Grand China Buffet, 1329 Battlefield Boulevard, North, Chesapeake, VA - Restaurant inspection findings and violations, food safety

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Restaurant: Grand China Buffet
Address: 1329 Battlefield Boulevard, North, Chesapeake, Virginia
Total inspections: 22
Last inspection: May 28, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer. 0650 - Corrected During Inspection Repeat The food on display is not protected from contamination. Sushi ginger and dressing not stored under sneeze guard. 0820 A 2 - Corrected During Inspection Critical Repeat Mussels, shrimp on ice, ice cream mix and sushi rolls cold holding at improper temperatures. 1060 - The nonfood contact surface of the shelves in reach-in coolers, shelves in storage and shelves in prep room is not corrosion resistant, nonabsorbent, and/or smooth. 1100 - Plastic food containers observed damaged. 1570 - Corrected During Inspection Unused or non-functioning equipment not removed from the premises. Unused items stored on top of reach-in cooler. 1580 - Repeat Cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in prep room. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in coolers, reach-in cooler shelves, storage shelves in prep room. 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. 3170 - Wall in kitchen, in prep room and floor tiles observed damaged and is not maintained in good repair 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.	May 28, 2009	Routine	3	9	Details / Comments
0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer. 0550 - Utensils stored with handle contacting food. 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on stove. 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. 0650 - Repeat The food on display is not protected from contamination. 0690 - Corrected During Inspection Containers of vegetables stored on food in low-boy unit. 0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria. 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate. 0820 A 1 - Critical Hot food on buffet hot holding at improper temperatures. 0820 A 2 - Critical Repeat Food cold holding at improper temperatures. 1750 - Repeat Manufacturer containers were observed reused for the storage of food. 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: bulk food containers. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, interior of coolers. 3180 - Wall behind prep area, floor under equipment noted in need of cleaning.	February 25, 2009	Routine	-	-	Details / Comments
0160 - Critical Employees failed to wash hands when needed. 0220 - Critical Containers of personal drink stored on top of low-boy unit. 0450 C - Plastic containers with no handle used to obtain food such as rice, and duck sauce. 0470 - Critical Containers of food observed stacking on top of food directly. 0550 - In-use utensils improperly stored between use. Rice scoop stored in standing water in room temperature. Hotel pan lids stored directly on floor in kitchen. 0570 - Wiping cloths improperly stored between use and were stored on cooks line. 0610 - Food stored on the floor or food stored less than 6" above the floor. Containers of oil stored directly on floor in kitchen. 0650 - The food on display is not protected from contamination. Several food items stored outside sneeze guard. 0790 - Shrimp thawed in standing water. 0820 A 2 - Critical Sushi rolls in cold bar cold holding at improper temperatures 0960 1 - Critical Lowes and bags from other grocery store used to store food in freezer. 1580 - Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1750 - Lids to soy sauce bucket reused to cover food stored in those buckets. 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives, folks, peeler, and other utensils. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves. 2310 - Critical The handwashing facility located at the dishmachine area is blocked, preventing access by employees for easy handwashing. 3220 - Mops not hung up to air dry when not in use. 3250 - Toilet room door in prep room being kept open 3270 - Flies found in kitchen and prep room.	October 09, 2008	Routine	7	12	Details / Comments
0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation. 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer. 0810 - Corrected During Inspection The methods used for cooling were not adequate. 1510 - The person in charge could not provide a food temperature measuring device. 2350 ii - Corrected During Inspection Toilet in employee bathroom noted in poor repair. Have small leaks in handwashing sink in dishroom and near refrigerator inside wall where desserts are kept. Toilet for customers not flushing smoothly in women's restroom. 3170 - Repeat Floor tiles in service area and in the back storage area are not maintained in good repair 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.	May 13, 2008	Routine	0	6	Details / Comments
2810 - Repeat Wall or wall covering in back of the Sushi bar is not smooth and easily cleanable. 3170 - Piping under handwashing sink is not maintained in good repair 3290 - Repeat Extraneous items, tools noted to be stored in such a way that it is difficult to clean the area in which they are located.	February 21, 2008	Follow-up	0	3	Details / Comments
0450 - Corrected During Inspection Critical Food employee failed to wash his or her hands. 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. 0470 - Critical Repeat Unwrapped or uncovered food in the cooler. 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. 0480 - Repeat Unlabeled food containers. 0550 - Repeat In-use utensils improperly stored between use. 0550 - Repeat Dispensing utensils improperly stored between uses. 0580 - Corrected During Inspection Soiled single-use gloves still in use. 0790 - Corrected During Inspection Improper methods used to thaw FISH/SEAFOOD. 0820 2 - Corrected During Inspection Critical Food in the small buffet coolers by the wash area cold holding at improper temperatures 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening. 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. 0940 - Corrected During Inspection Critical Unsafe FOOD has not been discarded or rendered unusable. 1080 - The shelving in the back room, the surface of many of the equipment ,hoses being used as driplines, substituting hoses for actual faucets are not designed and constructed to be durable. 1150 - Repeat The nonfood contact surface of the mirror in the dining room is not easily cleanable. Many surfaces were not smooth and cleanable. 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives, pans, scoops 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, backs of pans, outer surfaces of cabinets, shelving. 1800 - Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. 1930 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. 2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward. 2000 - Sauce buckets were observed stored unprotected at the back area and on the floor. 2170 - Critical The plumbing system serving this food service facility has not been (constructed, repaired) with approved materials according to the Plumbing Code. 2170 - Critical The hoses conveying water for this (food service establishment, equipment, mobile unit, temporary event stand) are not constructed of approved materials and are not smooth, durable, nonabsorbent, and/or corrosion-resistant. 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. 2180 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. 2210 - The backflow or backsiphonage prevention device installed on the hoses in the wash area and mop sink, as well as the back area, are not identified as meeting standards set by the American Society of Sanitary Engineering. 2810 - Wall or wall covering in back area, kitchen, wash area are not smooth and easily cleanable. 2810 - Floor or floor covering in the back areas, kitchen and walk-in cooler are not smooth and easily cleanable. 3170 - Repeat Tiles, floors are not maintained in good repair 3180 - Repeat Floors and walls in the kitchen, back area, storage areas noted in need of cleaning. 3200 - Ventilation systems to the outside are creating a public health hazard 3290 - Repeat Extraneous items, tools noted to be stored in such a way that it is contaminating food Equipment and stored Food	February 04, 2008	Routine	7	17	Details / Comments
0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored over food at the prep area. 0450 C - Critical Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food. 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over other raw animal food. 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen. Buckets of sauce not properly covered in the kitchen. 0480 - Corrected During Inspection Repeat Unlabeled food containers. 0550 - Repeat Dispensing utensils improperly stored between uses. 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. 0650 - Corrected During Inspection The food on display is not protected from contamination. 0820 - Critical Repeat PHF at buffet line cold holding at improper temperatures. 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. 0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting. 1060 - The nonfood contact surface of the rusty shelves, work table in the prep room, linen under cutting board, and linen under utensils over low-boy unit is not corrosion resistant, nonabsorbent, and/or smooth. 1570 - Repeat Rusty work table shelves were observed in a condition that prevents necessary maintenance and easy cleaning. 1570 - Repeat Unused or non-functioning equipment not removed from the premises. 1600 - The compartment(s) or drainboards of the 3 compartment sink are soiled. 1790 - The food contact equipment surface of the cookline, and the smoke box is observed soiled with accumulations of grime and debris. 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris. 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees 3170 - Repeat Wall in the prep room is not maintained in good repair 3180 - Repeat Floor, walls and ceiling in the kitchen, prep room and dishroom noted in need of cleaning. 3200 - Corrected During Inspection Vent filters in the hood system are not being maintained in a clean condition. 3220 - Mops not hung up to air dry. 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained 3290 - Cleaning equipment noted to be stored in such a way that it is contaminating food in the prep room.	May 31, 2007	Routine	5	18	Details / Comments
0450 C - Bowl or utensil without handle used to dispense food. VINEGAR CONTAINER. 0480 - Unlabeled food containers. 0550 - Dispensing utensils improperly stored between uses. STORED ON WALL LEDGE. 0570 - Repeat Wiping cloths improperly stored between use. 0860 - Critical Specialized processing method of food preservation used for SUSHI RICE. 1150 - The nonfood contact surface of the LOWER CUBBOARD SHELVES IN THE BEVERAGE ISLAND AREA ARE not designed or constructed to be easily cleanable. 1320 - There was no temperature measuring device located in the ICE CREAM UNIT. 1570 - WALK IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning. 1580 - The PORTABLE PLASTIC AND WOODEN CUTTING BOARDS are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: PEELER. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 3 SHELVED CART, LOWER STORAGE SHELVES UNDER PREP TABLES, LOWER CUBBOARD AREAS AND COUNTER TOP UNDER THE BEVERAGE MACHINES IN THE BEVERAGE ISLAND AREA, AND THE STORAGE CONTAINER ON COOK'S UPPER SHELF WITH MISCELLANEOUS FOOD EQUIPMENT. 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization. 2000 - Corrected During Inspection Single service items observed unprotected from contamination. 2000 - Corrected During Inspection Clean LEXAN PANS AND THE ICE BUCKET were observed stored with the food-contact surface facing upward. 2000 - Corrected During Inspection Clean LEXAN PANS AND FOOD CONTAINERS were not observed stored in a position to allow air-drying. 2930 - SIDE DOOR SCREEN MESH IS TORN. 3170 - Repeat SHEET METAL WALLS IN THE DISHWASHING AREA AND BACK ROOM, WALL COVING, AND FLOOR TILES IN THE DISHWASHING AREA ARE not maintained in good repair 3180 - Repeat FLOOR ALONG THE WALLS, BETWEEN EQUIPMENT, AND THE UPPER PORTION OF THE WALLS noted in need of cleaning.	February 16, 2007	Routine	2	14	Details / Comments
