August 19, 2009 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 A 4 - Repeat Food in the 2 door refrigerator was observed stored uncovered.
  provide protection from possible contamination.
• 0820 A 2 - Critical The following food was cold holding improperly:-Raw chicken in the 3 door undercounter ref 49*- Chicken Nuggets in 3 door undercounter ref 49*-egg rolls in 3 door undercounter ref 58*
  Hold all potentially hazardous foods at 41* and below. Food was discarded.
• 1570 - Repeat The following equipment is in poor repair:- Undercounter refrigerator door does not seal-under counter refrigerator gaskets are torn-under counter refrigerator is not holding proper temperature-2 door refrigeratore racks are rusted- Dry storage shelves are rusting.
  Repair/Replace.
• 1580 - The round cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Tongs at the stove were observed soiled.
  wash, rinse, and sanitize.
• 1800 - Repeat The following non-food contact surfaces need cleaning:-fryer cabinets-exterior of cookline equipment and microwaves-stapler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Light bulbs are burned out or missing in the following areas:- 2 door freezer- 2 door refrigerator
  Replace bulbs.
• 3170 - Repeat The following physical facilities are in poor repair:-ceiling tiles are displaced above the walk in refrigerator-ceiling vent loose in dish area-tile missing to the right of the cookline.-floor behind cookline-back floor drain is not slopped properly.
  In the event of a change in ownership or remodel physical facilities will need to be repaired and brought up to current code.
• 3180 - Repeat The following physical facilities are in poor repair:-Floor under cookline-floor under the fryer cabinet-wall under the 3 compartment sink-wall behind cookline
  Clean.
• 3280 - Repeat Dead or trapped insects were found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

May 19, 2009 (Routine)

• 0470 A 4 - Repeat Observed food in the 2 door reach in stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Multiple spray bottles of water were not labeled.
  Label spray bottles.
• 1570 - Repeat The following equipment is in poor repair:--Prep unit doors do not close properly-gasket of prep unit torn-exterior of cookline is deteriorated in many areas-interior liner old upright freezer-table in back with can opener is cracked
  Repair.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - Repeat The following non-food contact surfaces need cleaning:-exterior of cookline surfaces -drip trays-fryer cabinets-exterior of bulk bins.
  Clean and maintain.
• 2020 A (single-service/single-use) - Observed wait staff handle drinking straws with their bare hands.
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. I.e individually wrapped straws or wear gloves when handling straws.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the waitress sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the back.
  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
• 3080 - Repeat Reach in refrigerator's bulb is burned out.
  Replace the bulb.
• 3170 - Repeat The following physical facilities are in poor repair:-Ceiling tiles displaced above walk-in-Floor around back cookline drain-floor below front server area handsink-top of the door frame in men's room-floor below front server area prep ref-back floor drain along cookline not sloped properly to allow easy drainage.
  All areas of the physical facility must be smooth, non-absorbent, durable and easily cleanable.
• 3180 - Repeat The following physical facilities need cleaning:-wall around hand sinks-floor below and behind cookline-floor below ice machine-floor below the two door refrigerator and freezer.
  Clean.
• 3270 - Critical Repeat Multiple roaches were observed in the fryer cabinet.
  Operator stated pest controller was coming in a week.
• 3280 - Repeat Dead roaches were found under multiple pieces of equipment.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

January 27, 2009 (Routine)

• 0470 A 4 - Repeat Multiple food items in reach-in refrigerator uncovered.
  Cover items not in use.
• 0480 - Cooking oil in spray bottle not labeled.
  Label bottle as to contents to prevent any confusion.
• 0550 - Scoop stored in salt with handle in contact with product.
  Store scoop with handle up and out of product.
• 0550 - Utensils stored in water with a temperature of 125F.
  Maintain temperature of water at or above 135F.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Corrected During Inspection Critical Various foods (rice, eggs) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Timer had not bee set.
  Timer was set accordingly -Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1100 - Repeat Multiple food contact containers and utensils are damaged to the extent they are no longer easily cleanable.
  Showed examples to operators of damage to a food contact surface that is at the point that it needs to be replaced. Advise owner to go thru and replace equipment as appropriate.
• 1150 - Repeat Multiple equipment surfaces lined with cloth.
  Do not line equipment surfaces with cloth as it is not approved due to absorbency. Appropriate liners must be easily cleanable (i.e. plastic, rubber mesh.)
• 1570 - Repeat The following equipment items are need of repair:-prep unit doors don't close properly-gasket of prep unit split-exterior of cookline equipment deteriorated in many areas-top right 2 door ref duct taped at the top-interior liner old upright freezer-table in back with can opener cracked-walk-in refrigerator door gasket
  Repair or replace equipment as appropriate.
• 1790 - Repeat Interior of top microwave in need of cleaning.
  Clean and maintain microwave interior.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-exterior of cookline equipment surfaces has excessive carbon build-up, grease and food residue, particulary far left grill-drip trays-interior of fryer-interior back upright refrigerator to include racks-handles of 2 door upright ref-handles of 2 door freezer-exterior of bulk product bins (salt, sugar)-gaskets of beer cooler up front
  Clean and maintain non-food contact surfaces.
• 2000 - To-go rice containers stored with food contact surfaces exposed.
  Invert when stored to protect food contact surfaces from potential contamination.
• 2000 - Pots stored on floor.
  Store all equipment at least 6 inches above the floor.
• 2350 ii - Back handsink cold water does not work. Water quickly gets too hot for comfortable handwash.
  Repair back handsink cold water spigot ASAP to ensure proper handwashing is conducted.
• 2890 - Light shield in back stock area chipped and cracked.
  Replace light shield.
• 3020 - Corrected During Inspection Hand soap was out at front kitchen handsink and nearly out at back kitchen handsink.
  Provide handsoap at all handsinks for effective handwashing.
• 3030 - Corrected During Inspection Paper towels were out at the front server area handsink
  Provide paper towels for hand drying.
• 3170 - Repeat Facility is old and has numerous areas in need of repair, highlights include:-Ceiling tiles displaced above walk-in-floor around back cookline drain-floor below front server area handsink-top of the door frame in men's room-floor below front server area prep ref-back floor drain along cookline not sloped properly to allow easy drainage
  All areas of the physical facility must be smooth, non-absorbent, durable and easily cleanable.
• 3180 - Repeat The following areas of the physical facility in need of cleaning:-kitchen handsinks-wall around kitchen handsinks-floor below and behind cookline, particularly by back floor drain-floor below ice machine
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination .
• 3270 - Repeat Observed 2 live roaches in drip tray and on side of prep surface. Observed multiple dead roaches on floor.
  Use approved methods to control pests. Additionally better cleaning methods reduce pest attractants.

September 10, 2008 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed--employee rinsed hands off in the three-compartment sink.
  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.
• 0160 - Corrected During Inspection Critical Food employeesfailed 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--touching hair, after drinking from personal beverage, after handling/preparing raw meat, and before putting on gloves.
  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.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 1060 - Repeat Wood planks used to support a cabinet at the dishroom.
  Bare wood does not meet the cleanability requirements of smooth, easily cleanable, durable, and non-absorbent. Paint or replace the bare wood with approved material such as properly sized and cut PVC piping .
• 1100 - Rims of several colanders are damaged/bent/dinged rendering the food contact surface no longer easily cleanable.
  Discard and replace the equipment when the food contact surfaces are no longer easily cleanable.
• 1150 - Repeat Cloth towels used to stabilize cutting boards.
  Discontinue using cloth towels to stabilize cutting boards. Suggested using rubber shelf liner for this purpose since it is non-absorbent and may be cleaned and sanitized in the three-compartment sink or dish machine.
• 1510 - Tip sensitive thermometer not provided.
  Provide a tip sensitive thermometer to measure the internal temperatures of thin-massed, patty-like foods. A digital thermometer will satisfy this requirement and may be purchased at local department stores or foodservice supply company.
• 1570 - Repeat The following equipment are in poor repair or not properly adjusted:-undercounter refrigerator door gaskets-undercounter refrigerator doors do not shut properly-undercounter refrigerator kick plate is missing-exterior surfaces of the wokline are corroded-homestyle door freezer liner is cracked-walk-in cooler door gasket is duct taped-reach-in refrigerator door gasket torn-interior door panels of reach-in freezer are not secured to door-painted wood pallet right of the chest freezer in the storeroom is worn-can opener blade holder corroded (see meat slicer table)
  Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
• 1770 B - The food contact surfaces are not clean:-meat grinder (where the meat is placed into the grinder)-utensils in bucket at meat prep table-utensil bucket
  Clean and sanitize food contact surfaces after use.
• 1800 - The non-food contact surfaces are not clean:-shelf below steam table at cookline-shelves on backside of steam table (below rubber shelf liner)-wokline drip trays-left side of steam table-can opener blade holder at meat slicer table
  Maintain non-food contact surfaces clean.
• 2790 - One tile between the ceiling and the vent hood system is not washable.
  Replace the tile with washable tile e.g. vinyl-faced tile.
• 3020 - Corrected During Inspection Soap not provided at the bar handsink (dispenser empty).
  Corrected. Ensure handsinks are stocked with a supply of soap.
• 3080 - Repeat Lighting insufficient:-in the kitchen at the cookline-in the walk-in cooler
  In the event of a change in ownership, remodel, or component replacement the lighting shall be upgraded to at least 50 foot candles at the cookline and at least 10 foot candles in the walk-in cooler (recommend overhead fluorescent lighting).
• 3170 - Repeat The physical structures are in poor repair:-floor drain covers not in place below the steam table and the three-compartment sink-ceiling tiles displaced above the walk-in cooler-storeroom door frame has chipping/peeling paint-bottom sections of storeroom door frame are corroded-holes in wall above soda syrup compressor-ceiling tile damaged around kitchen intake ceiling vent-floor tiles damaged around cookline floor drain-surface of back door corroded-sections of floor at bar
  Maintain the physical structures in good repair to facilitate cleaning and maintenance and to eliminate potential pest harborage conditions.
• 3180 - Repeat The wall is not clean around the handsink closest to the stove top.
  Clean the wall.
• 3270 - Repeat Roaches observed in minimal numbers on the ledge under the prep table and in the storeroom.
  Facility does have routine pest control services conducted. Identify "hot spots" to the pest control operator for proper treatment and maintain surfaces clean.
• 3280 - Repeat Dead roaches were found on the premises in multiple areas (routine pest control conducted about a week ago).
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

