Great Wall I, 104 - 1400 Kempsville Road, Chesapeake, VA - Restaurant inspection findings and violations

August 25, 2009 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of food (frozen).
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 27, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground meat stored over cooked spring rolls.
  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.
• 0820 A 2 - Critical Repeat Food cold holding at improper temperatures in low-boy unit.
  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.

November 03, 2008 (Routine)

• 0450 C - Critical Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowl with no handle was used to obtain chipped onions.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use. Not stored in sanitizing buckets.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Containers of oil stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Several food items cold holding at improper temperatures. Raw shell eggs stored in room temperature. Fried chicken stored at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food such as spring rolls and wontons in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat roast pork 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. 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 minus the refrigeration time before the food was frozen.
• 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives.
  Clean and sanitize these surfaces for food contact.
• 2010 - Clean cutting board stored behind faucet of triple sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

June 18, 2008 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  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 Repeat Unwrapped or uncovered food in the ALL COLD HOLDING UNITS.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. COOK'S KNIFE.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. BEEF STORED ON WATER MELLON AND PEELED ORANGES.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). PREPARING CHICKEN, BEEF, AND VEGETABLES.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods 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. CHICKEN AND BEEF
  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. SQUEEZE BOTTLES.
  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.
• 0510 - Vegetables not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0550 - BUTCHER KNIFE STORED ON THE GREASE TRAP.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food SUPPLIES AND EQUIPMENT stored on the floor or stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. BOTTLES OF EGG YELLOW STORED ON THE PIPE UNDER AND BEHIND EQUIPMENT AND THE MOP SINK. IN USE SOY SAUCE BUCKET STORED BETWEEN CLEANING CHEMICALS AND MOP BUCKET.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 2 - The food contact surface of the PAPER MENUS USED TO LINE FOOD CONTAINERS ARE not durable, nonabsorbent, easily cleanable, resistant to pitting.
  DO NOT USE LINERS THAT WILL permit the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - The food contact surface of the STRAINER BOWLS ARE not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the BOWLS 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.
• 1150 - The nonfood contact surface of the WOODEN SHELVES ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - BUTCHER KNIFE RUSTY AND COAT HANGERS USED AS HANGING WIRES.
  REPLACE 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.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - Repeat The compartments AND drainboards of the THREE COMPARTMENT SINK are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES AND EXHAUST HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: DISHES ARE RINSED OFF AND REUSED WITHOUT PROPERLY WASHING, RINSING, AND SANITIZING.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - CUTTING BOARDS STORED ON FAUCET TO THE THREE COMPARTMENT SINK.
  Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2650 - Repeat There is no refuse container at the HAND SINK.
  Increase the number of approved refuse containers in the KITCHEN to prevent the accumulation of debris.
• 3170 - BATHROOM WALL is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT AND ALONG THE WALL AND FLOOR JOINTS AND IN CORNERS noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - 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.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment. CAN OF PAINT STORED ON LOWER SHELF IN COOK'S AREA.
  Remove unnecessary poisonous or toxic materials.
• 3490 - PERSONAL GEAR stored in such a way that they could contaminate Equipment in the KITCHEN.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

January 14, 2008 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the coolers and freezers
  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.
• 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.
• 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.
• 1070 - Observed use of cans as a single-use/single-service food contact material.
  Discontinue use of the cans as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 1570 - Steamer was observed in a state of disrepair and damaged.
  Repair the steamer 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 steamer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 2650 - There is no refuse container at the handwashing sink.
  Increase the number of approved refuse containers in the handwashng sink to prevent the accumulation of debris.
• 2900 - Air conditioning system vents noted in need of cleaning
  Clean air conditioning vents
• 3140 - Area designated for employee foods is located so that it does not protect food from contamination
  Designate an area for employees to eat, drink and store their food away from food, equipment and single-service and single-use articles to protect them from contamination
• 3170 - Physical structure is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors where they meet the wells 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.

