Fortune Inn Chinese Restaurant, 1 - 1245 Cedar Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Fortune Inn Chinese Restaurant
Address: 1 - 1245 Cedar Road, Chesapeake, Virginia
Total inspections: 23
Last inspection: Sep 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0240 - Repeat Employee observed working in the food service area without a proper hair restraint.
  • 0380 - Critical Dents observed on opened cans of food stored in the walk-in cooler.
  • 0470 A 4 - Uncovered containers of food stored on the walk-in cooler shelves.
  • 0960 2 - A metal-banned paint brush was being used as a food-contact utensil.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: KITCHEN LIGHT SWITCHES, REFRIGERATION/FREEZER COMPARTMENTS, REFRIGERATION DOOR GASKETS/FRAMES/HINGES, ALL UPPER STAINLESS STEEL SHELVING, EXTERIOR SURFACES OF PLASTIC FOOD CONTAINERS, and the 3-COMPARTMENT SINK DRAINBOARDS.
  • 2000 - Clean eating utensils were observed stored in the dispenser with the food-contact surface facing upward.
  • 2020 A (single-service/single-use) - Plastic eating forks being washed and reused.
  • 2930 - The front outer door was left open when unattended.
  • 3170 - The walk-in cooler floor is not maintained in good repair
September 21, 2009Routine19Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat Rice spoon improperly stored between uses.
  • 1770 B - Observed accumulations of food deposits or other soil on the following: sandwich unit front and doors, bottom of the steam table, area under the fryer.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gaps at top and bottom of the screen door.
  • 3180 - Repeat Ceiling vents at kitchen entrance noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
June 11, 2009Routine06Details / Comments
  • 0550 - Repeat In-use rice scoop improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between uses.
  • 1600 - The compartments of the dish sinks are heavily soiled.
  • 1750 - Repeat Manufacturer containers (plastic bottles) were observed reused for the storage of other food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soiled plastic containers, some metal bowls, collanders, tables, sandwich unit.
  • 1800 - The nonfood contact surfaces of the woks, pipes, steamtable, and shelves next to them have accumulations of grime and debris.
  • 1890 - Critical Repeat The equipment is not sanitized after cleaning.
  • 3220 - Mops not hung up to air dry.
February 23, 2009Routine26Details / Comments
  • 0550 - Repeat In-use rice scoop improperly stored between uses.
  • 1750 - Repeat Manufacturer containers (plastic food bags) were observed reused for the storage of other foods.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: several plastic containers and lids.
  • 1890 - Critical Repeat The food-contact surfaces of equipment are not sanitized after cleaning.
  • 3180 - Repeat Kitchen ceiling noted in need of cleaning.
  • 3180 (Toilet Rooms) - Rest rooms' fixtures, floors, light switches,....in need of cleaning.
November 19, 2008Routine24Details / Comments
  • 0550 - In-use rice scoop improperly stored between uses.
  • 3180 - Repeat Some ceiling vents, tiles, and baseboard areas noted in need of cleaning.
August 21, 2008Follow-up--Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 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)
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Repeat Wiping cloths improperly stored between uses.
  • 1100 - Repeat The food contact surfaces of the rusty refrigerator racks and the damaged enamelware bowl are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - All test strips observed faded or otherwise discolored.
  • 1600 - Repeat The compartments and drainboards of the three compartment sink are heavily soiled.
  • 1750 - Repeat Manufacturer containers (plastic bottles) were observed reused for the storage of other foods.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ALL plastic containers (large and small), metal pans. refrigerators, freezers, tables, cart, ....
  • 1800 - Repeat The nonfood contact surfaces of all refrigerators, tables, all racks, shelves, box fan, steamtable, cookline equipment,.....have accumulations of grime and debris.
  • 1890 - Critical Repeat The food-contact surfaces of equipment not observed sanitized. The same soiled bottles of sanitizing tablets observed on shelf the last several inspections.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents:gap at bottom side of back door.
  • 3170 - Repeat Physical structure is not maintained in good repair: walk in floor rusty.
  • 3180 - Repeat All kitchen walls, floor, baseboards,....noted in need of cleaning.
  • 3240 - Handwashing facility by the walk in is unclean and not maintained
  • 3300 - Repeat Facility is storing many unnecessary items to the operation or maintenance of the establishment.
June 12, 2008Routine312Details / Comments
  • 0240 - Employee observed working in the food service area without proper hair restraints.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 1010 - Repeat Sponges are being used to wipe down food contact surfaces.
  • 1100 - Repeat The food contact surface of the damaged enamelware bowl is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1600 - The interior and exterior of the three compartment sink are heavily soiled.
  • 1750 - Repeat Manufacturer wrappings were observed reused for the storage of foods.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: refrigerators, freezer, steam table, rice cooker and stand, tables, soiled plastic containers, scoops, ....
  • 1800 - Repeat The nonfood contact surfaces of the shelves, tables, racks,....have accumulations of grime and debris.
  • 3170 - Walk in floor is rusting through the paint.
  • 3180 - Repeat Kitchen floor, some wall and ceiling areas noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
February 27, 2008Routine012Details / Comments
  • 0480 - Unlabeled food containers.
  • 0570 - Soiled wiping cloths in use.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
  • 1100 - Repeat The food contact surfaces of the damaged plastic strainer and chipped enamel bowl are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1750 - Repeat Manufacturer containers (noodle bags) were observed reused for the storage of meats.
