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

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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:
  • 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.
    ALL food employees shall be washing 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 foodborne illness.
  • 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
    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.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 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
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 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
    Foods shall remain covered at all times.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: chinese items and white powders
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 4-101.11(A) - Critical Food contact surfaces of equipment and utensils are not safe. Plastic bags
    Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
  • 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.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the gaskets
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 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.
    Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • 6-202.15(D)(1)-(3) - Corrected During Inspection Observed the screen door was not completely closed.
    The door shall be completely closed.
  • 6-404.11 - Corrected During Inspection Repeat Products for credit, redemption, or return are not being stored in a separate designated area.
    Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
  • 6-501.11 - Observed that the screen above the water heater needs to be repaired.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Repeat Observed that the floor is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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:
  • 2-103.11(I) - Employees may not be properly sanitizing cleaned multiuse equipment and utensils, based on absence of soap, or any sanitizer solution.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned with soap.
  • 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.
    Staff must practice regular handwashing. See handout provided. Staff must properly wash, rinse and sanitize tables and designated a table exclusively for vegetable and fruit. Staff must sanitize equipment in 3C sink or dish machine. Training by management recommended.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
  • 2-301.15 - A food employee was observed rinsing their hands in a food preparation sink.
    ALL food employees shall wash their hands in ONLY a designated handsink.
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
    Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
  • 3-301.11(C) - Excessive bare hand contact with large quantity of raw chicken.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 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.
    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.
  • 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.
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). SEE ALSO storage chart provided.
  • 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.
    Foods shall remain covered at all times to prevent potential contamination.
  • 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.
    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).
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Corrected During Inspection Dried jellyfish was stored on the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp thawing at room temperature.
    Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less.
  • 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.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Item was relocated.
  • 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.
    ALL refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 4-202.16 - 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.
    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. Item was discarded.
  • 4-501.16(B) - ALL warewashing sinks, preparation sinks and handsinks were in need of cleaning.
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
  • 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.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-602.11(C) - Corrected During Inspection Critical Manager stated some wok utensils may not be sanitized at four hour intervals.
    If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 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.
    Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents and hot water.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door frame.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-404.11 - Corrected During Inspection Dented can on shelving observed.
    Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
  • 6-501.12(A) - Observed that absence of proper cleaning soaps made cleaning of facility walls, floors etc challenging.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
    Maintain handwashing sinks in sanitary and operable condition.
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:
  • 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)-
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 4-204.112(B) - Repeat The temperature measuring device located in the following cold holding equipment is broken: 2 door prep refrig
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:4 door reach-in
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 6-202.11(A) - Repeat Light bulb(s) in the dry storage area are not covered by a protective shielding.
    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.
  • 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen.
    Provide end caps to completely enclose the light bulb.
  • 6-303.11(C) - Repeat Several ceiling lights observed out in the kitchen.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Repeat Raw wood observed under the bar.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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)
    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.
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:
  • 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)-
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 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
    Foods shall remain covered at all times.
  • 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
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 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
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
  • 4-204.112(B) - The temperature measuring device located in the following cold holding equipment is broken: 2 door prep refrig
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 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
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:4 door reach-in
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 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
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
  • 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.
    A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
  • 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the kitchen.
    Provide end caps to completely enclose the light bulb.
  • 6-202.11(A) - Light bulb(s) in the dry storage area are not covered by a protective shielding.
    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.
  • 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)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-303.11(C) - Several ceiling lights observed out in the kitchen.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Raw wood observed under the bar.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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)
    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.
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:
  • 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
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 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
    Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloth in between use (observed sitting out on countertop)
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 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.
    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.
  • 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
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/10 they shall be date marked with a "use by" date not exceeding 4/16.
  • 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.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
  • 4-101.17(A) - Repeat Bamboo handle strainers were used in contact with food.
    Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
  • 4-202.16 - Repeat Cardboard boxes observed being reused for storage throughout the bar and kitchen.
    Discontinue the reuse of cardboard boxes. 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.
  • 4-502.13(A) - Repeat Lids to 5-gallon buckets are being reused.
    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.
  • 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
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-901.11(A) - Metal food storage container pans were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 4-903.11(A) - Repeat Box of single service items were observed stored directly on the floor in the dry storage and tea area.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 4-903.11(B) - Corrected During Inspection Clean single service plates were observed stored with the food-contact surface facing upward in the dining room.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. (toothpicks)
    Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
  • 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.