0450 - Corrected During Inspection Critical Scoop without handle in the cornstarch and potato starch bins. 0550 - Corrected During Inspection Repeat Scoop handle observed in the flour. 0570 - Repeat Wiping cloths improperly stored between use. 0820 - Corrected During Inspection Critical Artificial crab meat and raw chicken cold holding at improper temperatures. 1100 - The food contact surface of the LEXAN PLASTIC PANS are not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1570 - Unused ice machine not removed from the premises. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS. 2930 - Rear screen door is not self-closing. 3170 - SHEET METAL WALL SURROUNDING THE MOP SINK, CERAMIC TILE FLOOR GROUT, and the CERAMIC COVED TILES are not maintained in good repair. 3180 - KITCHEN/WALK-IN COOLER CEILING TILES, DRY STORAGE FLOOR, and the RESTROOM/WALK-IN COOLER VENTILATION COVERS are noted in need of cleaning.	May 31, 2006	Routine	2	8	Details / Comments
0470 - Corrected During Inspection Critical Raw fruits and vegetables stored with ready-to-eat food (RTE). 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 0550 - SELF-SERVICE RICE SCOOP improperly stored between uses on the self-service counter with cooked rice debris in the scoop. 0570 - Repeat Wiping cloths improperly stored between use. 0810 - Corrected During Inspection The method used for cooling the deep fried chicken was not adequate due the chicken stored at room temperature >30 minutes after being removed from the deep fryer. . 1100 - Plastic container lids converted into shaker containers by cutting holes in the lids. 1450 - Overstocked food in the cold-holding trays. 1570 - The mop hangers are not holding up the mops. 1640 - Corrected During Inspection The in-use (wash) water in the warewashing sink was observed to be heavily soiled or contaminated. 1790 - The (door seal) of the ice machine is observed soiled. 2810 - Ceiling tile brackets in the dishwashing area are not smooth and easily cleanable due to rusting of the bracket surfaces. 3220 - Corrected During Inspection Mop not hung up to air dry. 3260 - Corrected During Inspection Employee coat observed hanging on the handsink towel dispenser. 3290 - Corrected During Inspection Power tool stored on a food storage shelf.	March 08, 2006	Routine	1	12	Details / Comments
1750 - Manufacturer scallop container was observed reused for the storage of ginger. 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WOK'S GAS ON/OFF LEVERS, SERVING, EXTERIOR SURFACES OF THE FRYERS/WOK, and the LO BOY REFRIGERATION UNIT CASTERS (wheels). 1960 - Food pans were found stacked while wet after cleaning and chemical sanitization. 2000 - Corrected During Inspection Clean SOUP BOWLS on the buffet line were observed stored with the food-contact surface facing upward. 2930 - Repeat NEW SCREENED DOOR is not protected against entry of insects and rodents due to the fact that there is a gap at the base of the door.	September 23, 2005	Follow-up	0	5	Details / Comments
0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraint. 0470 - Critical One of the dessert buffet food scoops was observed cross-contaminated when the unattended little girl noted in the previous violation placed the scoop in her mouth and then placed it back into the food container. 0480 - Repeat Unlabeled spice containers. 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. 0610 - Boxes of food stored on the floor in the walk-in freezer. 0670 - Buffet is not being monitored effectively by a food employee trained in safe operating procedures due to the fact that a small child was observed handling food scoops on the dessert buffet while unattended. 0820 - Critical SHRIMP, PORK, and HOT DOGS were cold holding at improper temperatures. 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. 1060 - Repeat The nonfood contact surface of the WALK-IN and REACH-IN COOLER SHELVING is not corrosion resistant, nonabsorbent, and/or smooth due to rusting. 1320 - The temperature measuring device in THE WALK-IN COOLER AND THE REACH-IN COOLERS ON THE COOKLINE were not properly located in the warmest part of the unit. 1450 - Refrigeration unit not maintaining a proper cold-holding temperature. 1550 - The kitchen/dishwashing handsinks are not sealed to adjoining walls. 1570 - Unused or non-functioning ICE MACHINE not removed from the premises. 1570 - SCREEN for the rear screened door was observed in a state of disrepair and damaged. 1570 - Food pan lids for the buffet are cracked. 1570 - POOLING WATER observed in the Lo Boy refrigeration compartment. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS, SERVING CARTS, EXTERIOR SURFACES OF THE FRYERS/WOK, LO BOY REFRIGERATION UNIT CASTERS (wheels), and the FRYER SERVICE COMPARTMENTS. 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths or for the mechanical dishwashing machine used on food contact surfaces.. 3170 - Repeat FLUORESCENT CEILING LIGHTS locate in the kitchen are not maintained in good repair. 3380 - Corrected During Inspection Critical Repeat WIPING CLOTH SANITIZER being applied to food contact surfaces does not meet the requirements of 50 parts per million (ppm). (TESTED IN A SECOND BUCKET TO BE >200 PPM)	September 06, 2005	Routine	5	14	Details / Comments
0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 0550 - Corrected During Inspection Dispensing utensils (RICE SCOOP and SCRAPING FORK) improperly stored between uses on a dirty surface. (UTENSILS DISCARDED DURING THIS INSPECTION) 0570 - Repeat Heavily soiled wiping cloths in use. 0590 - Corrected During Inspection Kitchen garbage container observed used as a food preparation platform. 1550 - The PRE-RINSE SINK SPLASHGUARD is not sealed to the adjoining wall. 1570 - WALK-IN COOLER'S THRESHOLD PLATE was observed in a state of disrepair and damaged. 1570 - The can opener blade is dull. 1780 - Corrected During Inspection Critical Food contact surfaces of the RICE SCOOP and SCRAPING FORK used to prepare/store cooked rice were observed soiled with accumulations of food residues. (UTENSILS DISCARDED DURING THIS INSPECTION) 1790 - The food contact equipment surface of the ICE MACHINE'S INNER LID PANEL is observed soiled with accumulations of grime and debris. 2000 - Clean SELF-SERVICE ICE CREAM CONTAINERS were observed stored with the food-contact surface facing upward. 2700 - The outdoor waste storage container has a missing lid. 2930 - Rear outer openings of the food establishment are not protected against entry of insects and rodents due to the fact that the doors are being propped open while unattended and are not self-closing. 3170 - KITCHEN CEILING LIGHTS are not maintained in good repair 3180 - CEILING TILES located in the kitchen/dishwashing area and the FLOORS located in the walk-in cooler/freezer are noted in need of cleaning. 3380 - Corrected During Inspection Critical Repeat CHLORINE BLEACH being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (TESTED AT 0 PPM IN THE KITCHEN AND >100 PPM IN THE WAIT STATION)	May 17, 2005	Routine	3	11	Details / Comments
0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint. 0380 - Corrected During Inspection Critical Food package was not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the cookline Lo Boy food containers. 0480 - Unlabeled food containers. 0570 - Repeat Wiping cloths improperly stored between use. 0610 - Food stored in a location where it is subject to splash, dust or other contamination due to the fact that there is no splashguard on the wait station's handsink and no sneezeguard on the reach in ice cream machine . Cartons of uncovered ice cream being dispensed from the containers by the customers. 1060 - The nonfood contact surface of the WALK-IN AND REACH-IN REFRIGERATION SHELVING are not corrosion resistant, nonabsorbent, and/or smooth due to rusting. 1320 - There was no temperature measuring device located in the COOKLINE REACH-IN COOLERS or the ICE CREAM FREEZER. 1570 - WALL FAN was observed missing from its mount. 1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications due to the fact that the wash water temperature was only reading 112 F. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD, METAL GRATE DRY FOOD STORAGE SHELVES, and the TOP OF SMOKEHOUSE. 2030 - Storage of clean utensils on soiled metal grate food shelves. 2350 - Corrected During Inspection Critical Water leak detected under the food preparation sink 2830 - Floor and wall juncture under the mechanical dishwashing machine is not sealed. 3170 - FLOOR GROUT, SPORADIC CERAMIC FLOOR TILES, and SPORADIC CEILING TILES are not maintained in good repair. 3180 - Repeat CERAMIC TILE FLOOR GROUT, [FLOOR TILES UNDER THE WALK-IN COOLER SHELVING, BEHIND THE COOKLINE EQUIPMENT, UNDER THE DISHWASHING MACHINE, AND BEHIND THE ICE MACHINE] are noted in need of cleaning.	March 02, 2005	Routine	3	13	Details / Comments
0470 - Critical Raw animal food (SHELLED EGGS) stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED DURING THIS INSPECTION) 2810 - Wall or wall covering on the dishwashing area partition wall is not smooth and easily cleanable due to corrosion of the metal surface. 1700 - Critical Chlorine sanitizing solution used for the automatic dishwashing machine was not at an acceptable concentration. (TESTED AT 0 PPM...AUTO-CHLOR TECHNICIAN NOTIFIED DURING THIS INSPECTION) 1570 - ICE SCOOP and SUGAR BIN LID observed in a state of disrepair and damaged. 0550 - Dispensing utensils (ICE SCOOP) improperly stored between uses on top of a cellophane wrap container. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COOKLINE WOK. 3180 - FLOOR under cookline wok noted in need of cleaning. 3240 - Dishwashing station handwashing sink wall sealant soiled. 2260 - Critical Double-check valve backsiphonage prevention device not available on the mop sink's threaded faucet as required by law. 1060 - The nonfood contact surface of the WALK-IN COOLER'S INNER DOOR PANEL is not nonabsorbent, and/or smooth due to tenting and breaks in the metal surface. 2790 - The indoor floor material located in the WALK-IN COOLER does not meet the standard of: 1. smooth, durable and easily cleanable due to rust on the metal surface. 3170 - CEILING VENTILATION SCREEN located over the ceiling fan in the rear store room is missing. 3380 - Critical CHLORINE SANITIZER being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (TESTED AT 0 PPM...CORRECTED TO 50 PPM DURING THIS INSPECTION)	December 02, 2004	Routine	4	9	Details / Comments