June 04, 2008 (Follow-up)

• 0220 - Corrected During Inspection Critical Observed employee eating at table with cutting boards used for kitchen foods.
  Employees may not eat where they may contaminate clean equipment, utensils, linens, or food. Employee may remove cutting boards from table, eat, then thoroughly clean table before moving cutting boards back. (Or eat in dining area)
• 0220 - Corrected During Inspection Critical Repeat Personal beverage (water) impropely stored at dish area beside clean utensils
  Store personal beverages in appropriate area (lowest level) where they will not contaminate food, clean equipment, utensils, or linens.
• 0470 A 4 - Repeat Raw animal foods stored abve produce in walk-in.
  Store raw animal products below produce, cooked foods, ready to eat foods .
• 0560 - Repeat Napkins in contact with food (under egg rolls in kitchen.)
  Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Repeat Wiping cloths improperly stored between use (just left sitting out.)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Took temperatures of several items in the walk in: chicken, shrimp, noodles and all items were 45F-46F.
  Have walk-in repaired so that it will maintain potentially hazardous foods at or below 41F. Owner told me that the coils are scheduled to be cleaned and he will have mechanic adjust temp.
• 1060 - Repeat Wood used to support cabinet near dish machine has a deteriorated surface and is no longer sealed.
  Seal wood or replace with approved material.
• 1100 - Corrected During Inspection Wire strainer used is in poor repair and is no longer easily cleanable.
  Discard.
• 1150 - Repeat Cloth lining numerous equipment surfaces.
  Cease using cloth for this purpose. Use appropriate non-absorbent material like rubber, plastic etc.
• 1550 - Repeat Prep/dishwash sinks must either be sealed to wall or pulled out and cleaned routinely.
  Seal or clean and maintain clean.
• 1570 - Repeat The following equipment is in poor repair:-undercounter refrigerator door gaskets-undercounter refrigerator kick plate missinig-exterior surfaces of the wokline corroded-walk-in cooler door gasket duct taped-undercounter refrigerator doors do not shut properly
  Repair/replace equipment as needed. Several gaskets are on order.
• 1770 B - Repeat Slicer needs cleaning
  Clean and sanitize surfaces
• 1790 - Repeat The interior of the microwaves is in need of cleaning.
  Clean and maintain micorwaves.
• 1800 - Repeat Cookline equipment is VERY dirty:interior, exterior, handles all need thorough cleaningOther areas in need of cleaning:handles of all refrigerators/freezersshelvinginterior of upright refrigeratorgaskets of refrigeratorsfan cages
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the back of the kitchen is blocked by roller cart, preventing access by employees for easy handwashing.
  Relocated equipment to allow access to handsink must be accessible at all times
• 3080 - Kitchen lighting does not meet standards of 50 fc.
  Increase lighting to 50 fc.
• 3170 - Repeat The following areas of the physical facility are in need of repair: sections of ceilng tile throughoutfloor is damaged in front server/bar areathere are several small holes/dents in walls
  All areas of the physical facility must meet the standards of smooth, easily cleanable, non-absorbent and durable.
• 3180 - Repeat Walls needing cleaning behind handsinks, particularly in grouting.
  Clean walls and maintain clean.
• 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 .
• 3270 - Repeat Several roaches observed in facility (under equipment, wall, sides of drip tray)
  Use approved methods to control pests. Operator has routine monthly service.
• 3340 - Corrected During Inspection Critical Repeat Cleaning chemicials stored beside clean utensils at dish area.
  Do not store chemicals where they may potentially contaminate clean utensils, equipment linens or foods. Cleaners were relocated.

April 29, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Personal beverages impropely stored at server area and in kitchen.
  Store personal beverages in appropriate area (lowest level) where they will not contaminate food, clean equipment, utensils, or linens.
• 0240 - Server with long hair did not have hair restrained.
  Restrain hair as appropriate.
• 0450 - Corrected During Inspection Critical Server was putting lemons in beverages with bare hands.
  Explained to server that she must use the tongs provided.
• 0470 A 4 - Repeat Several containers of foods in refrigerators were uncovered.
  Store foods covered.
• 0550 - Repeat Scoop improperly stored with handle in contact with product in flour and server beverage station ice.
  Store scoop with handle up and out of product.
• 0560 - Repeat Napkins in contact with food.
  Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Repeat Wiping cloths improperly stored between use (just left sitting out.)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0930 - Critical Steak on the menu requires consumer advisory as discussed in the April 2007 inspection OR letter of guarantee from supplier that states steak is whole muscle, intact beef.
  Provide consumer advisory or letter of guarantee.
• 1060 - Cardboard piece in venthood.
  Remove cardboard.
• 1060 - Bare wood used as support material in numerous surfaces throughout kitchen and below 3-compartment sink in bar area.
  Seal wood or replace with approved material.
• 1150 - Cloth used to stabilize cutting boards.
  Cease using cloth for this purpose. Use appropriate non-absorbent material like rubber, plastic etc.
• 1550 - Repeat The back kitchen handsink and all restroom handsinks need to be resealed to wall.
  Reseal/caulk sinks.
• 1550 - Prep/dishwash sinks must either be sealed to wall or pulled out and cleaned routinely.
  Seal or clean and maintain clean.
• 1570 - Repeat The following equipment is in poor repair:-undercounter refrigerator door gaskets-undercounter refrigerator kick plate missinig-exterior surfaces of the wokline corroded-walk-in cooler door gasket duct taped-undercounter refrigerator doors do not shut properly-dish machine not working
  Repair/replace equipment as needed.
• 1570 - homestyle chest freezer needs defrosting
  Defrost
• 1770 B - Repeat The following food contact surfaces need to be cleaned:slicercan opener
  Clean and sanitize surfaces
• 1770 B - Repeat numerous food contact utensils were dirty or in need of cleaning
  clean and sanitize utensils that are dirty and discard damaged items
• 1790 - Repeat The interior of the microwaves is in need of cleaning.
  Clean and maintain micorwaves.
• 1800 - Repeat Cookline equipment is VERY dirty:interior, exterior, handles all need thorough cleaningOther areas in need of cleaning:handles of all refrigerators/freezersshelvinginterior of upright refrigeratorgaskets of refrigeratorsfan cages
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Observed employees not sanitizing utensils. Dish machine is currently out of service-3 comp manual set up MUST be propely set-up and used.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Single service cartons stored with food contact surface exposed
  Store single service inverted to protect food contact surface from contamination.
• 2310 B - Observed server using front handsink to fill water pitchers.
  Handsink is for handwashing only.
• 2650 - All handsinks that use paper towels as hand drying mechanism do not have trash can in immediate vicinity see:kitchen handsinks.
  Provide small waste receptacle at all handsinks.
• 3080 - Lightbulbs are burned out in upright 2 door refrigerator/freezer in back of kitchen.
  Replace light bulbs.
• 3080 - Repeat Kitchen lighting does not meet standards of 50 fc.
  Increase lighting to 50 fc.
• 3170 - Repeat The following areas of the physical facility are in need of repair: sections of ceilng tile throughoutfloor is damaged in front server/bar areathere are several small holes/dents in walls
  All areas of the physical facility must meet the standards of smooth, easily cleanable, non-absorbent and durable.
• 3180 - Repeat Walls are dirty in numerous locations, behind sinks, cookline-grouting in between tiles has grimey build up.
  Clean walls and maintain clean.
• 3180 - Repeat Floors are dirty throughout the ktichen. Floor under cookline equipment is extremely dirty and is emitting foul smell.
  CLEAN the floors thoroughly and maintain. This lack of cleaning also contributes to pest problem.
• 3240 - Back kitchen handsink is in need of cleaning.
  Clean and maintain handsink.
• 3270 - Repeat Small bugs found under sink and roaches found under equipment.
  Use approved methods to control pests.
• 3280 - Repeat Numerous dead roaches found throughout facility.
  Remove dead pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Corrected During Inspection Critical 2 containers of bleach stored beside and at a higher level than flour bin
  Do not store toxic chemicals above/beside food items. Bleach relocated.

