the tops of cans and food bins on rack opposite entry door to walk-in cooler 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.

Comments:
Certified Manager to attend January 23rd re-certification class.
Employees had current FHC (Exp 3-1-09).
New yearly permit must be paid for before Jan 31 2008.
Fire suppression system checked in July ' 07.
Issued sign for hand-washing in bathroom.
Checked and calibrated cook's thermometer.
Replace microwave with commercial/ not household appliance.
(No heat on in restaurant but hot water available).
Kitchen kept clean and organized.
Recommended for permit.

February 02, 2007 (Follow-up)

Violations:

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card, and the manager did not post a current Certified Food Manager's Certificate..
  All food service employees shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card, and the manager shall post the CFM certificate.
• 3-307.11 - Repeat Observed food stored in non food grade bags.
  Protect food from miscellaneous sources of contamination.

December 12, 2006 (Routine)

Violations:

• 3-202.15 - 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.
• 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken gizzards stored on top of shrimp thawing.
  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.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between. Observed bowls being used for scoops.
  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.
• 3-307.11 - Observed food stored in non food grade bags.
  Protect food from miscellaneous sources of contamination.
• 3-501.13 - Corrected During Inspection Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 4-204.112 - Observed an improper thermometer located in the walk-in. Does not accurately measure ambient air temperature. Thermometer is also needed in the front 2dr refrigerator
  Obtain a thermometer that measure ambient air temperature accurately.
• 4-302.14 - Repeat 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.
• 4-501.11 - Cook's lowboy was observed in a state of disrepair and damaged. Not holding cold temperatures properly.
  Repair the lowboy 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 lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.12 - The cutting board along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: knives were noted in need of cleaning. Also observed 2dr front refrigerator in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Certified food manager needs to transfer certification to Norfolk.

August 11, 2006 (Routine)

Violations:

• 3-304.12 - Corrected During Inspection 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Corrected During Inspection 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.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.14 - 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 12, 2006 (Follow-up)

Violations:

• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - outside of the lowboy - rest-room toilet.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - The cooking utensils on the magnetic strip were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.

Comments:
The following items were also noted during the inspection:
- Recommend creating a cleaning schedule that way a small amount of cleaning gets done every day.
- Recommend purchasing another rice hot holding unit so that fried rice can be made hot and kept hot.

February 06, 2006 (Routine)

Violations:

• 3-301.11 - Corrected During Inspection Critical Improper scoop, cup, noted in rice, cooked chicken and beef in refrigerator.
  Provide suitable utensils such scoops with handles, and tongs, or single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit; raw chicken over wantons, and raw eggs over vegetables.
  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.
• 3-302.11 - Corrected During Inspection Critical Damaged, spoiled or recalled food stored in a location that may cause contamination.
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Cabbage and rice stored on the floor.
  Elevate food so that it is stored at least 6" inches above the floor.
• 4-101.111 - The nonfood contact surface of the clear bins are cracked and no longer smooth and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. If crack or damaged discard.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside and outside of the lowboy - the area around the light switch in the rest-room.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - The cooking utensils on the magnetic strip were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.

Comments:
The following items were also noted during inspection:
- Discussed proper storage in the refrigeration units. Left chart describing this, which is to be translated into Chinese and posted.
- Discussed the proper set up of sanitizer buckets and the importance of having them.
- Suggested the purchasing of an additional shelf to help keep food off the floor.

October 27, 2005 (Routine)

Violations:

• 3-307.11 - Rice was found stored in trash bags
  Store food only in food garbage bags in order to prevent contamination from inks, dyes, or pesticides, which can be found in other types of non food grade bags.
• 4-203.11 - The thermometer in the lowboy unit was not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.112 - There was no temperature measuring device located in the Kenmore Refrigerator and 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - fryer hood - floor under shelves - back wall - can opener - outside of rice cooker.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Clean plastic containers were found stacked wet.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

July 18, 2005 (Routine)

Violation: 8-201.14 - Time used as a control for potentially hazardous food with out the a written HACCP Plan.
Provide a statement of standard operating procedures for the plan including clearly identifying: 1) Each critical control point 2) The critical limits for each critical control point 3) Method and frequency for monitoring and controlling each critical control point 4) Method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points 5) Action to be taken by the person in charge if the critical limits for each critical control point are not met 6) Records to be maintained by the person in charge to demonstrate that the HACCP Plan is properly operated and managed

April 05, 2005 (Routine)

Violations:

• 3-301.11 - Critical Bowl and container used as scoop.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment with handles to prevent contamination of food by hands.
• 3-302.11 - Corrected During Inspection Critical Repeat 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.
• 3-307.11 - Using metal scratch pads to clean pans for cooking.
  The fine metal pieces of these scratch pads can break off and land in food. Recommend finding a different type of cleaning pad so as to protect food from contamination.
• 3-501.13 - Corrected During Inspection Improper methods used to thaw of frozen chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the Lowboy.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions, Chlorine Bleach.
  Obtain a Chlorine Test Paper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

January 27, 2005 (Routine)

Violations:

• 3-302.11 - Corrected During Inspection 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.
• 4-903.11 - Corrected During Inspection Clean single-service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room.

Comments:
Use scoops instead of foam cups in rice and sugar containers.

October 25, 2004 (Routine)

Violations:

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: meat grinder; food prep cooler.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Kitchen walls 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.
• 7-207.11 - 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.
• 6-501.14 - Ventilation systems to the outside are creating a public health hazard; grease trap at stove/fryer exhaust hood soiled
  Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.

July 23, 2004 (Routine)

Violations:

• 3-302.11 - Critical Unwrapped or uncovered food in the walkin freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-602.13 - The nonfood contact surface of the wall fan in corner of kitchen 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.
• 6-202.13 - Insect control device is located over prep area/counter at the kitchen where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bathroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

April 21, 2004 (Follow-up)

Comments:
previous violations corrected

April 15, 2004 (Routine)

Violations:

• 2-101.11 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
  
• 4-903.12 - Clean equipment/utensils were found stored at the employee restroom.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 4-904.12 - Repeat Storage of soiled utensils was adjacent to clean utensils at the utensil drawer.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 4-602.11 - Critical Equipment (meat slicer, meat grinder) food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-602.13 - The nonfood contact surface of the display case cooler behind counter 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.
• 6-501.14 - Repeat Ventilation systems (fryer/stove exhaust hood, vents, filters) to the outside are creating a public health hazard
  Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge

January 27, 2004 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: meat grinder, meat slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 4-501.11 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 4-904.12 - Storage of soiled utensils was adjacent to clean utensils at the magnetic storage strip on wall next to sink.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation; food product cans being reused to store/hold sauces (unlabelled) in salad prep cooler.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryer/grill exhaust hood, vents, filters.
  Maintain nonfood-contact surfaces of equipment clean.

July 18, 2003 (Routine)

Violation: 6-501.14 - Ventilation systems to the outside (stove exhaust hood, filters) are creating a public health hazard (grease build up)
Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge