Sampan Cafe, 6116 Franconia Rd, Alexandria, VA 22310 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Sampan Cafe
Address: 6116 Franconia Rd, Alexandria, VA 22310
Type: Full Service Restaurant
Phone: 703 971-5404
Total inspections: 16
Last inspection: 03/21/2016

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Inspection findings

Inspection date

Type

Today’s inspection was to conduct a routine inspection. Employee Health policy in place. Sanitizer in the chemical sanitizing dishmachine observed within acceptable limit. Facility has test kit.
IMPORTANT:
^A Certified Food Manager(CFM) shall be present during all operating hours. The presence of a CFM is the first step to achieving Active Managerial Control (AMC). AMC is a means to creating a culture of food safety in your restaurant. Please refer to our web page to obtain food safety information, as well as, ideas on how to build a program of Active Mnagerial Control into your restaurant standard operating procedures.
*Also, please avoid repeated violations. Repeat violations can lead to further enforcement. EHS does note that during today's inspection, proper cooling procedures, based upon your risk control plan and training, were being followed by employees. This is another step towards achieving AMC.
* Also please remember to maintain your shellstock tags for clams and do not allow foodworkers to throw away. Remember, once the last of the shellstock is soldor served, detach the tag and write that date on the tag. , You must store the shellstock (clam) tags for 90 days from the day written on the tag.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.

  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: After using a cell phone, a foodworker returned to prep chicken without first washing hands. . When reminded to wash hands, the food worker attempted to wash hands in the prep sink.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Remember to wash hands for 20 seconds using warm water to wet hands, then add soap, lather, then rinse hands, take papertowels to dry hands and then once hands are dry, turn off the faucet using the papertowel. Discard the papertowel,. EHS provided verbal training to manager and employee.
  • Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
    Observation: The tags for the clams are not being retained for 90 days.
    Correction: Per manager, a foodworker accidentally threw away the shell stock tags for the clams. From this day forward, store the shellstock tags for 90 days from the day written on the tag that you have written because you have used the last of the shellstock. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
  • Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop 59f water, rice scoop 53f water
    Correction: Both reice scoops were replaced and stored on clean, dry surface during today's visit.. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Manager placed wet wiping cloths in sanitizer solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Bags of flour, cornstarch and oinon on the floor and/or food stored less than 6 inches off the floor.
    Correction: Foodworker elevated the above items on a shelf. Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device Garlic in oil on countertop 53f, Garlic in oil on cart next to wok station 71f-72f:
    Correction: Both garlic in oil was discarded. EHS provided guidance on the holding of this item. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
  • Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
    Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: soda crates used as shelving units in the dry storage area.
    Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Cutting Boards / Resurface / Discard
    Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debrisin the bottoms and sides of the interior: Reach in freezers, reach in coolers, prep coolers, display cooler. The prep table shelving and the gaskets on the refrigerators and the freezer.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: The manager arrived approximately 20 minutes after 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
    Observation: Observed the handsink at the near dishmachine is being used to store utensils.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Refuse Receptacle / Clean Frequency (corrected on site)
    Observation: Observed grease accumulation on the lid of the two grease barrels outside of the faciility.
    Correction: Manager directed an employee to clean the tops of the grease barrels during inspection.Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • Maintaining Premises Free of Unnecessary Items and Unused Equipment
    Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises such as buckets, papers, tools, extra utensils.
    Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • Mops in Air-dry Position (corrected on site)
    Observation: Observed that mops are improperly stored between use.
    Correction: Manager hung the mops to dry. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
03/21/2016Routine
The purpose of this visit is to conduct a follow -up to check on the repair of a chemical sanitizing dishmachine. The unit has been repaired and is sanitizing at 100ppm chlorine. Thank you.
No violation noted during this evaluation.
10/02/2015Follow-up
The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in place.
IMPORTANT:
1. A follow-up will be conducted to check on the repair of the chemical sanitizing dishmachine as well as deliver and go over the Time as a Public Health Control Agreement.
During today's visit, EHS conducted cooling training and the use of Time as a Public Health Control training to the manager and foodworkers based upon the specific foods prepared and processed in this facility. *Please avoid repeat violations as they can lead to further enforcement. If you would like additional training, please contact me and I will be happy to work with you and your staff to provide additional training on cooling and the Use of Time as a Public Health Control. Thank you.

  • Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours : Chicken broth cooling in a stock pot which was approximately 18 inches deep and was prepared approximately 2.5 to 3 hours earlier per manager. The broth was observed at a temperature between 83f to 87f.
    Correction: Broth to be discarded. EHS provided cooling of foods and also Active Managerial Control. It was decided that the method which will work best for this facility will be to use cooling paddles. Since the broth sits out after cooking in the morning, it will be best to obtain two cooling paddles to place into the broth each day and to monitor the temperature to ensure that the product cools from 135f to 70f within 2 hours and then from 70f to 41f within an additional 4 more hours. Based upond discussion, however, the product will most likely be used up befor the remaining 4 more hours. By having the frozen cooling paddles inside the broth, you will be facilitating the cooling process. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
  • Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
    Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Roast duck 82f , barbeque pork 86f in a pan on a counter in the kitchen, per manager is place out and with each order is reheated for customers during lunch and then during dinner.
    Correction: The manager agreed not to serve the above items to customers today. In the future, this item will be marked with Time as a Public Health Control. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the chemical sanitizing dishmachine with a concentration of zero (0) ppm total chlorine.
    Correction: The dishmachine was turned off and shall not be used until a repair is completed so that it sanitizes at acceptable level for chlorine. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: The utensils being washed, rinsed and sanitized in the chemical sanitizing dishmachine as the machine was not dispensing chlorine.
    Correction: All items previoulsy washed, rinsed and sanitized identified by the manager during inspection were placed to soak inside the chlorine sanitizer in the sanitize basin of the three vat sink, which was assembled by the dishwasher. The sanitizer measured 100ppm chlorine. The dishmachine will not be used until repair tonight. The foodworker will handwash, rinse and sanitize using the three vat sink. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
    Observation: Observed the handsink at the thr front bar area is being used to store cleaners and towels. The handsink in the back was being used to store a tray.
    Correction: Both handsinks were cleared of the items mentioned above during today's visit. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
    Observation: Observed cleaners which were stored on a shelf above clean utensils near the dishmachine and the three vat sink.
    Correction: Manager relocated the cleaners to the chemical storage area. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
10/01/2015Risk Factor
Follow-up inspection for the replacement of the recycling dumpster which does not have lids attached. The recycling dumpster has been replaced with a dumpster that has tight fitting lids. The facility is in compliance. Thank you.
No violation noted during this evaluation.
08/07/2015Follow-up
This is a follow-up inspection. The grease barrels have been removed and the grease spill and refuse area are now clean. The manager has scheduled replacement of the recycling container which does not contain a lid with one that will contain lids. EHS spoke with the trash company during today's follow-up and they verified that this is a priority action and that it will be replaced As soon as possible. Manager agreed to keep in contact with the EHS on when the recycling dumpster is replaced. Thank you.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
08/03/2015Follow-up
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • Refuse / Area / Clean
    Observation: Grease build up on the parking lot below the facility grease barrels and recycling container was observed.
    Correction: Within 10 days remove the grease from the surface of the parking lot and place this grease waste into sealed bags and place inside your covered dumpster. A follow up will be conducted within 10 days to check on the clean up.
07/21/2015Complaint
This is a followup inspection to determine repair for the chemical sanitizing dishmachine. The unit has been repair and is dispensing chemical sanitizer at an acceptable level. In addition, the manager was able to obtain a copy of the shell stock tag for the clams. This will be the first of your shell stock tag record keeping for 90 days from Friday, May 8, 2015, as discussed during Friday's visit. Thank you. .
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a BLEACH, test kit.
  • Floor , Wall & Ceiling / Design
    Observation: The ceiling tile located in dry storage is absorbent and not easily cleaned.
    Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the dry storage room are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Window & Doors Screened if Kept Open for Ventilation
    Observation: Back door observed open.
    Correction: Within 90 days btain a fully sealed screen door which will seal completely if you are to keep the door open for ventilation.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the sides of fryers, under woks have a build up of grease and these areas are in need of cleaning.
    Correction: Within 90 days. clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
05/11/2015Follow-up
  • (4)-(16) (repeated violation)
    Observation: y
    Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Manager was unaware of how to assemble the sanitize basin of the three vat sink.
  • Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of bamboo shoots severely dented.
    Correction: Manager discarded. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
    Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. This applies today to clams, but manager occasionally also purchases oysters and this rule will apply to that when oysters are purchased.
    Correction: EHS provided training to the manager and the foodworker responsible for handling the shellstock tags.. The clams were discarded since the shellstock tag could not be obtained. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
    Observation: The tags for the molluscan shellfish are not being retained for 90 days. Manager could not locate the shellstock tags for clams and oysters from previous months. Shellstock is purchased every 2 weeks.
    Correction: Training provided to manager and the foodworker responsible for managing the shellstock tags. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef over greens and sauce in the two door prep cooler (unit #2). Observed raw chicken over greens and sauces and noodles in the walk in refrigerator.
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over pooled eggs in the walk in refrigerator.
    Correction: Manager rearranged walk in refrigerator. Prevent Cross contamination guideline provided. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
  • Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
    Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Manager prepared a wiping cloth solution and placed the wet wiping cloths in the solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken wing in unit #3 47f
    Correction: garlic in oil 73F in true two door prep. Both items previously out during lunch hour.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: bulk portions of dumplings,eggrolls, rice, cooked noodles, blanched chickens in the walk in refrigerator.
    Correction: Manager dated the foods with a date mark not to exceed 7 days. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
    Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Roast duck, roast chicken, roast pork in the unheated case at the front.
    Correction: EHS provided training to manager. Manger marked the above items. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a BLEACH, test kit.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.Solution measured 0 ppm.
    Correction: Manager Immediately discontinued use of the dishmachine and assembled the three vat sink. Chlorine measured 100ppm. . Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized:Utensils being washed, rinsed and sanitized in the chemical sanitizing dishmachine. .
    Correction: Three vat sink assembled and measured 100ppm. Utensils rewashed, rinsed and sanitized and then air dried. Follow-up on Monday, May 11, 2015. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the back is blocked with buckets, preventing access by employees for easy handwashing.
    Correction: Manager cleared the handwashing sink of buckets. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
  • Floor , Wall & Ceiling / Design
    Observation: The ceiling tile located in dry storage is absorbent and not easily cleaned.
    Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • Light Bulbs / Locations where Shielding is Required (repeated violation)
    Observation: Light bulb(s) in the dry storage room are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Window & Doors Screened if Kept Open for Ventilation
    Observation: Back door observed open.
    Correction: Within 90 days btain a fully sealed screen door which will seal completely if you are to keep the door open for ventilation.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at the back handwashing sink.
    Correction: Manager provided hand soap at the back hand sink to allow employees to properly wash their hands.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at the back handwashing sink.
    Correction: Manager placed paper towels at the back hand sink to allow employees to properly dry their hands after handwashing.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the back handwashing sinks used by food employees.
    Correction: EHS provided a handwashing sign for the back handwashing sinks to remind food employees to wash hands using proper procedure.
  • Cleaning Frequency for Physical Facilities (repeated violation)
    Observation: Observed that the sides of fryers, under woks have a build up of grease and these areas are in need of cleaning.
    Correction: Within 90 days. clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
05/08/2015Routine
This was a training inspection to replace 3rd inspection at this location. Provided training on:
-Hand sink maintenance and where to wash hands.
-Viewed videos on how, why, and when to wash hands.
-Demonstrated with entire kitchen staff use of glow germ and residue of germ even after washing hands well.
-Glove usage