December 11, 2007 (Routine)

• 0220 - Critical Repeat Personal beverages found at bar area beside clean utensils and single service.
  Beverages were removed. A covered employee beverage may be stored at the lowest level of a shelf were it will not contaminate clean equipment, single service, clean linens, or food.
• 0470 A 4 - Repeat Raw animal products stored above vegetables in reach-in refrigerator.
  Reorganize refrigerator so that raw animal products (to include eggs) are stored on the lowest levels.
• 0550 - Corrected During Inspection Scoops stored with handle touching product in salt/ flour in back storage area.
  Store scoops with handles up and out of product to prevent contamination from hands.
• 0560 - Repeat Several food storage containers lined with cloth napkins.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1550 - Back kitchen handsink and all restroom handsinks need to be resealed to the wall.
  Reseal, recaulk handsinks.
• 1570 - The following equipment items are in poor repair:1. interior door panel of superior freezer loose2. undercounter refrigerator gaskets (REPEAT)3. undercounter refrigerator door won't stay closed 4. walk-in gasket (REPEAT)5. old homestyle freezer, doesn't close properly (REPEAT)6. exterior surfaces of the wokline corroded (REPEAT)
  Maintain equipment in good repair
• 1790 - Repeat Interior surfaces of microwaves in need of cleaning.
  Clean.
• 1800 - Repeat The following non-food contact surfaces are not clean:-Cookline equipment: fryers, woks, grills, ovens, to include interior, drip trays, undercarriage-interior of reach in refrigerator-microwave exterior/handle-undercounter refrigerator gasket-walk-in refrigerator gasket -shelf below tea has spill
  Clean all areas thoroughly
• 2000 - Corrected During Inspection Clean utensils stored where they are subject to contamination by hand sink and dirty wood.
  Store utensils where they are not subject to contamination.
• 2350 ii - Back handsink fixtures are corroded.
  Repair/replace fixtures of back handsink.
• 3030 - Corrected During Inspection Paper towels were out at front kitchen handsink.
  Paper towels were replaced.
• 3045 - Handwashing signage needed at the employee ladies restroom because it is used by female employees.
  Provide handwashing signage.
• 3050 - Waste basket for disposal of paper towels not provided in the immediate area of the kitchen handsinks.
  Provide waste basket in the immediate vicinity of handsinks.
• 3080 - Repeat Lighting is insufficient in kitchen (below vent hood 15-20fc, prep area 25fc.)
  Increase lighting to 50fc by increasing wattage or adding light fixtures.
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:1. floor below cookline!!!!!!2. floor below reach-in refrigerator and adjacent freezer3. floor scaled below dish machine4. ceiling vent by front service area5. wall behind front kitchen handsink
  Clean all areas and maintain as such.
• 3270 - Repeat Noticed a few live roaches and several dead during inspection.
  Roach problem would be greatly improved by thorough cleaning, particularly around the cookline area to eliminate attractants. Remove dead pests from premises.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

August 14, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Personal beverage improperly stored with and above food at cookline.
  Corrected by relocation. Store personal beverages in a non-food service area or on the LOWEST level where it can not contaminate food and food contact surfaces.
• 0470 A 4 - Corrected During Inspection Bowl of raw chicken stored above cooked shrimp and pork and produce in the reach-in refrigerator.
  Store raw food below cooked/ready-to-eat/ or minimally cooked food and produce.
• 0470 A 4 - Repeat Multiple food containers not covered in the reach-in refrigerator and freezer.
  Cover the food.
• 0560 - Corrected During Inspection Repeat Raw chicken in refrigerator stored in bowl lined with cloth napkin.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0850 - Critical Repeat Bean sprouts and egg rolls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time--the timer was not reset.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1100 - Corrected During Inspection Repeat Multiple food contact surfaces of colanders and pot(s) are in poor repair and no longer easily cleanable.
  Items discarded. Discard food equipment that is no longer maintained in good repair since they are no longer easily cleanable.
• 1570 - Repeat The following equipment are in poor repair:-undercounter refrigerator door gaskets-undercounter refrigerator kick plate missinig-exterior surfaces of the wokline corroded-homestyle freezer door liner-vinyl stool cover at bar-vent hood filters torn-walk-in cooler door gasket duct taped
  Maintain equipment in good repair.
• 1770 B - The food contact surfaces are not clean:-can opener blade-meat slicer
  Clean and sanitize the food contact surfaces after each use.
• 1790 - The interior surfaces of the microwave ovens are not clean.
  Clean the interior surfaces daily.
• 1800 - The non-food contact surfaces are not clean:-vent hood lighting conduit-exterior of cookline equipment and top of roaster oven-shelves in undercounter refrigerator , reach-in refrigerator, and reach-in freezer-bottom interior surfaces of undercounter refrigerator, reach-in refrigerator, and reach-in freezer-shelf below steam table-juncture between steam table and prep table and that side of the steam table-bar undercounter refrigerator door gasket
  Maintain non-food contact surfaces clean.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2790 - Repeat One tile between the ceiling and vent hood is not washable.
  Replace the tile with washable tile.
• 2830 - Repeat Small section of the floor-wall juncture behind the reach-in refrigerator is not sealed.
  Seal the juncture.
• 2890 - End caps not provided on each end of a set of plastic light tubes.
  Install end caps on each end of the light tube.
• 2970 - Exterior driving/walking surfaces are not draining properly at the rear of the facility.
  Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
• 3080 - Lighting insufficient at cookline prep table.
  Increase lighting to meet the 50 foot candle requirement.
• 3170 - Repeat The physical structures are in poor repair:-floor tiels around cookline floor drain-caps missing on grease trap cover-hole in kitchen "out" door-gaps around extending from bar-tile between ceiling and vent hood not in place-surface of back door corroded-ceiling tile displaced above walk-in cooler-restroom thresholds
  Maintain physical structures in good repair.
• 3180 - Food splash observed on several ceiling tiles in the kitchen.
  Clean the tiles.
• 3180 - Repeat The wall is not:-clean between the handsink and vent hood system adjacent to fryers-behind the table storing the meat grinder and rice cooker
  Clean the wall.
• 3180 - Repeat The floors are not clean below equipment, especially cookline, undercounter refrigerator, storeroom shelves/pallets, and ice machine.
  Thoroughly clean the floors and maintain them clean.
• 3270 - Repeat Roaches observed at cookline prep table.
  Use approved methods to control/eliminate/prevent roaches.
• 3280 - Dead roaches were found on the premises in multiple areas of the kitchen and storeroom and dead flies observed at front window of dining room.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Facility is storing many unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 05, 2007 (Follow-up)

• 0220 - Corrected During Inspection Critical Repeat Uncovered personal beverage improperly stored above steam table.
  Advised to instruct staff that beverages shall be stored in tightly covered container and stored on the LOWEST LEVEL or in a non-foodservice area.
• 0550 - In use scoop stored in water maintained less than 140* on steam table.
  Store in use utensils in water maintained at least 140* (temperature requirement will be changing to 135* when ammeded State Food Regulations become effective Mid-summer/Fall).
• 1100 - Strainer and one preforated insert to stock pot in poor repair.
  Strainer discarded. Discard food equipment when they are no longer in good repair since they are not easily cleanable.
• 1100 - Repeat Bamboo handled strainerr observed in area of dish machine.
  Bamboo handled strainer not approved for use in commercial food facility since it is not easily cleanable. Discontinue use and remove from premises.
• 1570 - Repeat The following equipment are in poor repair:-undercounter refrigerator door gaskets-undercounter refrigerator kick plate is missing-exterior surfaces of the wokline corroded-homestyle freezer door liner-painted wood shelves chipping/peeling-vinyl stool covers torn at bar-tea dispenser drain tray leaking at bar
  Maintain the equipment in good repair.
• 1580 - Repeat Observed two round cutting boards below cloth napkin on drainboard of sinks.
  Discard and replace cutting boards.
• 2000 - Corrected During Inspection Repeat Stockpots stored on floor below the three-compartment sink.
  Store food equipment elevated up off the floor and away from waste drain lines or other sources of contamination.
• 2000 - Corrected During Inspection Ladles in bucket at steam table stored with food contact surface up.
  Store ladles with handles upwards.
• 2250 - Repeat Mop sink not provided.
  In the event of a change in ownership or remodel, a mop sink will be required.
• 2790 - Repeat One tile at vent hood system is not washable.
  Replace the tile.
• 2790 - Repeat Unsealed cinderblock observed in storeroom.
  In the event of a change in ownership/operation or remodel, the blocks shall be painted wth washable paint.
• 3170 - Repeat The physical structures are in poor repair:-floor tiles around cookline floor drain-caps missing on grease trap cover-hole in kitchen "out" door-floor around bar floor drain-gaps around conduit extending from wall at bar-restroom door thresholds
  Maintain the physical structures in good repair.
• 3280 - Dead or trapped mouse found on the premises below homestyle freezer.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

