China King Buffet, 760 Shoppers World Court, Charlottesville, VA - Restaurant inspection findings and violations

July 21, 2009 (Routine)

Violations:

• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored over RTE food in walk in cooler
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Observed rice paddle stored with handle in contact with rice on buffet line.
  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.
• 0930 - Critical Repeat Raw and/or undercooked @FOODS@ is/are provided on the menu, menu board, table tent or brochure without proper disclosure. No consumer advisory posted at sushi station.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 2310 B - Repeat The handwash station at the sushi prep station is being used for purposes other than washing hands. Observed employee rinsing dishes in this handsink.
  The handwash facility identified above is to be used for washing hands only

Comments:
Facility in substantial compliance with food regulations this date.
Food and equipment temperatures observed to be in appropriate ranges.
Chlorine sanitizer in ware washing machine at appropriate concentration (100 ppm)

October 17, 2008 (Routine)

Comments:
Today, follow-up inspection.
Violations from last routine inspection have been corrected.
Facility in substantial compliance with the Food Regulations.

October 08, 2008 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0380 - Corrected During Inspection Critical Food packages [several dented cans not segregated from working supply] are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  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.
• 0440 - Critical The tags for the mussels are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0470 - Corrected During Inspection Critical Raw food of animal origin [raw fish over produce]holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop found stored in a container of water and scoops w/o handles were stored in the dry goods
  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.
• 0690 - Corrected During Inspection A bucket of sushi sauce was stored on the floor beside/below detergent for the dish machine.
  Protect food from miscellaneous sources of contamination.
• 0820 A 2 - Critical Shell eggs and chicken cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0930 - Critical Raw and/or undercooked food is provided without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1060 - The wooden shelves storing dry goods is not 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.
• 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the walkin cooler is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Corrected During Inspection The prep unit was observed in a state of disrepair and damaged.
  Repair the unit 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.
• 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: outer surfaces of the rice cookers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Install a double check valve with an intermediate atmospheric vent.
• 2310 B - A handwash station is being used to rinse foods.
  The handwash facilities are to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents at the back 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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the employee restroom.
  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.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 3180 - The dish machine 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.

Comments:
Several risk factors from todays inspection have already been corrected. A technician arrived during the inspection to address the prep unit that was not working.

October 25, 2007 (Critical Procedures)

Violations:

• 0050 - Corrected During Inspection Critical Person-In-Charge not available during the initial part of this inspection. Owner was contacted by phone and gave permission to enter kitchen and begin inspection.
  Always have a knowledgable Person-In-Charge to oversee critical food handling and provide active managerial control. Owner came to site within 10 minutes.
• 0160 - Corrected During Inspection Critical 1) Dish washer staff observed handling cleaned dishes after contacting soiled dishes. Staff person did not wash hands. 2) Dishwasher staff observed scraping teeth with fingers- did not wash hands.
  Person-In-Charge directed staff to properly wash hands as needed. PIC directed two staff to operate the dishmachine (one on soiled side, one on clean side).
• 0850 - Critical No written procedure for using time as a public health control for the shishimi (fish) and sushi products.
  Currently operator only keeps sushi products on the display line for 2 hours or less but has no way to track or document this procedure. Discussed corrective actions with owner.
• 1770 A - Corrected During Inspection Critical In use food contact equipment observed being improperly cleaned and not sanitized. Person-In-Charge does not appear to be aware of 4 hour interval to wash, rinse and sanitize in-use food contact surfaces. Employee observed "rinsing" meat cleaver at the kitchen handsink.
  Train kitchen supervisor and preparation staff to properly wash, rinse and sanitize in-use food contact surfaces and equipment. Always wash knives in the three compartment sink or through the the commercial dishmachine. Corrective actions taken.

Comments:
Discussed the need to segregate all dented cans as they come in. Please fax documentation of sushi / shishimi supplier to (434) 972-6221. Operator had a calibrated pH meter. Sushi rice measured 4.3 on pH scale. Discussed employee health policie(s) and the need to develop written plan for employees / training. Discussed consumer advisory for all sushi products. Commercial dishmachine appeared to be sanitizing properly at 50 ppm available chlorine.