  • 1770 B - Repeat Observed accumulations of grease, food deposits or other soil on the following food contact surfaces: several plastic tubs, containers, metal pans, ...silverware holder.
  • 1800 - Repeat The box fan, steam table, and stand next to it have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of equipment were not observed sanitized. The same bottles of sanitizing tablets observed covered with dust as during June inspection.
  • 3180 - Repeat Some kitchen wall areas, ceiling vents, and tiles noted in need of cleaning.
October 17, 2007Routine18Details / Comments
  • 1100 - The food contact surface of the plastic funnel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1750 - Repeat Plastic jugs were observed reused for the storage of food.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: food scoops, plastic tubs, mixer, knife pan, racks, plastic bins, steam table, refrigerator and freezer gaskets,....
  • 1800 - Repeat The nonfood contact surfaces of the cookline equipment and shelving have accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: screen door does not fit tightly, has gaps.
  • 3180 - Repeat Floor areas under equipment noted in need of cleaning.
June 28, 2007Routine06Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators.
  • 0550 - Repeat Rice scoop improperly stored between uses.
  • 1100 - The food contact surfaces of the worn out pans and damaged plastic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1750 - Repeat Single-service items (plastic wrap reused for different foods) were observed reused for the storage of food.
  • 1750 - Repeat Manufacturer containers( styrofoam tray that held raw chicken observed used for egg rolls!) were observed reused for the storage of food.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces:tables, shelves, steam table, rice cooker stand, cookline equipment, several pots, pans, and plastic containers stored as clean, ...
  • 1800 - The nonfood contact surface of the small fans, trash cans, and wooden shelving throughout have accumulations of grime and debris.
  • 2240 - Critical Repeat There are not an adequate number of toilets required by law(one rest room available for >30 seats).
  • 3170 - Repeat Physical structure is not maintained in good repair: walk in floor is rusty.
  • 3180 - Repeat Kitchen walls, electrical switches, walk in door, ceiling, floor, baseboards, rest room fixtures and walls noted in need of cleaning.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
March 13, 2007Routine29Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Dispensing utensil (rice scoop) improperly stored between uses: in a pan at room temperature.
  • 0570 - Wiping cloths improperly stored between uses: laying on counter.
  • 1600 - The three compartment sink and drainboards are soiled.
  • 1750 - Repeat Manufacturer containers (plastic bags, cardboard boxes,...) were observed reused for the storage of food.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: tables, shelves, steam table, drip trays, bulk plastic containers, reach in gaskets, low wooden racks.
  • 2240 - Critical Repeat There is access to only one rest room (second rest room locked) provided. Facility has seating for >30 guests.
  • 3170 - Physical structure is not maintained in good repair: light out at back door, walk in floor is rusty.
  • 3180 - Repeat Kitchen floor, walls, light switches, doors, walk in door and fan guard, and rest room fixtures noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment(golf balls, badmiton rackets, car care products,...). Also many empty cans and bottles observed.
November 27, 2006Routine19Details / Comments
  • 0800 - Critical Egg drop soup prepared previous night and refrigerated, 82F in refrigerator at 11:40am, not properly cooled to prevent the growth of harmful bacteria.
  • 1100 - The interior of the microwave oven is chipping and rusty in spots, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - The sanitizer test kits are discolored.
  • 1750 - Many plastic wrappers, containers, lids, and cardboard boxes were observed reused for the storage of food.
  • 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces:sandwich unit lid, door gaskets,...., all wooden shelves, all meatl shelves, all soiled small and large plastic containers and lids, cart, microwave oven cookline equipment.
  • 2240 - Critical There are not an adequate number of rest rooms provided as required by law( seating for 38, only one rest room open).
  • 3180 - Repeat Kitchen floor, walls, ceiling tiles, rest room noted in need of cleaning.
  • 3270 - Critical Ants observed in the sugar container and surrounding shelves.
August 16, 2006Routine35Details / Comments
  • 1060 - The nonfood contact surface of the CARDBOARD AND PLASTIC SHELF LINERS ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat WALK-IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVES UNDER THE DEEP FRYER.
  • 2620 - GREASE COLLECTION UNIT IS MISSING THE LID.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3170 - FLOOR TILES AND THE WALL PARTITION NEAR THE REAR HAND SINK ARE not maintained in good repair
  • 3180 - FLOOR UNDER THE REAR STORAGE SHELVES noted in need of cleaning.
March 07, 2006Routine07Details / Comments
  • 0450 - Critical SOY SAUCE SCOOPS HAVE NO HANDLES.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: RICE, NOODLES, SOUPS.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the PAINT BRUSH is not safe.
  • 1150 - The nonfood contact surface of the WOODEN STORAGE UNIT HOLDING APRONS is not designed or constructed to be easily cleanable.
  • 1570 - TRUE REACH-IN REFRIGERATOR was observed in a state of disrepair and damaged.
  • 1570 - WALK-IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: BEATERS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELF UNDER MICROWAVE AND COOKING EQUIPMENT, BOTTOM SHELF UNDER STEAM TABLE.
  • 2580 - Repeat A condensate drain line servicing WALK-IN UNIT was emptying liquid waste directly onto the floor of the WALK-IN.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
October 12, 2005Routine36Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the Reach-in.
  • 0570 - Wiping cloths improperly stored between use.