0820 - Critical Raw fish, chicken, shrimp, beef, and squid cold holding at improper temperatures. 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. 3220 - Mop not hung up to air dry. 0960 1 - Critical Food storage racks located in the reach in and walk in coolers are not nonabsorbent, smooth and easily cleanable due to rusting of the surfaces. 0470 - Critical Unwrapped or uncovered food in the walk in and reach. in coolers. 0570 - Repeat Wiping cloths improperly stored between use. 1450 - The COOKLINE LO BOY (seafood) and the COOKLINE REACH IN COOLER (counter) are observed not maintaining a base ambient air refrigeration temperature of 41 F. 2740 - Heavy grease deposits were observed on the cinder block walls and concrete pad adjacent to the refuse container and grease container outside the facility. 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE (corrected), SERVING CARTS, PLASTIC DISH RACKS, and the SOFT ICE CREAM DISPENSING KNOBS (corrected), . 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: MOP SINK, FRYERS, SMOKEHOUSE, CONVECTION OVEN, and REFRIGERATION DOOR GASKETS. 3180 - WALL & FLOOR adjacent to the fryers and smokehouse noted in need of cleaning. 1400 - The COOKLINE REACH IN COOLER'S waste collection compartment is not properly sloped to eliminate pooling water. 1570 - The door gaskets of the reach in cooler is splitting. 1570 - Rear screened door's screen was observed in a state of disrepair and damaged. 1570 - Condenser located in the cookline reach in cooler is observed dripping water into the food storage compartment.	August 06, 2004	Routine	6	8	Details / Comments
1640 - Repeat The in-use "rinse" water in the warewashing sink was observed to be heavily soiled or contaminated. 0220 - Critical In use open drinking containers stored without lids and straws in a manner that may contaminate food, food contact surfaces or utensils. 0550 - Dispensing utensil (BROWN RICE SAUCE SEASONING SCOOP) improperly stored between uses on a dirty HVAC covered surface. 1750 - Repeat SOY SAUCE containers were observed reused for the storage of mushrooms. 0570 - Repeat Wiping cloths improperly stored between use. 3170 - Repeat REACH IN COOLER's COMPARTMENT LIGHT and the COVED CERAMIC TILES LOCATED NEAR THE REAR EXIT DOOR are not maintained in good repair 1180 - The food establishment's METAL STEM thermometer (degrees F) is not accurate. 2350 - Critical Pooling water observed surrounding the 3-compartment sink's floor drain.	May 17, 2004	Routine	2	6	Details / Comments
0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER DOOR GASKET and the OUTER PANELS ON THE COOKLINE EQUIPMENT. 1060 - Repeat The nonfood contact surface of the restroom HVAC COVERS are not corrosion resistant, nonabsorbent, and/or smooth due to rust. 3170 - KITCHEN/DISHWASHING AREA FLOOR GROUT and the REACH-IN COOLER COMPARTMENT LIGHT are not maintained in good repair.	March 03, 2004	Follow-up	1	3	Details / Comments
0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.(METAL BOWL OF CHICKEN STORED ATOP A LIDDED GARBAGE CAN and a METAL CONTAINER OF RAW SHRIMP STORED ATOP UNCOVERED CONTAINERS OF RAW SHRIMP AND SCALLOPS. (FOODS WERE VOLUNTARILY DISCARDED). 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration compartments.. 0570 - Repeat Heavily soiled wiping cloths in use. 0570 - Repeat Wiping cloths improperly stored between use. 0480 - Repeat Unlabeled food containers. 3170 - METAL WALL PLATE UNDER THE 3-COMPARTMENT SINK, REACH-IN COOLER COMPARTMENT LIGHTS, FOOD STORAGE ROOM FLUORESCENT CEILING LIGHTS, REAR SCREENED DOOR, and the CERAMIC COVED WALL TILES LOCATED NEAR THE KITCHEN'S ENTER/EXIT DOORS are not maintained in good repair 2350 - Critical Leaking drain pipe observed under the culinary sink. 3180 - Repeat KITCHEN & FOOD STORAGE FLOORS, FOOD STORAGE RACKS LOCATED IN THE WALK-IN COOLER AND FOOD STORAGE ROOM, WALLS LOCATED IN THE KITCHEN AND DISHWASHING AREAS, and the KITCHENS FLOOR GROUT noted in need of cleaning. 1640 - (CORRECTED) The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. 1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. 0380 - Critical Food from damaged packaging (DENTED CANS) offered for sale or service. 1060 - The nonfood contact surface of the RESTROOM HVAC FLOOR VENTILATION COVERS are not corrosion resistant, nonabsorbent, and/or smooth due to rusting. 0550 - Dispensing utensil (SUGAR SCOOP WITH NO HANDLE) improperly stored in the sugar bin . 1750 - Manufacturer container designed for duck sauce was observed reused for the storage of chicken wing spices. 1100 - The food contact surface of the WALK-IN & REACH-IN COOLER'S FOOD STORAGE SHELVES, FOOD RACKS STORING MSG & SUGAR, AND THE FOOD STORAGE RACKS IN THE STORE ROOM are not smooth, contains cracks, chips, pits, or rust and can not be easily cleaned. 1580 - Repeat The cutting board(s) along the cookline and rear food prep room are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 2020 - Repeat TABLEWARE were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 1320 - There was no temperature measuring device located in the COOKLINE REACH-IN COOLER. 2890 - Light bulb in THE WALK-IN COOLER is not shielded, coated, or otherwise shatter-resistent. 1570 - REAR SCREENED DOOR was observed in a state of disrepair and damaged. 3330 - Critical Working containers of CHLORINE BLEACH is not properly labeled. 2030 - Clean vegetable peelers observed stored in a soiled container. 3260 - Employees are not using the dressing rooms or lockers provided to store coats. 1770 - Critical Repeat The food-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FOOD PREPARATION COUNTERS, REACH-IN FREEZER COMPARTMENT, and the CUTTING BOARDS. 1770 - Critical Repeat Observed accumulations of grime and debris on the following nonfood contact surfaces: OUTER PANELS ON THE CUTTING BOARDS, SURFACES UNDER THE CUTTING BOARDS (corrected), REAR DOOR, REFRIGERATION DOOR GASKETS, and the SERVING CARTS (corrected), 0820 - Critical DEEP FRIED CHICKEN BITS hot holding at improper temperatures. (VOLUNTARILY REPLACED AT THE BUFFET ISLAND).	February 02, 2004	Routine	7	16	Details / Comments
0830 - Critical The prepared ready-to-eat foods in the freezer is not properly dated for disposition. 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. 1060 - The nonfood contact surface of the FOOD STORAGE SHELVES are not corrosion resistant, nonabsorbent, and/or smooth. 2750 - Refuse containers throughout the kitchen area are soiled and have an accumulation of debris. 0470 - Critical Repeat Container of broccoli stored on top of an uncovered container of sliced raw cabbage. 2930 - Repeat Rear outer outer screened door of the food establishment is not protected against entry of insects and rodents due to the fact that the door is not properly plained to form a tight fit within the door frame (gap between the door and the door frame). 0060 - Critical No Certified Food Manager (CFM) on the premises during hours of operation. 2830 - Floor drain located in the dishwashing area is not shielded. 0570 - Repeat Wiping cloths improperly stored between use. 1760 - Re-use of food containers to store foods that are different from the original contents. 0450 - Critical No ice scoop provided for the ice bin. 0480 - Unlabeled food containers. 2740 - GREASE DEPOSITS AND TRASH were observed on the concrete pad adjacent to the refuse container and grease barrel outside the facility. 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ICE CREAM DISPENSER, FOOD PREPARATION COUNTERS, and the OUTER PANELS OF THE COOK-LINE EQUIPMENT. 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: GREASE BARREL, DESSERT BAR'S VENTILATION COVERS, ALL STORAGE SHELVES WITHIN THE FOOD PREPARATION AND STORAGE AREAS, OUTER SURFACES OF THE DRY FOOD BINS, SERVING CART, WALK-IN AND REACH-IN REFRIGERATION DOOR GASKETS, ICE CREAM DISPENSER, and the COOK-LINE EQUIPMENT. 3180 - Repeat KITCHEN'S CEILING TILES, FLOOR/WALL JUNCTIONS WITHIN THE KITCHEN, DISHWASHING, AND FOOD STORAGE AREAS, and the WALL SURFACES IN THESE SAME AREAS, as well as the FLOOR LOCATED UNDER THE ICE CREAM DISPENSER are noted in need of cleaning. 3170 - Repeat VENTILATION HOOD LIGHT and the KITCHEN/DISHWASHING AREA CERAMIC FLOOR TILES are not maintained in good repair. 1580 - Repeat The cutting board(s) along the cook-line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.	October 07, 2003	Routine	5	11	Details / Comments
0470 - Critical Unwrapped or uncovered food in the WI and RI Coolers.Raw shelled eggs stored over ready-to-eat foods in the Lo Boy. 2930 - Rear screened outer opening of the food establishment is not protected against entry of insects and rodents. The screen door does not self-close due to the fact that the door catches on the floor tiles before completely closing. 0550 - Repeat Dispensing utensils (rice scoop) improperly stored between use. 1700 - Critical Repeat (CORRECTED) Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 0570 - Repeat Wiping cloths improperly stored between use. 3280 - Field mouse was discovered, trapped, and disposed of in the men's restroom. 2020 - Eating utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Serving cart, extinguisher pipes under the ventilation hood, the food storage counters and shelves throughout the kitchen area, and the stored soy sauce containers. 1570 - The Puritan detergent dispenser located over the 3-compartment sink and the screened roofing over the equipment storage area were observed in a state of disrepair and damaged.Equipment in the screened storage area are not being used for the restaurant's operations. 2850 - Repeat Cardboard being used as cook-line floor mat. 3180 - Repeat Walls in the dishwashing area and the floors under the cook-line equipment noted in need of cleaning. 2310 - Critical Repeat The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.	May 19, 2003	Routine	3	9	Details / Comments
0820 - Critical Cooked chicken's cold holding at improper temperatures. 0570 - Wiping cloths improperly stored between use. 1800 - The nonfood contact surface of the oven top and serving carts had accumulations of grime and debris. 2790 - Wooden door frame between the kitchen and dishwashing room is not smooth and easily cleanable.The wood ramp entering the WI Refrigerator is not smooth and easily cleanable. 0550 - Dispensing utensils improperly stored between. Rice scoops stored on counter. 2000 - Clean dining plates were observed stored with the food-contact surface facing upward. 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 2830 - Floor wall juncture under utility box in the kitchen is not coved and closed to no larger than 1/32 inch space. 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 0620 - Raw shell eggs stored above ready-to-eat foods in the Lo Boy. 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on the Lo Boy and WI refrigerator, Smoke House oven, hood and hood filters. 1570 - Oven's support leg, door gaskets on the RI freezer, metal kick board and hinge on the back screen door, were observed in a state of disrepair and damaged.Duke oven not in use. 3170 - Kitchen floor tiles (missing) and ceiling lights in the store room are not maintained in good repair 1150 - The nonfood contact surface of the oven top is not designed or constructed to be easily cleanable. Cardboard being used to line the oven's top. 2350 - Critical Metal floor drain cover under prep sink in disrepair. 2850 - Cardboard floor mats along the fryer are not easily cleanable. 3180 - Kitchen floor in food prep area and under the cook line equipment observed with grime and debris.The walls in the kitchen and dishwashing areas soiled with grime. 2310 - Critical The handwashing facility located at the dishwashing drain board is blocked, preventing access by employees for easy handwashing. 3340 - Critical Containers of cleaners are not properly stored to prevent access to customers. Cleaners were stored under the Men's restroom sink..	March 20, 2003	Routine	5	14	Details / Comments

