Sampan Cafe, 6116 Franconia Rd, Alexandria, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Sampan Cafe
Address: 6116 Franconia Rd, Alexandria, Virginia
Total inspections: 28
Last inspection: Jun 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: observed two dented cans
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over fish
  • 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: all refrigerator units
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: chinese items and white powders
  • 4-101.11(A) - Critical Food contact surfaces of equipment and utensils are not safe. Plastic bags
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers and equipments near the fryers.
  • 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the gaskets
  • 43.1-3-4(a)-(h) - Corrected During Inspection The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. The manager has a Montgomery County card. The manager stated he will be getting his CFM card in a week.
  • 6-202.15(D)(1)-(3) - Corrected During Inspection Observed the screen door was not completely closed.
  • 6-404.11 - Corrected During Inspection Repeat Products for credit, redemption, or return are not being stored in a separate designated area.
  • 6-501.11 - Observed that the screen above the water heater needs to be repaired.
  • 6-501.12(A) - Repeat Observed that the floor is in need of cleaning.
June 22, 2009Routine68Details / Comments
  • 2-103.11(I) - Employees may not be properly sanitizing cleaned multiuse equipment and utensils, based on absence of soap, or any sanitizer solution.
  • 2-103.11(L) - Poor handwashing and cleaning technique for food portioning table that was used for chicken. Staff used only water and minimal amount of dish soap to clean it. Other staff were seen using towel to clean container in prep sink where pig stomach soaked.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
  • 2-301.15 - A food employee was observed rinsing their hands in a food preparation sink.
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-301.11(C) - Excessive bare hand contact with large quantity of raw chicken.
  • 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:- beef and fish stored over open package of fries in freezer, - raw pork stored over uncovered flat noodle in cooler.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:- chicken was stored over shrimp in freezer.- beef was stored over fish in reach in freezer.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: open bag of frozen fries under raw fish and beef in reach in freezer.
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows - bowl was immersed in broth on stove burner.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  • 3-305.11(A)(3) - Corrected During Inspection Dried jellyfish was stored on the floor.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp thawing at room temperature.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - milk sample @ 44F.
  • 3-501.17(A)(1) - Critical 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: cooked wings.
  • 4-202.16 - Corrected During Inspection The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: bamboo brush used to clean wok.
  • 4-501.16(B) - ALL warewashing sinks, preparation sinks and handsinks were in need of cleaning.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - cooler door handle that staff touched with soiled hands; cooler shelving soiled with unknown residue.
  • 4-602.11(C) - Corrected During Inspection Critical Manager stated some wok utensils may not be sanitized at four hour intervals.
  • 4-603.14(A)-(B) - Observed that there was no dish soap located anywhere in the establishment making cleaning of large pieces of equipment impossible except via use of hand soap.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door frame.
  • 6-404.11 - Corrected During Inspection Dented can on shelving observed.
  • 6-501.12(A) - Observed that absence of proper cleaning soaps made cleaning of facility walls, floors etc challenging.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
March 12, 2008Critical Procedures--Details / Comments
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration/freezer units. (various raw chicken, beef and seafood products were observed over RTE shrimp, lobster, vegetebles)-
  • 4-204.112(B) - Repeat The temperature measuring device located in the following cold holding equipment is broken: 2 door prep refrig
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:4 door reach-in
  • 6-202.11(A) - Repeat Light bulb(s) in the dry storage area are not covered by a protective shielding.
  • 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen.
  • 6-303.11(C) - Repeat Several ceiling lights observed out in the kitchen.
  • 6-501.11 - Repeat Raw wood observed under the bar.
  • 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (old ice machine, refrigerator, etc)
November 01, 2007Follow-up16Details / Comments
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration/freezer units. (various raw chicken, beef and seafood products were observed over RTE shrimp, lobster, vegetebles)-
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Superior 2 dr freezer
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: general tso chicken, sweet & sour chicken
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe: take out bags being used to store unwrapped food items in the freezer and refrigeration units
  • 4-204.112(B) - The temperature measuring device located in the following cold holding equipment is broken: 2 door prep refrig
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 2 door prep refrigerator by the oven
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:4 door reach-in
  • 5-202.13 - Critical 3-vat sink observed improperly plumbed. All drain lines observed plumbed directly together under the 3-vat sink and into the floor drain
  • 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system serving the ice machine and tea/coffee maker.
  • 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen.
  • 6-202.11(A) - Light bulb(s) in the dry storage area are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-room and side prep room)
  • 6-303.11(C) - Several ceiling lights observed out in the kitchen.
  • 6-501.11 - Raw wood observed under the bar.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (old ice machine, refrigerator, etc)
October 15, 2007Routine68Details / Comments
No violation noted during this evaluation. October 02, 2007Follow-up00Details / Comments
43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Raw sewage line break.October 01, 2007Complaint10Details / Comments
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken and beef over stuffed shells and wraps in the reach in freezer. Raw eggs over vegetables in the walk in cooler. -Corrected during inspection
  • 3-304.13 - Linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food item(s):food in storage in the refrigeration units
  • 3-304.14(B)(1) - Improper storage of wet wiping cloth in between use (observed sitting out on countertop)
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the tea area and behind the bar.
  • 3-501.17(A)(1) - Critical 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: general tso chickenchicken wingsduckegg roll
  • 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags storing unwrapped food products in the refrigeration and freezer units.
  • 4-101.17(A) - Repeat Bamboo handle strainers were used in contact with food.
  • 4-202.16 - Repeat Cardboard boxes observed being reused for storage throughout the bar and kitchen.
  • 4-502.13(A) - Repeat Lids to 5-gallon buckets are being reused.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of warewashing mahcineside of fryerstable top under the rice warmer
  • 4-901.11(A) - Metal food storage container pans were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11(A) - Repeat Box of single service items were observed stored directly on the floor in the dry storage and tea area.
  • 4-903.11(B) - Corrected During Inspection Clean single service plates were observed stored with the food-contact surface facing upward in the dining room.
  • 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. (toothpicks)
  • 5-205.15(B) - The handsink basin by the swing doors in the kitchen is slow to drain.Drain pipe under the 2-vat sink, closest to the back door, is missing.
  • 6-101.11(A) - The ceiling tile located in bar and storage areas is absorbent and not easily cleaned. Carpeted floor observed in the dry storage closet.
  • 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage and kitchen.
  • 6-202.11(A) - Repeat Light bulb(s) in the dry storage area and kitchen are not covered by a protective shielding.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink. (missing by the swing doors in the kitchen)
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in employee rest-rooms)
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Gap between wall junctures in the rest-rooms.2. Floor tiles damaged in the bar area3. Wall and ceiling tiles missing and/or damaged in the warewash area.
