China King I, 4218 Indian River Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: China King I
Address: 4218 Indian River Road, Chesapeake, Virginia
Total inspections: 28
Last inspection: Mar 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Bucket of sauce.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving
  • 3180 - Restroom vent covers noted in need of cleaning.
March 24, 2009Routine04Details / Comments
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (BUCKET OF GREEN ONIONS)
  • 0820 A 2 - Critical COOKED PORK cold holding at improper temperatures
  • 1570 - SHELF HELD UP BY SINGLE SERVICE CONTAINER was observed in a state of disrepair and damaged.
  • 1570 - Repeat The door gasket to the HOBART REFRIGERATOR is in poor repair.
  • 1580 - The ROUND cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BOWLS AND PANS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RICE COOKERS AND SHELVING.
  • 1800 - Repeat The nonfood contact surface of the FLOOR AND EXHAUST FANS have accumulations of grime and debris.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: CUTTING BOARD
  • 1960 - SHEET PANS were found stacked while wet after cleaning and chemical sanitization.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
  • 3180 - FLOORS, WALLS AND CEILINGS THROUGHOUT noted in need of cleaning.
October 06, 2008Routine311Details / Comments
  • 0800 - Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria. APPROX. 50 LBS OF CHICKEN WINGS COOKED ON 6-19-08 WERE VOLUNTARILY DISCARDED (TEMPERATURES READ FROM 48-54*F)
  • 1060 - Repeat The nonfood contact surface of the PAPER TOWEL LINERS is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The door gasket to the HOBART is in poor repair.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: SHEET PANS AND STRAINER WITH FOOD FROM PREVIOUS NIGHT STILL ON THEM.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING AND DRY INGRIDIENT BINS.
  • 1800 - The nonfood contact surface of the EXHAUST FANS have accumulations of grime and debris.
  • 2350 - Critical WATER PIPE ON WALL DRIPPING ON RICE COOKER.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - ALUMINUM FOIL ON LIGHT FIXTURES not maintained in good repair
June 20, 2008Routine36Details / Comments
  • 0480 - Unlabeled food containers.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the CARDBOARD LINER is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket to the VCTORY UNIT is in poor repair.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BETWEEN FRYERS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PAPER BAG SHELVES.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: BOWLS.
March 31, 2008Routine26Details / Comments
  • 0070 - Poor handwashing procedures observed.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 0820 A 1 - Critical FRIED RICE hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical Repeat The food contact surface of the CARDBOARD BOXES USED FOR FOOD STORAGE is not safe.
  • 1060 - The nonfood contact surfaces of the CARDBOARD AND EGG CRATE LINERS AND CRATES USED AS SHELVING are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The door gasket to the VICTORY REFRIGERATOR is in poor repair.
  • 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - REUSING ALUMINUM CANS FOR FOOD STORAGE.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: RICE COOKER.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING EQUIPMENT.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVINGRICE AND FLOUR CONTAINERSINSIDE REFRIGERATORS.
  • 3180 - Repeat ENTIRE FACILITY noted in need of cleaning.
  • 3270 - Critical Harborage conditions exist. LARGE AMOUNTS OF FOOD DEBRIS AND GREASE OBSERVED BUILT UP ALONG THE WALLS UNDER AND BETWEEN EQUIPMENT.
  • 3280 - Dead COCKROACHES OBSERVED IN LIGHT SHIELDS.
March 07, 2008Routine611Details / Comments
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods stored on top of foods in the make unit.
  • 0790 - Improper methods used to thaw MEAT.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 0960 1 - Critical Repeat The food contact surface of the grocery bags used for food storage is not safe.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: dry ingredient scoops.
  • 3180 - Repeat Vent covers and floors throughout noted in need of cleaning.
December 10, 2007Routine34Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical CONTAINERS OF RAW PRODUCT STORED DIRECTLY IN CONTAINERS OF OTHER RAW PRODUCT.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN FREEZER..
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Corrected During Inspection Critical Repeat THE EGG CRATES, NEWSPAPER, BROWN PAPER AND CARDBOARD USED AS FOOD LINERS AND GREASE ABSORBENT are not safe.
  • 1570 - The door gasket of the HOBART UNIT is damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING AND TABLES.
  • 3180 - Repeat FLOORS UNDER EQUIPMENT AND EXHAUST FAN IN WALL in need of cleaning.
September 05, 2007Routine38Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN FREEZERS.
  • 0550 - In-use utensils improperly stored between use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 - Critical MAKE UNIT AND FOODS INSIDE cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical REUSING BROWN PAPER TO LINE FRIED FOOD ITEMS.
  • 1700 - Critical Chlorine sanitizing solution in WIPING CLOTH BUCKET was not at an acceptable concentration.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR PROPPED OPEN.
  • 3180 - EXHAUST FAN IN WALL noted in need of cleaning.
June 19, 2007Routine47Details / Comments
  • 0450 C - Corrected During Inspection Critical Bowl or utensil without handle used to dispense soy sauce.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths left on the counter.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the kitchen.
  • 0820 - Corrected During Inspection Critical Repeat Chicken wings cold holding at improper temperatures. Sixty lbs of chicken wings discarded voluntarily.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food pork, chicken in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the cardboard on shelves, foil on equipment and crate used as shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat Vent cover in the toilet room was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: small can opener, food containers and utensils stored on top of oven.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris.
  • 2350 - Critical Cold water piping leaking at handwashing station in the kitchen area.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was open.
  • 3180 - Repeat Floor near the corner of the 3 compartment sink noted in need of cleaning.
  • 3200 - Hood system are not being maintained in a clean condition.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 23, 2007Routine78Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat The door gasket of the HOBART 2-DOOR REFRIGERATOR is damaged.
  • 1750 - Manufacturer containers were observed reused for the storage of FOODS.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ENTIRE HOOD SYSTEM.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: CONDIMENT SHELVES AND GASKETS IN THE MAKE UNIT.
December 20, 2006Routine06Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Employee wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in SEVERAL UNITS. SEVERAL TRAYS OF DIFFERENT MEAT GROUPS LEFT OUT ON THE COUNTER TOP.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. TUBS OF FOODS STORED ON TOP OF OTHER TUBS CAUSING POTENTIAL CROSS CONTAMINATION IN THE RIR'S.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). PRECOOKED FOODS STORED ON THE SAME SHELF AS RAW FOODS IN THE RIR'S.
  • 0480 - Repeat Unlabeled food containers. SILVER PAN OF SURGAR
  • 0550 - Dispensing utensils improperly stored between uses. SCOOP HANDLE BURIED IN THE RICE CONTAINER.
  • 0570 - WIPING BUCKET NEAR HAND SINK HAD A COCKROACH FLOATING IN THE WATER.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Heavily soiled wiping cloths in use.
  • 0820 - Critical FOODS cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) COLE SLAW in the refrigerator, the food should have been discarded IN SEPTEMBER 2005.
  • 0960 1 - Critical The food contact surface of the REUSED GROCERY BAGS FOR FOOD STORAGE ARE not safe.
  • 1060 - Repeat The nonfood contact surface of the FLIPPED OVER CRATE USED FOR A STORAGE SHELF IN THE BACK ROOM, SHELF SUPPORT ABOVE THE FRONT SERVICE PREP COUNTER, AND THE OLD EGG CRATES ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Critical The food contact surface of the REUSED SOY SAUCE BUCKET LIDS, LIDS ON THE PEANUT AND SPICE CONTAINERS, AND SEVERAL FOOD STORAGE TUBS ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - Repeat The nonfood contact surface of the WOODEN STORAGE SHELVES, AND WOODEN LEG SUPPORTS UNDER EQUIPMENTARE not designed or constructed to be easily cleanable.
  • 1320 - There was no temperature measuring device located in the CHEST FREEZER.
  • 1560 - Repeat THE REFRIGERATOR IN THE BACK PREP ARERA IS NOT elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - CAULKING BEHIND THE HAND SINK (ALSO MOLDY), LOWER STORAGE SHELVES, LEG SUPPORTS OF THE MEAT SLICER, AND THE ROUND CUTTING BOARDS WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - The door gasket of SEVERAL REACH IN UNITS (HOBART AND VICTORY) WERE damaged.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. TOO HIGH.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: PANS, TUBS, MEAT SLICER, AND CUTTING BOARDS.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: SIDES OF FRYING EQUIPMENT AND OUTSIDE SURFACE OF SEVERAL FOOD STORAGE TUBS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE UTENSIL HANDLESCOUNTER TOP UNDER MEAT SLICERSTORAGE SHELVESTRAY SUPPORT BAR ON THE FOOD PREP SINKOUTSIDE SURFACE OF THE SUGAR CONTAINER