April 24, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Repeat An employee began food preparation without washing hands after returning from outside or the stockroom.
  Advised employee to wash hands before beginning food preparation.
• 0220 - Corrected During Inspection Critical Uncovered personal beverage improperly stored above steam table.
  Advised to instruct staff that beverages shall be stored in tightly covered container and stored on the LOWEST LEVEL or in a non-foodservice area.
• 0470 A 4 - Corrected During Inspection Eggs stored on greens in the reach-in refrigerator.
  Store eggs separate from greens--store raw animal food below produce and other food that will be minimally cooked or not cooked at all.
• 0470 A 4 - Repeat Uncovered food observed in the refrigerators.
  Advised to maintain food covered.
• 0560 - Repeat Chicken stored on cloth lining bowl in refrigerator. Towels stored on wontons, egg rolls, bean sprouts, etc.
  Do not store food in contact with cloth since they may cross contaminate food. A disposable paper towel may used in contact with bean sprouts provided it is discarded after use.
• 0850 - Corrected During Inspection Critical Egg rolls on inserts and bean sprouts on table are being monitored using time as a control with no written procedures and means of monitoring the time, i.e. the timer was not set with the use-by time.
  Advised operator to provide written procedures including menus items for those food items which time will be used rather than temperature and that the time must be monitored and if using timers--the timers must be set with the discard time (6 hours). Include any potentially hazardous item that will be stored at room temperature or in the inserts of the refrigerator.
• 1060 - Silverware stored in cardboard boxes.
  Advised to store silverware in approved multi-use containers.
• 1060 - Repeat Bare wood used to support multile pieces of equipment throughout the food facility, see: rice cooker table, chest freezer, dunnage racks
  Advised to discontinue using bare wood since it is not smooth, easily cleanable, non-absorbent, and durable. Provide approved material.
• 1070 - Black trash bag used to cover shrimp in chest freezer.
  Use approved food grade covers or clear bags to cover/store food.
• 1100 - At least two colanders/preforated pots in the walk-in cooler and plastic funnel at dishroom are in poor repair.
  Discard and replace food contact surfaces when they are in poor repair so the may be easily cleaned.
• 1100 - Repeat Two bamboo-handled strainer present and in use.
  Discontinue using these strainers since they are not designed to be easily cleanable.
• 1570 - Repeat The following equipment are in poor repair:-undercounter refrigerator door gaskets-undercounter refrigerator kick plate is missing-exterior surfaces of the wokline corroded-three vent hood filters-interior surfaces of the reach-in refrigerator including interior door panels-homestyle freezer door liner-meat grinder shaft stripped--secured with duct tape that is fraying-wood storage shelves have worn edges-painted wood shelves chipping/peeling-vinyl stool covers torn at bar-tea dispenser drain tray leakinga at bar
  Maintain the equipment in good repair.
• 1570 - Repeat Gaps exist between the vent hood filters.
  Eliminate the gaps.
• 1580 - Repeat At least one round cutting board is in poor repair.
  Discard and replace cutting boards.
• 1600 - The interior surfaces of the dish machine are not clean due to mineral deposits.
  Thoroughly clean the interior surfaces of the dish machine.
• 1770 C - The food contact surfaces are not clean:-whisk hanging at cookline handsink-meat slicer-can opener blade
  Whisk relocated to dishroom. Advised to maintain the meat slicer and can opener blade clean.
• 1800 - Repeat The non-food contact surfaces are dirty:-bottom interior of undercounter refrigerators at bar and cookline-foil lining bottom of broiler drip pan-wokline drip trays-grease drip tray at broiler-fryer cabinetry-foil lining bucket lid used to support sauce at cookline-undercounter refrigerator door gaskets of bar and cookline-exterior of bulk soy sauce and molassess at cookline-exterior of roasting oven (top, sides)-reach-in freezer door frame-rice cooker table-tabletop below meat slicer
  Maintain non-food contact surfaces clean.
• 2000 - Stockpots stored on floor below the three-compartment sink.
  Store food equipment elevated up off the floor and away from waste drain lines or other sources of contamination.
• 2000 - (REPEAT): Sauce pans at cookline not stored to drain after cleaning and sanitizing.
  Advised to store the pots inverted to allow them to drain after cleaning and sanitizing.
• 2000 - Multiple utensils in the kitchen were stored with the food contact surfaces upwards.
  Advised to store utensils wth the handles up to provent contamination.
• 2250 - Repeat Mop sink not provided.
  In the event of a change in ownership or remodel, a mop sink will be required.
• 2310 B - Corrected During Inspection Pot of shrimp thawing under water at the cookline handsink.
  Advised that handsinks are for HANDWASHING ONLY.
• 2790 - Unsealed cinderblock observed in storeroom.
  In the event of a change in ownership/operation or remodel, the blocks shall be painted wth washable paint.
• 2790 - Repeat One tile at vent hood system is not washable.
  Replace the tile.
• 2830 - Repeat The floor-wall junctures are not sealed around the walk-in cooler, dishroom, and roasting oven.
  Seal the floor-wall junctures.
• 2930 - Repeat Gaps exist around the screen door frame.
  Eiminate the gaps around the frame.
• 3020 - Corrected During Inspection Repeat Soap dispenser empty at one of the cookline handsinks.
  Ensure soap is stocked at handsinks.
• 3170 - Repeat The physical structures are in poor repair:-floor tiles around cookline floor drain-bottom of back door corroded and secured with duct tape-gap exists below dish machine spray sink-caps missing on grease trap cover-hole in kitchen "out" door-floor around bar floor drain-gaps around conduit extending from wall at bar
  Maintain the physical structures in good repair.
• 3180 - Repeat Walls not clean:-handsink adjacent to roasting oven-behind cookline-below rice cooker table
  Maintain the walls clean.
• 3180 - Repeat The floors are not clean below the equipment , especially at the cookline.
  Maintain the floors clean.
• 3270 - Old rodent droppings present in minimal numbers below dry storeroom shelves.
  Monitor these areas once cleaned to ensure no present activity. If present activity observed, contact pest control operator.f
• 3270 - Repeat Minimum number of roaches observed on underside of cookline prep table.
  Operator stated pest control service scheduled at end of month and expects service today. Advised manager detailed cleaning necessary to eliminate harborage conditions that presently exist.

November 02, 2006 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his hands while handling food , after touching his face.
  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.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0470 A 4 - Repeat Uncovered food observed in the reach-in refrigerator and freezer.
  Maintain food covered in storage.
• 0560 - Observed egg rolls, chicken, and fried wontons stored on cloth napkins.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0810 - The methods used for cooling cooked turkey and fried rice were not adequate. Observed two sheet pans of egg rolls cooling at room temperature with a surface of 67*. Fact sheet to be provided outlining time/temperature control and proper cooling methods.
  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 - Corrected During Inspection Critical Chicken and pork, each in a bowl on the counter awaiting cooking, (59* and 67* , respectively), and cut tomatoes (56*) and egg rolls (53*) in inserts above undercounter refrigerators are cold holding at improper temperatures.
  Advised to immediately cook the chicken and pork instead of allowing it to sit on the counter within the temperature danger zone. Advised that cut tomatoes are now considered potentially hazardous and must be maintained at or below 41*. Advised that BEGINNING MARCH 1, 2007 ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT OR BELOW 41* (current laws allow foods to be held at or below 45*). Recommend using time as a control for items in the inserts such as egg rolls or to maintain these food items at or below 45* (41* beginning March 1, 2007).
• 1060 - Repeat Bare wood blocks used to support multiple pieces of equipment throughout the food facility.
  Advised operator to discontinue using wood blocks for this purpose since bare wood does not meet the cleanability requirements. Provide approved multi-use material for this purpose e.g. PVC.
• 1100 - Repeat Two bamboo-handled strainers present and in use.
  Discontinue using these strainers since the food contact surface does not meet the cleanability requirements.
• 1100 - Corrected During Inspection The food contact surface of one of the bowls/pots and two gray tubs are in poor repair.
  Discard and replace food equipment since they are no longer easily cleanable.
• 1570 - Gaps exist between the vent hood filters.
  Eliminate the gaps between the vent hood filters.
• 1570 - Repeat The following equipment are in poor repair:-at least three vent hood filters-at least two wokline drip trays-door gaskets of the under counter refrigerator, reach-in refrigerator and freezer, and walk-in cooler (duct taped)-undercounter refrigerator kickplate missing-exterior surfaces of the wokline (corroding)-interior surfaces of the reach-in refrigerator and freezer-walk-in cooler shelves (rusty)-painted wood shelves in the dry storeroom-wood board in storeroom (where bulk onions and cabbage stored) has scored/deteriorated edges and polyurethane coating worn-bottom of locker in storeroom (corroded)
  Maintain equipment in good repair. Failure to repair these items may prevent 2007 permit from being issued.
• 1580 - At least one round cutting board is in poor repair.
  Discard and replace the cutting board.
• 1770 B - The food contact surfaces are not clean:-meat slicer-can opener blade
  Maintain food contact surfaces clean.
• 1800 - Repeat The non-food contact surfaces are not clean:-aluminum foil lining drip trays of wok line and chargrill-top of roasting oven-sides of fryers-fryer cabinetry-interior of undercounter refrigerator-shelf below steam table-wall-mounted box fan-top of hot water heater-can opener blade holder-majority of freezer and door gaskets (stained)-shelves in refrigeration equipment
  Maintain non-food contact surfaces clean.
• 2250 - Repeat Mop sink not provided.
  In the event of a change in ownership or remodel/renovation, a mop sink will be required.
• 2790 - Two wall tiles (between ceiling and vent hood) are not washable.
  Advised to replace these tiles with washable tiles to facilitate cleaning.
• 2830 - Repeat The floor-wall junctures are not sealed:-around exterior of walk-in (see: hot water heater, ice machine)-dishroom -left of roasting oven
  Seal the floor-wall junctures.
• 2890 - The light bulbs provided in the undercounter refrigerator and reach-in refrigerator and freezer are not shielded or shatterproof.
  Provide shatterproof light bulbs or proper shields i.e. domed light covers.
• 2930 - Repeat Gaps exist around the screen door.
  Advised operator to eliminate gaps around frame to prevent rodent and insect entry.
• 3020 - Corrected During Inspection Hand soap dispeners empty at two handsinks.
  Provide soap.
• 3080 - Light bulbs burned out inside the undercounter refrigerator.
  Replace the light bulbs (with shatterproof light bulbs).
• 3170 - Repeat The following physical structures are in poor repair:-wall tiles (between the ceiling and vent hood) are displaced-floor tiles around the wokline floor drain-bottom of back door corroded and secured with duct tape that is in poor repair-conduit box not sealed to wall below clean drainboard of dish machine-gap exists below dish machine spray sink-men and women's restroom threshold in poor repair (duct taped)
  Maintain physical structures in good repair.
• 3180 - Repeat The physical structures are not maintained clean:-lower wall behind cookline equipment -floors below majority of all equipment in the food facility
  Maintain the physical structures in clean and sanitary condition.
• 3270 - Repeat Roaches, in minimum to moderate numbers, were observed in one of the wokline drip trays (the drip trays were heavily encrusted with food debris and grease).
  Use approved methods to control pests and maintain non-food contact surfaces in clean and sanitary condition.
• 3280 - Dead roaches observed throughout facility (below equipment/around equipment) and one dead mouse observed.
  Remove dead pests from the premises.