  • 6-501.111(C) - Critical Repeat Methods are not being used to control pests. Three live roaches were observed:1- on cardboard box on the prep table in the kitchen2- on the door frame of the True sandwich prep.
  • 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning:1. Floor around ice machine2. Floor around deep fryers3. Filters under the hood
  • 7-201.11(A) - Corrected During Inspection Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Container of butane fuel)
  • 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Several containers of RAID were observed behind the bar and in the kitchen.
April 09, 2007Routine519Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw egg over sauce)
  • 4-301.12(A) - Repeat There is no 3-vat sink located in the establishment.
  • 4-501.11(A) - Repeat The following equipment was observed in a state of disrepair and damaged:shelving rusted in storage area, under prep table and in refrigeration unit
  • 5-205.15(B) - Repeat Faucet of the 1 vat sink was observed leaking.
  • 6-201.14(A) - Repeat Beverage station observed located on carpeted floor in dining area.
  • 6-202.11(A) - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding:warewash areaback storage room Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the throughout the kitchen.
  • 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor tiles damaged and/or missing at the bar and in the kitchen2. Cove base missing at bar under the alcohol wall
  • 6-501.114(A) - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (fryer, behing facility)
October 03, 2006Follow-up17Details / Comments
  • 6-403.11(B) - Employee personal items observed randomly stored through out the facility (behind the bar in the kitchen)
  • 6-501.111(C) - Critical Three live roaches were observed in the facility:1- at bar, next to handsink1- on wall next to the hot water dispenser1- on hot water dispenser
  • 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment (fryer and misc. items stored in the facility)
  • 6-501.12(A) - The following areas were noted in need of cleaning:1. Floor in the bar area, under storage racks2. Wall in the kitchen, by and under the hood, around handsinks and vent shields3. Ceiling in the ladies rest-room around the vent shield4. Floor in the kitchen under the hood, around the fryers5. Mens rest room (odor observed)
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned in the ladies rest-room.
September 28, 2006Complaint14Details / Comments
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw beef over fried tofu in refrigeration unit- Corrected, bag of general tso chicken next to raw chicken in the reach in freezer.
  • 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (gallon of juice observed being stored in ice maker)
  • 3-304.14(B)(2) - Wiping cloths improperly stored between use. (observed on counter tops and prep tables throughout the facility)
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor in the kitchen.
  • 3-501.17(A)(2) - Critical General tso chicken, pork and egg rolls were observed not dated with a date of discard after preparation, per CFM they are kept for 3-4 days.
  • 4-101.11(A) - Critical Take out bags observed being used for the storage of unwrapped food products in the refrigeration units.
  • 4-101.17(A) - Bamboo handle strainer observed in the kitchen.
  • 4-202.16 - Cardboard observed being reused for storage at the bar.
  • 4-301.12(A) - There is no 3-vat sink located in the establishment.
  • 4-501.11(A) - The following equipment was observed in a state of disrepair and damaged:shelving rusted in storage area, under prep table and in refrigeration unit
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of food products. Five gallon bucket lids were observed being reused.
  • 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch: slicer and various items stored in the drawers in the kitchen.
  • 4-903.11(A) - Boxes of bowls and burners were found stored in the dining area (storage) directly on the floor.
  • 4-904.11(B) - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in the dining area and kitchen with the handles up.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Chinese scaleMr Coffee coffee maker
  • 5-205.15(B) - Faucet of the 1 vat sink was observed leaking.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stalls.
  • 6-201.14(A) - Beverage station observed located on carpeted floor in dining area.
  • 6-202.11(A) - Lights bulb(s) in the following locations are not covered by a protective shielding:warewash areaback storage room Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the throughout the kitchen.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back screen door. The screen was observed damaged and secured to the door.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar.
  • 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the bar.
  • 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. (missing at the bar)
  • 6-403.11(B) - Employee personal items observed randomly stored through out the facility (behind bar and in kitchen)
  • 6-501.11 - Repeat The following areas are not maintained in good repair:1. Floor tiles damaged and/or missing at the bar and in the kitchen2. Wall tiles missing and/damaged under the hood3. Cove base missing at bar under the alcohol wall4. Caulking separating behind handsinks in the rest-rooms
  • 6-501.111(C) - Critical Three live roaches were observed in the facility:1- at bar, next to handsink1- on wall next to hot water dispenser1- on hot water dispenser
  • 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment. (fryer, behing facility)
  • 6-501.12(A) - The following areas were noted in need of cleaning:1. Floor in the bar area, under storage racks2. Wall in the kitchen, by and under hood, around handsinks and vent shields3. Ceiling in the ladies rest-room around the vent shield4. Floor in the kitchen under the hood, around the fryers
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned in the ladies rest-room.
September 28, 2006Routine524Details / Comments
43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.May 22, 2006Complaint10Details / Comments
  • 2-301.14A - Critical No one observed washing their hands during the inspection. Also observed the only one handsink in the kitchen observed being used to store items. Observed no soap or paper towels at the handsink.
  • 3-202.15 - Critical Dented cans observed on the dry storage shelf.
  • 3-301.11C - Observed cup without a handle being used to scoop soy sauce.
  • 3-302.11A1 - Corrected During Inspection Critical Observed raw pork and uncooked liquid eggs stored over various vegetables in True prep reach-in unit. Also observed pork, beef and raw shelled eggs stored over cut vegetables in Walk-in cooler.
  • 3-302.11A2 - Critical Observed chicken stored over fish in Walk-in cooler and chicken over beef and pork in Norlake 2-dr. freezer.
  • 3-302.11A4 - Critical Unwrapped or uncovered ducks observed hanging by the hooks above a utility sink being thawed inappropriately without any protection. Also observed an uncovered container of liquid egg in True prep reach-in.
  • 3-304.14B2 - Observed wet wiping cloths stored on the food prep tables. No sanitizing solution observed near the food prep area. One sanitizing bucket observed at 2 compartment sink. The bucket observed filled with cleaner and 0 ppm of sanitizer.
  • 3-305.11A2 - Corrected During Inspection Bags of peanuts and other packaged dry foods observed stored with construction tool and cement bags.
  • 3-305.11A3 - Soy sauce container and other sauces were observed on the kitchen floor.
  • 3-501.13 - Corrected During Inspection Observed cooked ducks hanging by the hooks above a utility sink in the kitchen being thawed.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) egg roll and fried chicken in the Walk-in cooler and Glenco 1-dr unit are not properly dated for disposition. The CFM indicated that they are normally used for one to two days.
  • 4-101.11B - Observed grocery bags being used as food storage bags throughout the establishment (refrigerators, freezers)
  • 4-204.112B - There was no temperature measuring device located in following units: 1) Superior 4-dr. refrigerator; 2) Norlake 2-dr. freezer; 3) Superior 2-dr. freezer.
  • 4-301.12A - The CFM indicated some utensils are being washed at the 3 compartment sink located at the bar. However, no stoppers observed.
  • 4-501.11B - The door gasket of the Glenco 1-dr refrigerator observed damaged.
  • 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:1) gasket of True prep unit; 2) Superior 4-dr. refrigerator gasket; 3) fan guard of Walk-in cooler.
  • 4-602.13 - The nonfood contact surface of the cooking equipment at the cookline (duck roaster, fryer, etc.) had accumulations of grime and debris.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) coffee maker; 2) crockpot located at the front bar area.
  • 5-205.11B - The handwash sink in the kitchen near the kitchen entrance (only one handwashing sink in the kitchen) observed storing boxes and other items and observed not being used,
  • 5-205.15B - Faucet at the prep sink next to cookline observed leaking. Cold water knob observed missing for the handwashing sink in the employee restroom.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom used by ladies.