June 05, 2007 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - 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 - 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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 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 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over vegetables.
  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 - In-use utensils improperly stored between use, 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 - 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 on the floor or food stored less than 6" above the floor. Wonton wraps were stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Containers of food stored direclty on food.
  Protect food from miscellaneous sources of contamination.
• 0800 - Critical Fried 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 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Food 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.
• 1060 - Repeat The nonfood contact surface of the egg crate used under food container in the walk-in 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 The door gasket of the refrigeration units damaged. .
  Repair or replace the refrigeraiton unit door gasket in accordance with the manufacturer's specifications.
• 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1730 - Repeat Scoops were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1730 - Repeat The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1750 - Manufacturer chicken plastic cover observed reused for the storage of chicken
  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: rice containers, 3 compartment sink used as prep sink.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Surfaces of the dry noodles container was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of dry noodle container at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1790 - The food contact equipment surface of the cookline is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cookline 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, refrigeration units, refrgeration unit gaskets 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.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 2350 ii - The sink basin at the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in storage room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and in the toilet room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 10 foot candles of light was noted in the toilet room turned storage area in the kitchen.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Repeat Floor and wall in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3290 - Repeat A vacuum was noted to be stored directly on plasticware.
  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.
• 3340 - Critical Containers of chemical not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 27, 2007 (Follow-up)

• 1570 - Repeat THE INSIDE LID TO THE CHEST FREEZER WAS observed in a state of disrepair and damaged.
  ON ORDER.
• 3170 - Repeat FLOOR TILES NEAR THE CHEST FREEZER ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 12, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. THERE WAS NO HAND WASHING OBSERVED BY ANY OF THE EMPLOYEES.
  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.
• 0450 C - Repeat Bowl or utensil without handle used to dispense food. MSG AND SUGAR.
  Use utensil with handle to dispense food.
• 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Critical MULTIPLE TYPES OF FOOD PREP WAS OBSERVED ON THE FOOD PREP TABLE AT THE SAME TIME.
  Prevent cross contamination by protecting food DURING PREPARATION. PREPARE ONLY ONE FOOD GROUP AT A TIME (EXAMPLE-PREPARE THE SHRIMP, PUT THE SHRIMP IN THE COOLER AND THEN PREPARE THE VEGETABLES AFTER CLEANING AND SANITIZING ALL EQUIPMENT AND THE PREP TABLE.
• 0470 - Critical Repeat Unwrapped or uncovered food in the COLD HOLDING UNITS.
  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.
• 0620 - THE TOILET IN THE EMPLOYEE'S BATHROOM HAD BEEN REMOVED AND THE ROOM USED TO STORE MISCELLANEOUS ITEMS SUCH AS BAGGED DRY INGREDIENTS, FOOD EQUIPMENT, CLEANSERS, AND MAINTENANCE TOOLS. THE HOT WATER TANK IS ALSO LOCATED IN THIS SPACE.
  Cease food storage in mechanical rooms.
• 1060 - Repeat The nonfood contact surface of the CARDBOARD USED TO LINE COUNTER TOPS AND SHELVES, WOODEN STORAGE SHELVES AND THE EMPTY MSG CONTAINER USED AS A TABLE TO SUPPORT THE RICE CROCK POT ARE not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the CREAM COLORED METAL BOWL AND PLASTIC WHITE SCOOP ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - TRIM ON THE WOODEN TABLE UNDER THE RICE COOKER AND THE INSIDE LID TO THE CHEST FREEZER WERE observed in a state of disrepair and damaged.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - BEV AIR RIR SHELVES, YELLOW FILING CABINET USED AS A TABLE FOR THE RICE CROCK POT AND THE FLOOR OF THE WALK IN REFRIGERATOR WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the BEV AIR RIR ARE damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1730 - SEVERAL UTENSILS WERE RUSTY, STAINED, AND/OR DAMAGED preventing effective maintenance and easy cleaning.
  Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: FOOD STORAGE BINS AND UTENSILS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER STORAGE SHELF, CANNED GOODS STORAGE UNIT, BOTTOM SURFACES OF THE REACH IN FREEZERS, AND THE UTENSIL STORAGE CONTAINER.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: PREP TABLE BETWEEN USES.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Repeat 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the CONTAINER OF FRIED CHIPS AND PERSONAL GEAR preventing its use.
• 2350 - Critical THE EMPLOYEE'S BATHROOM HAD BEEN CONVERTED TO A STORAGE ROOM WITHOUT PROPERLY CAPPING OFF THE TOILET DRAIN AND WATER FIXTURES.
  PROPERLY CAP OFF THE TOILET DRAIN AND PLUMBING FIXTURES.
• 3170 - FLOOR TILES NEAR THE CHEST FREEZER ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - WALLS, FLOOR AROUND THE RED TUBING UNDER THE COOK'S AREA AND AROUND THE DEEP FRYERS noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 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.
• 3290 - Corrected During Inspection Repeat HAND TOOLS STORED IN WITH UTENSILS.
  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.
• 3490 - Repeat PERSONAL GEAR stored in such a way that they could contaminate FOOD AND EQUIPMENT.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