  • 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: CUTTING BOARDS, MEAT SLICERS, AND FOOD PREP TABLES.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: ALL EQUIPMENT OBSERVED BEING USED DURING THE INSPECTION.
  • 1960 - Repeat TRAYS, PANS, AND CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 2640 - The refuse container located outside the establishment is missing its lid.
  • 2750 - DUMPSTER IS soiled an HAS an accumulation of debris.
  • 2750 - Observed live maggots inside the refuse container kept outside the food establishment.
  • 2760 - Objectionable odors were emanating from the DUMPSTER AREA.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR LEFT PROPPED OPEN.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the KITCHEN.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the KITCHEN.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat WALL NEAR THE HAND SINK BEHIND THE COUNTER, THE DOOR AND WALL OF THE FEMALE BATHROOM, AND WALL NEAR THE FRONT DOOR ARE not maintained in good repair
  • 3180 - Repeat PIPES ALONG THE WALL BEHIND THE COOKING EQUIPMENT, FLOORS ALONG THE WALLS AND IN THE CORNERS, FLOOR UNDER STORAGE SHELVES, LOWER PORTIONS OF WALLS THROUGHOUT THE FACILITY, AND VENT COVERS IN THE BATHROOMS noted in need of cleaning.
  • 3290 - MAINTENANCE TOOLS STORED ON THE FOOD PREP TABLE BEHIND THE MEAT SLICER.
April 11, 2006Complaint1123Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: EGG ROLLS, VEGETABLES, AND MISCELLANEOUS FOODS.
  • 0480 - Repeat Unlabeled food containers. STAINLESS STEEL PAN OF SUGAR.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the SMALL WINDOW SHELF LEG SUPPORT is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - Repeat The nonfood contact surface of the WOODEN BOARDS USED TO SUPPORT THE REFRIGERATOR/FREEZERS ARE not designed or constructed to be easily cleanable.
  • 1560 - REACH IN REFRIGERATORS AND FREEZERS ARE not elevated off the floor or sealed to the floor. A cleaning hazard exists. FLOOR ALONG THE BOARDS ARE NOT GETTING CLEANED.
  • 1750 - Repeat BOXES were observed reused for the storage of FOOD.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SPACES AROUND THE GAS VALVES IN THE WOK COOKING AREA, AND DEEP FRYERS SIDE PANELS AND LOWER COMPARTMENTS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: HOLLOW HANDLES OF UTENSILS AND LOWER SHELF IN COOKING AREA.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: MEAT SLICER.
  • 1960 - Repeat TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat LIGHT FIXTURE IN EXHAUST HOOD, WINDOW TO THE LEFT SIDE OF THE FRONT ENTRANCE, AND WALL/COVING IN FEMALE'S BATHROOM ARE not maintained in good repair
  • 3180 - Repeat CEILING VENTS IN KITCHEN AND BATHROOMS, CEILING FAN BLADES, SIDE EXHAUST FAN, WINDOW AND WALL, WINDOW SHADES (BLINDS), PIPES BEHIND EQUIPMENT ALONG THE WALL, FLOOR IN CORNERS noted in need of cleaning.
March 06, 2006Routine214Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR AND FREEZERS.
  • 0480 - Unlabeled food containers. STAINLESS STEEL CONTAINER OF SUGAR.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0790 - Improper methods used to thaw SHRIMP. LARGE CONTAINER SITTING ON SHELF IN COOK'S AREA.
  • 0830 - Critical NO DATE LABELING WAS OBSERVED ON ANY OF THE FOOD ITEMS THROUGHOUT THE FACILITY
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER UNDER MICROWAVECOUNTER UNDER SLICERWHITE STORAGE UNITLOWER SHELVES UNDER PAPER GOODSFOOD STORAGE SHELVES IN BACK ROOM
  • 1780 - Critical Food contact surfaces of the INGREDIENT CONTAINERS used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed PROPERLY cleaned before each use. USING THE WOK TO WASH UTENSILS AND SMALL PANS.
  • 2700 - The DUMPSTER has a broken lid.
  • 2810 - Ceiling in THE BACK PREP AREA is not smooth and easily cleanable.
  • 3170 - CEILING TILE AND ONE HOOD LIGHT ARE not maintained in good repair
  • 3180 - Repeat WALL BEHIND COOKING EQUIPMENT ESPECIALLY ALONG THE PIPES, BATHROOM VENTS, AND FLOOR UNDER EQUIPMENT AROUND THE LEG SUPPORTS noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
January 26, 2006Routine510Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the CHEST FREEZER AND DELFIELD.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical ALL FOODS IN THE DELFIELD UNIT cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the WOODEN SUPPORT BLOCKS UNDER THE FRIGIDAIRE ARE not designed or constructed to be easily cleanable.
  • 1570 - Repeat The door gasket of the HOBART is damaged.
  • 1570 - LOWER SHELVES IN PREP ROOM WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - Repeat The BROWN ROUND cutting board IS scratched and IN POOR CONDITION. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: DRY INGREDIENT SCOOPS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER SHELVES IN THE PREP ROOM, SPICE RACK SHELF, COUNTER UNDER THE MEAT SLICER, AND THE FRIGIDAIRE (NEEDS DEFROSTING).
  • 1960 - Repeat PANS were found stacked while wet after cleaning and chemical sanitization.
  • 2020 - Unwrapped knives, forks, or spoons were not stored ON THE FRONT COUNTER with the handles up.
  • 2760 - Objectionable odors were emanating from the DUMPSTER refuse container.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR BLOCKED OPEN.
  • 3170 - FEMALE BATHROOM DOOR AND COVING TILE not maintained in good repair
  • 3180 - Repeat WALLS IN PREP ROOM, WALLS BEHIND COOKING EQUIPMENT BETWEEN PIPE AND WALL, MEN'S BATHROOM VENT COVER, AND THE FLOOR BY THE BACK DOOR noted in need of cleaning.
  • 3270 - Premises are not being routinely inspected for evidence of pests. NUMEROUS FLIES AND SEVERAL INSECTS.
September 14, 2005Routine413Details / Comments
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOOD IN CHEST FREEZER.
  • 0570 - Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the HOBART REFRIGERATOR is damaged.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY BUCKETS USED FOR A VARIETY OF FOODS.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: BOTTOM AND OUTSIDE SURFACES OF MEAT SLICER.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: PEELER AND KINFE.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD.
  • 1960 - Repeat TRAYS AND CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 3180 - Repeat LOWER PORTION OF WALLS BEHIND THE COOKING EQUIPMENT ESPECIALLY ALONG THE PIPES, FLOOR UNDER THE STORAGE SHELF IN THE REAR ENTRANCE WAY, AND THE VENT COVERS IN THE BATHROOMS noted in need of cleaning.
June 28, 2005Routine17Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the FRIGIDAIRE FREEZER.
  • 0960 2 - Repeat The food contact surface of the GROCERY BAGS AND CARDBOARD BOXES USED FOR FOOD STORAGE are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (KETCHUP CANS, BUCKETS, GROCERY BAGS, AND CARDBOARD BOXES)
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT STORAGE SHELF.
  • 1960 - Repeat PANS were found stacked while wet after cleaning and chemical sanitization.
March 29, 2005Follow-up15Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. NO HAND WASHING OBSERVED BETWEEN TASKS.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
  • 0480 - Unlabeled food containers. LARGE CAN OF RICE
  • 0960 2 - The food contact surface of the GROCERY BAGS USED FOR FOOD STORAGE are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1570 - Repeat CHEST FREEZER INSIDE LID was observed in a state of disrepair and damaged.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (SCALLOP AND SOY SAUCE BUCKETS)
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER NEEDS CLEANING AFTER EACH USE VERSUS ON A WEEKLY BASIS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, RICE COOKER SHELVES, ENDS OF THE CABINETS, AND DELFIELD GLASS DOORS.
  • 1790 - The food contact equipment surface of the HOBART OVEN is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the DEEP FRYERS AND RICE COOKERS have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: SOUP LADDLE WAS NOT PROPERLY CLEANED, RINSED, AND SANITIZED.
  • 1960 - Repeat TRAYS were found stacked while wet after cleaning and chemical sanitization.
  • 2650 - There is no refuse container at the KITCHEN HANDSINK.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - CEILING IN PREP ROOM (TWO HOLES) AND A THE SIDE OF THE HANDSINK CABINET (HOLE) not maintained in good repair
  • 3180 - Repeat WALL BEHIND DEEP FRYERS, FLOORS UNDER EQUIPMENT AROUND THE LEG SUPPORTS AND ALONG THE WALLS (HARD TO REACH AREAS ARE NOT GETTING CLEANED) noted in need of cleaning.
  • 3290 - PLIERS AND MISCELLANEOUS ITEMS IN A SMALL BUCKET noted to be stored in such a way that it is contaminating COOKING KNIVES.
  • 3300 - Premises has accumulation of OLD BUCKETS AND litter ALONG THE BACK WALL OF THE FACILITY.
March 01, 2005Routine414Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the DELFIELD REFRIGERATOR.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the HOBART REFIRGERATOR is damaged.
  • 1570 - CHEST FREEZER was observed in a state of disrepair and damaged.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (MSG IN A SOY BUCKET AND NUMEROUS GROCERY BAGS)
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: DRY INGREDIENT SCOOPS.
  • 1800 - The nonfood contact surface of the MEAT SLICER (KNOB, SWITCH) have accumulations of grime and debris.
  • 1960 - Repeat PANS AND PLASTIC CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Repeat HAND SINK CABINET DOOR HINDGE AND ONE EXHAUST HOOD LIGHT FIXTURE are not maintained in good repair
January 11, 2005Routine26Details / Comments
  • 1800 - The nonfood contact surface of the DEEP FRYER has accumulations of grime and debris.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the HOBART REFRIGERATOR.
  • 0470 - Critical Repeat DRIED NOODLES STORED IN A CARDBOARD BOX NEXT TO HAND SINK.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: SCOOPS IN THE DRY INGREDIENT BINS.