  • 6-301.11 - Soap was not provided at the hand washing station in the kitchen.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen and employee restroom.
  • 6-303.11C - Observed several ceiling lights are out in the kitchen.
  • 6-501.11 - Following area noted in need of repair: 1) hole on the wall created due to broken tiles on the wall behind cookline; 2) cracked tiles on the floor near bar area and entrance of the kitchen.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment; 1) unused utensils in Toastmaster warmer drawers.
  • 6-501.12A - Following areas observed in need of cleaning: 1) Floor of Penn WI freezer observed with blood stain; 2) ceiling of Walk-in cooler; 3) floor under the cooking equipment.
  • 7-202.12A - Corrected During Inspection Critical A wiping cloths bucket set up during the inspection observed at 200 ppm of chlorine sanitizing solution.
May 22, 2006Routine721Details / Comments
  • 2-301.14A - Critical No one observed washing their hands during the inspection. Also observed the only one handsink in the kitchen observed being used to store items. Observed no soap or paper towels at the handsink.
  • 3-202.15 - Critical Dented cans observed on the dry storage shelf.
  • 3-301.11C - Observed cup without a handle being used to scoop soy sauce.
  • 3-302.11A1 - Corrected During Inspection Critical Observed raw pork and uncooked liquid eggs stored over various vegetables in True prep reach-in unit. Also observed pork, beef and raw shelled eggs stored over cut vegetables in Walk-in cooler.
  • 3-302.11A2 - Critical Observed chicken stored over fish in Walk-in cooler and chicken over beef and pork in Norlake 2-dr. freezer.
  • 3-302.11A4 - Critical Unwrapped or uncovered ducks observed hanging by the hooks above a utility sink being thawed inappropriately without any protection. Also observed an uncovered container of liquid egg in True prep reach-in.
  • 3-304.14B2 - Observed wet wiping cloths stored on the food prep tables. No sanitizing solution observed near the food prep area. One sanitizing bucket observed at 2 compartment sink. The bucket observed filled with cleaner and 0 ppm of sanitizer.
  • 3-305.11A2 - Corrected During Inspection Bags of peanuts and other packaged dry foods observed stored with construction tool and cement bags.
  • 3-305.11A3 - Soy sauce container and other sauces were observed on the kitchen floor.
  • 3-501.13 - Corrected During Inspection Observed cooked ducks hanging by the hooks above a utility sink in the kitchen being thawed.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) egg roll and fried chicken in the Walk-in cooler and Glenco 1-dr unit are not properly dated for disposition. The CFM indicated that they are normally used for one to two days.
  • 4-101.11B - Observed grocery bags being used as food storage bags throughout the establishment (refrigerators, freezers)
  • 4-204.112B - There was no temperature measuring device located in following units: 1) Superior 4-dr. refrigerator; 2) Norlake 2-dr. freezer; 3) Superior 2-dr. freezer.
  • 4-301.12A - The CFM indicated some utensils are being washed at the 3 compartment sink located at the bar. However, no stoppers observed.
  • 4-501.11B - The door gasket of the Glenco 1-dr refrigerator observed damaged.
  • 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:1) gasket of True prep unit; 2) Superior 4-dr. refrigerator gasket; 3) fan guard of Walk-in cooler.
  • 4-602.13 - The nonfood contact surface of the cooking equipment at the cookline (duck roaster, fryer, etc.) had accumulations of grime and debris.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1) coffee maker; 2) crockpot located at the front bar area.
  • 5-205.11B - The handwash sink in the kitchen near the kitchen entrance (only one handwashing sink in the kitchen) observed storing boxes and other items and observed not being used,
  • 5-205.15B - Faucet at the prep sink next to cookline observed leaking. Cold water knob observed missing for the handwashing sink in the employee restroom.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom used by ladies.
  • 6-301.11 - Soap was not provided at the hand washing station in the kitchen.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen and employee restroom.
  • 6-303.11C - Observed several ceiling lights are out in the kitchen.
  • 6-501.11 - Following area noted in need of repair: 1) hole on the wall created due to broken tiles on the wall behind cookline; 2) cracked tiles on the floor near bar area and entrance of the kitchen.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment; 1) unused utensils in Toastmaster warmer drawers.
  • 6-501.12A - Following areas observed in need of cleaning: 1) Floor of Penn WI freezer observed with blood stain; 2) ceiling of Walk-in cooler; 3) floor under the cooking equipment.
  • 7-202.12A - Corrected During Inspection Critical A wiping cloths bucket set up during the inspection observed at 200 ppm of chlorine sanitizing solution.
May 22, 2006Routine721Details / Comments
No violation noted during this evaluation. December 12, 2005Follow-up00Details / Comments
No violation noted during this evaluation. November 02, 2005Follow-up00Details / Comments
  • 2-103.11D - Corrected During Inspection Poor handwashing procedures observed.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 2-304.11 - Food employees observed wearing soiled clothing.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen. Food and open containers observed in the kitchen.
  • 3-301.11A - Corrected During Inspection Critical Food employee failed to wash his or her hands. Observed no hand washing during the inspection.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed employee handle vegetables with bare hands. The vegetables were going to be cooked.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shrimp observed stored above RTE oranges in the walk-in.Several raw foods observed stored above RTE foods in the walk-in.
  • 3-302.11A4 - Critical 1. Foods observed uncovered in the walk-in.2. Dry noodles observed uncovered at entrance to kitchen.
  • 3-304.11 - Corrected During Inspection Critical Observed rags and utensils being washed at one of the compartments of the two comp. sink while shrimp was thawing in other comp.
  • 3-304.12 - In-use utensils improperly stored between use.1. Knives observed stored in between holder and prep table.2. Scoop handle for dried noodles observed stored in direct contact with the food.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Wet wiping cloths observed stored on food prep surfaces.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. 1. Food observed stored directly on the floor in the walk-in.2. Bags of rice observed stored on the kitchen floor.
  • 3-307.11 - Sponge cork board (pink) observed above prep table.
  • 3-501.13 - Corrected During Inspection Several foods observed thawing in standing water, or no water at all, in prep sinks and on prep tables at room temperature.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Cooked chicken observed cooling in bowl at room temperature, tightly covered.
  • 3-501.16B - Critical Repeat Pooled eggs observed at room temperature on counter top.Foods observed thawing also found above 41F.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) egg rolls, pasta and chicken in the refrigeration unit is not properly dated for disposition.
  • 4-101.111 - 1. Wood shelf observed at the dish area2. Wood shelving observed in the restroom3. Wood shelving observed outside restroom4. Wood shelving observed in back room
  • 4-101.19A - Wood utensils and wood handled utensils observed used for food/equipment contact.
  • 4-202.16 - Milk and soda crate(s) found used for the following:as shelving throughout establishment.
  • 4-301.12A - There is no 3-vat sink located in the establishment.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11B - The shelving in the walk-in observed rusty.
  • 4-502.11A - Several containers and lids observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-502.13A - Repeat Manufacturer containers and bags were observed reused for the storage of other foods.
  • 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: counter tops. Observed no sanitizing solution buckets in use.
  • 4-602.12B - Repeat The interior of the microwave oven is observed soiled.
  • 4-602.13 - The following observed in need of cleaning:1. under mat at the dish area2. interior of all units
  • 4-903.11A - 1. Clean utensils observed stored above the prep (two comp. sink).2. Boxes of single service items observed stored on the floor.
  • 4-903.11B - Clean utensils observed stored with the food contact surface exposed.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastic shelving in the walk-in.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom
  • 6-202.11A - Lights bulb(s) in the kitchen are not covered by a protective shielding.
  • 6-202.14 - Toilet room door for employees is not provided with a self-closing door. Door observed open at time of inspection.
  • 6-202.15 - Repeat Gap observed along the bottom threshold of rear exit door.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the back kitchen hand sink.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the restroom hand sink.