August 14, 2006 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 C - SEVERAL SCOOPS WITH BROKEN HANDLES used to dispense food.
  REPLACE SCOOPS.
• 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZER.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. IMPROPER STORAGE ORDER OF FOOD ITEMS ON THE SHELVES IN THE COLD HOLDING UNITS.
  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. KEEP ALL VEGETABLES STORED TOGETHER.
• 0820 - Critical ALL FOODS IN THE PREP REACH IN REFRIGERATOR AND THE UNIT ITSELF cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. REPAIR OR ADJUST THE THERMOSTAT TO ALLOW THE UNIT TO KEEP COOL ENOUGH EVEN DURING THE BUSY RUSH HOURS.
• 1060 - Repeat The nonfood contact surface of the WOODEN SHELVING 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.
• 1150 - The nonfood contact surface of the WOODEN TABLE LEG SUPPORTS FOR THE RICE COOKER is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the PREP REACH IN REFRIGERATOR OR CHEST FREEZER.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1730 - HAND HELD CAN OPENER AND SEVERAL METAL BOWLS AND PANS WERE observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  CAN OPENER WAS DISCARDED DURING THE INSPECTION AND PANS WILL BE REPLACED.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY STORAGE UNIT ALONG THE EDGES, OUTSIDE SURFACES OF THE SPICE CONTAINERS, INSIDE GROOVES ON THE TONGS, HOLLOW HANDLES OF THE COOKING UTENSILS, AND UTENSIL STORAGE CONTAINER.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The UPPER INSIDE cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean SHEET PANS observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2810 - Repeat Ceiling in RESTROOM is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3270 - Corrected During Inspection Critical FRONT ENTRANCE DOOR OBSERVED PROPPED OPEN.
  KEEP ALL UNSCREENED DOORS CLOSED TO KEEP THE FLIES, insects and other pests OUT.
• 3290 - Corrected During Inspection Repeat HAMMER AND SCREWDRIVER noted to be stored in such a way that it is contaminating Equipment.
  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.
• 3490 - EMPLOYEE PERSONAL ITEMS stored in such a way that they could contaminate Equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 07, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw CHICKEN EGGS stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 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.
• 1060 - Repeat The nonfood contact surface of the painted wooden shelving is not nonabsorbent, and/or smooth due to chipping and wearing of the painted surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1060 - Re-use of the cardboard egg crates for food storage platforms.
  Discontinue re-using the cardboard egg crates for food storage. Discard the egg crates once the stored eggs have been used.
• 1320 - The temperature measuring device located MAKE TABLE is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1320 - There was no temperature measuring device located in the CHEST FREEZER.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - The chlorine sanitizer test kit was observed to be water damaged.
  Obtain a new chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1790 - Corrected During Inspection The food contact equipment surface of the hand-held vegetable slicer is observed soiled with accumulations of food debris.
  Clean the food contact surface of the equipent to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine sanitizer at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2810 - Ceiling in customer restroom is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - The KITCHEN CEILING LIGHT 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 Maintenance tools are observed stored along side of food containers.
  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 29, 2005 (Routine)

• 0210 - Food employees wearing soiled clothing and aprons.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 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.
• 0260 - Critical Dead crabs stored in a plastic tub in the walk-in cooler.
  (THE DEAD CRABS WILL NOT BE USED FOR FOOD PREPARATION AND WILL BE DISCARDED) Do not use dead crustaceans for food preparation. Properly store for use the live crustaceans. Only obtain seafood from approved sources.
• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Repeat Shelled raw chicken eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 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 - 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.
• 0590 - Corrected During Inspection Garbage can observed being used as a food tray platform.
  do not use the garbage can as a food preparation/storage platform.
• 1060 - Repeat The nonfood contact surface of the WOOD SHELVING/PLATFORMS 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.
• 1070 - Observed use of plastic supermarket take-out bags as a food storage material.
  Discontinue use of the supermarket take-out bags as a food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 1570 - Plastic container lids were observed in a state of disrepair and damaged due to the fact that holes are cut into the lids to make pour spouts.
  Do not cut holes in plastic food container lids to make the containers pour spouts. Use manufactured approved pour containers.
• 1570 - The hand-held can opener blade is rusted and dull.
  The can opener was discarded during this inspection.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1750 - Repeat Manufacturer Soy Sauce containers were observed reused for the storage of secondary food items.
  Discontinue the reuse of manufacturer containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYERS, WOK, VENTILATION HOOD & FILTERS, and SCREEN FOR THE REAR SCREENED DOOR.
  Maintain nonfood-contact surfaces of equipment clean.
• 3290 - Tools are noted to be stored in such a way that it is contaminating kitchen utensils.
  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.

