Jade Garden, #104 - 5193 Shore Drive, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jade Garden
Address: #104 - 5193 Shore Drive, Virginia Beach, Virginia
Phone: (757) 318-6688
Total inspections: 16
Last inspection: Aug 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0800 - Critical Freshly cooked sweet and sour pork noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 0820 A 1 - Critical Sweet an sour pork hot holding at improper temperatures.
  • 1570 - The door gasket to the walk-in cooler is in poor repair.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
  • 1800 - Repeat The nonfood contact surface of the prep cooler gasket has accumulations of grime and debris.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Kitchen ceiling tile is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
August 06, 2009Routine39Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the front reach-in cooler.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 2350 ii - Plumbing connections under the prep /rest-room sink are leaking.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Small opening on side of screen door
  • 3180 - cooler motor compartment in the kitchen noted in need of cleaning.
  • 3480 - First Aid Supplies are not being stored in a kit or container
May 13, 2009Routine19Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 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).
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0480 - Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of salt or sugar.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap to lower section of back entrance door.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
February 10, 2009Routine28Details / Comments
  • 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).
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of back screen door.
November 25, 2008Routine26Details / Comments
  • 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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection 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)
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw chicken and seafood.
  • 0800 - Critical Potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 0820 A 1 - Critical Fried rice hot holding at improper temperatures.
  • 0820 A 2 - Critical Potentially hazardous food cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the cloth beneath cuting surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 2650 - There is no refuse container at the kitchen handbasin.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3270 - Critical Methods are not being used to control pests. Flies evident.
August 25, 2008Routine89Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0450 C - 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).
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  • 1060 - Repeat The nonfood contact surface of the cloth under the cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket to the make table are in poor repair.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
  • 1780 - Critical Repeat Food contact surfaces of the utensil in the rice was observed soiled with accumulations of food residues.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the make tables, the cradle to the can opener and the handle to the walk in refrigerator and freezer have accumulations of grime and debris.
  • 2190 - Water from the handwashing sink in the lady's restroom was measured at a temperature less than 110F.
  • 2350 ii - Repeat Plumbing connections under the three compartment sink are leaking.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the men's restroom.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided.
May 23, 2008Routine313Details / Comments
  • 0140 - Critical Improper handwashing procedures observed.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat 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.
  • 1570 - Repeat The door gasket of the make table reach in refrigerator is in poor repair.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
  • 1780 - Critical Food contact surfaces of the scoops in the food ingredients were observed soiled with accumulations of food residues.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the reach in refrigerators, the handle to the walk in freezer and the open compartment of the reach in across from the fryers have accumulations of grime and debris.
  • 2350 ii - Repeat Faucet to the dump sink on the end of the cookline is leaking and in poor repair.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
January 29, 2008Routine56Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat 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.
  • 0820 - Critical Rice hot holding at improper temperatures.
  • 0820 - Critical Repeat Chicken wings, breaded chicken and food items in the very front reach in refrigerator are cold holding at improper temperatures.
  • 1060 - Repeat The nonfood contact surface of the cloth under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the reach in refrigeration units have accumulations of grime and debris.
  • 2350 ii - The faucets to the three compartment sink are leaking are in poor repair.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
October 09, 2007Routine45Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Corrected During Inspection 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).
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0570 - When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Repeat Garlic and oil, chicken wings and egg rolls cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the tee shirt under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1550 - The handsinks in the restroom are not sealed to adjoining wall.
  • 1570 - The door gasket of the make table on the cookline is in poor repair.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods.