  • 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.
  • 6-303.11B - Light bulb observed out in the Superior four door upright.
  • 6-501.11 - The following observed in need of repair:1. seal all holes at the dish area2. coving damaged at the walk-in3. ceiling tiles missing in the back room4. caulk at dish area in need of resealing5. holes observed in wall behind fryers
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Inside and outside of establishment. Organize, organize, and remove.Three door Delfield observed not in use and not working. The unit observed unclean. Norlake upright also observed not in use, nor working.Remove both units.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. floors2. under equipment3. behind prep tables4. behind dish area
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-201.11A - Corrected During Inspection Containers of chafing fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (Observed on dish rack area).
October 18, 2005Routine738Details / Comments
  • 2-301.14A - Critical Observed no hand washing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-304.11 - Food employees observed wearing soiled clothing/aprons.
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen. Open drink containers and food observed in kitchen, specifically around the dish area.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-301.11A - Critical Food employee failed to wash his or her hands.Observed employee answer phone without washing hands afterward.
  • 3-501.13 - Corrected During Inspection Observed squid, shrimp, fish, and other foods thawing on counters and in sinks at room temperature.
  • 3-501.15A - The methods used for cooling were not adequate.Chicken observed cooling tightly covered in bowl at room temperature.
  • 3-501.16B - Corrected During Inspection Critical Repeat Pooled eggs observed at 62F at room temperature.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, egg rolls, chicken in the refrigeration unit is not properly dated for disposition.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
October 18, 2005Complaint56Details / Comments
No violation noted during this evaluation. August 15, 2005Complaint00Details / Comments
  • 3-202.15 - Critical Found dented cans on shelving with in-use canned goods -- to include dented can of water chestnuts.
  • 3-302.11A1 - Critical Repeat Found:1. raw shell eggs stored over mushrooms (RTE) foods in walk-in refrig.;2. raw meats over RTE foods in 2-door freezer at back of kitchen; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-501.16B - Critical Repeat Found foods cold holding at improper temperatures: 1. raw beef at 57F, in top True prep unit; 2. breaded, cooked chicken at 51F in Glenco, 1-door RI refrig.;3. cooked eggrolls at 53F in Glenco 1-door RI.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) eggrolls in the Glenco refrigeration unit was found not properly dated to "consume by", or to "use by".
  • 4-502.13A - Repeat Manufacturer containers for tofu were observed reused for the storage of foods in the walk-in.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch with what appeared to be food debris: scissors on shelf over cookline.
  • 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: gaskets of refrigerators, to include LP unit, and Glenco unit.
  • 4-602.12B - Repeat The cavity of the Amana microwave oven was observed soiled.
  • 4-901.11A - Corrected During Inspection Cleaned plastic containers on the shelf over cookline were found stacked while wet after cleaning and chemical sanitization.
  • 6-202.15 - Openings to the exterior of the building are present along the back door of kitchen where bottom of back outside door observed uneven and torn.
  • 6-501.111C - Critical Repeat Few flies observed in kitchen.Methods are not being used to control pests.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: 2-door RI Nor-lake ref., used for RT storage in back storage room.
  • 6-501.12A - Repeat Physical structure noted in need of cleaning, to include: flooring under, beside, and behind all equipment and appliances, and at cookline.
July 27, 2005Follow-up67Details / Comments
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-203.12A - Critical The tags for the baby clams found in the True LP refrig., are not available or are discarded immediately after the container is empty.
  • 3-302.11A1 - Critical Found:1. raw chicken stored over wontons in Superior RI refrig., and 2.raw beef stored over cooked beef in Glenco RI ref.; therefore; raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-302.11A4 - Critical Many foods found uncovered, to include:foods in LP unit;bins of dry foods, rice, sugar, salt, at back storage area;foods at cookline.
  • 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food --- found beef bottles and a dessert on/in ice in ice machine.
  • 3-304.12 - Found plastic cup used to dispense in cornstarch bucket at cookline.
  • 3-304.14B2 - Wiping cloths improperly stored between use, -- observed stored on countertops.
  • 3-501.14A - Critical Cooked vegetables (manager stated cooked last night) were found at 76F, in walk-in refrig., noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 3-501.16A - Critical Cooked white rice found at 95F, that had been stored at RT at cookline, hot holding at improper temperatures.
  • 3-501.16B - Critical Found foods cold holding at improper temperatures: 1. chopped roast pork at 51F in top True prep unit;2. raw chicken, RT, being prepped at 52F.
  • 4-202.16 - Found tin foil covering cat at cookline, and covering table/shelf at end of cookline.
  • 4-501.12 - The cutting board at the LP refrig. is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13A - Manufacturer containers for tofu were observed reused for the storage of foods in the walk-in.
  • 4-602.12B - The cavity of the Amana microwave oven was observed soiled.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Mr. Coffee maker at service area.
  • 6-501.11 - Repeat Observed absorbent ceiling tiles in back storage room.
  • 6-501.111C - Critical Few flies observed in kitchen.Methods are not being used to control pests.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. at back of dining room along wall and under tables;2. 2-door RI Nor-lake ref. un it used for RT storage in back storage room;3. items in back storage room that are on floor and prevent adequate, thorough cleaning.
  • 6-501.12A - Physical structure noted in need of cleaning, to include:1. flooring throughout kitchen;2. filters of hood system of cookline where grease has accumulated and solidified drips are hanging .
June 29, 2005Routine712Details / Comments
  • 4-202.16 - Milk and soda crates observed used as storage shelves throughout establishment.
  • 4-501.11A - The following observed not in good repair:1. inoperable Norlake 2-door upright.2. inoperable three door reach-in3. floor in walk-in observed rusty.
  • 4-501.11B - The door gaskets to the walk-in freezer and Superior 4-door upright observed torn.
  • 5-501.17 - There is no covered refuse container in the women's restroom.
  • 6-303.11B - Inadequate lighting observed in the Glenco upright freezer.
  • 6-501.11 - Floor tiles and threshold tiles observed damaged by barbecue pork warmer.
February 06, 2005Follow-up06Details / Comments
No violation noted during this evaluation. February 01, 2005Follow-up00Details / Comments
  • 2-401.11A - Critical Cigarettes and ash tray observed in kitchen area.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 43.1-3-5 - Permit suspension for unsanitary conditions. Observed entire establishment including food contact surfaces, in need of cleaning.
February 01, 2005Follow-up21Details / Comments
  • 6-303.11B - Repeat Inadequate lighting was noted in the Glenco upright freezer. Observed no light bulb in the light fixture.
  • 6-501.12A - The entire facility noted in need of cleaning, especially in the following areas: 1. the wall near the hood. 2. floors underneath equipment under the hood. 3. the food cart. 4. between the deep frier and the cookline. 4. inside utensil drawers. 5. floors and walls throughout the establishment.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 4-202.16 - Repeat Milk crates and soda crates found used for the following: 1. to elevate tea machines off the counter in the front. 2. to elevate rice in the storage area.
  • 43.1-3-3A - Corrected During Inspection Critical The certified food manager did not have her card at the beginning of the inspection.
  • 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: 1. the Gaskets on the Glenco upright freezer. 2. the gaskets on the walk-in refrigerator.
  • 4-903.11A - Corrected During Inspection Steel bowls were found stored on the floor in the storage room.
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink in the kitchen .
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw beef stored over miscellaneous ready to eat food in the walk-in refrigerator and hte walk-in freezer.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door