No violation noted during this evaluation.
11/20/2014Training
No violation noted during this evaluation.09/22/2014Follow-up
No violation noted during this evaluation.09/15/2014Other
  • Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS provided training on how to setup and create sanitizing solution vat of 3-comp sink.
  • Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans of bamboo shoot and mushrooms.
    Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork over cooked crab, raw egg over chinese broccoli in walk-in cooler
    Correction: raw squid over lotus root, raw pork over tofu in 2dr prep cooler - cookline.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic and oil mix on chef's table (99F), cooked chicken (52F) in 2dr prep cooler - right.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Discarded.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked noodle, cooked pork in walk-in cooler.
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Date marked.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: peelers, slicers, knives at prep table.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located in the kitchen and also at dim sum prep area are blocked with equipments, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Moved.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: pest spray can
    Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded.
07/08/2014Risk Factor
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after entering from outside.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shimp over cooked rice in 2dr prep cooler - dim sum
    Correction: raw pork over cooked noodle, raw eggs and raw beef over vegetables in 2dr prep cooler by wok, raw eggs over vegetables in walk-in cooler. Raw fish over drinks in 4dr reach-in cooler.
  • Utensils That are In-Use / Between-Use Storage
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives are stored in between equipments or between wall and equipment. tongs are stored hanging on the side of equipments where employee clothing and contaminate it.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic and oil mix (72F) on chef's table, cooked dumpling wrapper on counter (50F). cooked noodle (45F) and bean sprouts (45F) in 1dr display cooler.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Garlic and oil mix and cooked dumpling wrappers were discarded. Cooked noodle and bean sprouts were moved to 2dr prep cooler by wok.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: fried chicken, cooked noodle in walk-in cooler.
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
  • Equipment / Non Food / Design / Easy Clean
    Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: paperboard covering hood vent, aluminum foil lining shelves, rusted shelves and rusted floor in walk-in cooler. Outside of walk-in freezer base is rusted.
    Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr prep cooler at cookline
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping sanitizer solution bucket with a concentration of over 200 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Single-Service and Single-Use Articles / No Reuse
    Observation: Manufacturer containers were observed reused for the storage of spices
    Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: knives, slicers, peelers, scooper
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Equip/Utensils/Linens/Single-Service/Invert, Cover
    Observation: Clean plastic wares were observed stored with the food-contact surface facing upward.
    Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
    Observation: Observed the handsink at the dim sum used to hold dishes and hand sink at bar used to hold oranges.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Floor / Wall / Ceiling / Cleanability
    Observation: Ceiling tiles in dry storage is not easily cleable.
    Correction: Ceiling tiles should be easily smooth, nonabsorbent and easily cleanable.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the dry storage are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the bottom of backdoor.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
    Observation: Lockers or other suitable facilities are provided but they are not being used and instead employee clothes and shoes were stored in dry storage shelves.
    Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
  • Physical Facilities Good Repair
    Observation: Observed that following are not in good repair: crack tiles, holes in the wall.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Controlling Pests / Methods to Use When Pests Are Found
    Observation: Methods are not being used to control pests: observed 1 live roach at the base of walk-in freezer
    Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that following are in need of cleaning: walls, floors, inside of equipment, inside of hood, outside of equipments, pipings and shelves.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaner bottles.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
    Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: lotion, vitamin, cement glue and chemical test kit on prep shelve next to clean equipments at server station.
    Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: residential bug spray
    Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded
01/27/2014Routine
This was a complaint investigation. Complainant said complainant experienced diarrhea after eating beef and broccoli and again when he ate the food two days later. Customer also heard that there was a sewage backup and dead mouse in the wall between neighboring business.
Manager said he was aware of a complaint receive about 2 weeks ago. Customer ordered food at lunch time and didn't eat it until 6PM and complained that food was cold. Manager provided full refund but customer still wanted to keep the food. Manager did not hear from customer saying he got sick from the food. Manager believe this was the same customer.
EHS did not observe sewage backup at this location. EHS inspected facility for any rodent activity and reviewed most recent pest control report performed on November 10, 2013. Facility has on-going pest control in place. EHS and manager discussed need for integrated pest management and discussed need to fix facility's structural issues (holes at cookline, holes at dishmachine, sealing, etc), food and oil debris at storage and cookline and harborage at storage and lockers.

