October 19, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw beef stored over RTE rice in the 2-door cooler; packaged raw shrimp stored over RTE veggies in the 1-door freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17(A) - Corrected During Inspection Critical Lo mein is cooked and served over the course of 2 or more days, but it is not date marked.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-901.11(A) - Small stainless-steel hotel pans found stacked while still wet.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-602.13 - Soda fountain nozzles in need of cleaning.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.11 - 1 light in the hood is out; operator stated that this occurred today and he will replace it today.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

June 22, 2009 (Routine)

• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use (tongs stored on gas pipe leading into wok range).
  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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A1 - Corrected During Inspection Critical Repeat Items on steam table hot holding at temperatures under 135F.
  Reheat these items to 165F. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Food cold holding at temperatures under 41F: chicken/47F; noodles/51F; noodles/45F; shrimp/45F; shrimp/46F; cooked chicken/45F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-203.11B - Corrected During Inspection The food temperature measuring device is not accurate to within +/- 2F.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-501.11A - Beverage Air fridge in back kitchen is not maintaining ambient and food temperatures of 41F or below.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-903.11B1 - Clean items were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents (rear door).
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.

February 23, 2009 (Routine)

• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (bowls used to dispense rice and raw chicken).
  Provide utenils with handles to dispense these items. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (beef over tomatoes in RIF)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (Raw chicken over raw fish in RIR).
  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
• 3-302.11A4 - Corrected During Inspection Critical Cover items on chef's cart when not in use.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A1 - Corrected During Inspection Critical fried tofu hot holding at 118F.
  Discard item. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives.
  Clean and sanitize these surfaces for food contact.
• 6-501.16 - Corrected During Inspection Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 04, 2008 (Routine)

• 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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.
• 2-401.11A - Corrected During Inspection Critical Cook is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat form (veggies from make table). Cup used as scoop in the rice bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Additionally, provide a scoop with handle for the rice bin to prevent unneccessary contact with food not in the RTE form.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw chicken over RTE in freezer; raw chicken over rice in fridge; raw over RTE noodles in fridge)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.15A1 - Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw
• 3-501.16A2 - Corrected During Inspection Critical Pork and noodles cold holding in Beverage AIr Make Table at 55 and 57F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - Plastic ice scoop is broken and deteriorated.
  Discard this item, and replace if neccessary.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the make-table is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-502.13A2 - Grocery bags were observed reused for the storage of veggies and other items.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The following nonfood contact surfaces had accumulations of grime and debris: Inside of Bev Air Fridge, handles of refrigeration units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Areas of the stainless steel hood, and floor area adjacent to the 3-compartment sink is 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.

September 09, 2008 (Routine)

• 2-402.11 - 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.
• 3-302.11A1 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-303.11B - Inadequate light was noted in the Superior freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

May 13, 2008 (Routine)

• 2-402.11 - 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.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: filters to the vent hood observed with grease and other soil build up.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. Filters and hood scheduled to be cleaned this week.
• 7-209.11 - Corrected During Inspection Repeat Tooth paste and tooth brushes observed on the shelf with clean utensils and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.

February 01, 2008 (Routine)

• 6-501.111D - Harborage conditions exist. Live roach observed crawling on the floor at the entrance to the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.12A - Floors - under woks, deep fryers, three compartment sink, ice machine,and other areas observed with food, heavy grease and other soil build up.
  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.
• 7-209.11 - Corrected During Inspection Tooth paste, tooth brush and others stored in such a way that they could contaminate food and utensils.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.

October 29, 2007 (Routine)

• 2-303.11 - Corrected During Inspection Employees 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 medical alert jewelry or a plain ring such as a wedding band.
• 2-402.11 - 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.
• 3-501.16A1 - Critical The following temperatures were observed: Tofu w/mixed vegetables 115*F, Egg Rolls 115*F, and Broccoli w/pork 118*F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Foods reheated and served within Thirty (30) minutes.
• 6-303.11A - Inadequate light was noted in the back storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Inadequate light was noted on the front cook line.
  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.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects

July 27, 2007 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers (water bottle).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the back screen door.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.

April 24, 2007 (Routine)

• 3-302.11A1 - Corrected During Inspection Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.

January 30, 2007 (Routine)

• 3-501.17A - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-602.13 - Repeat The nonfood contact surface of the hood filters had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 30, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.

July 24, 2006 (Routine)

• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Handsink.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the all the equipmen exteriors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Bottom of the screen door has a gap
  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.
• 6-501.12A - Obseved the ceiling tiles are turning yellowed.
  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.