May 28, 2009 (Routine)

Violations:

0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0650 - Corrected During Inspection Repeat The food on display is not protected from contamination. Sushi ginger and dressing not stored under sneeze guard.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
0820 A 2 - Corrected During Inspection Critical Repeat Mussels, shrimp on ice, ice cream mix and sushi rolls cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
1060 - The nonfood contact surface of the shelves in reach-in coolers, shelves in storage and shelves in prep room 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.
1100 - Plastic food containers observed damaged.
Replace the containers 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 build-up of food debris.
1570 - Corrected During Inspection Unused or non-functioning equipment not removed from the premises. Unused items stored on top of reach-in cooler.
Remove any unused or non-functioning equipment from the premises.
1580 - Repeat Cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in prep room.
Clean and sanitize these surfaces for food contact.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in coolers, reach-in cooler shelves, storage shelves in prep room.
Maintain nonfood-contact surfaces of equipment clean.
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.
3170 - Wall in kitchen, in prep room and floor tiles observed damaged and is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3220 - Corrected During Inspection 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.

Comments:
Violations discussed for correction. Training logs, cleaning schedule and equipment temperature logs properly maintained by operator. Employees observed washing hands when needed.

February 25, 2009 (Routine)

Violations:

0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0550 - Utensils stored with handle contacting food.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on stove.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Corrected During Inspection 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.
0650 - Repeat The food on display is not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
0690 - Corrected During Inspection Containers of vegetables stored on food in low-boy unit.
Protect food from miscellaneous sources of contamination.
0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
0820 A 1 - Critical Hot food on buffet hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
0820 A 2 - Critical Repeat Food cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: bulk food containers.
Clean and sanitize these surfaces for food contact.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, interior of coolers.
Maintain nonfood-contact surfaces of equipment clean.
3180 - Wall behind prep area, floor under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Violations discussed for correction. Training logs, temperature logs and cleaning schedule varified.

October 09, 2008 (Routine)

Violations:

0160 - Critical Employees failed to wash hands when needed.
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.
0220 - Critical Containers of personal drink stored on top of low-boy unit.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0450 C - Plastic containers with no handle used to obtain food such as rice, and duck sauce.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
0470 - Critical Containers of food observed stacking on top of food directly.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0550 - In-use utensils improperly stored between use. Rice scoop stored in standing water in room temperature. Hotel pan lids stored directly on floor in kitchen.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Wiping cloths improperly stored between use and were stored on cooks line.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored on the floor or food stored less than 6" above the floor. Containers of oil stored directly on floor in kitchen.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0650 - The food on display is not protected from contamination. Several food items stored outside sneeze guard.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
0790 - Shrimp thawed in standing water.
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
0820 A 2 - Critical Sushi rolls in cold bar cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
0960 1 - Critical Lowes and bags from other grocery store used to store food in freezer.
Replace bags with containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
1580 - Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1750 - Lids to soy sauce bucket reused to cover food stored in those buckets.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives, folks, peeler, and other utensils.
Clean and sanitize these surfaces for food contact.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves.
Maintain nonfood-contact surfaces of equipment clean.
2310 - Critical The handwashing facility located at the dishmachine area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays of dirty dishes preventing its use.
3220 - Mops not hung up to air dry when not in use.
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.
3250 - Toilet room door in prep room being kept open
Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
3270 - Flies found in kitchen and prep room.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Violations discussed for correction.

May 13, 2008 (Routine)

Violations:

0580 - Corrected During Inspection 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.
0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
1510 - The person in charge 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.
2350 ii - Corrected During Inspection Toilet in employee bathroom noted in poor repair. Have small leaks in handwashing sink in dishroom and near refrigerator inside wall where desserts are kept. Toilet for customers not flushing smoothly in women's restroom.
Repair plumbing. Replace toilet with one that has a smooth cleanable surface. Toilet in women's restroom fixed during the inspection.
3170 - Repeat Floor tiles in service area and in the back storage area are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
Dishwashing company will come out to check temperature on dishwasher. Sanitizer levels OK.