June 02, 2005 (Follow-up)

May 03, 2005 (Routine)

• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Critical Repeat Unwrapped or uncovered food in the Walk-in and Reach-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 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.
• 0550 - Repeat Dispensing utensils improperly stored between uses. (Handles in 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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Chicken, Noodles, Eggs cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 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 - Repeat The nonfood contact surface of the Shelving and Storage surfaces is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the Equipment with cardboard is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1180 - The food temperature measuring device (degrees F) located in the Kitchen is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine (Bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat The door gasket of the Cold Holding Units are (missing, damaged).
  Repair or replace the Refrigerator door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Kitchen equipment was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the Refrigerators 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 Refrigerators was observed in a state of disrepair and damaged.
  Repair the Refrigerators 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.
• 1620 - The warewashing sink was not observed cleaned and sanitized before Food was prepared in it.
  The sink shall be cleaned and/or sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw a food item and prior to warewashing activity.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of Meats, Single Service Items.
  Discontinue the reuse of manufacturer containers for Food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Containers, Vents, Hood Filters, Tops of Refrigerators, Floors, Refrigerator and Freezers (Inside), Prep Sink, etc.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the Refrigerators, Shelves, floor, and all other 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.
• 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 - Critical The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the Equipment and Materials preventing its use.
• 2790 - The indoor ceiling material located Restroom in Kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 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 - Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

February 10, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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 - Dispensing utensils improperly stored between uses. (Handles in 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.
• 0820 - Critical PORK AND EGGS cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the make table 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 Freezer was observed in a state of disrepair and damaged (Cracked surfaces).
  Repair the Refrigerator 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 Refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Single-service items were observed reused for the storage of sugar, flour and soy sauce.
  Discontinue the reuse of single-use containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: entire kitchen: especially the hood filters, floor, cold holding units, and make table
  Clean and sanitize these surfaces for food contact.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Less than 50 foot candles of light was noted under the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

April 01, 2004 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 1570 - Inner liner of refrigerator was observed in a state of disrepair and damaged.
  Repair the inner liner of refrigerator 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 inner liner of the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0260 - Critical The chicken in the freezer has freezer burn and is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Three compartment sink was not wash, rinsed and sanitized between food preparation and dish washing.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 0620 - Repeat Food stored in toilet rooms. Old employee restroom.
  Cease food storage in toilet rooms.
• 3180 - Repeat Hood system on cookline in the kitchen noted in need of cleaning. General cleaning requirements throughout the kitchen.
  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.

November 20, 2003 (Routine)

• 0470 - Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0620 - Food stored in toilet rooms.
  Cease food storage in toilet rooms.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood.
  Maintain nonfood-contact surfaces of equipment clean.

September 22, 2003 (Routine)

• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Keep front door closed during operation hours.
  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.
• 0940 - Critical The canned pine apples and baby corn is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated. Discard dented cans.
• 0470 - Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3180 - Grease hood in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 29, 2003 (Routine)

• 0790 - Repeat Improper methods used to thaw poultry products. Corrected immediately.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches. Botton of screen door is noted in need of repair.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1320 - There was no temperature measuring device located in the refrigerators throughout the kitchen.
  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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the unisex restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - General cleaning required throughout the kitchen.
  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.

February 27, 2003 (Routine)

• 3150 - Dented cans of bamboo shutes found in dry storage.
  Discard cans of bamboo shutes.
• 0470 - Critical Food stored in the walk-in refrigerator uncovered.
  Cover food in storage to prevent food from becoming contaminated.
• 0610 - Food products stored on the floor.
  Store fods a minimum of 6" off the floor in order to protect food from contamination.
• 1450 - Low boy on the cookline cold holding between 48-52 degrees.
  Adjust compressor on the low boy in order to cold hold foods at 40 degrees.
• 3180 - One ceiling panel not in place in the kitchen above the refrigerator. Grease hood appears to be soiled. Employee restroom in need of cleaning.
  Place ceiling panel back in its place. Clean grease hood at a sufficient frequency. Clean employee restroom as well.
• 3340 1 - Cleaning products stored adjacent to food products.
  Store cleaning products and food products in seperate locations in order to prevent food from becoming contaminated.
• 1320 - No thermometer in the low boy on the cookline.
  Put a thermometer in the low boy on the cookline.