March 27, 2007 (Routine)

Comments:
Follow up conducted on this day to evaluate cleaning process and overall compliance to Food Code. The chemical dishwasher was sanitizing at 100 ppm. The three compartment sink sanitizing compartment was at 100 ppm. Good separation of raw and ready-to-eat foods in the walk-in cooler. Cleaning schedule has improved. Continue process.

January 19, 2007 (Follow-up)

Violation: 0570 - Repeat Improper use of dry wiping cloths (used to keep sushi rice moist).
Ensure dry cloths are used for wiping food spills from tableware and carryout containers and not for any other use.
Comments:
Substantial improvements were noted during follow-up inspection. Discussed the need to maintain an aggressive cleaning schedule to prevent conditions that will attract pests. Manager will write up a HACCP plan describing using time as a temperature control for the sushi bar.

January 09, 2007 (Routine)

Violations:

• 0480 - Repeat Unlabeled flour 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Improper use of dry wiping cloths (used to keep sushi rice moist).
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers and not for any other use.
• 0690 - Corrected During Inspection Various raw meats in the walk-in freezer were uncovered.
  Protect food from miscellaneous sources of contamination.
• 1550 - Repeat One of the handwash sinks in the kitchen needs to be re- sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at the mechanical dishwasher and the 3 compartment sink.(read at 10 ppm).
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. Resanitize all the dishes that were washed today.
• 2310 B - The handwash station in the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Repeat Floors throughout the kitchen were noted in need of cleaning (especially under equipment)
  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 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Although a pest control company routinely treats the facility every month, a structured cleaning schedule needs to be implemented to prevent harborage conditions. Prepare a rotating cleaning schedule in Chinese and post in a visible place in the kitchen. Monitor completion of tasks. Deep cleaning needs to be done beneath and behind the cook line as well as the dishmachine. .

January 09, 2006 (Follow-up)

Violations:

• 1060 - Repeat Metal shelves in walk-in refrigerator were corroded. Shelves were on order.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - Repeat Sides of cooking equipment 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 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.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.

January 09, 2006 (Follow-up)

Violations:

• 1060 - Repeat Metal shelves in walk-in refrigerator were corroded. Shelves were on order.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - Repeat Sides of cooking equipment 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 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.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.

December 27, 2005 (Routine)

Violations:

• 0480 - Repeat Container of sugar and flour were not labeled.
  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.
• 0610 - Boxes of foods in walk-in freezer were stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The following equipment were corroded: a. Bottom metal shelves under work tables. b. Metal shelves in walk-in refrigerator.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1550 - The hand sink in the mop room or public rest room is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - Repeat The following equipment had accumulations of grime and debris: a. Kenmore reach-in refrigerator in kitchen. b. Metal shelves above flour in kitchen. c. Gaskets to Beverage Air prep unit. (CORRECTED DURING INSPECTION.) d. Sides of cooking equipment.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered. Portion of top was missing.
  Cover all waste containers when not in continuous use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 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.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.
• 3170 - The ceiling tile and light in the mop sink room were not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Walls and ceiling to back entrance. (CORRECTED DURING INSPECTION.) b. Ceiling intake located at entrance to kitchen. c. Floor in walk-in freezer.
  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.

Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were not available or used.
(3) Soft-serve machine was sanitized daily.
(4) Chemical dishwashing machine sanitized utensils properly.
(5) Chef thermometer was available.
(6) A thermometer was in all units.
(7) Chlorine test kit was available.

December 27, 2005 (Routine)

Violations:

• 0480 - Repeat Container of sugar and flour were not labeled.
  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.
• 0610 - Boxes of foods in walk-in freezer were stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The following equipment were corroded: a. Bottom metal shelves under work tables. b. Metal shelves in walk-in refrigerator.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1550 - The hand sink in the mop room or public rest room is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - Repeat The following equipment had accumulations of grime and debris: a. Kenmore reach-in refrigerator in kitchen. b. Metal shelves above flour in kitchen. c. Gaskets to Beverage Air prep unit. (CORRECTED DURING INSPECTION.) d. Sides of cooking equipment.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered. Portion of top was missing.
  Cover all waste containers when not in continuous use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 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.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.
• 3170 - The ceiling tile and light in the mop sink room were not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Walls and ceiling to back entrance. (CORRECTED DURING INSPECTION.) b. Ceiling intake located at entrance to kitchen. c. Floor in walk-in freezer.
  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.

Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were not available or used.
(3) Soft-serve machine was sanitized daily.
(4) Chemical dishwashing machine sanitized utensils properly.
(5) Chef thermometer was available.
(6) A thermometer was in all units.
(7) Chlorine test kit was available.

January 04, 2005 (Routine)

Violations:

• 3170 - Coving in Mongolian BBQ area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Insufficient lighting under BBQ hood and in prep unit on cookline. Light globes burned out.
  Provide at least 10 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.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at wait station handewash sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Repeat Glasses at the wait station were found stacked while wet after cleaning and chemical sanitization.
  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.
• 1750 - Corrected During Inspection Repeat Soy sauce containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - The hallway floor and the freezer floor are 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.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 1570 - The bottom shelves of kitchen work tables was observed to be rusted and needing refinishing.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0550 - Rice scoops improperly stored between uses. Scoops being stored in ice 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 and the container.
• 1780 - Corrected During Inspection Critical Rice scoop was observed to be soiled.
  Clean the surface of scoops at any time when contamination may have occurred, at least every 24 hours.
• 1800 - The nonfood contact surface of the area under counters & shelves at the wait station, the "feet" of the slicer and the area around the fryer wok have accumulations of grime and debris. Also, the splashguard shields at the work tables need to be cleaned of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0450 - Corrected During Inspection Critical Operation is using bowls as scoops for foods that could be ready-to-eat ; lack of approved scoops means that hands touch the product.
  Provide suitable scoops with handles to prevent contamination from hands; store scoops in product with handles facing upward.
• 0480 - Repeat Unlabeled bulk food (flour, sugar, etc.) 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.

Comments:
1. Reviewed with owner the processes used at Mongolian food bar for preventing cross-contamination. 2. Discussed the procedure for cleaning the softserve machine. 3. Discussed processes used to clean and sanitize tables, etc. 4. Observed separated areas for working with raw meats and vegetables. 5. Observed good handwashing techniques by staff. 6. Discussed cooling and handling of prepared crab and macaroni. 7. Sanitizing solutions OK. 8. Person in charge demonstrated knowledge of processes and procedures.

January 04, 2005 (Routine)

Violations:

• 3170 - Coving in Mongolian BBQ area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Insufficient lighting under BBQ hood and in prep unit on cookline. Light globes burned out.
  Provide at least 10 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.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at wait station handewash sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Repeat Glasses at the wait station were found stacked while wet after cleaning and chemical sanitization.
  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.
• 1750 - Corrected During Inspection Repeat Soy sauce containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - The hallway floor and the freezer floor are 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.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 1570 - The bottom shelves of kitchen work tables was observed to be rusted and needing refinishing.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0550 - Rice scoops improperly stored between uses. Scoops being stored in ice 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 and the container.
• 1780 - Corrected During Inspection Critical Rice scoop was observed to be soiled.
  Clean the surface of scoops at any time when contamination may have occurred, at least every 24 hours.
• 1800 - The nonfood contact surface of the area under counters & shelves at the wait station, the "feet" of the slicer and the area around the fryer wok have accumulations of grime and debris. Also, the splashguard shields at the work tables need to be cleaned of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0450 - Corrected During Inspection Critical Operation is using bowls as scoops for foods that could be ready-to-eat ; lack of approved scoops means that hands touch the product.
  Provide suitable scoops with handles to prevent contamination from hands; store scoops in product with handles facing upward.
• 0480 - Repeat Unlabeled bulk food (flour, sugar, etc.) 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.

Comments:
1. Reviewed with owner the processes used at Mongolian food bar for preventing cross-contamination. 2. Discussed the procedure for cleaning the softserve machine. 3. Discussed processes used to clean and sanitize tables, etc. 4. Observed separated areas for working with raw meats and vegetables. 5. Observed good handwashing techniques by staff. 6. Discussed cooling and handling of prepared crab and macaroni. 7. Sanitizing solutions OK. 8. Person in charge demonstrated knowledge of processes and procedures.