    A plumbing system shall be maintained in good repair.
  • 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.
    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.
  • 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.
    Provide end caps to completely enclose the light bulb.
  • 6-202.11(A) - Repeat Light bulb(s) in the dry storage area and kitchen are not covered by a protective shielding.
    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.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink. (missing by the swing doors in the kitchen)
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 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)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 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.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    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.
  • 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
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 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)
    All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
  • 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.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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:
  • 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)
    Properly store food items to prevent the possible contamination of RTE foods by raw animal products.
  • 4-301.12(A) - Repeat There is no 3-vat sink located in the establishment.
    Upon selling or renovation of the facility a 3-vat must be installed. A 3-vat sink is necessary to properly, manually wash, rinse and sanitize utensils.
  • 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
    Repair or replace shelving to a condition that allows for proper cleaning.
  • 5-205.15(B) - Repeat Faucet of the 1 vat sink was observed leaking.
    Repair faucet and maintain all plumbing in good repair.
  • 6-201.14(A) - Repeat Beverage station observed located on carpeted floor in dining area.
    Relocate beverage station or remove carpet to provide a surface that is non absorbent and easily cleanable.
  • 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.
    Properly shield all light fixtures in the kitchen and storage area.
  • 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
    Maintain physical facility in good repair.
  • 6-501.114(A) - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (fryer, behing facility)
    Remove fryer and other misc. items being stored at the facility.
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:
  • 6-403.11(B) - Employee personal items observed randomly stored through out the facility (behind the bar in the kitchen)
    Relocate personal items form areas were possible contamination of food, clean utensils or equipment may occur. Designate a specific area for the storage of personal items.
  • 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
    Per the CFM, pest control service was received yesterday. Maintain proper sanitation and continue routine pest control service.
  • 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)
    Remove fryer and other misc. items being stored at 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)
    Clean and maintain facility to prevent the accumulation of dust, debris and odor.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned in the ladies rest-room.
    Clean the vent shield at a frequency to prevent the accumulation of dust.
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:
  • 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.
    Properly store food items to prevent the possible contamination of RTE foods by raw animal products.
  • 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)
    Discontinue the practice of storing bottle beverages in ice that will be used for serving.
  • 3-304.14(B)(2) - Wiping cloths improperly stored between use. (observed on counter tops and prep tables throughout the facility)
    Corrected during the inspection in some areas. Store wet wiping cloths in sanitizing solution in between use to inhibit bacteria growth.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor in the kitchen.
    Elevate all food containers at least 6 inches off the floor to protect against contamination.
  • 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.
    Properly date all items prepared and held on site for more than 24 under refrigeration with a date of discard. The discard date may be no longer than 4 days from the date of prep.
  • 4-101.11(A) - Critical Take out bags observed being used for the storage of unwrapped food products in the refrigeration units.
    Discontinue the use of take out bags for food storage containers.
  • 4-101.17(A) - Bamboo handle strainer observed in the kitchen.
    Remove bamboo handle strainer. Soft wood may not come in contact with food.
  • 4-202.16 - Cardboard observed being reused for storage at the bar.
    Discontinue the reuse of cardboard. Replace with a storage container that is non absorbent and easily cleanable.
  • 4-301.12(A) - There is no 3-vat sink located in the establishment.
    Upon selling or renovation of the facility a 3-vat must be installed. A 3-vat sink is necessary to properly, manually wash, rinse and sanitize utensils.
  • 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
    Repair or replace shelving to a condition that allows for proper cleaning.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of food products. Five gallon bucket lids were observed being reused.
    Discontinue the re-use of manufacture containers. Only the 5 gallon soy sauce container may be 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.
    All food contact items must be cleaned to sight and touch prior to being placed in storage.
  • 4-903.11(A) - Boxes of bowls and burners were found stored in the dining area (storage) directly on the floor.
    Elevate all items off the floor to protect against possible contamination to effective clean the area.
  • 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.
    Store all utensils handle up to prevent the contamination of the food contact surfaces by the hands.
  • 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
    All items used in the food facility must be NSF or ANSI certified. Remove these items from facility.
  • 5-205.15(B) - Faucet of the 1 vat sink was observed leaking.
    Repair faucet and maintain all plumbing in good repair.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stalls.
    Cover refuse containers in the ladies room stalls.
  • 6-201.14(A) - Beverage station observed located on carpeted floor in dining area.
