October 14, 2009 (Routine)

June 29, 2009 (Critical Procedures)

July 08, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1. Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165f for at least 15seconds. 2. Beef and eggs for hot holding shall be cooked to an internal temperature of 155f for at least 15seconds. 3. Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145f for at least 15seconds.
• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - tofu and other items in reach in refrigerator
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: squeez bottles of oils and dry foods
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean sanitized portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized
• 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: tofu
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-602.11(C) - Critical Serving utensils for kim chi found to be in use more than four hours
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils wil not sanitized after cleaning.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 4-903.11(A) - Observed
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-903.12(A)(1)-(8) - Single use chopsticks in dry storage observed underneath supply of hazardous chemicals.
  Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
• 6-303.11(B) - Observed that inadequate lighting was provided in at least two reach in refrigerators
  Replace missing bulbs to increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed wall areas needing resurfacing by office
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11(A) - Critical Repeat Containers of windex cleaner found stored over dry rice
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

February 25, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - soup, pre cooked crab sticks and other ready to eat items observed in freezer storage underneath or in close proximity to raw shrimp.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM stated that he will correct storage of raw foods according following multilingual storage chart provided.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - yogurt based drink in display case @ 45F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - fish cake and rice bowls.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. Label for cooked rotisserrie chicken was improperly written, CFM will change use by date to 2/26.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: tofu rectangles in reach in refrigerator.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 5-202.12(A) - Water from the handwashing sink at men's room was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 6-501.114(A) - Observed that non functional coffee machine was seen in pool room.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-201.11(A) - Corrected During Inspection Critical Repeat Observed that draino bottle was stored on shelf over horizontal table at side of dish machine; windex bottle was stored over beer reach in cooler.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

October 10, 2007 (Routine)

August 24, 2007 (Follow-up)

• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: whole cooked chicken.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.14 - Repeat Observed lack of installed ventilation panel above stove/grill. During previous inspection an accumulation of grease buildup was observed.
  Ventilation hood systems and devices shall operate properly and all components are to be intact and functional. Ventilation system was serviced and cleaned by a contractor since routine inspection.
• 7-201.11(A) - Corrected During Inspection Critical Observed windex bottles stored over cooking oil on shelving unit.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

August 06, 2007 (Routine)

• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw chicken parts over other raw foods in upright freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See comments below. This item is to be corrected today.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: numerous items in cooler.
  ALL food and ingredients removed from their original container and stored in other food containers shall be labeled properly using the common name of the food.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cellophane noodles
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: whole chicken.
  Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.11 - The multi door reach in unit facing west was not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or service the unit promptly to restore correct cold hold temperature.
• 4-301.14 - Grease/Condensation is noted to be accumulating in the interior groove of the rectangular uncovered channel. This appears to be due to insufficient ventilation of the hood system.
  Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: several ladels, a spatula, fry bins and grill tongs left from previous shift.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.12(A)(1)-(8) - Clean beer glassware was stored under packages of raw chicken parts in freezer.
  Cleaned and sanitized equipment may not be stored under open stairwells, or 8) under other sources of contamination.
• 5-202.12(A) - Water from the handwashing sink at south men's room was measured at a temperature less than 100F. Faucet valve was shut off and the handle was broken.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 6-202.15(A)(1)-(3) - Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Repeat In additionl to liquid soap, observed that bar hand soap was provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

March 13, 2007 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered tofu observed where it was subject to contamination:
  Foods shall remain covered at all times.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: boiled eggs, cooked chicken portions in cooler.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 6-301.11 - Repeat Observed that liquid hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

November 08, 2006 (Routine)

• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) rice and chicken n the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
• 4-101.17(A) - Soft, aged wooden spatula was used in contact with food.
  Wood and wood wicker may not be used as a food contact surface unless the wood is hard or close-grained; replace with plastic or metal equivalent utensil.
• 4-501.11(A) - Light near office entrance was non-functioning due to inoperable fuse switch.
  Restore light function to ensure adequate lighting and original condition.
• 4-602.11(C) - Critical Uncleaned pan and spatula were left overnight at cooking stove.
  Please wash rinse and sanitize equipment at 4 hour intervals to prevent contamination of food contact surfaces.
• 4-903.11(A) - Equipment was observed stored less than six inches off floor surface
  Ensure all equipment is stored at least six inches off floor surface to prevent potential contamination.
• 5-501.113(B) - Outside refuse container side door was jammed in the open position.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Repeat Observed that liquid hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Due to aged condition of roof and or ceiling space, water has entered the facility through ceiling tiles and accumulated near the cooler entrance.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Management should contact appropriate building contact to have repair estimate made. Currently there is some risk of falling ceiling tiles and roof material.
• 6-501.111(D) - Harborage conditions exist. Small flies seen near dish machine.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.114(A) - Observed that inoperable refrigerator near exit door has been located there for more than four months.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-201.11(A) - Corrected During Inspection Pressurized paint cans were observed stored on shelving over canned sodas.
  All poisonous and toxic materials shall be stored apart from drinks, dry foods, and linens to prevent contamination.