January 04, 2005 (Routine)

Violations:

• 3170 - Coving in Mongolian BBQ area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Insufficient lighting under BBQ hood and in prep unit on cookline. Light globes burned out.
  Provide at least 10 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.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at wait station handewash sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Repeat Glasses at the wait station were found stacked while wet after cleaning and chemical sanitization.
  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.
• 1750 - Corrected During Inspection Repeat Soy sauce containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - The hallway floor and the freezer floor are 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.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 1570 - The bottom shelves of kitchen work tables was observed to be rusted and needing refinishing.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0550 - Rice scoops improperly stored between uses. Scoops being stored in ice 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 and the container.
• 1780 - Corrected During Inspection Critical Rice scoop was observed to be soiled.
  Clean the surface of scoops at any time when contamination may have occurred, at least every 24 hours.
• 1800 - The nonfood contact surface of the area under counters & shelves at the wait station, the "feet" of the slicer and the area around the fryer wok have accumulations of grime and debris. Also, the splashguard shields at the work tables need to be cleaned of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0450 - Corrected During Inspection Critical Operation is using bowls as scoops for foods that could be ready-to-eat ; lack of approved scoops means that hands touch the product.
  Provide suitable scoops with handles to prevent contamination from hands; store scoops in product with handles facing upward.
• 0480 - Repeat Unlabeled bulk food (flour, sugar, etc.) 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.

Comments:
1. Reviewed with owner the processes used at Mongolian food bar for preventing cross-contamination. 2. Discussed the procedure for cleaning the softserve machine. 3. Discussed processes used to clean and sanitize tables, etc. 4. Observed separated areas for working with raw meats and vegetables. 5. Observed good handwashing techniques by staff. 6. Discussed cooling and handling of prepared crab and macaroni. 7. Sanitizing solutions OK. 8. Person in charge demonstrated knowledge of processes and procedures.

September 02, 2004 (Critical Procedures)

Comments:
Discussed storage, handling, and preparation of shrimp and oyster sauce menu item. Operator verified shrimp come from an approved source. Discussed handwashing procedures-observed workers washing hands at appropriate times. Discussed thawing procedures. Discussed cross-contamination issues. Pre-washing vegetables. Commerical pre-packaged/canned oyster sauce. Person-in-charge appears to demonstrate knowledge of general food safety and sanitation. Food thermometer available-discussed calibrating

April 07, 2004 (Routine)

Violations:

• 0830 - Critical Repeat The prepared egg rolls in the freezer are 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.
• 3220 - Mops and brooms not hung up to air dry. (CORRECTED)
  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.
• 3080 - Less than 10 foot candles of light was noted in the walk-in (-4 foot candles available-verified by light meter)
  Provide at least 10 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.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area (only 20 foot candles available-verified by light meter)
  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
• 1060 - The wooden storage rack for cutting boards needs to be painted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door needs a self-closure.
  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.
• 2790 - The indoor wall material located by walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0550 - In-use utensils improperly stored between use. (CORRECTED)
  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 - Soy sauce buckets were observed reused for the storage of food and utensils. (OPERATOR CORRECTED)
  Discontinue the reuse of single-use containers for food or equipment storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1960 - Cups in waitstation area were found stacked while wet after cleaning and chemical sanitization.
  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.
• 0480 - Unlabeled food containers. Storage containers for white food products.
  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.
• 3170 - Burned out light bulbs in vent hood system and floor in freezer are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (Concentration levels exceeded 400ppm-verified by test strip) (OPERATOR CORRECTED)
  Utilize chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2660 - 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the vent hood filters (OPERATOR IN PROCESS OF CLEANING)
  Cleaning is needed.
• 3180 - Wall by food preparation sink, walk-in cooler, and behind fryers noted in need of cleaning. (CORRECTED)
  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.

Comments:
Hands washed at appropriate times today. Chemical test kit available. Chemical dishwasher is functioning (50-100ppm). Chef thermometer available. Discussed cross-contamination issues. Operator appears to demonstrate knowledge of food safety and sanitation. Implements are being used when handling ready-to-eat foods.

January 13, 2004 (Critical Procedures)

Violations:

• 3170 - Prep table does not appear to be working today. (OPERATOR CONTACTED REPAIR PERSON-ALL PHF IN UNIT HAD NOT BEEN OUT OF TEMPERATURE FOR MORE THAN 4 HOURS-OPERATOR IMMEDIATELY REMOVED FOOD AND PLACED IN WORKING UNIT) Thermometer inside unit rated 68 degrees Farenheit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical Front reach-in unit does not appear to be functioning today. Thermometer inside rated 68 degrees Farenheit. Potentially hazardous foods had not been in temperature danger zone for more than 4 hours. Raw beef not cold holding at proper temperatures. Item rated 50 degrees Farenheit. (OPERATOR IMMEDIATELY REMOVED PRODUCTS AND PLACED THEM IN A WORKING UNIT)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1530 - 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.