  • 3-304.14B2 - Wiping cloths improperly stored between use. Observed a wet cloth stored in the basin of the bar three-compartment sink instead of in a bucket filled with sanitizer solution.
  • 4-101.16 - Sponges are being used to wipe down food contact surface of the dishware and surfaces. Observed a sponge near the bar three-compartment. Also observed sponges stored near the dishmachine.
  • 3-501.16B - Corrected During Inspection Critical The following food found cold holding at improper temperatures: 1. noodles (49F). 2. eggs at room temperature.
  • 6-501.111C - Critical Adequate methods are not being used to control pests. Observed fruit flies near the True 2-door reach-in raw meat prep refrigerator.
  • 3-402.11A - Critical Raw Tailpin for service or sale in the ready-to-eat form are not frozen to ensure parasite destruction. Live fish are available for selection and then for immediate service without first being frozen to ensure parasite destruction.
  • 6-303.11C - Inadequate lighting was noted in the kitchen. Observed several burnt out light bulbs near the hood.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw shellfish in the True 2-door reach-in refrigerator. Also observed raw chicken stored over raw beef in the Superior 2-door upright freezer.
  • 4-501.11B - Repeat The door gaskets of the walk-in freezer and the Superior 4-door upright refrigerator are torn.
  • 4-501.12 - The cutting boards on the prep table near the hood are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 7-102.11 - Critical Working spray containers of toxins are not properly labeled.
  • 3-302.11A4 - Critical Repeat Observed bulk container of rice uncovered.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a Sharp microwave not in use and several small items unnecessary to the operation of the facility.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor in the following locations: 1. dry storage 2. walk-in refrigerator 3. walk-in freezer.
  • 4-903.11C - Coffee filters were observed stored unprotected on the upper shelf of the prep tables behing the hood.
  • 5-205.15B - Critical The hand sink basin in the kitchen is slow to drain.
  • 4-502.13A - Repeat Manufacturer containers of tofu were observed reused for the storage of shellfish.
  • 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 4-601.11A - Critical The following utensils and equipment were observed soiled to sight and touch: 1. The inside of the True 2-door reach-in prep refrigerator top. 2. the inside of the barbeque pork warmer. 3. the knives stored in hte knife blocks. 4. the inside of the knife blocks.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used as a scoop in the bulk flour container.
  • 3-501.13 - Observed beef thawing at room temperature.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. The broken Norlake 2-door upright refrigerator. 2. The broken 3-door reach-in refrigerator. 3. the rusted floor in hte walk-in refrigerator.
  • 6-501.11 - Repeat Observed cracked floor tiles by the barbeque pork warmer.
  • 3-302.11A3 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed one set of tongs being used to dispense different types of raw foods as well as ready to eat foods to the woks under the hood causing potential cross-contamination.
  • 6-501.18 - Observed the handsink in the kitchen with a buildup of dirt and dry soap. The sink is therefore unclean and not maintained.
December 17, 2004Routine1124Details / Comments
  • 4-202.16 - Milk and soda crates observed used as storage shelves for single service lids in the back room and for storage of food in the walk-in.
  • 5-501.16C - No trash can observed at the kitchen hand sink.
  • 6-501.11 - 1. Floor tiles by rear exit door (door without a screen) observed damaged/missing.2. Ceiling tiles in the dry storage area with the hot water heater observed with water damage.
  • 4-502-11A - Knife holders observed old, worn out, and damaged.
  • 6-501.14A - Large accumulation of grease observed at the vent hood.
  • 3-305.11A3 - Bags of lettuce and carrots observed stored directly on the floor in the walk-in. Food stored on the floor and/or food stored less than 6" above the floor.
  • 4-602.13 - The following observed in need of cleaning:1. The interior and exterior surfaces of the Superior four door (beer/soda).2. The interior floor of the Superior two door upright freezer.3. The exterior of the Superior two door upright cooler.4. The exterior of the True prep.5. The exterior surface of the utensil drawer opposite of the fryer.6. The caulking behind the prep sinks observed with mildew and other soil build-up.
  • 6-303.11B - Light bulb observed out in the Glenco upright.
  • 2-401.11A - Critical Water bottle observed on food prep surface.
  • 4-301.12A - No three compartment sink observed at the establishment.
  • 4-204.115 - The temperature gauges on the dishmachine observed not working properly.
  • 5-205.11A - The kitchen hand sink observed blocked by bags of cardboard and boxes of canned beverages, preventing access by employees for easy handwashing. Certified Food Manager advised the sink is not used. She advised the sink in the restroom down the hall is used instead.
  • 6-501.14B - Vent hood observed not on when I arrived for inspection.
  • 4-501.11B - The gaskets to the following observed with mildew and other soil build-up:1. Walk-in cooler2. Glenco upright3. Norlake freezer
  • 6-501.114A - Delfield three door reach-in (observed dirty for storage) and Penn walk-in (storage) observed not working. Facility is storing unnecessary items to the operation or maintenance of the establishment.Shelving (old) observed stored in between hot water heater and storage shelf. CFM advised the shelving is not going to be used.
  • 6-202.15 - Repeat Gap observed at the bottom threshold of rear exit door (one without a screen).
  • 3-301.11C - Cup observed being used as a scoop for sugar.
  • 4-502.13A - Manufacturer containers of soy sauce and tofu observed reused for the storage of vegetables throughout establishment.
  • 6-301.12A - No paper towels observed in the employee restroom
  • 6-301.14 - No handwashing signs observed at any of the sinks (restrooms included). A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken observed not properly dated for disposition.
  • 3-302.11A4 - Critical Several foods (vegetables, sauces, cooked chicken) observed uncovered in the walk-in and Superior upright.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.1. Raw beef and shell eggs observed stored above RTE vegetables in the Superior two door upright.2. Raw chicken and beef observed stored above RTE lettuce and celery in the walk-in.
  • 4-302.14 - Observed no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-302.12 - Observed no food thermometer on site.
May 27, 2004Routine421Details / Comments
  • 6-501.11 - Repeat Kitchen ceiling panels are not smooth and easily cleanable.
  • 6-202.15 - Repeat Observed a visible gap between the back screen door and floor.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 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:Sharp Carousel Microwave
August 20, 2003Follow-up04Details / Comments
  • 6-501.11 - Repeat A few broken floor tiles in front of 3-compartment sinkCeiling kitchen panels need to be smooth and easily cleanable.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 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:Novita rice cookermicrowave
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.Superior and prep table refrigeration unit
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back screen door and floor.
July 02, 2003Follow-up06Details / Comments
  • 5-103.11A - Critical Observed the hot water in the kitchen handsink, 3-compartment sink, restroom handsinks are at a temperature of 85F.
  • 43.1-3-5 - Critical This establishment permit has been suspended due to NO HOT water.
  • 6-501.11 - Observed the following:1) A few broken floor tiles in front of cookline and 2-compartment sink.
  • 6-501.11 - 2) Kitchen ceiling panels are not smooth and easily cleanable.
  • 3-304.14B2 - Observed soiled and wet towels on top of the prep tables in the kitchen.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Novita rice cookermicrowave
  • 4-101.11B - Observed red cloths and newspaper being used to cover or line containers of food.
  • 4-601.11A - Critical Observed the interior of the Superior freezer not clean.
  • 6-501.16 - Observed mops and brooms are not hung up to dry.
  • 5-203.14A - Critical Observed a plastic container in the floor drain under the 2-compartment sink.
  • 3-304.12 - Observed the rice scoop in standing water.
  • 3-302.11A1 - Critical Repeat Observed raw shelled eggs being stored on the middle shelf in the superior refrigerator.
  • 6-501.114A - Repeat Observed the following unused and non-functional equipment1) prep table refrigeration unit.2) Superior 4-door reach in.
  • 6-301.12A - Repeat Observedno paper towelsat kitchen handsink.
  • 6-501.111C - Critical Observed evidence of mice. Several areas in the kitchen and dry storage had mice droppings (dishmachine area, dry storage room)
  • 6-202.15 - Observed a visible gap between the floor and back screen door.
  • 2-401.11A - Critical Observed evidence of smoking in the kitchen.
June 30, 2003Routine79Details / Comments