  • 1750 - Single-service items were observed reused for the storage of Dry Storage.
  • 2580 - A condensate drain line servicing the Walk-in was emptying liquid waste directly onto the floor of the Walk-in.
June 07, 2005Routine13Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the Reach-in.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0820 - Critical Chicken cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Floor underneath refrigerator
  • 2020 - Repeat To-Go were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3220 - Mops not hung up to air dry.
March 08, 2005Routine34Details / Comments
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood above oven, Metal Shelving
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1800 - The surfaces of some of the food contact areas are covered with false linings that may hide potential dirt.
  • 0470 - Critical Unwrapped or uncovered food in the Walk-in and Reach-in.
  • 2020 - To-Go Containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
December 21, 2004Routine23Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets on refrigerator, floor underneath equipment, and fan.
  • 0610 - Food prepared in a location where it is subject to splash, dust or other contamination.
  • 1450 - Shrimp and other meats was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 3380 - Critical Quat sanitizer being applied to food contact surfaces (dish rags) does not meet the requirements of 21 CFR 178.1010
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - RICE WARMER was observed in a state of disrepair and damaged.
September 13, 2004Routine15Details / Comments
  • 3180 - Repeat Wall areas and ceiling in the kitchen noted in need of cleaning.
  • 1530 - The test kit for the Steramine tablets is discolored and needs replacing.
  • 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is in disrepair.
  • 3170 - Some floor tiles are damaged, not maintained in good repair
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 0450 C - Plastic box used as a sauce scoop resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1100 - The food contact surfaces of the pitted pans and damaged strainer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:wooden and metal shelves, gaskets on reach in units.
March 31, 2004Routine18Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) meats, vegetables, and sauces in the refrigeration unit is not properly dated for disposition.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 1060 - The nonfood contact surface of the WOODEN SHELVING UNIT IN THE WALK IN REFRIGERATOR is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Critical Repeat Unwrapped or uncovered food in NUMEROUS REFRIGERATION UNITS.
  • 2000 - Repeat CHEMICALS were found stored ON THE FLOOR.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: WOKS.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: FOOD CONTAINERS.
  • 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: FOOD CONTAINERS.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FAN, SHELVING UNITS IN THE FRONT OF THE FACILITY, GASKETS ON NUMEROUS REFRIGERATION UNITS, BEHIND EQUIPMENT, AND THE OUTSIDE OF THE MICROWAVE AND REFRIGERATION UNITS.
  • 3170 - LIGHT IN THE KITCHEN PREPARATION AREA is not maintained in good repair
  • 3180 - Repeat FLOORS UNDER EQUIPMENT, IN THE WALK IN REFRIGERATION AND FREEZER UNIT, AND WALLS BEHIND EQUIPMENT ARE noted in need of cleaning.
February 04, 2004Routine35Details / Comments
  • 0830 - Critical All of the prepared ready-to-eat food in the freezer is not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0940 - Critical The chicken, tofu, and vegetables were being kept in dirty and moldy containers. The chicken in the freezer had ice crystals forming on it and is unsafe.
  • 3220 - Mops and brooms not hung up to air dry.
  • 0470 - Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - The cut or damaged frozen chicken and beef packaging is subject to contamination.
  • 0470 - Unwrapped or uncovered food in the all of the refrigeration and freezer units.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat In-use utensils (knife and random dishes) improperly stored between use.
  • 1750 - Manufacturer containers were observed reused for the storage of MEAT AND VEGETABLES.
  • 0570 - Wiping cloths improperly stored between use.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: STOVE, FRYER, AND SURROUNDING COOKING EQUIPMENT.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: VENTILATION SYSTEM IN THE REFRIGERATION UNIT, THE INSIDE OF ALL REFRIGERATION AND FREEZER UNITS, AND THE UTENSIL DRAWER.
  • 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: OUTSIDE OF ALL REFRIGERATION AND FREEZER UNITS, THE CARTS THAT ARE USED TO STORE PLATES, FANS, OUTSIDE OF MICROWAVES, THE LIGHT SWITCH IN THE BATHROOM AS WELL AS ALL OTHER EQUIPMENT IN THE BATHROOM, THE OUTSIDE OF THE LO-BOY REFRIGERATION UNIT, THE STOVE, FRYER, THE SHELVES IN THE FRONT OF THE ESTABLISHMENT, THE DRY STORAGE AREA, THE INSIDE AND OUTSIDE OF THREE COMPARTMENT SINK, THE HANDSINKS, THE REFRIGERATION AND FREEZER GASKETS, AND THE SHELVES IN THE ENTIRE ESTABLISHMENT.
  • 1770 - Critical The following utensils were observed soiled to sight and touch: SPOONS, KNIVES, CAN OPENER, CHEESE GRATER, AND SLICER.
  • 3180 - THE WALLS IN THE ENTIRE KITCHEN AND REST-ROOM, THE FLOORS UNDERNEATH ALL EQUIPMENT IN THE KITCHEN AND THE FLOORS IN THE RESTROOM ARE noted in need of cleaning.
November 17, 2003Routine37Details / Comments
  • 1800 - Repeat The nonfood contact surface of the reach-in freezer gaskets and the portable fan grills had accumulations of grime and debris.
  • 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 2000 - Single service items observed unprotected from contamination.
  • 0820 - Critical Precooked beef and chicken cold holding at improper temperatures.
July 18, 2003Routine13Details / Comments
  • 1800 - The nonfood contact surface of the REACH-INS had accumulations of grime, ACTIVE MILDEW GROWTH and debris.
  • 0550 - Dispensing utensils improperly stored between. STORED IN STANDING WATER.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
January 21, 2003Routine03Details / Comments