  • 1800 - The nonfood contact surface of the gaskets to various refrigerator units and the fume hood have accumulations of grime and debris.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2890 - Repeat Light bulb in walk in freezer is not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of 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
  • 3180 - Floor under the cookline area is noted in need of cleaning.
  • 3270 - Methods are not being used to control pests - several flies in the establishment.
July 10, 2007Routine514Details / Comments
  • 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 0480 - Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the cloth beneath cutting surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the low boy refrigerator.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2000 - Single service items observed unprotected from contamination.
  • 2920 - Toilet room door of women's toilet is not provided with a self-closing door
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Doors to outside not self-closing.
  • 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of toxic cleaner are not properly labeled.
  • 3340 - Critical Containers of chemicals not stored separately from insecticides or rodenticides.
March 08, 2007Routine611Details / Comments
  • 0060 - Critical Certified manager not available during inspection.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - 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 - Critical Repeat Unwrapped or uncovered food in the kitchen and refrigeration units..
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0800 - Critical Repeat Egg rolls and pork noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - Repeat The methods used for cooling were not adequate.
  • 0820 - Critical Garlic and oil and pork cold holding at improper temperatures.
  • 0830 - Critical Repeat 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 - Repeat The nonfood contact surface of the cloth beneath cutting surface is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2890 - Corrected During Inspection Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. screen door not self-closing.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3330 - Critical Working containers of powdered soap are not properly labeled.
  • 3490 - Mouthwash stored in such a way that they could contaminate food in the storage area.
November 28, 2006Routine815Details / Comments
  • 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food various locations.
  • 0800 - Critical Repeat Chicken and pork noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls and other items in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Front small refrigerator was observed in a state of disrepair and damaged. Refrigerator is not cold holding at proper temperatures.
  • 2350 ii - Repeat Plumbing faucets three compartment sink are leaking.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
August 01, 2006Routine46Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and some dry goods.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Prepared ready-to-eat (RTE) food items in the walk-in refrigeration unit is not properly dated for disposition.
  • 2000 - Single service items observed unprotected from contamination.
  • 2350 ii - Faucets three compartment sink is leaking.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 3180 - Repeat Floor under refrigeration equipment and behind wok area noted in need of cleaning.
  • 3380 - Critical Sanitizing solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer in bucket above 200 PPM.
April 24, 2006Routine38Details / Comments
  • 0070 - Repeat Poor handwashing procedures observed.
  • 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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food.
  • 0690 - Playtex gloves taken off shelf, dropped on floor while attempting to place gloves on. Gloves then used to handle raw chicken marinating in one of the three compartment sinks.
  • 0800 - Critical Deep fried pork noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Critical Repeat Multiple items being prepared cold holding at improper temperatures.
  • 2700 - The waste storage container has a broken lid.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2740 - Grease noted on ground around drain plug.
January 19, 2006Routine47Details / Comments
  • 0070 - Poor handwashing procedures observed.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food.
  • 0820 - Critical Chicken wings hot holding at improper temperatures.
  • 0820 - Critical Repeat Pork and ribs cold holding at improper temperatures.
  • 1750 - Manufacturer containers were observed reused for the storage of various food items.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door noted with gaps at the top and bottom.
  • 3170 - Repeat Tiles broken under wok area.
  • 3180 - Repeat Floor under wok cook line noted in need of cleaning.
October 21, 2005Routine36Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 0820 - Critical Repeat Multiple items cold holding improper temperature. Items in the front prep reach-in have been removed to the walk-in. Items in the top prep need to be placed in smaller amounts if having problems maintaining temperature. Chicken out of clod holding temperature placed from counter into walk-in after EHS arrived for inspection.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1570 - Front prep reach-in not cold holding at proper temperatures. Unit observed in a state of disrepair and damaged.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing and front door propped open upon EHS arrival.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
  • 3170 - Corner molding missing in some areas, tile broken under equipment near legs of equipment.
  • 3180 - Repeat 1) Walk-in refrigerator 2) Floor under grill equipment noted in need of cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
July 28, 2005Routine38Details / Comments