June 22, 2009 (Routine)


Violations: Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector. Thank you.

March 12, 2008 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater:
Dishwasher: 50 ppm Cl2 detected
Hood System: due 8-08
Grease Trap:
Consumer Advisory: N/A
Pest Control: Serviced regularly, record copy retained
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.

November 01, 2007 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection to the routine inspection. Please review the following:
1. Several critical violations were observed corrected at the start of the inspection. The only item needing further correction was action is the food storage in the walk in cooler. Review the food storage handed provided to the CFM.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
3. Please correct all remaining violations by the next inspection.
Thank you

October 15, 2007 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 10/25/2007.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Grease trap is located and is cleaned . Hood system last serviced on , filters are cleaned .
6. Water heater is . Warewasher is
7. Sanitizer for 3 vat sink is .
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

October 02, 2007 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection to the complaint investigation conducted on 10/2/2007. The facility was closed due to sewage observed overflowing outside the back of the establishment. Please observed the information collected during today's:
1. The plumbing problem has been repaired. No water was observed being discharged room the pipe outside of the establishment. The CFM will fax a copy of the service report to the Health Department today.
2. Water was ran at all plumbing fixtures inside the facility and all toilets were flushed. All equipment was observed properly draining and no water was observed coming up behind the facility.
3. All food-contact surfaces and floors have been properly cleaned and sanitized.
4. Approval is hereby granted for the facility to re-open.
Thank you

October 01, 2007 (Complaint)


Violation: 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Raw sewage line break.
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
Comments:
This inspection was conducted in response to an emergency call concerning improper disposal sewage. The Fairfax County Department of Public Works (Waste Water Management) reported that an investigation of a sewage back-up found this establishment as the source.
The establishment was found operating at the time of my arrival. Inspection of the facility found no back-up of sewage inside the establishment. However, continuous run-off of sewage was noted at the back of the restaurant. The establishment/restaurant was ordered to cease operation effective immediately. The manager/owner were advised to call a plumber to fix the problem.
Manager/owner were advised to call our office after the problem has been resolved, to obtain approval to reopen.
All employees that were involved in the effort to fix the back-up must clean themselves and clothing prior to resuming food operation. Clean and sanitize food contact and non food contact surfaces thoroughly prior to reopening.
Do not resume operation until after a re-inspection has been conducted and approval re-open is given.

April 09, 2007 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly, per CFM. However, CFM was unable to to provide most recent service report (per, CFM the service was received last week. CFM fax of copy of service report to the Health department if received within the last 10 days, if not the facility must obtain pest control service within the next 10 days and fax a copy of the that service report to the Health Department.
5. Water heater is AO Smith BTR200 199,000BTU. Warewasher is Energy Mizer C-2, chlorine sanitizing at 50ppm.
6. Sanitizer for 3 vat sink is chlorine.
7. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

October 03, 2006 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection. Please review the following:
1. Majority violations were corrected at the start of the inspection. At my request the facility corrected the food storage in the walk in cooler.
2. Facility has performed a thorough cleaning of the dining, storage and kitchen area.
3. All remaining violations must be corrected before the next routine inspection.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***
Thank you

September 28, 2006 (Complaint)


Violations: Comments:
The purpose of today's visit was to conduct a complaint violations in conjunction with a routine inspection. The complaint was received by our office on 9/27/2006. The complainant was in the establishment around noon on 9/27/2006 we they noted a bad smell and unsanitary conditions. Please review the information collected during today's investigation:
1. The CFM was unaware of the complaint and stated that they have not received other complaints relating to this matter.
2. Upon my arrival at the establishment I did not observe a foul odor, however during the course of my visit a strong odor was observed in the men's rest-room.
3. Additionally, three live roaches were observed at the facility at the time of my visit. Per the CFM, pest control service is received twice monthly and the facility last received service around noon on 9/27/2006. CFM must provide proof of pest control service at the time of the follow-up inspection. Per CFM, the pest control company set traps and sprays the kitchen and dining area.
4. During the course of my inspection of the facility I did observe several areas in need of cleaning. Also, items were observed being stored directly on the floor, thereby preventing effective cleaning.
5. Several personal items were observed randomly stored behind the bar and in the kitchen.
Based on the information collected during today's visit, the following recommendations have been made:
- a thorough cleaning of the kitchen walls and floors must be preformed and maintained.
- facility must remove all unnecessary items and relocate/remove personal items
- all items must be elevated off the floor
A follow-up inspection will be conducted as part of the routine's follow-up inspection, at which time all cleaning and critical violations must be corrected.

September 28, 2006 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection in conjuction with a complaint investigation. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 10/4/2006.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services twice monthly, per CFM. CFM was unable to provide copy of service invoice. Invoice must be available for review during the time of follow-up inspection.
5. Water heater is AO Smith, BTR 200104, 199,000 BTU. Warewashing machine is Energy mizer, C-2, chlorine 50ppm.
7. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

May 22, 2006 (Complaint)


Violation: 43.1-3-3A - Corrected During Inspection Critical 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.
Comments:
The purpose of this visit was to conduct a complaint investigation of this establishment due to a complaint filed to the Health Dept. on May 19, 2006. The complaint was concerning the dumpster being used at the establishment generating odor due to overflowing trash which are not being removed frequently. Following observation were made during the inspection.
* The CFM was not aware of the complaint.
* Two dumpsters were observed being used by the establishment at the back. Dumpster (outside) observed fairly clean and new.
* The CFM stated that trash are picked up two days a week. Mondays and Thursdays.
* No trash observed in either dumpsters due since trash were picked up this morning.
* The dumpsters were covered.
* Some odor noticed when the dumpster cover was opened, however, odor was not evident once the cover is closed.
* CFM indicated that the dumpster is cleaned by the establishment often.
* No trash observed on the floor next to the dumpsters.
* Drain plugs observed at each dumpsters.
Due to the observations noticed today, the complaint is not confirmed.
** When cleaning the dumpster in house, ensure that waste water is not discharged onto the floor. The wastewater need to be collected and discarded appropriately to the sewer system.
** Ensure that the CFM is present when the kitchen opens for food preparation.

May 22, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. A complaint inspection was also conducted during today's visit.
Please note following comments and recommendations:
** CORRECT all remaining critical violations and easily correctable non-critical violations immediately. A follow up inspection will be conducted within 10 days.
** No pest activity observed.
** Calibrated food thermometer present on-site.
** Please read recommendations and ensure that safe food handling practices are trained and followed by all food employees!!