September 21, 2009 (Routine)



Violations:
  • 0240 - Repeat Employee observed working in the food service area without a proper 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.
  • 0380 - Critical Dents observed on opened cans of food stored in the walk-in cooler.
    Do not use foods from dented cans since the seal of the can may have been compromised.
  • 0470 A 4 - Uncovered containers of food stored on the walk-in cooler shelves.
    Keep foods covered when not in use.
  • 0960 2 - A metal-banned paint brush was being used as a food-contact utensil.
    Discontinue using paint brushes for food-contact. Only use food-grade brushed for food-contact.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
    Discontinue the use of sponges.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: KITCHEN LIGHT SWITCHES, REFRIGERATION/FREEZER COMPARTMENTS, REFRIGERATION DOOR GASKETS/FRAMES/HINGES, ALL UPPER STAINLESS STEEL SHELVING, EXTERIOR SURFACES OF PLASTIC FOOD CONTAINERS, and the 3-COMPARTMENT SINK DRAINBOARDS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean eating utensils were observed stored in the dispenser with the food-contact surface facing upward.
    Store eating utensils in the dispensers with the handles of the utensils facing up.
  • 2020 A (single-service/single-use) - Plastic eating forks being washed and reused.
    Discontinue reusing plastic eating utensils. They are single-use only.
  • 2930 - The front outer door was left open when unattended.
    Keep outer doors closed when unattended. 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 - The walk-in cooler floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 11, 2009 (Routine)