August 06, 2009 (Routine)



Violations:
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - 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 135F.
  • 0800 - Critical Freshly cooked sweet and sour pork noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature 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 A 1 - Critical Sweet an sour pork hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 1570 - The door gasket to the walk-in cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the prep cooler gasket 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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - Repeat 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 - Kitchen ceiling tile 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.
Comments:
Violations discussed for correction.

May 13, 2009 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board 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.
  • 1320 - There was no temperature measuring device located in the front 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.
  • 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.
  • 1800 - The nonfood contact surface of the cooler gasket 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.
  • 2350 ii - Plumbing connections under the prep /rest-room sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Small opening on side of screen door
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - cooler motor compartment 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.
  • 3480 - First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
violations discussed and/ or corrected during inspection. Chinese hand wash sign must translate into English for understanding and interpretation..

February 10, 2009 (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.
  • 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 walk-in cooler.
    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.
  • 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of salt or sugar.
    Discontinue the reuse of manufacturer containers for salt or sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap to lower section of back entrance door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Violations discussed and /or corrected during inspection.

November 25, 2008 (Routine)



Violations:
  • 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 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board 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.
  • 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.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of back screen door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Violations discussed for correction.

August 25, 2008 (Routine)



Violations:
  • 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.
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection 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 refrigerator.
    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.
  • 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.
  • 0790 - Improper methods used to thaw chicken and 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
  • 0800 - Critical Potentially hazardous foods 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 - 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 Fried rice 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 Potentially hazardous food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F 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. 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 cloth beneath cuting surface 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.
  • 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.
  • 2650 - There is no refuse container at the kitchen handbasin.
    Increase the number of approved refuse containers in the kitchen to prevent the accumulation of debris.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 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.
  • 3270 - Critical Methods are not being used to control pests. Flies evident.
    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 23, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat 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 - Corrected During Inspection 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 - 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.
  • 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.
  • 1060 - Repeat The nonfood contact surface of the cloth under the cutting boards 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.
  • 1570 - Repeat The door gasket to the make table are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Repeat Food contact surfaces of the utensil in the rice was observed soiled with accumulations of food residues.
    Clean food-contact surfaces of rice utensil no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the make tables, the cradle to the can opener and the handle to the walk in refrigerator and freezer have 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.
  • 2190 - Water from the handwashing sink in the lady's restroom was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2350 ii - Repeat Plumbing connections under the three compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the men's 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
  • 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.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Permit issued during the inspection. Please post permit in public view.

January 29, 2008 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical Repeat 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.
  • 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 Unwrapped or uncovered food in the walk in refrigerator.
    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.
  • 0570 - Repeat 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 at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 1570 - Repeat The door gasket of the make table reach in refrigerator is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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 The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Food contact surfaces of the scoops in the food ingredients were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the reach in refrigerators, the handle to the walk in freezer and the open compartment of the reach in across from the fryers have 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.
  • 2350 ii - Repeat Faucet to the dump sink on the end of the cookline is leaking and in poor repair.
    Repair and maintain all plumbing.
  • 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.
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

October 09, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection 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.
  • 0570 - Repeat 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 at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0820 - Critical Rice hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Chicken wings, breaded chicken and food items in the very front reach in refrigerator are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - Repeat The nonfood contact surface of the cloth under the cutting board 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.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the reach in refrigeration units have 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.
  • 2350 ii - The faucets to the three compartment sink are leaking are in poor repair.
    Repair plumbing.
  • 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.
  • 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Establishment was observed clean and well organized during the inspection. Thank you for date marking the egg rolls and please continue to keep establishment clean and well maintained.

July 10, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat 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.
  • 0450 C - Corrected During Inspection 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 - Corrected During Inspection 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.
  • 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 - Corrected During Inspection 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.
  • 0570 - When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide chlorine at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 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.
  • 0820 - Critical Repeat Garlic and oil, chicken wings and egg rolls cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and 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.
  • 1060 - Repeat The nonfood contact surface of the tee shirt under the cutting board 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.
  • 1550 - The handsinks in the restroom are not sealed to adjoining wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The door gasket of the make table on the cookline is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the gaskets to various refrigerator units and the fume hood have 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.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2890 - Repeat Light bulb in walk in freezer is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Repeat 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.
  • 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.
  • 3180 - Floor under the cookline area is noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - Methods are not being used to control pests - several flies in the establishment.
    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:
Critical violations shall be corrected immediately. all violations corrected or discussed for correction during the inspection. Permit issued during inspection.