  • 0570 - Repeat Wiping cloths improperly stored between use. (COOKS AREA)
  • 1750 - Manufacturer containers were observed reused for the storage of SALT.
  • 1100 - Repeat The food contact surface of the CHEST FREEZER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1960 - PANS were found stacked while wet after cleaning and chemical sanitization.
  • 1400 - FRIGIDAIRE FREEZER SHELVES HAVE ACCUMULATED ICE PREVENTING PROPER AIR FLOW.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. (OPENED CAN OF SODA LOCATED IN THE DISPLAY UNIT)
  • 3170 - HAND SINK CABINET DOOR is not maintained in good repair
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - FLOOR UNDER DEEP FRYERS noted in need of cleaning.
  • 0550 - SCOOPS WITH NO HANDLES IN SEVERAL DRY INGREDIENT BINS.
December 13, 2004Routine211Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. (FEMALE EMPLOYEE OBSERVED FRYING AND SERVING FOOD WITHOUT HAIR RESTRAINT).
  • 3270 - Critical Repeat Methods are not being used to control pests (ADULT COCKROACH SEEN CROSSING OVER OPEN FLOOR.)
  • 1100 - Repeat The food contact surface of the CHEST FREEZER, RICE COOKER SHELF, AND A PEELER/CORER UTENSIL are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3170 - Repeat ONE HOOD LIGHT FIXTURE is not maintained in good repair
October 20, 2004Follow-up13Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0550 - Dispensing utensils improperly stored between uses. (pan of water was only 82 F).
  • 3270 - Critical Methods are not being used to control pests. Cockroaches seen during inspection.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests. No visible traps.
  • 1100 - Repeat The food contact surface of the dry ingedient lid, plastic container holding raw broccoli, lower shelf, and the chest freezer (held together by ducktape) are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2020 - Repeat Unwrapped forks were not stored on serving line with the handles up.
  • 3340 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Floors around and under the equipment, floors along the coving seems, walls behind food preparation table, walls behind sinks, and corners of ceilings are noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dry ingredient containers and the magnetic knife holder.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: dispensing scoops and knives above the food prep table.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (Box of fried noodles next to handsink). Corrected immediately.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 0640 - Food is subject to environmental sources of contamination during preparation. (Huge bowl of chicken placed over uncovered garbage can and an employee placed their soda can on top of the mushrooms in the display unit).
  • 3170 - Repeat One hood light bulb, hole in walls around pipes and handsink are not maintained in good repair
  • 1150 - The nonfood contact surface of the wooden shelves and a small white wooden table are not designed or constructed to be easily cleanable.
September 20, 2004Routine411Details / Comments
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator units and using shooping bags to store various food items.
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches. ( Back door has a torn screen.)
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1100 - The food contact surface of the lower storage shelves in the food prep area and the small white table used to store seasonings are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2020 - Unwrapped forks were not stored in the serving area with the handles up.
  • 1400 - The reach in freezer had accumulated ice buildup preventing proper air flow.
  • 1570 - Repeat Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Repeat Unlabeled food containers. (Rice bin and food containers in the refrigerator)
  • 3170 - Wall behind the rice bin is not maintained in good repair. (Holes in wall).
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
June 16, 2004Routine211Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the facility is not properly dated for disposition.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the prep area.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2700 - Repeat The dumpster has a missing lid.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of oils, raw meats......
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Repeat Unlabeled food containers.
  • 3170 - Repeat The floor under the prep sink, coving by the men's bathroom, and walls around pipes leading to outside is not maintained in good repair
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination. Storing foods in shopping bags.
May 03, 2004Follow-up211Details / Comments
  • 3220 - Mops not hung up to air dry.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 2700 - The waste storage container (outside dumpster) has a missing lid.
  • 2000 - Single service items observed unprotected from contamination. Food contact surface was facing up.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1750 - Manufacturer containers were observed reused for the storage of cooked chicken, old grease, liquid's......
  • 2710 - Discarded mattresses are being stored outside of refuse containers, outside of the establishment.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3380 - Critical Wiping cloth sanitizing agent was being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (less than 10ppm)
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches and front door was observed open while unattended.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in refrigerator.
  • 0470 - Critical Repeat Containers of raw meats were stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Lo Boy refrigerator.
  • 2310 - Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  • 0550 - In-use utensils (cutting knife) improperly stored between use.
  • 0550 - Dispensing utensils (rice scoops) improperly stored between uses.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area
April 16, 2004Routine512Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) MEATS, SAUCES, AND VEGETABLES in the refrigeration unit ARE not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the SHELVING UNIT IN BY THE STOVE AND THE SHELVES IN THE BACK OF THE KITCHEN BY THE PREPARATION AREA ARE not corrosion resistant, nonabsorbent, and/or smooth. CARDBOARD IS NOT AN ACCEPTABLE MEANS OF COVERING THE SURFACE OF THE CHEST FREEZER.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in NUMEROUS REFRIGERATION AND FREEZER UNITS.
  • 0470 - Critical Repeat The cut or damaged FOOD IN THE FREEZERS AND REFRIGERATION UNITS packaging is subject to contamination.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.FIXED
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: REFRIGERATION UNITS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OBSERVED ACCUMULATION OF FROZEN CONDENSATION IN THE REACH IN FREEZER AND NUMEROUS GASKETS ON REFRIGERATION AND FREEZER UNITS ARE NOTED IN NEED OF CLEANING.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - The cutting board(s) along the CHEST FREEZER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the DRINK REFRIGERATION UNIT.
  • 3180 - Repeat FLOORS IN THE RESTROOMS, IN THE HALLWAY NEAR THE RESTROOM, AND UNDER EQUIPMENT noted in need of cleaning.
  • 0790 - Repeat Improper methods used to thaw PORK.
  • 3170 - Repeat FLOOR TILE BY THE THREE COMPARTMENT SINK is not maintained in good repair
  • 3210 - Critical PREPARATION SINK being used to clean maintenance tools
  • 2930 - Outer opening of the food establishment (SCREEN WINDOW IN BACK OF KITCHEN) is not protected against entry of insects and rodents.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3200 - Intake and exhaust air ducts IN THE RESTROOMS are not being cleaned
  • 1150 - The nonfood contact surface of the ALUMINUM FOIL COVERING THE SHELVING IN THE BACK OF THE KITCHEN is not designed or constructed to be easily cleanable.
March 19, 2004Routine513Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) MEAT AND VEGETABLES in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat MEAT AND VEGETABLES in the freezer is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the SHELVING UNITS THROUGHOUT THE KITCHEN ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Critical Unwrapped or uncovered food in the REFRIGERATION AND FREEZER UNITS.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1100 - Critical The food contact surface of the FREEZER AND CARDBOARD is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHELVING UNITS BY THE FRYER, EQUIPMENT UNDERNEATH THE GRILL AND STOVE..
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVES BY THE THREE COMPARTMENT SINK, EQUIPMENT UNDERNEATH THE TWO COMPARTMENT SINK, GASKETS ON NUMEROUS REFRIGERATION UNITS, AND THE HANDSINK. THE FREEZER WAS NOTED WITH AN ACCUMULATION OF FROZEN CONDENSATION.
  • 3170 - Repeat TILE BY THE THREE COMPARTMENT SINK is not maintained in good repair
  • 3180 - THE WALLS THROUGHOUT THE ESTABLISHMENT AND THE FLOORS UNDERNEATH THE EQUIPMENT THROUGHOUT THE ESTABLISHMENT ARE noted in need of cleaning.
  • 0790 - Improper methods used to thaw BEEF.
December 11, 2003Routine46Details / Comments
  • 3030 - No paper towels provided @ the back handwashing sink.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0480 - Unlabeled and uncovered food containers noted in several reach-in chillboxes..
  • 3170 - Torn window screen noted in back areas.
  • 3190 - Food debris noted under equipment in back area.
  • 0690 - Food items (chicken, pork) on a stick noted in the reach-in freezer without covering. Food item(s) frostbitten.
August 25, 2003Routine06Details / Comments
No violation noted during this evaluation. January 30, 2003Routine00Details / Comments