February 21, 2008 (Follow-up)

Violations:

2810 - Repeat Wall or wall covering in back of the Sushi bar is not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
3170 - Piping under handwashing sink is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3290 - Repeat Extraneous items, tools noted to be stored in such a way that it is difficult to clean the area in which they are located.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

February 04, 2008 (Routine)

Violations:

0450 - Corrected During Inspection Critical Food employee failed to wash his or her hands.
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.
0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0470 - Critical Repeat Unwrapped or uncovered food in the cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0470 - Critical Repeat 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 - Critical 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.
0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0550 - Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0580 - Corrected During Inspection Soiled single-use gloves still in use.
Discard gloves once soiled.
0790 - Corrected During Inspection Improper methods used to thaw FISH/SEAFOOD.
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
0820 2 - Corrected During Inspection Critical Food in the small buffet coolers by the wash area cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
0940 - Corrected During Inspection Critical Unsafe FOOD has not been discarded or rendered unusable.
Discard or render unusable food that is found to be unsafe or adulterated.
1080 - The shelving in the back room, the surface of many of the equipment ,hoses being used as driplines, substituting hoses for actual faucets are not designed and constructed to be durable.
Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
1150 - Repeat The nonfood contact surface of the mirror in the dining room is not easily cleanable. Many surfaces were not smooth and cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives, pans, scoops
Clean and sanitize these surfaces for food contact.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, backs of pans, outer surfaces of cabinets, shelving.
Maintain nonfood-contact surfaces of equipment clean.
1800 - Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
1930 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
2000 - Sauce buckets were observed stored unprotected at the back area and on the floor.
Store items at least 6 inches off the floor, and covered.
2170 - Critical The plumbing system serving this food service facility has not been (constructed, repaired) with approved materials according to the Plumbing Code.
EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
2170 - Critical The hoses conveying water for this (food service establishment, equipment, mobile unit, temporary event stand) are not constructed of approved materials and are not smooth, durable, nonabsorbent, and/or corrosion-resistant.
Disconnect unapproved hose and replace with hose constructed of approved materials. Discontinue use of any equipment served by the unapproved hosing until replacement of the hose is made.
2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.
EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
2180 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
Repair or replace the faucets in the wash area, mop sink and back room to provide a surface that is continuous, accessible, smooth, and easily cleaned.
2210 - The backflow or backsiphonage prevention device installed on the hoses in the wash area and mop sink, as well as the back area, are not identified as meeting standards set by the American Society of Sanitary Engineering.
Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
2810 - Wall or wall covering in back area, kitchen, wash area are not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
2810 - Floor or floor covering in the back areas, kitchen and walk-in cooler are not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
3170 - Repeat Tiles, floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Grout where needed, make smooth and cleanable
3180 - Repeat Floors and walls in the kitchen, back area, storage 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.
3200 - Ventilation systems to the outside are creating a public health hazard
Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
3290 - Repeat Extraneous items, tools noted to be stored in such a way that it is contaminating food Equipment and stored Food
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
Refrigerator next to wash area was emptied and food less than 4 hours in failing cooler put in the walk-in unit. 18 eggs held out of temperature were discarded. Unknown seasoning (no label) discarded, about 1 pound. Pictures taken. Will re-inspect on 2-21-2008.

May 31, 2007 (Routine)

Violations:

0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored over food at the prep area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0450 C - Critical Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over other raw animal food.
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 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen. Buckets of sauce not properly covered in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0480 - Corrected During Inspection Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0650 - Corrected During Inspection The food on display is not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
0820 - Critical Repeat PHF at buffet line cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
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.
0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the metal banded brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
1060 - The nonfood contact surface of the rusty shelves, work table in the prep room, linen under cutting board, and linen under utensils over low-boy unit is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1570 - Repeat Rusty work table shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises.
1600 - The compartment(s) or drainboards of the 3 compartment sink are 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.
1790 - The food contact equipment surface of the cookline, and the smoke box is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
1800 - The nonfood contact surface of the equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
3170 - Repeat Wall in the prep room 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 Floor, walls and ceiling in the kitchen, prep room and dishroom noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3200 - Corrected During Inspection Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
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.
3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
3290 - Cleaning equipment noted to be stored in such a way that it is contaminating food in the prep room.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
Violations discussed for correction. Equipment temperature logs, employee training logs and cleaning schedule template left with operator. Permit renewed.

February 16, 2007 (Routine)

Violations:

0450 C - Bowl or utensil without handle used to dispense food. VINEGAR CONTAINER.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
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.
0550 - Dispensing utensils improperly stored between uses. STORED ON WALL LEDGE.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0860 - Critical Specialized processing method of food preservation used for SUSHI RICE.
Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
1150 - The nonfood contact surface of the LOWER CUBBOARD SHELVES IN THE BEVERAGE ISLAND AREA ARE not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
1320 - There was no temperature measuring device located in the ICE CREAM UNIT.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
1570 - WALK IN REFRIGERATOR FLOOR was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the FLOOR AND ENTRANCE PLATE to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1580 - The PORTABLE PLASTIC AND WOODEN CUTTING BOARDS are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: PEELER.
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: 3 SHELVED CART, LOWER STORAGE SHELVES UNDER PREP TABLES, LOWER CUBBOARD AREAS AND COUNTER TOP UNDER THE BEVERAGE MACHINES IN THE BEVERAGE ISLAND AREA, AND THE STORAGE CONTAINER ON COOK'S UPPER SHELF WITH MISCELLANEOUS FOOD EQUIPMENT.
Maintain nonfood-contact surfaces of equipment clean.
1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
2000 - Corrected During Inspection Clean LEXAN PANS AND THE ICE BUCKET were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
2000 - Corrected During Inspection Clean LEXAN PANS AND FOOD CONTAINERS were not observed stored in a position to allow air-drying.
Store TABLEWARE in a self-draining position that allows air-drying.
2930 - SIDE DOOR SCREEN MESH IS TORN.
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 SHEET METAL WALLS IN THE DISHWASHING AREA AND BACK ROOM, WALL COVING, AND FLOOR TILES IN THE DISHWASHING AREA ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat FLOOR ALONG THE WALLS, BETWEEN EQUIPMENT, AND THE UPPER PORTION OF THE 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.

Comments:
Discussed the Employee Health Policy, five risk factors (approved sources, adequate cooking temps, holding temps, personnel, and equipment), training records, temperature logs, and cleaning schedule. All fish is served cooked and all seafood is supplied prepped and frozen.

May 31, 2006 (Routine)

Violations:

0450 - Corrected During Inspection Critical Scoop without handle in the cornstarch and potato starch bins.
Avoid bare hand contact with foods by using scoops with handles.
0550 - Corrected During Inspection Repeat Scoop handle observed in the flour.
Store scoops in foods with handle up.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0820 - Corrected During Inspection Critical Artificial crab meat and raw chicken cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
1100 - The food contact surface of the LEXAN PLASTIC PANS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the cracked and chipped Lexan pans 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 build-up of food debris.
1570 - Unused ice machine not removed from the premises.
Remove any unused or non-functioning equipment from the premises if not used on a periodic basis.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS.
Maintain nonfood-contact surfaces of equipment clean.
2930 - Rear screen door is not self-closing.
Protect the food establishment against the entry of insects and rodents by providing self-closing doors.
3170 - SHEET METAL WALL SURROUNDING THE MOP SINK, CERAMIC TILE FLOOR GROUT, and the CERAMIC COVED TILES are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - KITCHEN/WALK-IN COOLER CEILING TILES, DRY STORAGE FLOOR, and the RESTROOM/WALK-IN COOLER VENTILATION COVERS 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:
PERMIT RENEWAL ISSUED

March 08, 2006 (Routine)

Violations:

0470 - Corrected During Inspection Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
Prevent cross contamination by separating unwashed fruits and from RTE food.
0470 - Corrected During Inspection Critical 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.
0550 - SELF-SERVICE RICE SCOOP improperly stored between uses on the self-service counter with cooked rice debris in the scoop.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0810 - Corrected During Inspection The method used for cooling the deep fried chicken was not adequate due the chicken stored at room temperature >30 minutes after being removed from the deep fryer. .
Allow the foods to cool at room temperature for< 15 minutes before being lightly covered and placed under refrigeration. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
1100 - Plastic container lids converted into shaker containers by cutting holes in the lids.
Do not convert plastic containers into shakers. Only use approved food shaker containers.
1450 - Overstocked food in the cold-holding trays.
Do not overstock food trays.
1570 - The mop hangers are not holding up the mops.
Repair the mop hangers.
1640 - Corrected During Inspection The in-use (wash) water in the warewashing sink was observed to be heavily soiled or contaminated.
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.
1790 - The (door seal) of the ice machine is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the ice machine on a regular basis.
2810 - Ceiling tile brackets in the dishwashing area are not smooth and easily cleanable due to rusting of the bracket surfaces.
Repair or replace the ceiling tile brackets to make them smooth and easily cleanable.
3220 - Corrected During Inspection Mop 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.
3260 - Corrected During Inspection Employee coat observed hanging on the handsink towel dispenser.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
3290 - Corrected During Inspection Power tool stored on a food storage shelf.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

September 23, 2005 (Follow-up)

Violations:

1750 - Manufacturer scallop container was observed reused for the storage of ginger.
Discontinue the reuse of manufacturer containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WOK'S GAS ON/OFF LEVERS, SERVING, EXTERIOR SURFACES OF THE FRYERS/WOK, and the LO BOY REFRIGERATION UNIT CASTERS (wheels).
Maintain nonfood-contact surfaces of equipment clean.
1960 - Food pans were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
2000 - Corrected During Inspection Clean SOUP BOWLS on the buffet line were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
2930 - Repeat NEW SCREENED DOOR is not protected against entry of insects and rodents due to the fact that there is a gap at the base of the door.
Install a sweep at the base of the screened door that will be sufficient to meet the requirement for a tight-fitting door.