June 16, 2006 (Follow-up)

June 15, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) sandwich with their bare hands.
  Advised the employee to wash hands and wear single-use gloves when handling ready-to-eat food. Employee did so and discarded sandwich.
• 0470 A 4 - Multiple food containers in refrigerators and freezer are not covered.
  Keep food containers covered.
• 0470 A 4 - Corrected During Inspection Raw chicken stored above produce, raw beef, and cooked pork and shrimp in the reach-in refrigerator.
  Corrected by relocation. Advised operator to store chicken below foods that require no or little cooking to prevent cross contamination.
• 0550 - Corrected During Inspection Scoop handles stored in 3 containers of bulk dry food.
  Corrected by storing handles out of food contents.
• 0820 - Corrected During Inspection Critical Repeat Egg rolls (surface at least 55*) on top part of undercounter cooler are holding at improper temperatures.
  Maintain egg rolls at or below 45* (beginning March 1, 2007 new cold holding temp will be 41* for existing equipment). Operator states all egg rolls to be used within 4 hours. Advised to discard at 3 pm. If time will be used in place of temperature, please submit a written statement to this office stating that the eggrolls will be discarded anytime within 4 hours from removing from the refrigerator.
• 0830 - Corrected During Inspection Critical Tub of cream cheese not labeled with a use-by date once opened.
  Advised operator that ready-to-eat food requires a use-by date of 7 days in refrigerators at 41* or 4 days at 41*-45* once prepared or commercial container has been opened. Advised to pruchase smaller tub.
• 1060 - Wood planks used to support the bottom shelves in the reach-in freezer.
  Properly seal the wood so it smooth, easily cleanable, and non-absorbent or replace them with approved material.
• 1100 - Repeat Two bamboo handled strainers present and in-use.
  Discontinue using the bamboo-handled strainers since they are not designed to be easily cleanable.
• 1150 - Duct tape wrapped around the meat chopper (small section).
  Do not use duct tape--remove the tape.
• 1530 - Chlorine test strips not provided.
  Provide chlorine test strips.
• 1550 - The prep table, steam table, and undercounter refrigerator are not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the units to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning or install t-bars to prevent drippage/seepage down the sides of the equipment.
• 1570 - Repeat The following equipment are in poor repair:-the door gaskets are damaged: -undercounter refrigerator -reach-in refrigerator and freezer-kickplate missing from undercounter refrigerator-underside of shelf above steam table rusty-exterior surfaces of wokline corroding-at least one wok line drip tray-interior door panel of reach-in refrigerator (scratched/pitted)-bottom interior of reach-in freezer-stainless steel interior door panel of reach-in freezer loose-shelves in walk-in cooler-cutting board in storeroom--operator discarded-tub in storeroom--operator discarded
  Maintain equipment in good repair. Failure to repair these items may prevent 2007 permit from being issued.
• 1770 B - Repeat The food contact surfaces are not clean:-metal bucket storing utensils at cookline-meat slicer
  Maintain food contact surfaces clean after sanitizing.
• 1800 - Repeat The non-food contact surfaces are not clean:-aluminum foil lining drip trays-plastic shelf unit at cookline-fryer cabinetry-left side of steam table-left side of undercounter refrigerator-tabletop below meat chopper and rice cooker-prep table shelf (dusty)-majority of refrigerator and freezer door gaskets (stained)-walk-in cooler shelves
  Maintain non-food contact surfaces clean.
• 2000 - Corrected During Inspection Repeat Ladel and whisk improperly stored.
  Corrected by storing with handles up.
• 2250 - Repeat Mop sink lacking.
  In the event of a change in ownership or remodel/renovation, a mop sink will be required to be installed.
• 2830 - Repeat The floor-wall junctures are not sealed:-around exterior of walk-in -dishroom
  Seal the floor-wall junctures. Materials onsite--repair.
• 2930 - Repeat Gaps exist around the screen door.
  Advised operator to eliminate gaps to prevent vermin entry. Weather-stripping onsite--install.
• 3080 - Repeat Lighting not provided inside the reach-in refrigerator and undercounter refrigerator.
  When these units are replaced, replace them with units that have sufficient lighting. In the meantime, the operator may provide a written statement to this office stating that the units will be emptied and cleaned daily to ensure food is safe and free from spoilage.
• 3080 - Repeat Lighting is insufficient in the food prep area (< 50 foot candles)--measured at 30 foot candles.
  In the event of a change in ownership or remodel/renovation, the lighting will be required to be increased.
• 3170 - Repeat The following physical structures are in poor repair:-two ceiling tiles displaced in kitchen--corrected -floor tile around wokline floor drain-floor drain cover not in place below steam table-cap missing to floor grease trap-a gap exists around cookline handsink hot water line-a gap exists around below the dish spray sink plumbing-men's restroom threshold in poor repair (duct taped)
  Maintain physical structures in good repair. Failure to repair these items may prevent s 2007 permit to be issued.
• 3180 - Repeat Wall not clean left of the cookline handsink.
  Maintain wall clean.
• 3180 - Repeat Floors not clean below majority of equipment.
  Maintian floors clean.
• 3270 - Rodent droppings observed on a storeroom shelf, on floor below maintenance storage, and at bar--less than last evaluation.
  Methods of control are in place. Advised to monitor these areasa daily to ensure no new activity.
• 3270 - Two roaches observed at wokline.
  Pest control service conducted last week. Maintain non-food contact surfaces clean.

March 08, 2006 (Follow-up)

• 3270 - Repeat Minimal rodent droppings observed on cookline shelf.
  Clean shelves and monitor daily.
• 3270 - Observed mouse at cookline (appears to have eaten bait--not moving).
  Advised to remove mouse. Advised to implement methods discussed with pest control operator and HHD.