June 21, 2006 (Routine)

• 3-301.11C - Corrected During Inspection Staff were cutting octupus without using single use gloves.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Raw frozen seafood stored comingled with vegetables and starches.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Uncovered tofu observed in Ref.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat In-use utensils stored in cool water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.11A3 - Noodles were soaking in water in pot on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-402.11A - The utility sink is not sealed to the wall properly to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-903.11A - Rice cooker was stored on floor under steel table across from dish machine.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - Ceramic bowls were stored facing upwards.
  Store plates and bowls with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- portable table burners- ziploc bags.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.114A - Repeat Large two door refrigerator is no longer functioning and occupies back hallway.
  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.

November 01, 2005 (Routine)

• 3-302.11A1 - Critical Found raw pork stored over RTE foods (garlic, etc.) in 3-door RI freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Observed ice scoop buried in ice, in ice machine --- allowing bare hand contact with ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 4-202.16 - Found tin foil covering upper shelf of cart at cookline, and basin of steam table in kitchen.
  CORRECTED DURING INSPECTION--Remove tin foil to avoid misture, and grease from becoming trapped -- clean, and sanitize area.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-101.11A - The ceiling tiles at cookline, and in warewash room, observed to be absorbent-type and do not meet the standard of: 1. smooth, durable and easily cleanable.
  **When next construction is planned, remove ceiling tiles and install ones that are smooth, non-absorbent and easily cleanable.**Contact Health Department Plan Review before any construction changes, or additions.
• 6-301.11 - Soap was not provided at the handsink at teh bar.
  CORRECTED DURING INSPECTION--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.
• 6-301.12A - Observed that no paper towels were available for handsink at bar .
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees -- at warewash area handsink.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted inside the bar LP refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Light bulbs were observed not working:1. two bulbs out at cookline hood;2. at bar area where slide-door refrigerator case;3. storage room where dry goods stored.
  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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment ---- freezer chest not working, used for storage of china/pottery in dry storage room.
  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.
• 6-501.16 - 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.

November 01, 2005 (Routine)

• 3-302.11A1 - Critical Found raw pork stored over RTE foods (garlic, etc.) in 3-door RI freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Observed ice scoop buried in ice, in ice machine --- allowing bare hand contact with ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 4-202.16 - Found tin foil covering upper shelf of cart at cookline, and basin of steam table in kitchen.
  CORRECTED DURING INSPECTION--Remove tin foil to avoid misture, and grease from becoming trapped -- clean, and sanitize area.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-101.11A - The ceiling tiles at cookline, and in warewash room, observed to be absorbent-type and do not meet the standard of: 1. smooth, durable and easily cleanable.
  **When next construction is planned, remove ceiling tiles and install ones that are smooth, non-absorbent and easily cleanable.**Contact Health Department Plan Review before any construction changes, or additions.
• 6-301.11 - Soap was not provided at the handsink at teh bar.
  CORRECTED DURING INSPECTION--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.
• 6-301.12A - Observed that no paper towels were available for handsink at bar .
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees -- at warewash area handsink.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted inside the bar LP refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Light bulbs were observed not working:1. two bulbs out at cookline hood;2. at bar area where slide-door refrigerator case;3. storage room where dry goods stored.
  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.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment ---- freezer chest not working, used for storage of china/pottery in dry storage room.
  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.
• 6-501.16 - 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.

February 23, 2005 (Follow-up)

• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) soup manager stated was prepared yesterday, in WI, was found not properly dated to "consume by", or to "use by".
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-501.11 - Repeat Holes observed in walls in places of facility.
  Maintenance professional on-site, and in process of physical facility repairs.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 07, 2005 (Follow-up)

• 3-501.13 - Corrected During Inspection Observed bags of curry sauce thawing at RT at cookline.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Critical Repeat Found raw shell eggs at 67F, at RT (room temperature), on a countertop at cookline, cold holding at improper temperatures.
  CORRECTED DURING INSPECTION--Discarded 67F raw shell eggs.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Korean sauce in WI, was found not properly dated to "consume by", or to "use by".
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration ----- the single tank, Mizer dishmachine was found dispensing too low chlorine concentration during sanitizing cycle at less than 50 PPM chlorine.
  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.
• 4-703.11C - Critical Observed utensils, cookware, and/or dishes not being sanitized at 3-comp.sink after washing and rinsing.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time --- after washing, and rinsing.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:National rice cooker.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.11 - Holes observed in walls in places of facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 18, 2005 (Routine)