March 24, 2009 (Routine)



Violations:
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Bucket of sauce.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Corrected During Inspection Manufacturer 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Restroom vent covers 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:
Facility has improved since previous inspection. Health Permit renewal issued.

October 06, 2008 (Routine)



Violations:
  • 0240 - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (BUCKET OF GREEN ONIONS)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical COOKED PORK cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - SHELF HELD UP BY SINGLE SERVICE CONTAINER was observed in a state of disrepair and damaged.
    Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket to the HOBART REFRIGERATOR is in poor repair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - The ROUND cutting board is 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BOWLS AND PANS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RICE COOKERS AND SHELVING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the FLOOR AND EXHAUST FANS have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: CUTTING BOARD
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - SHEET PANS 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.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 3180 - FLOORS, WALLS AND CEILINGS THROUGHOUT 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:
Discussed violations and corrective actions to Owner/CFM. Correct all violations promptly.

June 20, 2008 (Routine)



Violations:
  • 0800 - Critical CHICKEN WINGS noted not being adequately cooled to prevent the growth of harmful bacteria. APPROX. 50 LBS OF CHICKEN WINGS COOKED ON 6-19-08 WERE VOLUNTARILY DISCARDED (TEMPERATURES READ FROM 48-54*F)
    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.
  • 1060 - Repeat The nonfood contact surface of the PAPER TOWEL LINERS is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The door gasket to the HOBART is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: SHEET PANS AND STRAINER WITH FOOD FROM PREVIOUS NIGHT STILL ON THEM.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING AND DRY INGRIDIENT BINS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the EXHAUST FANS have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 - Critical WATER PIPE ON WALL DRIPPING ON RICE COOKER.
    Properly repair the equipment.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - ALUMINUM FOIL ON LIGHT FIXTURES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
A packet of Chinese food safety handouts given to CFM. Correct all violations promptly.

March 31, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food 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.
  • 0610 - Corrected During Inspection 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the CARDBOARD LINER is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat The door gasket to the VCTORY UNIT is in poor repair.
    GASKET HAS BEEN ORDERED.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BETWEEN FRYERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PAPER BAG SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: BOWLS.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Facility has made some improvements but still has more to make. Health Permit will be issued with the understanding that all violations must be corrected prior to the next inspection.