February 17, 2006 (Routine)

• 0220 - Corrected During Inspection Critical A cook was observed eating at the cookline.
  Operator instructed cook to discontinue eating at the cookline.
• 0480 - Unlabled food containers.
  Advised operator to label food containers in English and chinese.
• 0550 - Corrected During Inspection Rice scoop(s) stored in standing water.
  Corrected. Advised operator to discontinue storing utensils in standing water. Advised to store in an empty clean container or water maintained at 140* or above.
• 0820 - Corrected During Inspection Critical Egg rolls (51*) on the undercounter refrigerator insert are holding at improper temperatures.
  Egg rolls discarded. Advised operator to discontinue storing potentially hazardous food in insert overnight. Beginning March 1, 2007 refrigerators must be capable of holding potentially hazardous food at or below 41*.
• 1100 - Repeat Bamboo-handled strainers and one wire strainer are not designed to be easily cleanable and are in use. There is carbon build-up on the wire strainer.
  Advised operator to discontinue using these utensils since they are not designed to be easily cleanable.
• 1570 - The following equipment are in poor repair:-REPEAT VIOLATION: door gaskets: undercounter refrigerator 2-door refrigerator and freezer walk-in refrigerator-RV: several wokline drip trays-RV: exterior of woline paint is peeling and is rusting-RV: interior door panel and fan unit of reach-in refrigerator are rusty-interior door panel and bottom of reach-in freezer-several shelves in the walk-in refrigerator are rusty-fryer oil leaking in the cabinetry-undercounter refrigerator door handles are loose-undercounter refrigerator kick plate missing-vent hood grease gutters are in poor repair or missing the catch pans at two sections (observed grease dripping down wall)-gaps exist between vent hood filters-interior liner of homestyle freezer is cracked-underside of shelf above steam table is rusty
  Maintain equipment in good repair. Failure to repair these items may prevent 2007 permit to be issued.
• 1580 - Corrected During Inspection One of the cutting boards is heavily scratched and scored and no longer easily cleanable.
  Operator discarded the cutting board and replaced it with a new one. Advised operator to replace cutting boards when they are no longer easily cleanable.
• 1750 - Repeat Manufacturer containers were observed reused for food storage (this includes the #10 dented can used for utensil storage at the wokline).
  Advised operator to discontinue the reuse of manufacturer containers for storage. Advised to provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - The food contact surfaces are not clean:-can opener blade-meat slicer blade
  Advised operator to instruct employees to disassemble the meat slicer to clean and sanitize the blade and to clean and sanitize the can opener blade after each use.
• 1790 - The interior of the GE microwave oven is not clean (was not cleaned last night).
  Advised operator that the microwave shall be cleaned daily.
• 1800 - Repeat The non-food contact surfaces are not clean:-fryer cabinetry-sides of cookline equipment-majority of refrigerator and freezer door gaskets-top of roasting oven-shelf below steam table-sides of steam table-exterior of prep table drawer-walk-in cooler shelves-top shelf of cookline 4-tier rack-bottom interior of reach-in units
  Maintain non-food contact surfaces clean.
• 1930 - Corrected During Inspection Dirty linens stored on the floor at the cookline.
  Advised operator to remove linens and to store them in a dirty linen hamper.
• 2000 - Corrected During Inspection Knife wedged between steam table and undercounter refrigerator.
  Corrected by removal. Advised operator to discontinue storing knives wedged between equipment.
• 2000 - Corrected During Inspection Repeat Cooking utensils improperly stored with the food contact surfaces upwards.
  Operator stored the utensils with the handles upwards.
• 2250 - Mop sink lacking.
  In the event of a change in ownership or remodel/renovation a mop sink will be required and shall be installed in accordance with the law.
• 2350 ii - An air gap is lacking at the bar handsink waste drain line and the floor drain.
  Provide and air gap.
• 2830 - Repeat The floor-wall junctures are not sealed:-several areas around the walk-in box (see below ice machine)-below dish machine
  Advised operator to seal the floor-wall junctures. Recommend installing cove molding.
• 2890 - One of the light lenses above the wokline is cracked.
  Advised operator to replace the damaged light lens OR to cover the lights with plastic light tubes and end caps on each end.
• 2930 - Repeat The mesh screen of the back door is in poor repair and there is gap below the screen door.
  Advised operator to replace the mesh screen and to eliminate the gap at the bottom of the door to prevent insect and rodent entry.
• 3080 - Repeat Light bulb burned out inside the reach-in freezer.
  Replace the burned out light bulb.
• 3080 - Repeat Lighting not provided inside the undercounter refrigerator.
  When this unit is replaced, it must be replaced with one that has sufficient lighting installed in order to ensure food safe and free from spoilage.
• 3080 - Repeat Lighting insufficient inside the kitchen (< 50 foot candles).
  In the event of a change in ownership or remodel/renovation the lighting will be required to be upgraded to sufficient lighting.
• 3170 - Women's restroom door threshold is in poor repair (duct taped).
  Remove duct tape and install proper threshold.
• 3170 - Wall tiles above the vent hood are popping out.
  Advised operator to secure tiles.
• 3170 - A gap exists around the dishroom spray sink plumbing connections, and to right of bar handsink.
  Advised operator to eliminate gap. Recommend installing properly sized wall panel.
• 3170 - Ceiling tile is popping out of the ceiling at the wokline.
  Advised operator to put the tile in place.
• 3170 - Floor tiles around wokline floor drain are damaged.
  Repair the floor to eliminate pooling water and to facilitate cleaning.
• 3170 - A gap exists around the hot water supply line at the cookline handsink.
  Advised operator to eliminate the gap by installing a beauty ring.
• 3180 - Both restroom ceiling vents, and the ceiling vent above the dish machine are dusty.
  Clean the ceiling vents.
• 3180 - The walls are not clean:-below/around cookline handsink-behind/below cookline-REPEAT VIOLATION: behind/below dish spray sink and three-compartment sink
  Clean the walls.
• 3180 - Repeat The floors are not clean and/or are stained below the majority of equipment, notably the wokline, roasting oven, bar handsink floor drain, and bar three-compartment sink.
  Thoroughly clean the floors.
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests i.e many rodent droppings observed below dry storeroom shelves, cookline 4-tier rack, and around water heater and 4 dead mice found on floor below storeroom chest freezer and shelf adjacent to freezer.
  Advised operator to inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. A follow-up evaluation will be conducted in 2 weeks to ensure proper elimination methods are in place. Operator states routine pest control services are conducted monthly. Advised operator a more vigorous program is needed.
• 3270 - Critical Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Advised operator to remove ALL UNNECESSARY items from the back storeroom to faciliate cleaning and monitoring of floors.
• 3290 - Corrected During Inspection Maitenance tools stored with food utensils and food in the cookline prep table drawer.
  Corrected by relocating the food utensils and the food. Advised operator to store either maitenance tools or food and food equipment in the drawer NOT both.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the back storeroom (including gasoline powered generator).
  Advised operator to remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

November 01, 2005 (Follow-up)

• 3270 - Minimal rodent droppings observed on one painted storeroom shelf.
  Methods are in place. Continue to monitor this area everyday since it appears to be a "hot spot." Advised to place additional traps in this area and mointor this area.
• 3280 - Dead mouse (recent) observed under dry storeroom shelf.
  Remove dead or trapped pests from the premises.

October 19, 2005 (Routine)

• 0470 A 4 - Repeat Uncovered food observed in the 2-door reach-in freezer and walk-in cooler.
  Properly cover food with food grade cover or lids.
• 0560 - Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1060 - Cardboard boxes used for storage.
  Cardboard does not meet the standards of smooth, easily cleanable, and non-absorbent. Discard and replace the boxes with approved washable multi-use containers.
• 1060 - Repeat Bare wood blocks/planks used to support:-racks on the bottom of the 2-door freezer-chest freezer in storeroom-shelf in walk-in freezer
  Do not use bare wood since it does not meet the standards of smooth, easily cleanable, and non-absorbent. Use approved material for this purpose such as properly sized and cut PVC.
• 1100 - Repeat Bamboo-handled strainers are present and in-use.
  The food-contact surfaces of the strainers are not easily cleanable. Remove the bamboo-handled strainers from the premises.
• 1100 - Corrected During Inspection The food contact surfaces of at last three metal colanders are in poor repair.
  Discard equipment when the food contact surfaces are damaged and no longer cleanable.
• 1550 - One section of the vent hood grease gutter is not properly sealed allowing grease to drip down the wall.
  Seal the grease gutter to the adjoining wall.
• 1550 - The pot sink wash basin is not properly sealed to the wall or spaced to allow cleaning.
  Seal the sink to the adjoining wall since it is exposed to splash and seepage.
• 1570 - Repeat The following equipment are in poor repair:-undercounter refrigerator door gaskets-2-door refrigerator and freezer door gaskets-one wokline drip tray-exterior of wokline paint is peeling and is rusting-interior door panel and fan unit of reach-in refrigerator are rusty-interior door panel (left door) and bottom of reach-in freezer are rusty-bottom painted wood shelf in storeroom (worn and moisture damaged
  Maintain equipment in good repair to faciliate cleaning.
• 1570 - The mechanical dishwasher detergent dispenser is in poor repair.-several shelves in walk-in refrigerator are rusty
  Repair the detergent dispenser.
• 1750 - Repeat Manufacturer containers (e.g. cashew containers, cardboard boxes, #10 tin can) were observed reused for food storage.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable storage containers designed for your storage needs.
• 1770 B - The food contact surfaces are not clean:-shredder-meat slicer blade
  Clean and sanitize food contact surfaces after each use.
• 1800 - The non-food contact surfaces are not clean:-surface below steam line-fryer cabinetry-top of roasting oven-wokline drip trays-oscillating box fan-top of hot water heater-top of dish machine-storeroom shelves-bar shelves-prep table tops where meat slicer, shredder, and rice cooker are stored-bottom surface of 2-door reach-in freezer-spice cabinet shelves-2-door bar refrigerator door gaskets
  Thoroughly clean non-food contact surfaces.
• 2000 - Corrected During Inspection Large perforated stock pot stored on floor.
  Store food equipment elevated up off the floor at least 6 inches.
• 2000 - Corrected During Inspection Cooking utensils improperly stored with the food contact surfaces upwards.
  Store utensils with their handles up to prevent contamination of the food contact surfaces.
• 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the handsink floor drain is less than 1 inch.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - The floor-wall junctures are not sealed:-several areas around the walk-in box-REPEAT VIOLATION: below dish machine
  Properly seal the floor-wall junctures.
• 2930 - Repeat Mesh screen of back door is torn.
  Replace/repair the torn screen to prevent insect entry.
• 3080 - Repeat Lighting is insufficient inside the kitchen (< 50 foot candles).
  In the event of a change in ownership or remodel/renovation the lighting will be required to be upgraded to sufficient lighting.
• 3080 - Repeat Light bulbs are burned out inside the reach-in refrigerator and freezer.
  Replace the burned out light bulbs.
• 3080 - Repeat Lighting not provided inside the 2-door undercounter refrigerator.
  When this unit is replaced it must be replaced with one that has sufficient installed lighting.
• 3180 - Repeat The floors are not clean below the majority of equipment (cookline, shelves, refrigerators) and around the water heater.
  Thoroughly clean the floors, especially below equipment.
• 3180 - The wall behind/below the:-cookline -the wash sink basin are not clean.-veggetable storage table adjacent to roasting oven
  Clean the walls.
• 3270 - Critical Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests (many old rodent droppings on shelves and floors).
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. A follow-up evaluation will be conducted to ensure methods are in place.
• 3280 - Dead or trapped mouse was found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Facility is storing MANY unnecessary items (including gas generator) to the operation or maintenance of the establishment.
  Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Food storage bags stored next to general cleaners.
  Store food storage bags physically separate from cleaners. Recommend relocating cleaners to the bottom shelf.