RECOMMENDATIONS
** Continue to inspect canned food upon receipt prior to use and segregate any dented cans.
** Maintain pest control services as needed. Keep records of all services provided.
** DATEMARKING: Properly date mark food items with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
** COOLING: Cool foods from 140F to 70F within 2 hours and from 70F to 41F within 4 hours. Proper cooling methods: (1) Place food in shallow pans; (2) Separate food into smaller thinner portions; (3) Use rapid chill cooling equipment; (4) Stir the food in a container placed in an ice water bath; (5) Use containers that facilitate heat transfer; (6) Add ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
** Cooking temperatures (Internal)
- 145F for 15 seconds: Raw shell eggs cooked for immediate service, fish, pork, meat
- 155F for 15 seconds: injected meats, raw shell eggs cooked for hot holding; comminuted meats, fish
- 165F for 15 seconds: Poultry, stuffed fish, meat, pork, pasta
** REHEATING: Potentially hazardous foods prepared on site need to be reheated to 165F and commercially processed foods to 140F for hot holding.
** Potentially hazardous foods (PHF) need to be either hot held at 140F and cold held at 41F. Do not leave PHF at the DANGER ZONE (41F-140F) for extended periods of time
** Properly clean and sanitize all equipment, utensils and food contact surfaces.
** HANDWASHING
Food employees shall clean their hands and exposed parts of their arms with a hand soap and warm water for at least 20 seconds when: 1) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; 2) after touching bare human body parts; 3) after using toilets; 4) after coughing, sneezing, eating, smoking and drinking; 5) after handling soiled equipment or utensils; 6) during food preparation as often as needed to prevent cross contamination; 7) switching tasks working with raw foods and ready to eat (RTE) food, etc. Always use suitable utensils such as tongs or deli tissue, or wear single use gloves when handling ready-to-eat (RTE) food.
** PREVENT CROSS CONTAMINATION: Store raw meat should be stored separately from ready-to-eat (RTE) foods and from other types of raw meat to prevent cross contamination in refrigerator and freezer. If stored on the same shelving unit within refrigerator and freezer units, foods should be stored in following manner:
Top shelf: All pre-cooked and ready-to-eat foods (e.g. vegetables)
Second shelf: Raw seafood/eggs
Third shelf: Raw beef/pork
Bottom: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.

NOTES:
Water Heater: A. O. Smith Masterfit, BTR-200, 193 gal/hr recovery rate
Dish Machine: Energy Mizer, Model #: C-2 (NSF)
2 compartment sink: Chlorine at 50 ppm. Test strip present on-site.
Hood Filters: Every three months
Hood System: Twice a month (in house cleaning)
Pest Control Services: Monthly service
Consumer Advisory: NA

May 22, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. A complaint inspection was also conducted during today's visit.
Please note following comments and recommendations:
** CORRECT all remaining critical violations and easily correctable non-critical violations immediately. A follow up inspection will be conducted within 10 days.
** No pest activity observed.
** Calibrated food thermometer present on-site.
** Please read recommendations and ensure that safe food handling practices are trained and followed by all food employees!!

RECOMMENDATIONS
** Continue to inspect canned food upon receipt prior to use and segregate any dented cans.
** Maintain pest control services as needed. Keep records of all services provided.
** DATEMARKING: Properly date mark food items with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
** COOLING: Cool foods from 140F to 70F within 2 hours and from 70F to 41F within 4 hours. Proper cooling methods: (1) Place food in shallow pans; (2) Separate food into smaller thinner portions; (3) Use rapid chill cooling equipment; (4) Stir the food in a container placed in an ice water bath; (5) Use containers that facilitate heat transfer; (6) Add ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
** Cooking temperatures (Internal)
- 145F for 15 seconds: Raw shell eggs cooked for immediate service, fish, pork, meat
- 155F for 15 seconds: injected meats, raw shell eggs cooked for hot holding; comminuted meats, fish
- 165F for 15 seconds: Poultry, stuffed fish, meat, pork, pasta
** REHEATING: Potentially hazardous foods prepared on site need to be reheated to 165F and commercially processed foods to 140F for hot holding.
** Potentially hazardous foods (PHF) need to be either hot held at 140F and cold held at 41F. Do not leave PHF at the DANGER ZONE (41F-140F) for extended periods of time
** Properly clean and sanitize all equipment, utensils and food contact surfaces.
** HANDWASHING
Food employees shall clean their hands and exposed parts of their arms with a hand soap and warm water for at least 20 seconds when: 1) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; 2) after touching bare human body parts; 3) after using toilets; 4) after coughing, sneezing, eating, smoking and drinking; 5) after handling soiled equipment or utensils; 6) during food preparation as often as needed to prevent cross contamination; 7) switching tasks working with raw foods and ready to eat (RTE) food, etc. Always use suitable utensils such as tongs or deli tissue, or wear single use gloves when handling ready-to-eat (RTE) food.
** PREVENT CROSS CONTAMINATION: Store raw meat should be stored separately from ready-to-eat (RTE) foods and from other types of raw meat to prevent cross contamination in refrigerator and freezer. If stored on the same shelving unit within refrigerator and freezer units, foods should be stored in following manner:
Top shelf: All pre-cooked and ready-to-eat foods (e.g. vegetables)
Second shelf: Raw seafood/eggs
Third shelf: Raw beef/pork
Bottom: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.

NOTES:
Water Heater: A. O. Smith Masterfit, BTR-200, 193 gal/hr recovery rate
Dish Machine: Energy Mizer, Model #: C-2 (NSF)
2 compartment sink: Chlorine at 50 ppm. Test strip present on-site.
Hood Filters: Every three months
Hood System: Twice a month (in house cleaning)
Pest Control Services: Monthly service
Consumer Advisory: NA

December 12, 2005 (Follow-up)

Comments:
This visit was made to conduct a follow-up to a Notice of Violation. Please review the following comments:
1. Violations cited on the NOV have been corrected at this time.
2. Please monitor the storage of your raw foods, temperatures of your foods, and be sure to keep all foods covered in each of the cooling units.
3. Establishment will return to normal inspection frequency at this time. Please be prepared for your next routine inspection.
If you have any questions, please contact me. Thank you.

November 02, 2005 (Follow-up)

Comments:
Follow-up inspection.
*Substantial compliance not observed.
*Left routine report date 10.18.05 with CFM.
*Another follow-up will occur in seven (7) days, on or about 11.07.05.
CORRECT ALL VIOLATIONS
All repeat violations are now flagrant and subject to a notice of violation.

October 18, 2005 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection in conjunction with a foodborne illness complaint investigation. See Note to File date: 10.18.05. Please review the following comments:
1. Due to large number of violations, many of which are repeat, a follow-up will be conducted within ten (10) days, on or about, 10.31.05. Correct all critical violations, and as many other violations, within this time.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
4. Provide a test kit for Chlorine to measure the concentration of sanitizing solutions. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
5. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
6. Professional Pest Control Company services monthly.
7. ALL inspections are available for public viewing on the State of Virginia’s website.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith
Recovery Rate: 193.0gph
No Change.
~~Dishmachine information:
Model: Energy Mizer C.2
Water usage: 65gph.
Establishment needs 125gph of 120F water @ an 80F rise. Therefore, hot water heater is adequate at this time. Equipment sheet updated.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
Public Health Interventions:
1) Knowledge of CFM 2) Employee Health 3) Hands as a vehicle of contamination
4) Time/Temp. relationships 5) Consumer Advisory
Risk Factors Associated W/ Foodborne Illness:
1) Improper holding temperature 2) Inadequate cooking 3) Contaminated equipment
4) Unsafe food and water source 5) Poor personal hygiene

October 18, 2005 (Complaint)


Violations: Comments:
This visit was made to conduct a foodborne illness complaint investigation. See Note to File date: 10.18.05.
Complainant advised, "Ordered take out for delivery on 10.09.05. She ate the food right after it was delivered at 6:00pm. She became ill on 10.10.05 at 2:15am with symptoms of nausea and diarrhea."
This inspection was conducted in conjunction with a routine inspection. See routine report date: 10.18.05.