Comments:
The two (2) cited violations noted on this report that were noted on the September 6, 2005 inspection were addressed but require further correction.

September 06, 2005 (Routine)

Violations:

0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
0240 - Corrected During Inspection Repeat Employee observed working in the food service area without 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.
0470 - Critical One of the dessert buffet food scoops was observed cross-contaminated when the unattended little girl noted in the previous violation placed the scoop in her mouth and then placed it back into the food container.
(ALL DESSERT CONTAINERS ON THE BUFFET WERE IMMEDIATELY REPLACED) Do not allow small children access to the buffet when unattended by an adult.
0480 - Repeat Unlabeled spice containers.
Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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.
0610 - Boxes of food stored on the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0670 - Buffet is not being monitored effectively by a food employee trained in safe operating procedures due to the fact that a small child was observed handling food scoops on the dessert buffet while unattended.
Buffet or salad bar must be monitored by a food employee trained in safe operating procedures.
0820 - Critical SHRIMP, PORK, and HOT DOGS were cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. (THE HOT DOGS WERE VOLUNTARILY DISCARDED DURING THIS INSPECTION)
0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1060 - Repeat The nonfood contact surface of the WALK-IN and REACH-IN COOLER SHELVING is not corrosion resistant, nonabsorbent, and/or smooth due to rusting.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1320 - The temperature measuring device in THE WALK-IN COOLER AND THE REACH-IN COOLERS ON THE COOKLINE were not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
1450 - Refrigeration unit not maintaining a proper cold-holding temperature.
(REFRIGERATION TECHNICIAN NOTIFIED DURING THIS INSPECTION) Maintain<= 41 F for all refrigeration units.
1550 - The kitchen/dishwashing handsinks are not sealed to adjoining walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
1570 - Unused or non-functioning ICE MACHINE not removed from the premises.
Remove any unused or non-functioning equipment from the premises.
1570 - SCREEN for the rear screened door was observed in a state of disrepair and damaged.
Repair the door screen 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 door screen, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - Food pan lids for the buffet are cracked.
Discard the cracked food pan lids and replace them with lid in good repair.
1570 - POOLING WATER observed in the Lo Boy refrigeration compartment.
Eliminate pooling water in the refrigeration compartments.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS, SERVING CARTS, EXTERIOR SURFACES OF THE FRYERS/WOK, LO BOY REFRIGERATION UNIT CASTERS (wheels), and the FRYER SERVICE COMPARTMENTS.
Maintain nonfood-contact surfaces of equipment clean.
1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths or for the mechanical dishwashing machine used on food contact surfaces..
(AUTO CHLOR NOTIFIED DURING THIS INSPECTION) Sanitize all dishware and utensils in the 3-compartment sink until the sanitizer concentration for the mechanical dishwashing machine is adjusted to feed 50 parts per million (PPM). Provide chlorine sanitizer at proper concentration of 50 ppm for both the wiping cloth buckets and the mechanical dishwashing machine.
3170 - Repeat FLUORESCENT CEILING LIGHTS locate in the kitchen are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3380 - Corrected During Inspection Critical Repeat WIPING CLOTH SANITIZER being applied to food contact surfaces does not meet the requirements of 50 parts per million (ppm). (TESTED IN A SECOND BUCKET TO BE >200 PPM)
Utilize only chlorine bleach that meets the requirements of 50 ppm when applying to food contact surfaces.

Comments:
Develop and implement an employee training log, daily temperature log for monitoring refrigeration/food temperatures, and a daily log for monitoring the wash temperature/sanitizer concentration level for the mechanical dishwashing machine. Re-label all food bins since the original labels are fading. The metal stem thermometer used by this restaurant was damaged during this inspection. Replace the thermometer in order to properly monitor cold/hot holding food temperatures. The issuance of a Notice of Violation is recommended. Correct all violations before the follow-up inspection takes place.

May 17, 2005 (Routine)

Violations:

0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0550 - Corrected During Inspection Dispensing utensils (RICE SCOOP and SCRAPING FORK) improperly stored between uses on a dirty surface. (UTENSILS DISCARDED DURING THIS INSPECTION)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
0570 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
0590 - Corrected During Inspection Kitchen garbage container observed used as a food preparation platform.
Use only approved platforms for food preparation tasks.
1550 - The PRE-RINSE SINK SPLASHGUARD is not sealed to the adjoining wall.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
1570 - WALK-IN COOLER'S THRESHOLD PLATE was observed in a state of disrepair and damaged.
Repair the threshold 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 threshold, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - The can opener blade is dull.
Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
1780 - Corrected During Inspection Critical Food contact surfaces of the RICE SCOOP and SCRAPING FORK used to prepare/store cooked rice were observed soiled with accumulations of food residues. (UTENSILS DISCARDED DURING THIS INSPECTION)
Clean food-contact surfaces of food utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
1790 - The food contact equipment surface of the ICE MACHINE'S INNER LID PANEL is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the ice machine lid to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
2000 - Clean SELF-SERVICE ICE CREAM CONTAINERS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
2700 - The outdoor waste storage container has a missing lid.
Replace the missing lid for the waste storage container used to hold food debris.
2930 - Rear outer openings of the food establishment are not protected against entry of insects and rodents due to the fact that the doors are being propped open while unattended and are not self-closing.
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 - KITCHEN CEILING LIGHTS are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - CEILING TILES located in the kitchen/dishwashing area and the FLOORS located in the walk-in cooler/freezer 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.
3380 - Corrected During Inspection Critical Repeat CHLORINE BLEACH being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (TESTED AT 0 PPM IN THE KITCHEN AND >100 PPM IN THE WAIT STATION)
Utilize only chlorine bleach wiping cloth sanitizer that meets the requirements of 50 ppm when applying to food contact surfaces.

Comments:
Correct all noted violations and maintain the violations as corrected. PERMIT RENEWAL ISSUED

March 02, 2005 (Routine)

Violations:

0240 - Corrected During Inspection Employee observed working in the food service area without 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 - Corrected During Inspection Critical Food package was 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.
0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the cookline Lo Boy food containers.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored in a location where it is subject to splash, dust or other contamination due to the fact that there is no splashguard on the wait station's handsink and no sneezeguard on the reach in ice cream machine . Cartons of uncovered ice cream being dispensed from the containers by the customers.
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. Do not allow customers to scoop their own ice cream from uncovered cartons of ice cream.
1060 - The nonfood contact surface of the WALK-IN AND REACH-IN REFRIGERATION SHELVING are not corrosion resistant, nonabsorbent, and/or smooth due to rusting.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1320 - There was no temperature measuring device located in the COOKLINE REACH-IN COOLERS or the ICE CREAM FREEZER.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
1570 - WALL FAN was observed missing from its mount.
Replace the wall fan.
1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications due to the fact that the wash water temperature was only reading 112 F.
Operate the warewashing machine per affixed data plate specifications of a minimum wash temperature of 125 F to ensure that equipment and utensils are properly cleaned and sanitized.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD, METAL GRATE DRY FOOD STORAGE SHELVES, and the TOP OF SMOKEHOUSE.
Maintain nonfood-contact surfaces of equipment clean.
2030 - Storage of clean utensils on soiled metal grate food shelves.
Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
2350 - Corrected During Inspection Critical Water leak detected under the food preparation sink
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
2830 - Floor and wall juncture under the mechanical dishwashing machine is not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used.
3170 - FLOOR GROUT, SPORADIC CERAMIC FLOOR TILES, and SPORADIC CEILING TILES are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat CERAMIC TILE FLOOR GROUT, [FLOOR TILES UNDER THE WALK-IN COOLER SHELVING, BEHIND THE COOKLINE EQUIPMENT, UNDER THE DISHWASHING MACHINE, AND BEHIND THE ICE MACHINE] 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.