Violations:
  • 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.
  • 0550 - Repeat Rice spoon 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 container of water if the water is maintained at a temperature of at least 135F.
  • 1770 B - Observed accumulations of food deposits or other soil on the following: sandwich unit front and doors, bottom of the steam table, area under the fryer.
    Clean and sanitize these surfaces.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gaps at top and bottom of the screen door.
    Protect the food establishment against the entry of insects and rodents. Eliminate all gaps around the screen door. 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 Ceiling vents at kitchen entrance 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 - 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.

February 23, 2009 (Routine)



Violations:
  • 0550 - Repeat In-use rice scoop 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)In a container of water if the water is maintained at a temperature of at least 135F.
  • 0570 - Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 1600 - The compartments of the dish sinks are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Repeat Manufacturer containers (plastic bottles) were observed reused for the storage of other food.
    Discontinue the reuse of manufacturer containers for any 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: soiled plastic containers, some metal bowls, collanders, tables, sandwich unit.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces of the woks, pipes, steamtable, and shelves next to them have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical Repeat The equipment is not sanitized after cleaning.
    After cleaning and rinsing of the food-contact surface, ALL dishes, containers, utensils,.... MUST be effectively SANITIZED before coming in contact with food and before use.
  • 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:
Permit expires in March.

November 19, 2008 (Routine)



Violations:
  • 0550 - Repeat In-use rice scoop improperly stored between uses.
    Store the scoop in the rice with the handle above the top of the food or in a container of water if the water is maintained at a temperature of at least 135F.
  • 1750 - Repeat Manufacturer containers (plastic food bags) were observed reused for the storage of other foods.
    Discontinue the reuse of any manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs or new, approved bags and wraps.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: several plastic containers and lids.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical Repeat The food-contact surfaces of equipment are not sanitized after cleaning.
    After cleaning and rinsing of the food-contact surface, ALL dishes, equipment, utensils,....must be effectively sanitized before coming in contact with food and before use.
  • 3180 - Repeat Kitchen ceiling 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.
  • 3180 (Toilet Rooms) - Rest rooms' fixtures, floors, light switches,....in need of cleaning.
    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.

August 21, 2008 (Follow-up)



Violations:
  • 0550 - In-use rice scoop improperly stored between uses.
    Store rice scoop in the cooked rice with the handle up out of the product.
  • 3180 - Repeat Some ceiling vents, tiles, and baseboard areas 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:
Many corrections noted. Good job!

June 12, 2008 (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.
  • 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.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Repeat Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 1100 - Repeat The food contact surfaces of the rusty refrigerator racks and the damaged enamelware bowl are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the racks and bowl 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.
  • 1530 - All test strips observed faded or otherwise discolored.
    Obtain new chlorine and quaternary ammonium test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1600 - Repeat The compartments and drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Repeat Manufacturer containers (plastic bottles) were observed reused for the storage of other foods.
    Discontinue the reuse of manufacturer containers for any 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: ALL plastic containers (large and small), metal pans. refrigerators, freezers, tables, cart, ....
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of all refrigerators, tables, all racks, shelves, box fan, steamtable, cookline equipment,.....have accumulations of grime and debris.
    Clean all surfaces 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 equipment not observed sanitized. The same soiled bottles of sanitizing tablets observed on shelf the last several inspections.
    After cleaning and rinsing of the food-contact surface, ALL DISHES, UTENSILS, AND FOOD PREP EQUIPMENT MUST be effectively sanitized before coming in contact with food and before use.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents:gap at bottom side of back door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Repeat Physical structure is not maintained in good repair: walk in floor rusty.
    Repair the walk in floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat All kitchen walls, floor, baseboards,....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.
  • 3240 - Handwashing facility by the walk in is unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3300 - Repeat Facility is storing many 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(rice cooker, steam table,....), makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Poor sanitation and several repeat violations noted, 60 day reinspection. Discard can of crescent rolls with a Jan 30, 2008 expiration date.

February 27, 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.
  • 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 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 1010 - Repeat Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1100 - Repeat The food contact surface of the damaged enamelware bowl is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove the damaged bowl. 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.
  • 1600 - The interior and exterior of the three compartment sink are heavily soiled.
    Clean the sink compartments, drainboards, pipes: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Repeat Manufacturer wrappings were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer wrappers and containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: refrigerators, freezer, steam table, rice cooker and stand, tables, soiled plastic containers, scoops, ....
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the shelves, tables, racks,....have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Walk in floor is rusting through the paint.
    Repair/reseal the floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor, some wall and ceiling areas 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.
  • 3300 - 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 and rodents.
Comments:
Permit renewed.