March 07, 2008 (Routine)



Violations:
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0470 - Critical Repeat Raw food of animal origin 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 - Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0810 - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 1 - Critical FRIED RICE hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 1 - Critical Repeat The food contact surface of the CARDBOARD BOXES USED FOR FOOD STORAGE is not safe.
    Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The nonfood contact surfaces of the CARDBOARD AND EGG CRATE LINERS AND CRATES USED AS SHELVING are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The door gasket to the VICTORY REFRIGERATOR is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - REUSING ALUMINUM CANS FOR FOOD STORAGE.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: RICE COOKER.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: COOKING EQUIPMENT.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVINGRICE AND FLOUR CONTAINERSINSIDE REFRIGERATORS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat ENTIRE FACILITY 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.
  • 3270 - Critical Harborage conditions exist. LARGE AMOUNTS OF FOOD DEBRIS AND GREASE OBSERVED BUILT UP ALONG THE WALLS UNDER AND BETWEEN EQUIPMENT.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3280 - Dead COCKROACHES OBSERVED IN LIGHT SHIELDS.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
Numerous critical and repeat violations observed. Health Permit renewal will not be issued at this time. A Notice of Violation will be issued and a follow up inspection will be conducted.

December 10, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods stored on top of foods in the make unit.
    Store food in packages, covered containers, or wrappings.
  • 0790 - Improper methods used to thaw MEAT.
    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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0810 - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0960 1 - Critical Repeat The food contact surface of the grocery bags used for food storage is not safe.
    Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: dry ingredient scoops.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Vent covers and floors throughout 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:
Explained and demonstrated proper cooling and thawing methods on-site. Correct violations prior to next inspection.

September 05, 2007 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical CONTAINERS OF RAW PRODUCT STORED DIRECTLY IN CONTAINERS OF OTHER RAW PRODUCT.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN FREEZER..
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0810 - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 1 - Corrected During Inspection Critical Repeat THE EGG CRATES, NEWSPAPER, BROWN PAPER AND CARDBOARD USED AS FOOD LINERS AND GREASE ABSORBENT are not safe.
    Replace with food grade items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - The door gasket of the HOBART UNIT is damaged.
    Replace door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING AND TABLES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat FLOORS UNDER EQUIPMENT AND EXHAUST FAN IN WALL 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:
Correct all violations prior to next inspection.

June 19, 2007 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN FREEZERS.
    Store food in packages, covered containers, or wrappings.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical MAKE UNIT AND FOODS INSIDE cold holding at improper temperatures.
    UNIT WAS ADJUSTED AND TEMPERATURES CAME DOWN TO 41*F WITHIN 30 MINUTES. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
  • 0960 1 - Critical REUSING BROWN PAPER TO LINE FRIED FOOD ITEMS.
    USE ONLY FOOD GRADE PRODUCTS to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1700 - Critical Chlorine sanitizing solution in WIPING CLOTH BUCKET was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR PROPPED OPEN.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - EXHAUST FAN IN WALL 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:
Recommend setting all refrigeration units on coldest setting to counteract heat of kitchen. Correct all violations prior to next inspection. Chinese CFM brochure given to owner.

March 23, 2007 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Critical Bowl or utensil without handle used to dispense soy sauce.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical 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.
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths left on the counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the kitchen.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat Chicken wings cold holding at improper temperatures. Sixty lbs of chicken wings discarded voluntarily.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food pork, chicken 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.
  • 1060 - Repeat The nonfood contact surface of the cardboard on shelves, foil on equipment and crate used as shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat Vent cover in the toilet room was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the cover 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 item, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: small can opener, food containers and utensils stored on top of oven.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 - Critical Cold water piping leaking at handwashing station in the kitchen area.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was open.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Floor near the corner of the 3 compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Reorganize area behind counter. Health permit renewed.

December 20, 2006 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat The door gasket of the HOBART 2-DOOR REFRIGERATOR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Manufacturer containers were observed reused for the storage of FOODS.
    ONCE CANS ARE OPENED, THE FOOD PRODUCT MUST BE TRANSFERED TO A FOOD STORAGE CONTAINER AND THE CANS DISCARDED. Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ENTIRE HOOD SYSTEM.
    OWNERS HAVE CONTACTED COMPANY TO CLEAN HOODS. Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: CONDIMENT SHELVES AND GASKETS IN THE MAKE UNIT.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Facility has made outstanding improvements since last inspection. Correct violations prior to next inspection.

April 11, 2006 (Complaint)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Employee wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food in SEVERAL UNITS. SEVERAL TRAYS OF DIFFERENT MEAT GROUPS LEFT OUT ON THE COUNTER TOP.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings. PLACE PREPARED TRAYS OF FOODS IMMEDIATELY INTO THE REFRIGERATOR AFTER PREPARATION AND ONLY DO ONE FOOD GROUP AT A TIME.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. TUBS OF FOODS STORED ON TOP OF OTHER TUBS CAUSING POTENTIAL CROSS CONTAMINATION IN THE RIR'S.
    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.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). PRECOOKED FOODS STORED ON THE SAME SHELF AS RAW FOODS IN THE RIR'S.
    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.
  • 0480 - Repeat Unlabeled food containers. SILVER PAN OF SURGAR
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses. SCOOP HANDLE BURIED IN THE RICE CONTAINER.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - WIPING BUCKET NEAR HAND SINK HAD A COCKROACH FLOATING IN THE WATER.
    CHANGE THE SANITIZING SOLUTION AS NEEDED.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0820 - Critical FOODS cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. EGGS WERE DISCARDED AND THE FOODS IN THE DISPLAY RIR HAD DROPPED TO PROPER TEMPERATURES AFTER THE LID HAD BEEN CLOSED. LEAVE THE LID CLOSED WHEN NOT IN USE.
  • 0830 - Critical Repeat The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) COLE SLAW in the refrigerator, the food should have been discarded IN SEPTEMBER 2005.
    COLE SLAW BELONGED TO AN EMPLOYEE AND THE CONTAINER WAS BEING REUSED FOR THEIR PERSONAL USE. CONTAINER WAS DISCARDED. DISCUSSED KEEPING EMPLOYEE MEALS SEPARATE FROM FOODS SERVED TO THE PUBLIC AND NOT REUSING CONTAINERS.
  • 0960 1 - Critical The food contact surface of the REUSED GROCERY BAGS FOR FOOD STORAGE ARE not safe.
    Replace the BAGS WITH APPROVED FOOD GRADE CONTAINERS to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Repeat The nonfood contact surface of the FLIPPED OVER CRATE USED FOR A STORAGE SHELF IN THE BACK ROOM, SHELF SUPPORT ABOVE THE FRONT SERVICE PREP COUNTER, AND THE OLD EGG CRATES ARE not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Critical The food contact surface of the REUSED SOY SAUCE BUCKET LIDS, LIDS ON THE PEANUT AND SPICE CONTAINERS, AND SEVERAL FOOD STORAGE TUBS ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1150 - Repeat The nonfood contact surface of the WOODEN STORAGE SHELVES, AND WOODEN LEG SUPPORTS UNDER EQUIPMENTARE not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring device located in the CHEST FREEZER.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1560 - Repeat THE REFRIGERATOR IN THE BACK PREP ARERA IS NOT elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - CAULKING BEHIND THE HAND SINK (ALSO MOLDY), LOWER STORAGE SHELVES, LEG SUPPORTS OF THE MEAT SLICER, AND THE ROUND CUTTING BOARDS WERE observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of SEVERAL REACH IN UNITS (HOBART AND VICTORY) WERE damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. TOO HIGH.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: PANS, TUBS, MEAT SLICER, AND CUTTING BOARDS.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: SIDES OF FRYING EQUIPMENT AND OUTSIDE SURFACE OF SEVERAL FOOD STORAGE TUBS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE UTENSIL HANDLESCOUNTER TOP UNDER MEAT SLICERSTORAGE SHELVESTRAY SUPPORT BAR ON THE FOOD PREP SINKOUTSIDE SURFACE OF THE SUGAR CONTAINER
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: CUTTING BOARDS, MEAT SLICERS, AND FOOD PREP TABLES.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: ALL EQUIPMENT OBSERVED BEING USED DURING THE INSPECTION.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Repeat TRAYS, PANS, AND CONTAINERS 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.
  • 2640 - The refuse container located outside the establishment is missing its lid.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 2750 - DUMPSTER IS soiled an HAS an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2750 - Observed live maggots inside the refuse container kept outside the food establishment.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 2760 - Objectionable odors were emanating from the DUMPSTER AREA.
    Increase the frequency that refuse is removed from the facility to prevent objectionable odors. KEEP ALL FOOD WASTE BAGGED.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR LEFT PROPPED OPEN.
    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 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at 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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat WALL NEAR THE HAND SINK BEHIND THE COUNTER, THE DOOR AND WALL OF THE FEMALE BATHROOM, AND WALL NEAR THE FRONT DOOR ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat PIPES ALONG THE WALL BEHIND THE COOKING EQUIPMENT, FLOORS ALONG THE WALLS AND IN THE CORNERS, FLOOR UNDER STORAGE SHELVES, LOWER PORTIONS OF WALLS THROUGHOUT THE FACILITY, AND VENT COVERS IN THE BATHROOMS 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.
  • 3290 - MAINTENANCE TOOLS STORED ON THE FOOD PREP TABLE BEHIND THE MEAT SLICER.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Numerous repeated violations. It had been requested last year that someone who can understand, read, and speak English be present during all inspections to prevent a language barrier. Violations were discussed with the daughter during the inspection. Follow up actions and inspections have been scheduled.