March 08, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat In use 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 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical 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 Unwrapped or uncovered food in the walk-in refrigerator.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
  • 1060 - Repeat The nonfood contact surface of the cloth beneath cutting surface 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.
  • 1320 - There was no temperature measuring device located in the low boy refrigerator.
    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.
  • 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 The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2920 - Toilet room door of women's toilet is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Doors to outside 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.
  • 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer
    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.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
    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
  • 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.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of toxic cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Containers of chemicals 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.
Comments:
Violations discussed for correction.

November 28, 2006 (Routine)



Violations:
  • 0060 - Critical Certified manager not available during inspection.
    Provide certified manager during all hours of operation.
  • 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 - Corrected During Inspection 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 - 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 Unwrapped or uncovered food in the kitchen and refrigeration units..
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - 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 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 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 - 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.
  • 0800 - Critical Repeat Egg rolls and pork noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F 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 - 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 - Critical Garlic and oil and pork cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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.
    Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Repeat The nonfood contact surface of the cloth beneath cutting surface 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.
  • 1750 - 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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Corrected During Inspection Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. screen door 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.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 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.
  • 3330 - Critical Working containers of powdered soap are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3490 - Mouthwash stored in such a way that they could contaminate food in the storage area.
    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.
Comments:
Violations discussed for correction. Certified manager not working today.

August 01, 2006 (Routine)



Violations:
  • 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food various locations.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0800 - Critical Repeat Chicken and pork noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls and other items 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 towel under cutting board 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 - Front small refrigerator was observed in a state of disrepair and damaged. Refrigerator is not cold holding at proper temperatures.
    Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 ii - Repeat Plumbing faucets three compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

April 24, 2006 (Routine)



Violations:
  • 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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and some dry goods.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Prepared ready-to-eat (RTE) food items in the walk-in 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Faucets three compartment sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Repeat Floor under refrigeration equipment and behind wok area 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 - Critical Sanitizing solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer in bucket above 200 PPM.
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

January 19, 2006 (Routine)



Violations:
  • 0070 - Repeat Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 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.
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0690 - Playtex gloves taken off shelf, dropped on floor while attempting to place gloves on. Gloves then used to handle raw chicken marinating in one of the three compartment sinks.
    Protect food from miscellaneous sources of contamination.
  • 0800 - Critical Deep fried pork noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F 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.
  • 0820 - Critical Repeat Multiple items being prepared cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2700 - The waste storage container has a broken lid.
    Replace the broken lid for the waste storage container.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Grease noted on ground around drain plug.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

October 21, 2005 (Routine)



Violations:
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Critical Chicken wings hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Pork and ribs cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1750 - Manufacturer containers were observed reused for the storage of various food 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door noted with gaps at the top and bottom.
    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 Tiles broken under wok area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor under wok cook line 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:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.Certified food managers certification has expired/

July 28, 2005 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Critical Repeat Multiple items cold holding improper temperature. Items in the front prep reach-in have been removed to the walk-in. Items in the top prep need to be placed in smaller amounts if having problems maintaining temperature. Chicken out of clod holding temperature placed from counter into walk-in after EHS arrived for inspection.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Front prep reach-in not cold holding at proper temperatures. Unit observed in a state of disrepair and damaged.
    Repair the prep reach-in 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 prep reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
    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: can opener holder
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing and front door propped open upon EHS arrival.
    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.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Corner molding missing in some areas, tile broken under equipment near legs of equipment.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat 1) Walk-in refrigerator 2) Floor under grill 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.
  • 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.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/DO NOT USE FRONT PREP REACH-IN UNTIL SERVICED AND IS WORKING PROPERLY. MUST COLD HOLD UNDER 41 DEGREES F.

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