October 17, 2007 (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.
  • 0570 - Soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Maintain wiping cloths in a container of sanitizing solution between uses.
  • 1010 - Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1100 - Repeat The food contact surfaces of the damaged plastic strainer and chipped enamel bowl are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/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.
  • 1750 - Repeat Manufacturer containers (noodle bags) were observed reused for the storage of meats.
    Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of grease, food deposits or other soil on the following food contact surfaces: several plastic tubs, containers, metal pans, ...silverware holder.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The box fan, steam table, and stand next to it have accumulations of grime and debris.
    Clean the surfaces 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 equipment were not observed sanitized. The same bottles of sanitizing tablets observed covered with dust as during June inspection.
    After cleaning and rinsing of the food-contact surface, ALL equipment, dishes, and utensils must be effectively sanitized before coming in contact with food and before use.
  • 3180 - Repeat Some kitchen wall areas, ceiling vents, and tiles 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:
*Attend recertification course before the end of November. Course flyer provided.

June 28, 2007 (Routine)



Violations:
  • 1100 - The food contact surface of the plastic funnel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the funnel 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.
  • 1750 - Repeat Plastic jugs were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: food scoops, plastic tubs, mixer, knife pan, racks, plastic bins, steam table, refrigerator and freezer gaskets,....
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the cookline equipment and shelving have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: screen door does not fit tightly, has gaps.
    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 areas 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.

March 13, 2007 (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.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat Rice scoop 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) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1100 - The food contact surfaces of the worn out pans and damaged plastic containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the damaged pans and containers. 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.
  • 1750 - Repeat Single-service items (plastic wrap reused for different foods) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Repeat Manufacturer containers( styrofoam tray that held raw chicken observed used for egg rolls!) were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for ANY food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces:tables, shelves, steam table, rice cooker stand, cookline equipment, several pots, pans, and plastic containers stored as clean, ...
    Clean and sanitize these surfaces.
  • 1800 - The nonfood contact surface of the small fans, trash cans, and wooden shelving throughout have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2240 - Critical Repeat There are not an adequate number of toilets required by law(one rest room available for >30 seats).
    Either remove all seats over 16 or provide access to two rest rooms, one ladies', one men's.
  • 3170 - Repeat Physical structure is not maintained in good repair: walk in floor is rusty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen walls, electrical switches, walk in door, ceiling, floor, baseboards, rest room fixtures and walls noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove ALL unnecessary items(old cans, cardboard, ....) 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 and rodents.
Comments:
*Many repeat violations noted today. Correct all promptly.

November 27, 2006 (Routine)



Violations:
  • 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.
  • 0550 - Dispensing utensil (rice scoop) improperly stored between uses: in a pan at room temperature.
    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 container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between uses: laying on counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 1600 - The three compartment sink and drainboards are soiled.
    Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Repeat Manufacturer containers (plastic bags, cardboard boxes,...) were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: tables, shelves, steam table, drip trays, bulk plastic containers, reach in gaskets, low wooden racks.
    Clean and sanitize these surfaces .
  • 2240 - Critical Repeat There is access to only one rest room (second rest room locked) provided. Facility has seating for >30 guests.
    Both rest rooms must be accessible to guests based on the number of seats provided.
  • 3170 - Physical structure is not maintained in good repair: light out at back door, walk in floor is rusty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor, walls, light switches, doors, walk in door and fan guard, and rest room fixtures 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment(golf balls, badmiton rackets, car care products,...). Also many empty cans and bottles observed.
    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 and rodents.

August 16, 2006 (Routine)



Violations:
  • 0800 - Critical Egg drop soup prepared previous night and refrigerated, 82F in refrigerator at 11:40am, not properly cooled to prevent the growth of harmful bacteria.
    Discard the soup. Cool potentially hazardous foods 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.
  • 1100 - The interior of the microwave oven is chipping and rusty in spots, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair/replace the microwave 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.
  • 1530 - The sanitizer test kits are discolored.
    Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Many plastic wrappers, containers, lids, and cardboard boxes were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces:sandwich unit lid, door gaskets,...., all wooden shelves, all meatl shelves, all soiled small and large plastic containers and lids, cart, microwave oven cookline equipment.
    Clean and sanitize these surfaces.
  • 2240 - Critical There are not an adequate number of rest rooms provided as required by law( seating for 38, only one rest room open).
    Reopen second rest room to provide seperate men's and ladies facilities to be in compliance with law.
  • 3180 - Repeat Kitchen floor, walls, ceiling tiles, rest room 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 Ants observed in the sugar container and surrounding shelves.
    Discard the contaminated sugar. When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Recommend replacing the microwave oven and stem thermometers.