No violation noted during this evaluation.
12/11/2013Complaint
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: rice noodle.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cooked squid, Raw egg over vegetables in 2dr pre cooler - left
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw fish in 2dr prep cooler.
    Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw garlic with oil on chef's table (79F). Cooked chicken (49F) on prep top of 2dr prep cooler - right - moved to lower cabinet.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Garlic/oil mixture was discarded.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: slicers, peelers, knives.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Equipments sent to wash.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Inside surface of ice maker with black debris and mold.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed both handsinks in the kitchen are used to hold utensils.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink: kitchen.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Cleaner spray bottles.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
08/19/2013Risk Factor
  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: 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: after cleaning and before putting on gloves to perform food prep.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Handwashing / Where to Wash (corrected on site) (repeated violation)
    Observation: A food employee was observed cleaning their hands in three compartment sink.
    Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked pork - discarded.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp over tofu, raw chicken over lotus root, raw egg over bokchoy in 2dr prep cooler by wok and raw chicken over beets in walk-in cooler.
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw fish in walk-in cooler.
    Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
  • Food Storage Containers, Identified with Common Name of Food (repeated violation)
    Observation: The following food items that are not easily identified by appearance were observed without a label: flours and sugars.
    Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
  • Equipment / Good Repair / Components / Gaskets (repeated violation)
    Observation: The door gaskets of the following unit(s) are damaged: 2dr prep cooler.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Cutting Boards / Resurface / Discard (repeated violation)
    Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: pot, knives and meat hooks.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: facility was not performing equipments that were being hand washed. No sanitizing was being done on prep tables.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the following locations are not covered by a protective shielding: in dry storage and in 2dr upright freezer in backroom.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door: screen door being used is torn.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Exterior Walls and Roofs, Protective Barrier
    Observation: Exterior roof of the food establishment is not protecting the establishment from insects, rodents, or other animals.
    Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
  • Physical Facilities Good Repair
    Observation: Observed that following are not in good repair: two missing filters under hood.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Controlling Pests / Methods to Use When Pests Are Found
    Observation: Methods are not being used to control pests: rodent activity observed.
    Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
  • Critical: Prohibiting Animals Except with Service Animals
    Observation: Observed live animals on the premises of the establishment: observed squirrel in dry storage.
    Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
  • Cleaning Frequency for Physical Facilities (repeated violation)
    Observation: Observed that following are in need of cleaning: outside and inside of equipments, gaskets, shelvings, outside of storage bins, food debris and mice droppings in storage area.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Mops in Air-dry Position
    Observation: Observed that mops are improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: two spray bottles.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: bug spray at cookline - manager discarded.
    Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
02/12/2013Routine

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