December 02, 2004 (Routine)

Violations:

0470 - Critical Raw animal food (SHELLED EGGS) stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED DURING THIS INSPECTION)
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.
2810 - Wall or wall covering on the dishwashing area partition wall is not smooth and easily cleanable due to corrosion of the metal surface.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
1700 - Critical Chlorine sanitizing solution used for the automatic dishwashing machine was not at an acceptable concentration. (TESTED AT 0 PPM...AUTO-CHLOR TECHNICIAN NOTIFIED DURING THIS INSPECTION)
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. * Use sanitizer test strips every day to ensure the chlorine sanitizing level is acceptable at 50 ppm before operating the machine.
1570 - ICE SCOOP and SUGAR BIN LID observed in a state of disrepair and damaged.
Repair the ice scoop and sugar bin lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the scoop and lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
0550 - Dispensing utensils (ICE SCOOP) improperly stored between uses on top of a cellophane wrap container.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COOKLINE WOK.
Maintain nonfood-contact surfaces of equipment clean.
3180 - FLOOR under cookline wok 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 - Dishwashing station handwashing sink wall sealant soiled.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
2260 - Critical Double-check valve backsiphonage prevention device not available on the mop sink's threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets.
1060 - The nonfood contact surface of the WALK-IN COOLER'S INNER DOOR PANEL is not nonabsorbent, and/or smooth due to tenting and breaks in the metal surface.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
2790 - The indoor floor material located in the WALK-IN COOLER does not meet the standard of: 1. smooth, durable and easily cleanable due to rust on the metal surface.
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
3170 - CEILING VENTILATION SCREEN located over the ceiling fan in the rear store room is missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3380 - Critical CHLORINE SANITIZER being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (TESTED AT 0 PPM...CORRECTED TO 50 PPM DURING THIS INSPECTION)
Utilize only a chlorine bleach sanitizer for wiping cloths that meets the requirement of 50 ppm when applying to food contact surfaces.

August 06, 2004 (Routine)

Violations:

0820 - Critical Raw fish, chicken, shrimp, beef, and squid cold holding at improper temperatures.
(REFRIGERATION TECHNICIAN NOTIFIED DURING THIS INSPECTION) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
1780 - Critical Food contact surfaces of the CAN OPENER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
(CORRECTED DURING THIS INSPECTION) Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
3220 - Mop not hung up to air dry.
(CORRECTED DURING THIS INSPECTION) 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.
0960 1 - Critical Food storage racks located in the reach in and walk in coolers are not nonabsorbent, smooth and easily cleanable due to rusting of the surfaces.
Refinish or replace the shelving with a surface that meets the requirements of durability, nonabsorbent, smooth, and easily cleanable.
0470 - Critical Unwrapped or uncovered food in the walk in and reach. in coolers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1450 - The COOKLINE LO BOY (seafood) and the COOKLINE REACH IN COOLER (counter) are observed not maintaining a base ambient air refrigeration temperature of 41 F.
(REFRIGERATION TECHNICIAN NOTIFIED DURING THIS INSPECTION) Maintain base refrigeration temperatures of<= 41 F for all refrigeration units.
2740 - Heavy grease deposits were observed on the cinder block walls and concrete pad adjacent to the refuse container and grease container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE (corrected), SERVING CARTS, PLASTIC DISH RACKS, and the SOFT ICE CREAM DISPENSING KNOBS (corrected), .
Clean and sanitize these surfaces for food contact.
1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: MOP SINK, FRYERS, SMOKEHOUSE, CONVECTION OVEN, and REFRIGERATION DOOR GASKETS.
Maintain nonfood-contact surfaces of equipment clean.
3180 - WALL & FLOOR adjacent to the fryers and smokehouse 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.
1400 - The COOKLINE REACH IN COOLER'S waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
1570 - The door gaskets of the reach in cooler is splitting.
Repair or replace the reach in cooler door gaskets in accordance with the manufacturer's specifications.
1570 - Rear screened door's screen was observed in a state of disrepair and damaged.
Repair the screen 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 screen, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - Condenser located in the cookline reach in cooler is observed dripping water into the food storage compartment.
(REFRIGERATION TECHNICIAN NOTIFIED DURING THIS INSPECTION) Repair or replace the condenser to eliminate the dripping water and provide an adequate refrigeration temperature of<= 41 F.

Comments:
Do not allow customers to slice their own meat. Keep knives and sharp objects out of the reach of customers. Correct all critical violations ASAP and the non-critical violations in a timely manner before the next inspection conducted by the Chesapeake Health Department.

May 17, 2004 (Routine)

Violations:

1640 - Repeat The in-use "rinse" water in the warewashing sink was observed to be heavily soiled or contaminated.
(REPLACED DURING INSPECTION) 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.
0220 - Critical In use open drinking containers stored without lids and straws in a manner that may contaminate food, food contact surfaces or utensils.
(CORRECTED DURING INSPECTION) Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0550 - Dispensing utensil (BROWN RICE SAUCE SEASONING SCOOP) improperly stored between uses on a dirty HVAC covered surface.
(SCOOP REMOVED FROM THE SURFACE, CLEANED AND SANITIZED DURING INSPECTION) 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 - Repeat SOY SAUCE containers were observed reused for the storage of mushrooms.
Discontinue the reuse of single-use containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
0570 - Repeat Wiping cloths improperly stored between use.
(CORRECTED DURING INSPECTION) Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
3170 - Repeat REACH IN COOLER's COMPARTMENT LIGHT and the COVED CERAMIC TILES LOCATED NEAR THE REAR EXIT DOOR are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1180 - The food establishment's METAL STEM thermometer (degrees F) is not accurate.
(DISCARDED AND REPLACED DURING INSPECTION) Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
2350 - Critical Pooling water observed surrounding the 3-compartment sink's floor drain.
Have a licensed plumber check the floor drain for adequate drainage.

Comments:
Employee observed placing new batches of food in with the current containers of food items displayed on the buffet islands. DO NOT MIX NEW CONTAINERS OF FOOD ITEMS IN WITH CURRENT OR USED CONTAINERS OF BUFFET FOOD ITEMS. There has been a noticeable improvement in sanitation and food handling practices since the last routine inspection. PERMIT RENEWAL ISSUED.

March 03, 2004 (Follow-up)

Violations:

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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER DOOR GASKET and the OUTER PANELS ON THE COOKLINE EQUIPMENT.
Maintain nonfood-contact surfaces of equipment clean.
1060 - Repeat The nonfood contact surface of the restroom HVAC COVERS are not corrosion resistant, nonabsorbent, and/or smooth due to rust.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
3170 - KITCHEN/DISHWASHING AREA FLOOR GROUT and the REACH-IN COOLER COMPARTMENT LIGHT are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
All violations from the February 2, 2004 inspection have been corrected with the exception of the four (4) noted violations.

February 02, 2004 (Routine)

Violations:

0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.(METAL BOWL OF CHICKEN STORED ATOP A LIDDED GARBAGE CAN and a METAL CONTAINER OF RAW SHRIMP STORED ATOP UNCOVERED CONTAINERS OF RAW SHRIMP AND SCALLOPS. (FOODS WERE VOLUNTARILY DISCARDED).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration compartments..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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 use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
3170 - METAL WALL PLATE UNDER THE 3-COMPARTMENT SINK, REACH-IN COOLER COMPARTMENT LIGHTS, FOOD STORAGE ROOM FLUORESCENT CEILING LIGHTS, REAR SCREENED DOOR, and the CERAMIC COVED WALL TILES LOCATED NEAR THE KITCHEN'S ENTER/EXIT DOORS are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2350 - Critical Leaking drain pipe observed under the culinary sink.
Repair the leak in the plumbing located under the culinary sink.
3180 - Repeat KITCHEN & FOOD STORAGE FLOORS, FOOD STORAGE RACKS LOCATED IN THE WALK-IN COOLER AND FOOD STORAGE ROOM, WALLS LOCATED IN THE KITCHEN AND DISHWASHING AREAS, and the KITCHENS FLOOR GROUT 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.
1640 - (CORRECTED) The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
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.
1780 - Critical Food contact surfaces of the MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
0380 - Critical Food from damaged packaging (DENTED CANS) offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
1060 - The nonfood contact surface of the RESTROOM HVAC FLOOR VENTILATION COVERS are not corrosion resistant, nonabsorbent, and/or smooth due to rusting.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
0550 - Dispensing utensil (SUGAR SCOOP WITH NO HANDLE) improperly stored in the sugar bin .
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 container designed for duck sauce was observed reused for the storage of chicken wing spices.
Discontinue the reuse of single-use containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
1100 - The food contact surface of the WALK-IN & REACH-IN COOLER'S FOOD STORAGE SHELVES, FOOD RACKS STORING MSG & SUGAR, AND THE FOOD STORAGE RACKS IN THE STORE ROOM are not smooth, contains cracks, chips, pits, or rust and can not be easily cleaned.
Repair or replace the storage racks 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 build-up of food debris.
1580 - Repeat The cutting board(s) along the cookline and rear food prep room are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
2020 - Repeat TABLEWARE were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
1320 - There was no temperature measuring device located in the COOKLINE REACH-IN COOLER.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
2890 - Light bulb in THE WALK-IN COOLER is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
1570 - REAR SCREENED DOOR was observed in a state of disrepair and damaged.
Repair the rear screened door 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 rear screened door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
3330 - Critical Working containers of CHLORINE BLEACH is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
2030 - Clean vegetable peelers observed stored in a soiled container.
Clean and sanitize the vegetable peelers and store in a clean and sanitized container.
3260 - Employees are not using the dressing rooms or lockers provided to store coats.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
1770 - Critical Repeat The food-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FOOD PREPARATION COUNTERS, REACH-IN FREEZER COMPARTMENT, and the CUTTING BOARDS.
Maintain nonfood-contact surfaces of equipment clean.
1770 - Critical Repeat Observed accumulations of grime and debris on the following nonfood contact surfaces: OUTER PANELS ON THE CUTTING BOARDS, SURFACES UNDER THE CUTTING BOARDS (corrected), REAR DOOR, REFRIGERATION DOOR GASKETS, and the SERVING CARTS (corrected),
Clean and sanitize these surfaces for food contact.
0820 - Critical DEEP FRIED CHICKEN BITS hot holding at improper temperatures. (VOLUNTARILY REPLACED AT THE BUFFET ISLAND).
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

Comments:
Licensed plumber notified about the leaking pipe. CORRECT ALL VIOLATIONS BEFORE THE NEXT INSPECTION BY THE CHESAPEAKE HEALTH DEPARTMENT.