March 07, 2006 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the CARDBOARD AND PLASTIC SHELF LINERS 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. DO NOT LINE ANY SHELVES ESPECIALLY THE REFRIGERATOR SHELVES.
  • 1570 - Repeat WALK-IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the FLOOR 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 FLOOR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVES UNDER THE DEEP FRYER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2620 - GREASE COLLECTION UNIT IS MISSING THE LID.
    All refuse containers are to be fitted with snug lids.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - FLOOR TILES AND THE WALL PARTITION NEAR THE REAR HAND SINK ARE 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 THE REAR STORAGE SHELVES 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:
Food management and overall sanitation level are outstanding. Health Permit renewal issued.

October 12, 2005 (Routine)



Violations:
  • 0450 - Critical SOY SAUCE SCOOPS HAVE NO HANDLES.
    Provide suitable SCOOPS WITH HANDLES to prevent contamination from hands.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: RICE, NOODLES, SOUPS.
    Store food in packages, covered containers, or wrappings.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the PAINT BRUSH is not safe.
    Replace the BRUSH WITH AN APPROVED PASTRY BRUSH to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. BRUSHES WERE REMOVED FROM THE KITCHEN.
  • 1150 - The nonfood contact surface of the WOODEN STORAGE UNIT HOLDING APRONS 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.
  • 1570 - TRUE REACH-IN REFRIGERATOR was observed in a state of disrepair and damaged.
    A WORK ORDER HAS BEEN SUBMITTED.
  • 1570 - WALK-IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the FLOOR 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 FLOOR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: BEATERS.
    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: SHELF UNDER MICROWAVE AND COOKING EQUIPMENT, BOTTOM SHELF UNDER STEAM TABLE.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2580 - Repeat A condensate drain line servicing WALK-IN UNIT was emptying liquid waste directly onto the floor of the WALK-IN.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. WORK ORDER FOR REPAIRS HAS BEEN SUBMITTED.
  • 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.
Comments:
Overall food management and sanitation level are excellent. Correct all violations prior to the next inspection.

June 07, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the Reach-in.
    Protect food from cross contamination by storing 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.
  • 1750 - Single-service items were observed reused for the storage of Dry Storage.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2580 - A condensate drain line servicing the Walk-in was emptying liquid waste directly onto the floor of the Walk-in.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.

March 08, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the Reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0820 - Critical Chicken cold holding at improper temperatures.
    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) 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.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Floor underneath refrigerator
    Clean and sanitize these surfaces for food contact.
  • 2020 - Repeat To-Go were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store To-Go with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 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:
PERMIT ISSUED!!!

December 21, 2004 (Routine)



Violations:
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood above oven, Metal Shelving
    Clean and sanitize these surfaces for food contact.
  • 0830 - Critical 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.
  • 1800 - The surfaces of some of the food contact areas are covered with false linings that may hide potential dirt.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in the Walk-in and Reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2020 - To-Go Containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store Single Service items with food or lip-contact surface facing downward to prevent contamination prior to use.
Comments:
OVERALL SANITATION GOOD!!!

September 13, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets on refrigerator, floor underneath equipment, and fan.
    Clean and sanitize these surfaces for food contact.
  • 0610 - Food prepared in a location where it is subject to splash, dust or other contamination.
    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.
  • 1450 - Shrimp and other meats was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Do not stack foods in lowboy too high, so that the cooling device can keep them cooled to a proper temperature...( less than 41F)
  • 3380 - Critical Quat sanitizer being applied to food contact surfaces (dish rags) does not meet the requirements of 21 CFR 178.1010
    Utilize only quat or bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - RICE WARMER was observed in a state of disrepair and damaged.
    Repair the rice cooker, or remove it to restore to a state or 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 RICE WARMER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
OVERALL SANITATION GOOD...RENEW C.F.M CERTIFICATION BEFORE EXPIRATION DATE...

March 31, 2004 (Routine)



Violations:
  • 3180 - Repeat Wall areas and ceiling in the kitchen 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.
  • 1530 - The test kit for the Steramine tablets is discolored and needs replacing.
    Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. *ALL POTS, PANS, UTENSILS, DISHES,...MUST BE SANITIZED AFTER WASHING AND RINSING.
  • 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers(sauce buckets, plastic bottles, wrappers) for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is in disrepair.
    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 - Some floor tiles are damaged, not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from APPROVED insecticides and rodenticides. Remove the home-use insecticides.
  • 0450 C - Plastic box used as a sauce scoop resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide proper dispensing utensils. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1100 - The food contact surfaces of the pitted pans and damaged strainer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:wooden and metal shelves, gaskets on reach in units.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Permit renewed.