April 25, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Meat grinder.
  Clean and sanitize these surfaces for food contact.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the back of 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 items preventing its use.

January 30, 2006 (Routine)

• 4-501.11B - The hood seal/gasket damaged.
  Repair or replace the seal/gasket in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of all the units exteriors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 31, 2005 (Routine)

August 15, 2005 (Routine)

• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.(eggrolls and chickens).
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-602.13 - The nonfood contact surface of all exterior parts of the cooling units had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15A - Repeat The outer opening of the food establishment is not protected against the 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.

June 23, 2005 (Routine)

• 6-202.15A - The outer opening of the food establishment is not protected against the 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.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

April 05, 2005 (Routine)

• 3-501.16A1 - Corrected During Inspection Critical Rice hot holding at 129F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Rice cold holding at 129F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE egg rolls held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-301.12A - Missing stoppers/plugs for the 3 vat sunk.
  Provide all stoppers/plugs to use the 3 vat sink properly.
• 4-501.11B - The door gasket of the Beverage Air is damaged.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B1 - Clean metal trays were not observed stored in a position to allow air-drying.
  Store metal trays in a self-draining position that allows air-drying.
• 6-501.12A - Repeat Kitchen floors was noted in need of cleaning, under equipments, and hot water area.
  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.

January 20, 2005 (Routine)

• 4-501.11B - Storage shelves in the Beverage air cooler observed with heavy rust and is no longer easy to clean.
  Replace storage shelves to prevent the contamination of foods.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
• 6-501.111D - One (1) live roach observed on the floor across from the wok and grill.
  Continue to monitor and provide pest control service as needed to control pest. The property management provides pest control service monthly. I observed no other evidence or activity at the time of the inspection.
• 6-501.12A - 1. Floors under the three compartment sink observed with soil build up. 2. Floors under front line counters/storage shelves observed with food and soil build up. 3. Floor drain under the three compartment sink and on the front line ( front of steam table) observed with food and other soil build up.
  Clean floors and drains more frequently to maintain the establishment in good sanitary condition.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaning toxic was not labeled to identify the product.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

November 04, 2004 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Dented can of mushroom observed on the food storage shelf.
  Corrected during the inspection. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area. Dented can goods observed on the shelf with food that will be used for consumption.
  Corrected during the inspection. Segregate products for credit, redemption, or return (damaged, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items
• 6-501.12A - Repeat Floors under the cooking equipment observed with food and grease build up.
  Clean floors more frequently to maintain the establishment in good sanitary condition.
• 4-602.11E - Critical Drink nozzles observed with heavy soil build up.
  Clean drink nozzles more frequently to prevent the contamination of food products.

August 24, 2004 (Routine)

• 3-304.12A - In-use utensils improperly stored between use. Utensils were stored in standing water. This was corrected.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-602.13 - The nonfood contact surface of the refrigerator door gaskets had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the microwave needs cleaning, inside of the ice machine and the internal surfaces were in need of cleaning. This was corrected.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - Floor under the prep refrigerator in the kitchen was 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.
• 6-202.11A - Repeat The light bulb over the 3-vat sink is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

June 03, 2004 (Routine)

March 22, 2004 (Routine)

• 6-202.11A - The light bulb over the warewashing sinks was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat Floor under equipment under the hood was 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.

January 08, 2004 (Routine)

October 06, 2003 (Routine)

• 6-501.12A - Floor under the fryers was 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.
• 4-602.13 - The nonfood contact surface of the refrigerator door handles had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 10, 2003 (Routine)

• 3-501.13A - Improper methods used to thaw chicken. It was being thawed at room temperature.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 6-202.11A - The light bulb over the 3- compartment sink were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: between cooking equipment under the hood and between the prep refrigerator and the wall.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The nonfood contact surface of the refrigerator gaskets had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-302.11A1 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of 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.

April 17, 2003 (Routine)

• 4-602.13 - Repeat The nonfood contact surface of the refrigerator gaskets had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Repeat Plumbing connections on the handsink at the front counter are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 7-102.11 - Critical Working containers of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-903.11A2 - Clean equipment was found where they were exposed to splash, dust, or other contamination in the prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-101.111 - The nonfood contact surface of the cardboard used to line shelves in the refrigerator 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.

February 03, 2003 (Routine)

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: iced tea pitcher.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-903.11A3 - Repeat Clean equipment was found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-602.13 - The nonfood contact surface of the refrigerator gaskets and the reach-in refrigerator door handles had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.