March 06, 2006 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: EGG ROLLS, VEGETABLES, AND MISCELLANEOUS FOODS.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. STAINLESS STEEL PAN OF SUGAR.
    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 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
  • 1060 - The nonfood contact surface of the SMALL WINDOW SHELF LEG SUPPORT is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - Repeat The nonfood contact surface of the WOODEN BOARDS USED TO SUPPORT THE REFRIGERATOR/FREEZERS ARE not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1560 - REACH IN REFRIGERATORS AND FREEZERS ARE not elevated off the floor or sealed to the floor. A cleaning hazard exists. FLOOR ALONG THE BOARDS ARE NOT GETTING CLEANED.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1750 - Repeat BOXES were observed reused for the storage of FOOD.
    Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SPACES AROUND THE GAS VALVES IN THE WOK COOKING AREA, AND DEEP FRYERS SIDE PANELS AND LOWER COMPARTMENTS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: HOLLOW HANDLES OF UTENSILS AND LOWER SHELF IN COOKING AREA.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: MEAT SLICER.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1960 - Repeat TABLEWARE 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat LIGHT FIXTURE IN EXHAUST HOOD, WINDOW TO THE LEFT SIDE OF THE FRONT ENTRANCE, AND WALL/COVING IN FEMALE'S BATHROOM ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat CEILING VENTS IN KITCHEN AND BATHROOMS, CEILING FAN BLADES, SIDE EXHAUST FAN, WINDOW AND WALL, WINDOW SHADES (BLINDS), PIPES BEHIND EQUIPMENT ALONG THE WALL, FLOOR IN CORNERS 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:
Correct all violations as soon as possible. Health Permit renewal issued.

January 26, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR AND FREEZERS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers. STAINLESS STEEL CONTAINER OF SUGAR.
    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 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper methods used to thaw SHRIMP. LARGE CONTAINER SITTING ON SHELF IN COOK'S AREA.
    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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Critical NO DATE LABELING WAS OBSERVED ON ANY OF THE FOOD ITEMS THROUGHOUT THE FACILITY
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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 - Repeat Manufacturer 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER UNDER MICROWAVECOUNTER UNDER SLICERWHITE STORAGE UNITLOWER SHELVES UNDER PAPER GOODSFOOD STORAGE SHELVES IN BACK ROOM
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the INGREDIENT CONTAINERS used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CONTAINERS no less than every 24 hours to prevent the growth microorganisms on those surfaces.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed PROPERLY cleaned before each use. USING THE WOK TO WASH UTENSILS AND SMALL PANS.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. WASH, RINSE, AND SANITIZE.
  • 2700 - The DUMPSTER has a broken lid.
    Replace the broken lid for the waste storage container used to hold WET GARBAGE.
  • 2810 - Ceiling in THE BACK PREP AREA is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3170 - CEILING TILE AND ONE HOOD LIGHT ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat WALL BEHIND COOKING EQUIPMENT ESPECIALLY ALONG THE PIPES, BATHROOM VENTS, AND FLOOR UNDER EQUIPMENT AROUND THE LEG SUPPORTS 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Correct all violations as soon as possible.

September 14, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the CHEST FREEZER AND DELFIELD.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical ALL FOODS IN THE DELFIELD UNIT cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1150 - The nonfood contact surface of the WOODEN SUPPORT BLOCKS UNDER THE FRIGIDAIRE ARE not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Repeat The door gasket of the HOBART is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - LOWER SHELVES IN PREP ROOM WERE observed in a condition that prevents necessary maintenance and easy cleaning.
    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 THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat The BROWN ROUND cutting board IS scratched and IN POOR CONDITION. 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.
  • 1750 - Repeat Manufacturer 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.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: DRY INGREDIENT SCOOPS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER SHELVES IN THE PREP ROOM, SPICE RACK SHELF, COUNTER UNDER THE MEAT SLICER, AND THE FRIGIDAIRE (NEEDS DEFROSTING).
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat PANS 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.
  • 2020 - Unwrapped knives, forks, or spoons were not stored ON THE FRONT COUNTER with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2760 - Objectionable odors were emanating from the DUMPSTER refuse container.
    Increase the frequency that refuse is removed from the facility to prevent objectionable odors. KEEP DUMPSTER AND GREASE COLLECTOR CLEANED ON TH EINSIDE.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. FRONT DOOR BLOCKED OPEN.
    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.
  • 3170 - FEMALE BATHROOM DOOR AND COVING TILE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat WALLS IN PREP ROOM, WALLS BEHIND COOKING EQUIPMENT BETWEEN PIPE AND WALL, MEN'S BATHROOM VENT COVER, AND THE FLOOR BY THE BACK DOOR 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.
  • 3270 - Premises are not being routinely inspected for evidence of pests. NUMEROUS FLIES AND SEVERAL INSECTS.
    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:
The Delfield unit was too cold upon arrival of the employees this morning so adjustments were made. The temperature control was readjusted and the unit and all foods are now within proper temperatures. Correct all critical violations immediately and remaining violations prior to the next inspection.

June 28, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOOD IN CHEST FREEZER.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the HOBART REFRIGERATOR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY BUCKETS USED FOR A VARIETY OF FOODS.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: BOTTOM AND OUTSIDE SURFACES OF MEAT SLICER.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: PEELER AND KINFE.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat TRAYS AND CONTAINERS 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.
  • 3180 - Repeat LOWER PORTION OF WALLS BEHIND THE COOKING EQUIPMENT ESPECIALLY ALONG THE PIPES, FLOOR UNDER THE STORAGE SHELF IN THE REAR ENTRANCE WAY, AND THE VENT COVERS IN THE BATHROOMS 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:
Sanitation level has increased. Cooking area room temperature is greater than 94 degrees (Recommend employees take frequent breaks). Discussed cleaning schedule, training log, and temperature log with manager.