July 18, 2005 (Routine)

• 0550 - Repeat Levered scoops stored in standing water.
  Store the scoops in water that is at or above 140* or store them in an empty clean container.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Flat of eggs (94*) at room temperature placed in refrigerator.
  Advised operator that time may be used as a control but once temperature is no longer monitored the food may not be placed back into the refrigerator and must be discarded within 4 hours. Advised operator to only leave a working amount of eggs out at room temperature, especially during off peak hours.
• 1060 - Bare wood pallets and boards observed in the dry storeroom.
  Paint to seal the pallets and boards to render them smooth, easily cleanable, and non-absorbent.
• 1100 - Metal-banded brushes observed in utensil bucket.
  Discard and replace the brushes with ones that have a plastic band.
• 1100 - Repeat Bamboo-handled strainers on premises and in-use.
  The food contact surfaces of the strainers are not easily cleanable. Discard and replace with approved strainers.
• 1370 - Repeat The dish machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace dish machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - Gap(s) exists between vent hood filters and hood.
  Eliminate the gaps between the hood and hood filters.
• 1570 - Repeat Bottom interior and interior door panel of upright 2 door refrigertor are in poor repair (surfaces worn)
  Paint these surfaces with proper paint (appliance paint).
• 1570 - Repeat Walk-in cooler shelves are rusty (one more rusty than others).
  Abrase and paint the shelves.
• 1570 - Repeat Door gaskets are in poor repair:-3-door undercounter refrigerator-upright 2 door freezer-upright 2 door refrigerator
  Replace the damaged gaskets.
• 1570 - Repeat Painted wood shelves are worn in dry storeroom.
  Repair and paint the shelves or replace them with approved material.
• 1570 - Inoperable/unnecessary equipment on premises.
  Remove any/all unnecessary/inoperable items from the premises to facilitate cleaning and maintenance.
• 1750 - Manufacturer containers were observed reused for storage (see scallop bucket and tin can storing knives).
  Discontinue the reuse of manufacturer containers (containers that arrived with product in them) for storage. Provide approved reusable storage containers designed for your storage needs.
• 1800 - Repeat Ice build-up observed in upright homestyle freezer.
  Defrost the freezer and clean if necessary.
• 1800 - The non-food contact surfaces are not clean:-majority of refrigerator and freezer door gaskets-top of roasting oven-interior surfaces of the upright 2-door refrigerator including shelves
  Clean the surfaces listed as often as needed.
• 2000 - Corrected During Inspection To-go boxes not stored protected.
  Corrected.
• 2000 - Corrected During Inspection Knives stored wedged between the three-compartment sink.
  Corrected by removal. Do not wedge food equipment/utensils between equipment.
• 2830 - Floor-wall juncture not sealed below the dish machine.
  Properly seal the floor-wall juncture.
• 2930 - Repeat Mesh screen on back door is torn (hole).
  Repair the mesh screen to prevent insect entry.
• 3080 - Lighting lacking inside the 3-door undercounter refrigerator.
  When this unit is replaced, replace it with one that has sufficient installed lighting.
• 3080 - Repeat Light bulb burned out inside the 2-door upright refrigerator and freezer.
  Replace the burned out light bulbs.
• 3080 - Repeat Lighting insufficient inside the kitchen.
  In the event of a change in ownership or remodel/renovation, the lighting must be upgraded to at least 50 foot candles.
• 3170 - Terrazo floor tile broken around floor drain to right of cookline.
  Properly repair the tile.
• 3180 - Wall stained behind/below dish spray sink.
  Clean the wall.
• 3180 - Repeat Floors stained and/or minimal debris observed below equipment.
  Clean the floors.
• 3270 - Critical Repeat Rodent droppings observed on each shelving unit.
  Clean the shelves and monitor for current activity. Contact pest control agent to implement proper control measures in addition to cleaning and monitoring.

March 09, 2005 (Routine)

• 0470 A 4 - Uncovered food inside the 2-door freezer.
  Cover food while in storage.
• 0550 - Corrected During Inspection Scoop improperly stored in standing water.
  Corrected by placing in hot water at least 140*.
• 0550 - Corrected During Inspection Scoop handles lying in food.
  Corrected.
• 1060 - Unsealed wood supports in the kitchen.
  Bare wood is not approved for use in a commercial kitchen. Properly seal all wood supports to render them smooth, easily cleanable, and non-absorbent.
• 1100 - Corrected During Inspection Bamboo handled strainer in use.
  Discarded.
• 1370 - The dishmachine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the dishmachine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1550 - Handsinks are not properly sealed to the wall.
  Seal all handsinks to the walls since they are exposed to splash and seepage.
• 1570 - Rusty shelves in the walk-in refrigerator.
  Clean, abrase, and paint the rusty shelves.
• 1570 - The painted wood shelves in the dry storeroom are worn.
  Clean, abrase, and paint the wood shelves.
• 1570 - The interior surfaces of the 2-door refrigerator are in poor repair (worn).
  Clean, repair, and paint the interior surfaces with approved appliance paint or replace the unit.
• 1570 - The non-food contact surfaces of the metal bowl/pot are in poor repair.
  Discard the bowl/pot since it is no longer easily cleanable.
• 1570 - Repeat Door gaskets are damaged:1. 2-door freezer2. undercounter cookline refrigerator
  Replace the damaged door gaskets.
• 1750 - Manufacturer containers were observed reused for the storage of nuts.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your storage needs.
• 1800 - Ice build-up on shelves in single door upright freezer.
  Defrost and clean the shelves.
• 1800 - Repeat Wok line drip trays not clean.
  Clean the drip trays.
• 1800 - The door gaskets are not clean:1. bar 2-door reach-in refrigerator2. undercounter refrigerator (stained)
  Clean or replace the door gaskets.
• 2000 - Corrected During Inspection Knives stored wedged between undercounter refrigerator and steam table.
  Corrected by relocating to dishmachine.
• 2830 - Floor-wall juncture not sealed behind the reach-in refrigerator (small section).
  Seal the floor-wall juncture.
• 2930 - Hole in mesh screen of back door.
  Repair/replace the mesh screen.
• 2930 - Gaps exist around back door frame.
  Eliminate the gaps by providing proper trim around the doors to prevent rodent and insect entry.
• 3080 - Burned out light bulbs inside the 2-door reach-in refrigerator and freezer.
  Replace the burned out light bulbs.
• 3080 - Repeat Lighting in the kitchen and under the hood is insufficient.
  Provide additional lighting in the kitchen and under the hood. Recommend increasing light bulb wattages. In the event of change in ownership or kitchen remodel the lighting must be upgraded.
• 3180 - Floors not clean under hard to move kitchen equipment, cookline, and under dry storage shelves.
  Thoroughly clean the floors.
• 3270 - Rodent droppings observed below dry storage shelves and some kitchen equipment.
  Advised to thoroughly clean the floors, especially under equipment, and to monitor daily for any new activity.