August 15, 2005 (Complaint)

Comments:
Complaint investigation, complaint date: 08.12.05.
Complainant advised, "There are two (2) 55 gallon grease containers in the alley way behind the store...The strong smell coming out of the container..."
Please review the following comments:
1. A strong smell observed outside establishment.
Observed trash dumpster open/overflowing. I am not sure where the smell is coming from but complaint is confirmed.
2. Recommendations:
- Increase frequency of trash pickup from two - three times/wk. Currently T/F are pick up days.
OR
- Provide another dumpster
- Remove all unnecessary equipment
- Clean ground outside by grease barrels daily.
- Grease barrels observed closed and not quite half full. These barrels are cleaned twice/mo. Monitor the barrels for smell.
- Keep area entirely clean to prevent smell/odor and to prevent harborage conditions.
- Monitor for smell at all times and correct issue immediately.

July 27, 2005 (Follow-up)


Violations: Comments:
Today's visit was to conduct a follow-up inspection. Please note:
1. **Food temperatures require vigilant monitoring to be sure cold-holding foods remain at 41F, or below, and hot-holding foods remain at 140F and above.
2. **Immediately repair/adjust (or, clean condensers) refrigerators that were not today found at 41F, or below. **Refrigerators must hold foods at 41F, or below. ***Ambient air temperatures of the kitchen of more than 89F, will be too warm for NSF appliances to cool correctly.
3. Items found corrected include: -- removal of unnecessary items from back of dining room, and from back storage room;
-- all foods today observed correctly covered;
-- absorbent ceiling tiles in back storage room were replaced and smooth ceiling tiles found there today;
-- hood filters were cleaned;
-- tin foil was removed from cookline cart;
-- manager stated new gaskets have been ordered.
4. Live tilapia observed in fish tank in back of dining room; manager stated fish are steamed or fried.
5. ***FAX most recent commercial pest receipt to Health Department at number at top of this report.

June 29, 2005 (Routine)


Violations: Comments:
Today's visit was to conduct a routine inspection. Please note:
1. Fish tank in back of dining room contains live fish, manager identified as tilapia. Manager stated the tilapia are served cooked, either steamed, or fried. **A fresh flounder was observed in the walk-in, that manager stated would be cooked, either steamed or fried.
2. Commercial pest company services once a month, manager stated; receipt from April 27, 2005.
3. Follow-up inspection will be week of July 11, 2005.

February 06, 2005 (Follow-up)


Violations: Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:
1. Substantial compliance noted at time of follow-up.
2. All remaining/outstanding violations MUST be corrected at time of next routine inspection.
Thank you for your cooperation.
Recommend a routine cleaning and maintenance schedule to maintain establishment in good sanitary condition.
Contact me, should you have any questions regarding this report.

February 01, 2005 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection. Please review the following:
1. Establishment has been thoroughly cleaned and sanitized.
*Health Dept. permit to operate is hereby re-instated.*
2. All violations from routine report date 12.17.04 were not corrected.
Therefore, another follow-up will be conducted on 02.07.05. All violations are now repeat and flagrant and must be corrected at that time so that enforcement action is not necessary.

Questions, please contact me. Thank you

February 01, 2005 (Follow-up)


Violations: Comments:
Follow-up inspection. Violations from previous routine report have not been corrected.
**** Due to unsanitary conditions, Health Department permit is hereby suspended. ****
Correct all violations from previous routine report.
Contact me once all violations have been corrected.
Routine report was left on site to indicate what was expected to be corrected.

December 17, 2004 (Routine)


Violations: Comments:
Today I conducted a routine inspection at the above named establishment. Numerous critical violations were observed. Have ALL the critical violations corrected by the time of the follow-up inspection in early January. I will call to schedule an exact date. At that time I expect to see ALL critical violations and a great number of non-critical violations corrected. Please put in a very concerted effort to ensure that most of the violations are gone by the time of the follow-up. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. It is unlawful to operate unless under the direct supervision of a Certified Food Manager. A CFM with a valid photo ID must be present during ALL hours of operation. I suggest either photocopying the CFM card or having multiple staff certified.
2. Live fish may not be killed and sold for consumption without first undergoing a parasite destruction process. This ensures that no bacteria living inside the fish will be transfered to the consumer, making them VERY sick. Discontinue the practice of allowing customers to choose their fish for consumption. Freeze all fish for at least 7 days before service. Keep a record of your freezing so they Health Department may see that you are correclty destroying parasites.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
4. When transfering raw meat and other foods from the refrigeration unit to the wok under the hood, ensure that the utensils in use are clean and free from contamination. This means that each type of raw meat must have their own set of tongs. Vegetables and other ready to eat foods may share a pair of tongs NOT used with raw meat.
5. The entire facility was noted in need of cleaning, especially food contact surfaces. Food contact surfaces must remain clean to ensure the safe holding and preparation of food. Ensure that the inside of the True refrigerator lid, the inside of the BBQ pork warmer, the knives in the knife block and the knife blocks themselves are cleaned as often as needed.
6. Eggs are considered a potentially hazardous food and need to be kept inside of a refrigeration unit. Maintain all cold, potentially hazardous food at 41F or below.
7. Label all spray bottles of toxins to ensure they are not mistaken for other products and that they do not contaminate food, equipment, single service containers, utensils or linens.
8.Maintain all containers of food covered while not in use (bulk rice container).
9. The handsink in the kitchen is very slow to drain. Have th eplumbing repaired so that the sink may drain at a normal pace.
10. Have a licensed pest control company service the establishment before the follow-up inspection to treat the fruit fly problem. Maintain all doors shut to ensure that fruit flies do not continue to be an issue.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES:
1. Water heater: AO smith, model # BTR 200 104
2. Dishmachine: Energy Mizer, model # C2, chlorine observed of 50ppm.

May 27, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
4. Professional Pest Control Company services monthly. Date of last invoice: 05.26.04. No activity/evidence noted today.
5. Provide a test kit for Chlorine so that sanitizing solutions can be accurately monitored.
6. Provide a food thermometer so that employees can routinely monitor food temperatures.
7. If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith BTR 200.104
199,000 BTU
Recovery Rate: 193.0gph of 120F water @ an 80F rise.
~~Dishmachine information:
Model: Jackson CSL
Water usage: 99.7gph
Heat sanitizing

August 20, 2003 (Follow-up)


Violations:

July 02, 2003 (Follow-up)


Violations: Comments:
This is a follow-up inspection. Majority of violations were corrected.
This establishment may reopen. Have remaining violations corrected in 30 days. A reinspection will be conducted around August 4, 2003.

June 30, 2003 (Routine)


Violations: Comments:
A follow-up inspection will be conducted. Contact me when all violations are corrected. In order to reopent you must have prior approval from the Health Department.

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Franconia Volunteer Fire Department
Franconia Elementary School
Portales Restaurant

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