March 29, 2005 (Follow-up)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the FRIGIDAIRE FREEZER.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0960 2 - Repeat The food contact surface of the GROCERY BAGS AND CARDBOARD BOXES USED FOR FOOD STORAGE are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the BAGS WITH PROPER CONTAINERS to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1580 - The cutting boards 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (KETCHUP CANS, BUCKETS, GROCERY BAGS, AND CARDBOARD BOXES)
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT STORAGE SHELF.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat PANS 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.
Comments:
Discard the stack of buckets and large bags of grocery bags to prevent reusing these items. The old chest freezer has been replaced with a new one and the overall sanitation level has improved. Facility went from four critical and fourteen non-critical to one critical and five non-critical violations. Health Permit renewal issued.

March 01, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. NO HAND WASHING OBSERVED BETWEEN TASKS.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers. LARGE CAN OF RICE
    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.
  • 0960 2 - The food contact surface of the GROCERY BAGS USED FOR FOOD STORAGE are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the BAGS WITH PROPER CONTAINERS to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Repeat CHEST FREEZER INSIDE LID was observed in a state of disrepair and damaged.
    Repair the LID 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 LID, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (SCALLOP AND SOY SAUCE BUCKETS)
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT SLICER NEEDS CLEANING AFTER EACH USE VERSUS ON A WEEKLY BASIS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, RICE COOKER SHELVES, ENDS OF THE CABINETS, AND DELFIELD GLASS DOORS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The food contact equipment surface of the HOBART OVEN is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the OVEN to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the DEEP FRYERS AND RICE COOKERS have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: SOUP LADDLE WAS NOT PROPERLY CLEANED, RINSED, AND SANITIZED.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Repeat TRAYS 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.
  • 2650 - There is no refuse container at the KITCHEN HANDSINK.
    Increase the number of approved refuse containers in the COOK'S AREA to prevent the accumulation of debris.
  • 2660 - Repeat 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.
  • 3170 - CEILING IN PREP ROOM (TWO HOLES) AND A THE SIDE OF THE HANDSINK CABINET (HOLE) not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat WALL BEHIND DEEP FRYERS, FLOORS UNDER EQUIPMENT AROUND THE LEG SUPPORTS AND ALONG THE WALLS (HARD TO REACH AREAS ARE NOT GETTING CLEANED) 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.
  • 3290 - PLIERS AND MISCELLANEOUS ITEMS IN A SMALL BUCKET noted to be stored in such a way that it is contaminating COOKING KNIVES.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3300 - Premises has accumulation of OLD BUCKETS AND litter ALONG THE BACK WALL OF THE FACILITY.
    Maintain the premise free of litter.
Comments:
Health Permit renewal will not be issued at this time. Reinspection has been scheduled.

January 11, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the DELFIELD REFRIGERATOR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the HOBART REFIRGERATOR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - CHEST FREEZER was observed in a state of disrepair and damaged.
    Repair the CHEST FREEZER to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the CHEST FREEZER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (MSG IN A SOY BUCKET AND NUMEROUS GROCERY BAGS)
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: DRY INGREDIENT SCOOPS.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the MEAT SLICER (KNOB, SWITCH) have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat PANS AND PLASTIC CONTAINERS 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.
  • 3170 - Repeat HAND SINK CABINET DOOR HINDGE AND ONE EXHAUST HOOD LIGHT FIXTURE are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 13, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the DEEP FRYER has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the HOBART REFRIGERATOR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat DRIED NOODLES STORED IN A CARDBOARD BOX NEXT TO HAND SINK.
    Prevent cross contamination by storing noodles in an approved container with a lid and away from hand sink.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: SCOOPS IN THE DRY INGREDIENT BINS.
    Clean and sanitize these surfaces for food contact.
  • 0570 - Repeat Wiping cloths improperly stored between use. (COOKS AREA)
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Manufacturer containers were observed reused for the storage of SALT.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1100 - Repeat The food contact surface of the CHEST FREEZER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the CHEST FREEZER to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1960 - PANS 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.
  • 1400 - FRIGIDAIRE FREEZER SHELVES HAVE ACCUMULATED ICE PREVENTING PROPER AIR FLOW.
    DEFROST UNIT AS NEEDED.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. (OPENED CAN OF SODA LOCATED IN THE DISPLAY UNIT)
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. ALL EMPLOYEE DRINKS MUST BE COVERED WITH A LID AND STRAW.
  • 3170 - HAND SINK CABINET DOOR is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3180 - FLOOR UNDER DEEP FRYERS 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.
  • 0550 - SCOOPS WITH NO HANDLES IN SEVERAL DRY INGREDIENT BINS.
    USE ONLY SCOOPS WITH HANDLES.

October 20, 2004 (Follow-up)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. (FEMALE EMPLOYEE OBSERVED FRYING AND SERVING FOOD WITHOUT HAIR RESTRAINT).
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3270 - Critical Repeat Methods are not being used to control pests (ADULT COCKROACH SEEN CROSSING OVER OPEN FLOOR.)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1100 - Repeat The food contact surface of the CHEST FREEZER, RICE COOKER SHELF, AND A PEELER/CORER UTENSIL are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3170 - Repeat ONE HOOD LIGHT FIXTURE is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The following violations have been corrected from previous inspection: 3340, 1770A, 0470, 0550, 0570, 2020, 3180, 1770C, 0610, 0640, and 1150. Major changes- new racks, new floor tiles, new shelving, repainted shelves and walls. New light fixture over prep area and detailed cleaning has been accomplished. Facility went from four critical and 11 non critical violations to one critical and three non critical violations. Keep up the changes and good work. No food violations noted.

September 20, 2004 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Dispensing utensils improperly stored between uses. (pan of water was only 82 F).
    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.
  • 3270 - Critical Methods are not being used to control pests. Cockroaches seen during inspection.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests. No visible traps.
    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.
  • 1100 - Repeat The food contact surface of the dry ingedient lid, plastic container holding raw broccoli, lower shelf, and the chest freezer (held together by ducktape) are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2020 - Repeat Unwrapped forks were not stored on serving line with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3340 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Floors around and under the equipment, floors along the coving seems, walls behind food preparation table, walls behind sinks, and corners of ceilings 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dry ingredient containers and the magnetic knife holder.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: dispensing scoops and knives above the food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (Box of fried noodles next to handsink). Corrected immediately.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0640 - Food is subject to environmental sources of contamination during preparation. (Huge bowl of chicken placed over uncovered garbage can and an employee placed their soda can on top of the mushrooms in the display unit).
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3170 - Repeat One hood light bulb, hole in walls around pipes and handsink are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1150 - The nonfood contact surface of the wooden shelves and a small white wooden table are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
A light fixture has been added over the prep table however it is not bright enough to produce 50 footcandles of light. Recommend a brighter bulb or a second fixture be installed. Correct all critical violations immediately and all non critical violations as soon as possible.

