September 08, 2009 (Follow-up)

August 24, 2009 (Follow-up)

August 17, 2009 (Routine)

• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other (thawing food) than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 0470 - Corrected During Inspection Critical Raw foods of animal origin (pork and shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pork 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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the unpasteurized shell eggs that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 0790 - Corrected During Inspection 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. 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
• 3170 - Observed that some of the kitchen ceiling tiles are missing.
  Replace ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 22, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0160 - Corrected During Inspection 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.
• 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.

April 29, 2008 (Routine)

January 15, 2008 (Routine)

• 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 - 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.
• 0620 - Corrected During Inspection Food stored under sewer lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 3030 - No disposable towels were provided at the hand washing lavatory in the rear near 3-vat sink
  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

May 13, 2007 (Routine)

December 06, 2006 (Routine)

• 0470 - Critical Sauces left uncovered in the reach in cooler.
  Cover all ready to eat foods in storage to prevent contamination.
• 0480 - Flour in shallow bin left unlabeled.
  Label all bulk food items taken out of original container.
• 0570 - Wiping cloths are not stored in sanitizer solution between uses.
  Store wiping cloths in sanitizer solution after and between uses
• 0830 - Critical Repeat No date marking on ready to eat foods.
  All ready to eat foods must be labeled with the date in which it was prepared. Food must be used within 7 days or discarded.
• 1530 - No test kit for sanitizer provided.
  Provide test kit.
• 1570 - Repeat Reach in freezer lid is broken.
  Repair or remove from premises.
• 2010 - Mop bucket and window cleaner chemicals stored in women's bathroom.
  Store mop bucket and chemicals with other cleaning supplies.
• 2580 - Build up of condensation in reach in freezer.
  Defrost freezer occassionally to remove condensation.
• 3170 - Repeat Ceiling tile above reach in cooler is not in good repair.
  Repair or replace ceiling tile.
• 3220 - Mop is not being stored to air dry.
  Store mop to air dry.

February 01, 2006 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Ice on shrimp in reach in cooler.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0830 - Critical The prepared ready-to-eat (RTE) 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.
• 1570 - Freezer by back wall was observed in a state of disrepair and damaged.
  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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2810 - Repeat Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2810 - Repeat Wall or wall covering in shelving area behind handsink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2830 - Floor and wall juncture in back wall by back door not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Ceiling tile in kitchen prep is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 16, 2005 (Routine)

• 0560 - Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) rice 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.
• 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 2310 - Critical Repeat The handwashing facility located at the food preparation area is being used for food preparation.
  Use handwashing sink for hand washing only.
• 2810 - Ceiling in food preparation area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable and non absorbent material.
• 3170 - Ceiling of the mop sink area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under equipment not clean.
  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.
• 3660 - Expired food permit (2/05)
  Renew permit.

September 27, 2004 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Unwrapped or uncovered food in the cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical 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.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, is been use for food preparation area this prevent access by employees for easy handwashing, and also is contaminating raw meat..
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the meat preventing its use.
• 0540 - Critical Food been prepared at the hand washing sink, no sanitizer used to clean this area. Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1800 - The nonfood contact surface of the hood system (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.
• 3180 - Dirty walls and floors at the male toilet room.
  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 - Dry food storage is deorganized with unnecessary items.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3170 - Male toilet room - wall perforations observed, ceiling tiles in the kitchen and diner room damage/missing, floor tiles on the dry food storage area damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Refrigerators shelves are rusty and refrigerator's doors were observed in a condition that prevents necessary maintenance and easy cleaning. Sea food freezer is damage.
  Repair shelves, refrigerator's door and obtain a new 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 shelves and the refrigerators doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

August 16, 2004 (Routine)

• 0820 - Critical Met in white refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3380 - Critical Wiping rags not stored in sanitizer
  No sanitizer used for wiping rags, provide sanitizer for wiping rags
• 0790 - Repeat Improper methods used to thaw chicken and fish
  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
• 0960 1 - Critical The food contact surface of the enamel pot is not safe.
  Repair or replace the enamel pot to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

February 19, 2004 (Follow-up)

• 0620 - Food stored mop sink area
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 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.
• 1640 - Repeat The in-use (wash, rinse, sanitize) was not ready to be used, no sanizer detected.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.

February 12, 2004 (Routine)

• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. 3 vat sik was not ready to be used
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1800 - The nonfood contact surface of the stove and grill, had accumulations of grime and debris. The paint of the hood of cooking is dirty and peeling
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - Water from the handwashing sink at male restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 0580 - Single-use gloves while 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 animal food and used for no other purpose.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0610 - Food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen handwasing sink
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1040 - A wood part was attached to the handwashing sink
  Discontinue use of wood or wood wicker for this purpose. All surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 0450 - Critical Food employee failed to wash his or her hands. Same gloves were use for cleaning and food handling
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3180 - Repeat Dirty kitchen ceiling filters
  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.
• 1750 - Grocery bags were observed reused for the storage of food
  Discontinue the reuse of single-use bags food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, with boxes of meat 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 food boxes preventing its use.
• 1510 - Manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 0640 - Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 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 3. As part of the cooking process
• 0470 - The raw animal food on display is 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.
• 3170 - Ceiling tiles missing in the dining area. One light bulb globe missing at the kitchen hood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 0620 - Food stored in mop sink area.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.

January 24, 2003 (Routine)

• 3180 - ceilings and floors 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.
• 0830 - Critical 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the @ handsink
  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
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.