November 23, 2004 (Routine)

• 1800 - Repeat The nonfood contact surfaces of the equipment has accumulations of dirt and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. Measured at 20 ft. candles.
  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
• 2790 - Repeat The indoor floor material located at back room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 0610 - Repeat Food stored in a refrigertors without covering
  All food stored in refrigeration units must be covered.
• 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 - Repeat The door gasket of the walk in ref is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Light bulb under hood burned out.
  Replace light bulb.
• 3170 - Repeat Physical structure is not maintained in good repair. The floor covering at the floor drains is deteriorated.
  Maintain physical facilities in good repair. Replace bar area floor covering.
• 3180 - Repeat Physical structure in need of cleaning. See:1. Ceiling vents.2. Grease on floor behind fryer
  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.

August 23, 2004 (Routine)

• 0820 - Critical Repeat Undercounter refrigerator cold holding at improper temperatures. Measured at 60 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 45F or below to inhibit the growth of harmful bacteria.
• 3090 - Repeat Women's room ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1800 - The nonfood contact surface of the drip tray 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door on back does not fit properly.
  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.
• 2810 - Floor or floor covering in dry storage is not smooth and easily cleanable.
  Repair floor to make it smooth and easily cleanable.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Bag of cabbage set on floor of walk in ref.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Foods not covered.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1570 - Repeat The door gaskets of the undercounter ref and 2 door freezer are damaged).
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 3170 - Repeat Floor covering is not maintained in good repair in bar area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 24, 2004 (Routine)

• 0820 - Critical Walk in refrigerator cold holding at improper temperatures. 46 F.
  Adjust temperature to 41 F.
• 1800 - Repeat The nonfood contact surfaces of equipment dirty:1. Gaskets of reach in freezer.2. Gaskets of reach in refrigerator.3. Gaskets of under counter refrigerator. 4. Shelves of walk in ref dirty.5. Gas lines for wok line have encrusted grease.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the slicer and cooking areas.
  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
• 2790 - Repeat The indoor floor material located in the rear storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable; 2. nonabsorbent
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Foods in walk in ref and reach in refs are not covered.
  Cover all food being placed in cold storage.
• 1100 - Repeat The food contact surface of the wooden handled strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the traditional wood handled strainers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The can opener blade is 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 - Repeat The door gaskets of the refrigeration units are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 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.
• 3170 - Physical structure is not maintained in good repair. Floor of store room rough and cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under fryers in need of cleaning.Floor behind soda machine dirty.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of refrigerator and freezer.
  Maintain nonfood-contact surfaces of equipment clean.

January 30, 2004 (Routine)

• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1800 - Repeat The nonfood contact surfaces of the exterior of equipment, interior of reach in freezer and refrigerator and base of griddle/broiler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and food prep areas.
  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
• 2790 - Repeat The indoor floor material located in the store room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 0610 - Repeat Food stored in a refrigerator with out covering.
  Cover all food in cold storage.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the door seal of the microwave oven at least every 24 hours.
• 1100 - The food contact surface of the strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2920 - 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.
• 1570 - Repeat The door gasket of the refrigerator and freezer damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3180 - Repeat Floor under wok line 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.

October 22, 2003 (Routine)

• 1800 - Repeat The nonfood contact surfaces of equipment exteriors, refrigerator gaskets and fan cage of walk in are dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Less than 50 foot candles of light was noted in the cooking and food prep areas. Measured 15 - 25 ft. candles.
  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
• 2930 - The screen door on the back does not fit properly. 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.
• 2790 - Bare concrete floor in dry store room. The indoor floor material in dry store room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Must be 50 - 200 ppm.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.NOTE: Chemical sanitizing discontinued, hot water sanitizing initiated. Wash temp 160, final rinse at 180.
• 1100 - Metal band brush used for basting is a paint brush.
  Replace with approved basting brush.
• 1320 - There was no temperature measuring device located in the reach in refrigerator (broken).
  Thermometer replaced.
• 1570 - Repeat The door gasket of the freezer and refrigerator damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - 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 - Handles on sandwich unit observed in a state of disrepair and damaged.
  Repair the the handles 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.
• 3170 - Repeat Floor covering in bar area deteriorated.
  Replace the floor covering. Maintain physical facilities in good repair.
• 3180 - Repeat Ceiling vent in kitchen floor under wok in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 23, 2003 (Routine)

• 1460 - The third compartment of the bar 3-compartment sink was covered and inaccessible.
  The third compartment of the sink must be made accessible for use in glass washing. Glasses must all be washed, rinsed and sanitized.
• 1600 - Repeat There were mineral deposits observed inside of the dishmachine.
  Remove mineral buildup.
• 0470 - Unwrapped cuts of meat were observed on the shelves of the freezer.
  All food must be wrapped or otherwise protected during storage.
• 0220 - Critical Employee beverages were observed beside the utensil wrapping station.
  Designate and use an acceptable area for the storage of employee beverages.
• 2000 - A knife and a cleaver were observed in the gap behind the kitchen sink.
  Store the knife and cleaver in a sanitary manner.
• 3270 - Critical Evidence of roaches (droppings) was observed in areas of the kitchen.
  Take necesssary actions to eliminate roaches.
• 1100 - Aluminum pans and strainers were observed to be dented and in poor repair.
  Replace damaged pans.
• 1580 - Some of the cutting boards were scored and in poor repair.
  Replace damaged cutting boards.
• 1570 - The door hinge and door gaskets on the left hand prep. refrigerator door were in poor repair.
  Repair the hinge and replace the gasket on the door.
• 1570 - Two of the strainers were in poor repair.
  Replace the damaged strainers.
• 1570 - The freezer had excessive ice buildup on the shelves.
  Defrost the freezer.
• 1770 - The nozzles on the soda dispenser were not clean (mold).
  Clean the nozzles more frequently.
• 1770 - The inside of the ice machine was not clean (mold).
  Clean the interior of the ice machine more frequently.
• 1770 - The shelves of the walk-in refrigerator were not clean.
  Clean and maintain the walk-in shelves.
• 1770 - The inside of the roasting oven was not clean.
  Clean the roasting oven.
• 3330 - Critical One spraybottle of cleanser was not labeled.
  Label the spray bottle.
• 3340 - Critical A container of sterno fuel was stored in the same cabinet as food supplies.
  Properly store the steno fuel.
• 3170 - Repeat The vinyl floor was damaged in the front wait area.
  Repair the floor cover.
• 3170 - The floor was damaged around the floor drain at the end of the cooking line.
  Repair the floor around the drain.
• 1800 - The stainless steel storage cabinet was not clean.
  Clean inside of the cabinet.
• 3180 - The floor was not clean under the cooking area and under some of the refrigerators.
  Clean and maintain the floor.
• 0610 - A container of food was observed stacked inside of another container of food without a proper cover in between them.
  To prevent cross-contamination, do not stack containers of food without an effective barrier or cover in between them.
• 0610 - A container of chicken was observed stored above a container of vegetables in the walk-in.
  Store vegetables and ready to eat food above raw food during storage.

March 04, 2003 (Routine)

• 0480 - Three small containers of salt and sugar were not labeled.
  Label all containers of food. Corrected during the inspection.
• 3320 - Critical One spraybottle of cleanser was not labeled.
  Label the spray bottle.
• 1750 - Manufacturer containers 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.
• 1770 - Mineral deposits were observed on the spigot of the hot water dispenser.
  Remove deposits.
• 1770 - The plunger of the slicer was not clean.
  Clean and sanitize after each use.
• 1770 - The can opener and base were not clean.
  Clean more frequently.
• 1770 - The walk-in shelves were not clean.
  Clean more frequently.
• 1770 - Strainers were not clean on the cook line.
  Clean and sanitize after each use.
• 1770 - The sides of the fryer and the range were not clean.
  Clean and maintain.
• 1570 - The gaskets on the front prep refrigerator were damaged.
  Repair or replace gaskets.
• 1570 - Several of the aluminum strainers were in poor repair.
  Replace the strainers.
• 1570 - Wood storage shelves not painted / sealed.
  Paint or otherwise seal the shelves.
• 1570 - The upright freezer door was damaged inside.
  Repair the door.
• 1570 - The upright refrigerator bottom was in poor repair.
  Repair the bottom.
• 1570 - Small aluminum pot in poor repair.
  Replace the pot.
• 1570 - Kitchen prep. refrigerator door gaskets damaged.
  Repair or replace the gaskets.
• 0550 - The ice scoop handle was in contact with ice in the front bin.
  Keep the scoop handle up and out of the ice.
• 3170 - The floor covering was damaged in the front wait area.
  Repair.
• 1800 - The top of the dishmachine was not clean.
  Clean and maintain.
• 1800 - The compressor fan guards in the walk-in were not clean.
  Clean and maintain.,
• 1600 - Mineral deposits were observed in the dishwasher. Spray arms were partially clogged.
  Remove mineral deposits. Disassemble and clean spray arms daily.
• 2890 - One of the kitchen light shields was cracked.
  Repace.
• 3180 - The floor was not clean behind the cook line.
  Clean and maintain.
• 3180 - The back wall was not clean.
  Clean and maintain.
• 1190 - There was no thermometer in the front refrigerator.
  Provide a thermometer.
• 0610 - Containers of food not covered during storage.
  Cover containers during storage.