June 16, 2004 (Routine)



Violations:
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator units and using shooping bags to store various food items.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches. ( Back door has a torn screen.)
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1100 - The food contact surface of the lower storage shelves in the food prep area and the small white table used to store seasonings are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the shelves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2020 - Unwrapped forks were not stored in the serving area with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 1400 - The reach in freezer had accumulated ice buildup preventing proper air flow.
    Defrost unit. Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1570 - Repeat Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Repeat Unlabeled food containers. (Rice bin and food containers in the refrigerator)
    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 - Wall behind the rice bin is not maintained in good repair. (Holes in wall).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
Comments:
Food temperatures dropped to within required ranges during the inspection and after the rush hour. Continue to monitor temperatures during the rush hours. Overall sanitation level has increased over the past months.

May 03, 2004 (Follow-up)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the facility 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.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the prep area.
    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
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 2700 - Repeat The dumpster has a missing lid.
    Replace the missing lid for the waste storage container.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of oils, raw meats......
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the freezer seals and lid 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Repeat Unlabeled food 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.
  • 3170 - Repeat The floor under the prep sink, coving by the men's bathroom, and walls around pipes leading to outside is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination. Storing foods in shopping bags.
    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. Store all food items in proper containers or freezer bags.

April 16, 2004 (Routine)



Violations:
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 2700 - The waste storage container (outside dumpster) has a missing lid.
    Replace the missing lid for the waste storage container.
  • 2000 - Single service items observed unprotected from contamination. Food contact surface was facing up.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Manufacturer containers were observed reused for the storage of cooked chicken, old grease, liquid's......
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2710 - Discarded mattresses are being stored outside of refuse containers, outside of the establishment.
    Dispose of mattresses and keep dumpster free of trash and debris.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3380 - Critical Wiping cloth sanitizing agent was being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (less than 10ppm)
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches and front door was observed open while unattended.
    Provide outer opening screen with a mesh that 16 to 1 inch and keep doors closed. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Containers of raw meats were stored 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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents in both english and chinese. 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.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Lo Boy refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
  • 0550 - In-use utensils (cutting knife) improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: Do not store utensils under refrigerator door hinge.
  • 0550 - Dispensing utensils (rice scoops) improperly stored between uses.
    Storerice scoops in a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area
    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
Comments:
Change of ownership permit renewal issued.

March 19, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) MEATS, SAUCES, AND VEGETABLES in the refrigeration unit ARE 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.
  • 1060 - Repeat The nonfood contact surface of the SHELVING UNIT IN BY THE STOVE AND THE SHELVES IN THE BACK OF THE KITCHEN BY THE PREPARATION AREA ARE not corrosion resistant, nonabsorbent, and/or smooth. CARDBOARD IS NOT AN ACCEPTABLE MEANS OF COVERING THE SURFACE OF THE CHEST FREEZER.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. DISCONTINUE THE USE OF CARDBOARD ON THE CHEST FREEZER AND COAT THE SHELVING UNITS WITH A FRESH LAYER OF PAINT OR ACCEPTABLE LAMINATED SURFACE.
  • 0470 - 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in NUMEROUS REFRIGERATION AND FREEZER UNITS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat The cut or damaged FOOD IN THE FREEZERS AND REFRIGERATION UNITS packaging is subject to contamination.
    Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.FIXED
    Provide a sign/poster that is clearly visible to all employees
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: REFRIGERATION UNITS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OBSERVED ACCUMULATION OF FROZEN CONDENSATION IN THE REACH IN FREEZER AND NUMEROUS GASKETS ON REFRIGERATION AND FREEZER UNITS ARE NOTED IN NEED OF CLEANING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting board(s) along the CHEST FREEZER 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.
  • 1320 - There was no temperature measuring device located in the DRINK REFRIGERATION UNIT.
    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.
  • 3180 - Repeat FLOORS IN THE RESTROOMS, IN THE HALLWAY NEAR THE RESTROOM, AND UNDER EQUIPMENT 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.
  • 0790 - Repeat Improper methods used to thaw PORK.
    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
  • 3170 - Repeat FLOOR TILE BY THE THREE COMPARTMENT SINK is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3210 - Critical PREPARATION SINK being used to clean maintenance tools
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 2930 - Outer opening of the food establishment (SCREEN WINDOW IN BACK OF KITCHEN) 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 3200 - Intake and exhaust air ducts IN THE RESTROOMS 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
  • 1150 - The nonfood contact surface of the ALUMINUM FOIL COVERING THE SHELVING IN THE BACK OF THE KITCHEN is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Overall sanitation needs improvement. Permit is not being issued at this time. Must have all critical violations remedied by time of next inspection, within the next two weeks.

December 11, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) MEAT AND VEGETABLES 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.
  • 0830 - Critical The prepared ready-to-eat MEAT AND VEGETABLES in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1060 - The nonfood contact surface of the SHELVING UNITS THROUGHOUT THE KITCHEN ARE not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0470 - Critical Unwrapped or uncovered food in the REFRIGERATION AND FREEZER UNITS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1100 - Critical The food contact surface of the FREEZER AND CARDBOARD is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    USE CUTTING BOARDS FOR CHOPPING VEGETABLES AND MEATS, DISCONTINUE USE OF CARDBOARD AS A CUTTING SURFACE.
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHELVING UNITS BY THE FRYER, EQUIPMENT UNDERNEATH THE GRILL AND STOVE..
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVES BY THE THREE COMPARTMENT SINK, EQUIPMENT UNDERNEATH THE TWO COMPARTMENT SINK, GASKETS ON NUMEROUS REFRIGERATION UNITS, AND THE HANDSINK. THE FREEZER WAS NOTED WITH AN ACCUMULATION OF FROZEN CONDENSATION.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat TILE BY THE THREE COMPARTMENT SINK is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - THE WALLS THROUGHOUT THE ESTABLISHMENT AND THE FLOORS UNDERNEATH THE EQUIPMENT THROUGHOUT THE ESTABLISHMENT 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.
  • 0790 - Improper methods used to thaw BEEF.
    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
Comments:
Overall sanitation is satisfactory. Attention is needed on all of the walls of the establishment as well as numerous shelving units. All food handler's must wear hair restraints. Remedy all violations by time of next inspection.

August 25, 2003 (Routine)



Violations:
  • 3030 - No paper towels provided @ the back handwashing sink.
    Provide paper towels for handdrying.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Handwashing signs provided by inspector(s).
  • 0480 - Unlabeled and uncovered food containers noted in several reach-in chillboxes..
    Ensure all food items and containers are covered and labeled to prevent possible spoilage and contamination.
  • 3170 - Torn window screen noted in back areas.
    Repair torn screen to prevent the entry of flies and other pests.
  • 3190 - Food debris noted under equipment in back area.
    Recommend using hot water wash down or other effective means to remove food debris.
  • 0690 - Food items (chicken, pork) on a stick noted in the reach-in freezer without covering. Food item(s) frostbitten.
    Survery &/or discard food items.
Comments:
Overall sanitation satisfactory. Permit current; expires 9/03. Pest control surveillance continues on a monthly basis. No visible signs of rodents or cockroaches. Noted violations are to be corrected by the time of the next inspection.

January 30, 2003 (Routine)

Comments:
Overall sanitation good. No major violation noted during this lunchtime inspection. Minor violation corrected on the spot. Permit and certified food manager's certification current. Pest control surveillance conducted by Abalene Pest Control on a monthly basis. No visible evidence of cockroach or rodent harborage/activities.

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