September 11, 2009 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation.
  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.
• 0330 - Critical Unable to verify through documentation that the cooked duck is supplied by an approved source.
  Discontinue offering the duck as a menu item until the supplier of the duck can be verified as an approved source. Keep the food order invoices on the premises for routine review.
• 0470 A 4 - Uncovered container of chips.
  Keep foods covered when not in use.
• 1770 A - Corrected During Inspection Critical The 2-prong fork used to dispense rice from the rice cooker was stored at room temperature with rice debris on the forks.
  Clean and sanitize these surfaces for food contact.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the 3-compartment sink sanitize basin.
  Maintain the chlorine bleach sanitizer concentration level at 50 parts per million.
• 0800 - Corrected During Inspection Critical A large bowl of deep fried chicken nuggets were noted not being adequately cooled in the walk-in cooler to prevent the growth of harmful bacteria.
  Place the hot chicken nuggets in a shallow pan uncovered on the top shelf of the walk-in cooler. Cool the chicken from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. Once the internal temperature of the chicken is below 41 F, cover the container of chicken. Improper cooling of foods has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 1 - Critical A batch of deep fried chicken nuggets were hot holding at room temperature.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 2930 - Repeat A 4 inch gap observed between the top of the screened door and the door frame.
  Seal the gap on the door.
• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue the use of sponges.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 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.

June 05, 2009 (Routine)

• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 C - Utensil without handle used to dispense food allowing for bare hand contact with food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Repeat Unlabeled food containers: flour, salt, .....
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0510 - Vegetables not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Half&Half in the refrigerator, the food should have been discarded weeks ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Repeat The wooden rice warmer stands and low wooden rack are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, nonabsorbent and free of cracks and crevices.
• 1750 - Sauce bucket lids were observed reused for the storage of other foods.
  Discontinue the reuse of the original lids for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - Repeat The wok drip trays have an accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean sheet pans were found stored on the floor.
  Store all clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. The hot water is turned off.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans and mop bucket preventing its use. Keep the hot and cold water turned on.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents: large gap at the top of the screen door.
  Protect the food establishment against the entry of insects and rodents by filling or closing holes and other gaps along the door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Kitchen floor, wall areas, exhaust hood filters noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 11, 2009 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses.
• 0570 - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure dry wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) half&half in the refrigerator, the food should have been discarded several days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The wooden rice warmer stands and low wooden racks are not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the wood from the kitchen. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Old cardboard boxes and Walmart bags observed reused for the storage of food and plastic utensils.
  Do not use old shopping bags and boxes to store food or single service items.Provide approved reusable storage containers designed for your storage needs.
• 1800 - The drip trays at the woks and pot holders have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 C - Repeat Single service items observed stored on the floor.
  Store single service items in its original protective packaging or in an approved dispenser at least 6" off the floor.
• 2310 B - The handwash station in the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for WASHING HANDS ONLY.
• 2930 - Back door propped open, 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.
• 3180 - Floor under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 02, 2009 (Routine)

November 03, 2008 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Repeat Plastic bowl floating in bucket of sauce, allowing for bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw tuna.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1750 - Repeat Single-service items(aluminum foil pans, disposable lids) were observed cleaned and stored for reuse.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Repeat Manufacturer containers(plastic jars) were observed reused for the storage of other foods.
  Discontinue the reuse of manufacturer containers for any other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed garbage and grease deposits or other soil on the shelf under the steam table.
  Clean and sanitize these surfaces.
• 2000 C - Repeat Straws and chop sticks observed stored on the floor, unprotected from contamination.
  Store all single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
• 3180 - Exhaust hood filters noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3490 - Repeat Medication stored in such a way that they could contaminate food below.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

August 11, 2008 (Routine)

• 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.
• 0450 C - Critical Utensil without handle used to dispense food allowing for bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer(chlorine 50ppm or quats 200ppm) at the proper concentration between uses.
• 0610 - Food stored on the floor and food stored on soda crates.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Fly swatters observed sitting around the kitchen.
  Protect food from miscellaneous sources of contamination. Store the fly swatters out of the prep area and use very carefully away from the food, single service, and dishes.
• 1060 - The cardboard used to hold sauce bottles at prep unit is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1700 - Critical Quaternary Ammonium sanitizing solution used at the dishwasher was not at an acceptable concentration(only 100ppm today).
  Do not use the dishwasher until recalibrated. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B -
  
• 2000 C - Single service items observed unprotected from contamination around the hand sink at the sushi station. Chopsticks observed stored on tthe floor.
  Do not store anything around the hand sink. Store single service items in their original protective packaging at least 6" off the floor.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3270 - Critical Several flies observed in the kitchen.
  When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3490 - Employees' vitamins and supplements stored where they could contaminate food.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

June 30, 2008 (Routine)