February 04, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) meats, vegetables, and sauces 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.
  • 3220 - Repeat Mops and brooms 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.
  • 1060 - The nonfood contact surface of the WOODEN SHELVING UNIT IN THE WALK IN 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in NUMEROUS REFRIGERATION UNITS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2000 - Repeat CHEMICALS were found stored ON THE FLOOR.
    Store CHEMICALS in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: WOKS.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: FOOD CONTAINERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: FOOD CONTAINERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FAN, SHELVING UNITS IN THE FRONT OF THE FACILITY, GASKETS ON NUMEROUS REFRIGERATION UNITS, BEHIND EQUIPMENT, AND THE OUTSIDE OF THE MICROWAVE AND REFRIGERATION UNITS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - LIGHT IN THE KITCHEN PREPARATION 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 - Repeat FLOORS UNDER EQUIPMENT, IN THE WALK IN REFRIGERATION AND FREEZER UNIT, AND WALLS BEHIND EQUIPMENT 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.
Comments:
Manager has remedied numerous violations from time of last inspections, but numerous violations still exist. Overall sanitation needs improvement. Must have a daily cleaning schedule.

November 17, 2003 (Routine)



Violations:
  • 0830 - Critical All of 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 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.
  • 0940 - Critical The chicken, tofu, and vegetables were being kept in dirty and moldy containers. The chicken in the freezer had ice crystals forming on it and is unsafe.
    Discard or render unusable food that is found to be unsafe or adulterated.
  • 3220 - Mops and brooms 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.
  • 0470 - Repeat 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.
  • 0470 - 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 - The cut or damaged frozen chicken and beef 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.
  • 0470 - Unwrapped or uncovered food in the all of 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.
  • 0550 - Repeat In-use utensils (knife and random dishes) 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.
  • 1750 - Manufacturer containers were observed reused for the storage of MEAT AND VEGETABLES.
    Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: STOVE, FRYER, AND SURROUNDING COOKING EQUIPMENT.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: VENTILATION SYSTEM IN THE REFRIGERATION UNIT, THE INSIDE OF ALL REFRIGERATION AND FREEZER UNITS, AND THE UTENSIL DRAWER.
    Clean and sanitize these surfaces for food contact.
  • 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: OUTSIDE OF ALL REFRIGERATION AND FREEZER UNITS, THE CARTS THAT ARE USED TO STORE PLATES, FANS, OUTSIDE OF MICROWAVES, THE LIGHT SWITCH IN THE BATHROOM AS WELL AS ALL OTHER EQUIPMENT IN THE BATHROOM, THE OUTSIDE OF THE LO-BOY REFRIGERATION UNIT, THE STOVE, FRYER, THE SHELVES IN THE FRONT OF THE ESTABLISHMENT, THE DRY STORAGE AREA, THE INSIDE AND OUTSIDE OF THREE COMPARTMENT SINK, THE HANDSINKS, THE REFRIGERATION AND FREEZER GASKETS, AND THE SHELVES IN THE ENTIRE ESTABLISHMENT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Critical The following utensils were observed soiled to sight and touch: SPOONS, KNIVES, CAN OPENER, CHEESE GRATER, AND SLICER.
    Clean and sanitize these surfaces for food contact.
  • 3180 - THE WALLS IN THE ENTIRE KITCHEN AND REST-ROOM, THE FLOORS UNDERNEATH ALL EQUIPMENT IN THE KITCHEN AND THE FLOORS IN THE RESTROOM 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.
Comments:
Overall sanitation needs improvement. Remedy all violations by time of next inspection.

July 18, 2003 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the reach-in freezer gaskets and the portable fan grills 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.
  • 0470 - 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0820 - Critical Precooked beef and chicken cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Voluntarily discarded by owner.

January 21, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the REACH-INS had accumulations of grime, ACTIVE MILDEW GROWTH and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 - Dispensing utensils improperly stored between. STORED IN STANDING WATER.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 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. PROVIDED DURING INSPECTION.
Comments:
SANITARY CONDITIONS OF THIS FACILITY WAS EXCELLENT DURING THIS INSPECTION. KEEP UP THE GOOD WORK.

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