• 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 2-401.11A - Corrected During Inspection Critical Observed open glass of beverage on shelf of prep unit over prep area, at back room.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - 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.
• 3-302.11A1 - Corrected During Inspection Critical Foudn raw shell eggs stored in WI over fresh apples, and cantaloupe; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Found raw beef stored beside seafood in 3-door Superior RI; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Found uncovered noodles in water at cookline.Found uncovered black bean sauce and pan of food in freezer case in "Employees Only" back room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Observed ice scoops on top of dirty, bar surface of ice machine in far back room.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 3-501.16B - Critical Repeat Found noodles at 66F, in water standing at RT (room temperature), on a countertop at cookline, cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) platter of foods in the sushi LP unit, was found not properly dated to "consume by", or to "use by".
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - LP refirgerator unit at sushi area was found at 45F, ambient air, indicating it may be overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigetrators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-301.14 - Found pasta and vegetables boiling on ThunderRange burner with no hood-ventilation in that back room, behind door marked "Employees Only". Tin foil was observed covering the wall beside the burner with scorching accumulated on tin foil.At least three (3), and up to five (5) single, portable gas burners were observed stored in that "Employees Only" back room.Also, other single-burner gas burners were observed stored elsewhere in the facility.
  **Do not cook on burners with no hood system above burner.** Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - Repeat No test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine (or, if used, quaternary ammonium) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration ----- the single tank, Mizer dishmachine was found not working.
  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.
• 4-501.12 - The cutting board on the back room LP prep unit was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of back room LP refrigertaor..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - The inside cavities observed soiled with grease and/or food debris of the:1. Sharp microwave in kitchen; and,2. GE microwave oven in room through door marked "Employees Only".
  Using the manufacturer's recommended cleaning procedure, clean the cavities of the microwave ovens at least every 24 hours.
• 4-703.11C - Critical Observed utensils, cookware, and/or dishes not being sanitized at 3-comp.sink after washing and rinsing.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time --- after washing, and rinsing.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Mr. Coffee maker at bar area;2. Hamilton-Beach food processor;3. Sharp microwave at cookline;4. GE microwave in back room through door marked "Employees Only".
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-202.15 - Openings to the exterior of the building are present along the back door where weather stripping is needed, and door needs to be repaired.
  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.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at cookline.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ---- at men's rest room handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Repeat Inadequate lighting of 14-16 footcandles was noted at the cookline.
  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.
• 6-501.11 - Holes observed in walls in places of facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Observed fruit flies in back room at LP prep unit.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment ----- at bar area, BevAir LP unit not working and containing disorganized storage items..
  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.
• 6-501.12A - Physical structure noted in need of cleaning to include shelving, and under, behind, beside all equipment and appliances..
  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.
• 7-202.11A - Corrected During Inspection Critical The following poisonous or toxic material, Raid, was found stored on lower shelf at sushi prep area.i
  **Insecticide applications in a permitted food facility are required to be applied by a Licensed Pest Operator.Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodent, shall be allowed in a food establishment.

July 08, 2004 (Routine)

• 4-202.16 - Repeat Shelving units observed lined with paper and foil and is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: toaster oven and microwave oven
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - The handwash station is being used for purposes other than washing hands (washing wiping cloths)
  (Corrected during inspection) The handwash facility identified above is to be used for washing hands only.
• 3-501.16B - Critical Reachin cooler cold holding at improper temperatures (50F).
  ( Corrected during inspection) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-303.11C - Repeat Inadequate lighting was noted at the hood system.
  (Corrected during inspection) 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.
• 5-501.115 - Trash, old equipment, 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.
• 5-501.113B - Outside refuse container was uncovered.
  (Corrected during inspection) Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of Superior freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.11A - Repeat Lights bulb at hood system is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 43.1-3-3A - Critical Repeat No certified food manager was present at the beginning of today's inspection.
  (Corrected during inspection) Ensure that a certified food manager is present during all hours of operation.