Comments:
Hands washed at appropriate times today. Discussed cleaning and sanitizing procedures. Chlorine sanitizing solution available. Chef thermometer available-operator demonstrated calibrating. Chemical dishwasher is functioning (50-100ppm). Discussed cross contamination procedures.

October 08, 2003 (Critical Procedures)

Comments:
Site visit to assess mongolian grill. Observations: 1. Worker properly washed hands at appropriate times. 2. New plate is served with prepared foods. 3. All soiled dishes taken into kitchen to be properly cleaned and sanitized. 4. Assessed serving utensils for customers when handling raw meats (longer tongs were provided). 5. Discussed cleaning and sanitizing of mongolian cooking chopsticks. All other critical issues noted on last inspection have been addressed (9-29-03).

September 30, 2003 (Follow-up)

Violations:

• 0410 - Critical Bag of clams inside walk-in freezer offered for sale or service bears no label or has a label that does not contain all the information as specified in law. (OPERATOR AGREED TO NOT USE AND REMOVED FROM FACILITY).
  Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
• 0820 - Critical Repeat Sushi and fruit salad cold holding at improper temperatures at service line. Items had not been out of temperature for more than 4 hours. (OPERATOR CORRECTED) Sushi rated 62 degrees F. Fruit salad rated 47 degrees F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Repeat Vegetable egg roll hot holding at improper temperatures. Item had been out of temperature for about 30 minutes. Item rated 110 degrees F. (OPERATOR IMMEDIATELY BOOST HEATED PRODUCT-ITEM RATED 170 degrees F.).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) noodles and other 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 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.
• 1750 - Soy sauce buckets were observed reused for the storage of other sauces.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

Comments:
OPERATOR VOLUNTARILY CALIBRATED CHEF THERMOMETER AND CHECKED TEMPERATURES. CHEMICAL DISHWASHER IS OK. (50-100ppm). CHEMICAL TEST KIT AVAILABLE. NO BULK COOLING VIOLATIONS TODAY. ALL RAW MEATS PROPERLY STORED. ALL FOOD CONTACT SURFACES APPEAR TO BE CLEANED AND SANITIZED. NO BACKFLOW VIOLATIONS OBSERVED TODAY.

April 23, 2003 (Follow-up)

Violations:

• 0800 - Critical Repeat Cooked chicken and noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F 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. Corrective actions taken. Owner agreed to create a cooling chart to submit to local health department on next unannounced site evaluation.
• 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Corrected.

Comments:
Follow-up evaluation notes significant improvement. Most critical type and noncritical type violations from last inspection have been corrected (Sec. 2260, 1780, 1700, 2930, 2920, 3030,220 / 160). Discussed creating a time / temperature chart to track bulk cooling procedures. Owner agreed to submit a bulk cooling tracking record to the local health department to show that food items are being rapidly cooled within time / temperature requirements.

April 08, 2003 (Routine)

Violations:

• 0800 - Critical Repeat Cooked bulk noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature 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. Corrected.
• 0470 - Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Corrected.
• 0220 - Critical Staff observed 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. Corrected.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. Corrected.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Zero chlorine residual observed on final rinse at the dishmachine.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Service technician was called, who arrived during the end of the site evaluation. Situation corrected to 50 ppm chlorine dispensing on final rinse of the dishmachine.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Owner agreed to correct.
• 1080 - Wooden cutting board drying rack observed with chipping paint.
  Remove cutting board drying rack from facility or repaint to render it smooth cleanable and nonabsorbent.
• 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. Owner agreed to correct.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigeration unit were 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. Owner agreed to correct.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. 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. Owner agreed to correct.
• 3030 - Mongolian bar hand sink had no paper towels.
  Provide disposable paper towels to all hand sinks during all hours of operation. Corrected.
• 3180 - The floor / wall juncture behind the woks and fryer noted in need of cleaning. Significant grease accumulations observed. Walk-in cooler floor also requires cleaning to remove accumulated food residues.
  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.

Comments:
Follow-up evaluation scheduled for late April 2003. Should multiple critical type violations continue, department may issue a Notice of Violation and initiate other administrative actions to seek compliance with the Food Service Regulations.