October 07, 2003 (Routine)

Violations:

0830 - Critical The prepared ready-to-eat foods 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) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1060 - The nonfood contact surface of the FOOD STORAGE SHELVES are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
2750 - Refuse containers throughout the kitchen area are soiled and have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
0470 - Critical Repeat Container of broccoli stored on top of an uncovered container of sliced raw cabbage.
Keep all foods covered during storage. Prevent the cross-contamination of food items by not stacking containers of food on top of uncovered food items.
2930 - Repeat Rear outer outer screened door of the food establishment is not protected against entry of insects and rodents due to the fact that the door is not properly plained to form a tight fit within the door frame (gap between the door and the door frame).
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.
0060 - Critical No Certified Food Manager (CFM) on the premises during hours of operation.
Ensure that a CFM is on the premises during all hours of operation.
2830 - Floor drain located in the dishwashing area is not shielded.
Provide a manufacturer's specified drain shield for the floor drain located in the dishwashing area.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1760 - Re-use of food containers to store foods that are different from the original contents.
Do not re-use food containers to store food items once the original contents within the containers has been emptied from the container.
0450 - Critical No ice scoop provided for the ice bin.
Provide a scoop with a handle for the ice bin. Store the ice scoop in either: 1. The ice with the handle facing up. 2. On a clean and sanitized surface. 3. In a clean and sanitized scoop holder.
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.
2740 - GREASE DEPOSITS AND TRASH were observed on the concrete pad adjacent to the refuse container and grease barrel outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ICE CREAM DISPENSER, FOOD PREPARATION COUNTERS, and the OUTER PANELS OF THE COOK-LINE EQUIPMENT.
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: GREASE BARREL, DESSERT BAR'S VENTILATION COVERS, ALL STORAGE SHELVES WITHIN THE FOOD PREPARATION AND STORAGE AREAS, OUTER SURFACES OF THE DRY FOOD BINS, SERVING CART, WALK-IN AND REACH-IN REFRIGERATION DOOR GASKETS, ICE CREAM DISPENSER, and the COOK-LINE EQUIPMENT.
Maintain nonfood-contact surfaces of equipment clean.
3180 - Repeat KITCHEN'S CEILING TILES, FLOOR/WALL JUNCTIONS WITHIN THE KITCHEN, DISHWASHING, AND FOOD STORAGE AREAS, and the WALL SURFACES IN THESE SAME AREAS, as well as the FLOOR LOCATED UNDER THE ICE CREAM DISPENSER 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.
3170 - Repeat VENTILATION HOOD LIGHT and the KITCHEN/DISHWASHING AREA CERAMIC FLOOR TILES are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1580 - Repeat The cutting board(s) along the cook-line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Comments:
Correct all noted violations before the next routine inspection conducted by the Chesapeake Health Department.

May 19, 2003 (Routine)

Violations:

0470 - Critical Unwrapped or uncovered food in the WI and RI Coolers.Raw shelled eggs stored over ready-to-eat foods in the Lo Boy.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.Store potentially hazardous foods such as raw shelled eggs below ready-to-eat foods.
2930 - Rear screened outer opening of the food establishment is not protected against entry of insects and rodents. The screen door does not self-close due to the fact that the door catches on the floor tiles before completely closing.
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.
0550 - Repeat Dispensing utensils (rice scoop) 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.
1700 - Critical Repeat (CORRECTED) Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
3280 - Field mouse was discovered, trapped, and disposed of in the men's restroom.
Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
2020 - Eating utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store eating utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Serving cart, extinguisher pipes under the ventilation hood, the food storage counters and shelves throughout the kitchen area, and the stored soy sauce containers.
Maintain nonfood-contact surfaces of equipment clean.
1570 - The Puritan detergent dispenser located over the 3-compartment sink and the screened roofing over the equipment storage area were observed in a state of disrepair and damaged.Equipment in the screened storage area are not being used for the restaurant's operations.
Repair the screened roof 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 screened roof, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Remove unused equipment from the premises.
2850 - Repeat Cardboard being used as cook-line floor mat.
Do not use cardboard as a floor mat. Only use floor mats that are non-absorbent, smooth, easily movable & cleanable, and slip-resistant.
3180 - Repeat Walls in the dishwashing area and the floors under the cook-line equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
2310 - Critical Repeat The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the crates of soiled cups preventing its use.

Comments:
A licensed pesticide operator was notified to check the premises for the possibility of other rodents on the premises and for possible entry points for rodents to enter the premises. Permit issued.

March 20, 2003 (Routine)

Violations:

0820 - Critical Cooked chicken's cold holding at improper temperatures.
(Chicken discarded) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1800 - The nonfood contact surface of the oven top and serving carts 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.
2790 - Wooden door frame between the kitchen and dishwashing room is not smooth and easily cleanable.The wood ramp entering the WI Refrigerator is not smooth and easily cleanable.
Re-surface and seal the wood with a clear non-absorbant wood sealer.
0550 - Dispensing utensils improperly stored between. Rice scoops stored on counter.
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.
2000 - Clean dining plates were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
2830 - Floor wall juncture under utility box in the kitchen is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space.
1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
0620 - Raw shell eggs stored above ready-to-eat foods in the Lo Boy.
Store all potentially hazardous foods such as raw shell eggs below ready-to-eat-foods.
1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on the Lo Boy and WI refrigerator, Smoke House oven, hood and hood filters.
Maintain nonfood-contact surfaces of equipment clean.
1570 - Oven's support leg, door gaskets on the RI freezer, metal kick board and hinge on the back screen door, were observed in a state of disrepair and damaged.Duke oven not in use.
Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.REMOVE THE DUKE OVEN FROM THE PREMISES.
3170 - Kitchen floor tiles (missing) and ceiling lights in the store room are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1150 - The nonfood contact surface of the oven top is not designed or constructed to be easily cleanable. Cardboard being used to line the oven's top.
Remove this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
2350 - Critical Metal floor drain cover under prep sink in disrepair.
Repair the floor drain cover.
2850 - Cardboard floor mats along the fryer are not easily cleanable.
Design mats to be removable and easily cleanable.
3180 - Kitchen floor in food prep area and under the cook line equipment observed with grime and debris.The walls in the kitchen and dishwashing areas soiled with grime.
Clean these surfaces as often as necessary or at least every 24-hours.
2310 - Critical The handwashing facility located at the dishwashing drain board is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the racks of dirty dishes preventing its use.
3340 - Critical Containers of cleaners are not properly stored to prevent access to customers. Cleaners were stored under the Men's restroom sink..
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens, single service items, and away from customer's reach...especially children.

Comments:
The cooked chicken being held at room temperature (75 F) was tossed in the garbage can. KEEP ALL POTENTIALLY HAZARDOUS FOODS REFRIGERATED AT A TEMPERATURE OF <= 41 F.

Nearby restaurants:

Grand China Buffet, 1329 Battlefield Boulevard, North, Chesapeake, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

May 28, 2009 (Routine)

February 25, 2009 (Routine)

October 09, 2008 (Routine)

May 13, 2008 (Routine)

February 21, 2008 (Follow-up)

February 04, 2008 (Routine)

May 31, 2007 (Routine)

February 16, 2007 (Routine)

May 31, 2006 (Routine)

March 08, 2006 (Routine)

September 23, 2005 (Follow-up)

September 06, 2005 (Routine)

May 17, 2005 (Routine)

March 02, 2005 (Routine)

December 02, 2004 (Routine)

August 06, 2004 (Routine)

May 17, 2004 (Routine)

March 03, 2004 (Follow-up)

February 02, 2004 (Routine)

October 07, 2003 (Routine)

May 19, 2003 (Routine)

March 20, 2003 (Routine)