June 12, 2003 (Follow-up)

June 11, 2003 (Routine)

• 5-501.17 - Repeat there is no covered waste container in the ladies' room
  PROVIDE A COVERED WASTE CONTAINER
• 6-501.12A - many areas of the facility are soiled
  clean the floors in all areas of thce kitchen, especially under equipment and at the sinks, and the light shields CLEAN ALL AREAS WHERE SOILED
• 5-501.15A - Repeat lids are missing from two dumpsters and they have garbage spilled in them
  REPLACE DUMPSTERS WITH CLEAN ONES WITH INTACT LIDS
• 6-202.15 - front door was open when I arrived and rear door was propped open
  KEEP THE DOORS CLOSED TO KEEP INSECTS OUT
• 6-501.114A - there is equipment, as well as furniture, decorations and supplies that are not needed in the restaurant
  REMOVE ALL ITEMS NOT NEEDED IN REGULAR OPERATION , INCLUDING ALL THE FURNITURE AND EQUIPMENT BEHIND THE RESTAURANT AND THE UNUSED NOODLE MACHINE.
• 3-302.12 - Repeat some storage containers are not labeled
  LABEL ALL CONTAINERS WHICH HOLD SUGAR, FLOUR, AND OTHER FOODS THAT ARE NOT EASY TO IDENTIFY
• 3-501.13 - CHICKEN WAS THAWED AT ROOM TEMPERATURE
  ALL POTENTIALLY HAZARDOUS FOODS MUST BE THAWED UNDER RUNNING WATER, OR UNDER REFRIGERATION
• 6-202.14 - Repeat the selfcloser to the mens' room is broken
  REPAIR OR REPLACE THE SELF-CLOSING DEVICE FOR THE MENS' TOILET ROOM
• 6-301.12A - Repeat there are no towels at the bar hand sink
  PROVIDE TOWELS
• 6-301.11 - there is no soap at the bar hand sink
  PROVIDE SOAP TO THIS SINK
• 5-501.111 - there is trash and debris on the ground in the dumpster area
  CLEAN UP THIS AREA
• 6-501.16 - Repeat wet mop is drying in bucket
  air dry the mop, corrected
• 6-501.11 - there are many gaps or holes in the walls in several areas of the kitchen
  FILL, SEAL OR CAULK ALL AREAS IN THE KITCHEN WALLS AND CEILINGS WHERE THERE IS A GAP TO PREVENT POSSIBLE ROACH HARBORAGE
• 43.1-3-3A - Critical THERE WAS NO CFM ON SITE WHEN I ARRIVED BUT FOOD PREPARATION WAS TAKING PLACE
  THERE MUST ALWAYS BE A CERTIFIED FOOD MANAGER ON SITE WHEN ANY FOOD PREPARATION IS TAKING PLACE, WHETHER OR NOT THE RESTAURANT IS OPEN. THE MANAGER ARRIVED WHILE I WAS PREPARING REPORT AND THEN WENT HOME TO GET HER CFM CARD. THERE SHOULD BE SEVERAL PEOPLE WITH THE CARD FOR THIS RESTAURANT SO THERE IS ENOUGH COVERAGE.
• 4-202.16 - CARDBOARD IS USED FOR STORAGE IN SEVERAL AREAS AND PAPER OR STICKY PLASTIC IS USED AS A LINER ON SHELVING
  REMOVE ALL CARDBOARD NOT HOLDING THE FOOD DELIVERED IN IT AND REPLACE LINERS WITH TRAYS OR SIMILAR SMOOTH AND CLEANABLE EQUIPMENT
• 3-305.11A1 - Repeat food is stored on the floor in the walkin
  store all food at leas six inches above the floor
• 6-303.11C - Repeat lights are out on the cooking line hood and the one outsid ethe walkin does not work
  REPLACE THE BURNED OUT LIGHTS AND REPAIR THE LIGHT OUTSIDE THE WALKIN
• 3-302.11A1 - Critical raw chicken was stored above other foods in the walkin
  ALL RAW MEATS, POULTRY ETC MUST BE STORED BELOW OTHER FOODS TO PREVENT POSSIBLE CROSS CONTAMINATION, CORRECTED
• 6-202.11A - there is no light shield or covers on the tube lights in the walkin
  PROVIDE LIGHT COVERS FOR THESE LIGHTS
• 4-501.114A - Critical THERE WAS NO CHLORINE SANITIZER IN THE FINAL RINSE OF THE DISHMACHINE
  CHLORINE BLEACH AT 50 PPM MUST BE AVAILABLE FOR THE DISH MACHINE. DO NOT USE THE MACHINE UNTIL IT IS REPAIRED. although the tubing was in place the sanitizer was not coming out of the tube into the machine. Employee replaced the container with a fresh one but it still did not work. The manager called service company requesting immediate service. I reminded mananger that the machine should be tested daily for sanitizer. Followup scheduled for tomorrow to check machine. Use the three vat sink in the meantime.
• 3-701.11A - Critical seaweed soup was on burner, at room temperature, holding, when I arrived. No one knew how long it had been there
  ALL FOOD MUST BE KEPT PROTECTED FROM TEMPERATURE ABUSE. DISCARD THE SOUP
• 4-501.11B - there is only one drain plug at the three vat sink
  PROVIDE AT LEAST ONE MORE DRAIN PLUG TO WASH, RINSE AND SANITIZE PROPERLY