    Relocate beverage station or remove carpet to provide a surface that is non absorbent and easily cleanable.
  • 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.
    Properly shield all light fixtures in the kitchen and storage area.
  • 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.
    Repair screen door to prevent the in entry of pest and rodents.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar.
    Supply handwashing cleanser at all handwashing stations to encourage proper handwashing.
  • 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the bar.
    Stock all handwashing stations with paper towels to encourage proper handwashing.
  • 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)
    Post a handwashing sign to remind employees to properly wash hands.
  • 6-403.11(B) - Employee personal items observed randomly stored through out the facility (behind bar and in kitchen)
    Relocate personal items from areas were possible contamination of food, clean utensils or equipment may occur. Designate a specific area for the storage of personal items.
  • 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
    Maintain physical facility in good repair.
  • 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
    Per CFM pest control service was received yesterday. Maintain proper sanitation and continue routine pest control service.
  • 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment. (fryer, behing facility)
    Remove fryer and other misc. items being stored at 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 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
    Clean and maintain all floors, walls and ceiling to prevent the accumulation of dust and debris.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned in the ladies rest-room.
    Clean the vent shield at a frequency to prevent the accumulation of dust.
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:
  • 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-202.15 - Critical Dented cans observed on the dry storage shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-301.11C - Observed cup without a handle being used to scoop soy sauce.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A2 - Critical Observed chicken stored over fish in Walk-in cooler and chicken over beef and pork in Norlake 2-dr. freezer.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Critical 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.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A2 - Corrected During Inspection Bags of peanuts and other packaged dry foods observed stored with construction tool and cement bags.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-305.11A3 - Soy sauce container and other sauces were observed on the kitchen floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed cooked ducks hanging by the hooks above a utility sink in the kitchen being thawed.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 3-501.17A - 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.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.11B - Observed grocery bags being used as food storage bags throughout the establishment (refrigerators, freezers)
    Use food grade bags to store and containerize foods.
  • 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.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.12A - The CFM indicated some utensils are being washed at the 3 compartment sink located at the bar. However, no stoppers observed.
    Purchase stoppers for 3 compartment sink located at the bar.
  • 4-501.11B - The door gasket of the Glenco 1-dr refrigerator observed damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the cooking equipment at the cookline (duck roaster, fryer, etc.) had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-205.11B - The handwash 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,
    The handwash facility identified above is to be used for washing hands only.
  • 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.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom used by ladies.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-301.11 - Soap was not provided at the hand washing station in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen and employee restroom.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11C - Observed several ceiling lights are out in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment; 1) unused utensils in Toastmaster warmer drawers.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12A - 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.12A - Corrected During Inspection Critical A wiping cloths bucket set up during the inspection observed at 200 ppm of chlorine sanitizing solution.
    Chlorine sanitizing solution must be used in accordance of law (50 ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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:
  • 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-202.15 - Critical Dented cans observed on the dry storage shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-301.11C - Observed cup without a handle being used to scoop soy sauce.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A2 - Critical Observed chicken stored over fish in Walk-in cooler and chicken over beef and pork in Norlake 2-dr. freezer.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Critical 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.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A2 - Corrected During Inspection Bags of peanuts and other packaged dry foods observed stored with construction tool and cement bags.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-305.11A3 - Soy sauce container and other sauces were observed on the kitchen floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed cooked ducks hanging by the hooks above a utility sink in the kitchen being thawed.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 3-501.17A - 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.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.11B - Observed grocery bags being used as food storage bags throughout the establishment (refrigerators, freezers)
    Use food grade bags to store and containerize foods.
  • 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.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.12A - The CFM indicated some utensils are being washed at the 3 compartment sink located at the bar. However, no stoppers observed.
    Purchase stoppers for 3 compartment sink located at the bar.
  • 4-501.11B - The door gasket of the Glenco 1-dr refrigerator observed damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the cooking equipment at the cookline (duck roaster, fryer, etc.) had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-205.11B - The handwash 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,
    The handwash facility identified above is to be used for washing hands only.
  • 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.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom used by ladies.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-301.11 - Soap was not provided at the hand washing station in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen and employee restroom.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11C - Observed several ceiling lights are out in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment; 1) unused utensils in Toastmaster warmer drawers.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12A - 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.12A - Corrected During Inspection Critical A wiping cloths bucket set up during the inspection observed at 200 ppm of chlorine sanitizing solution.
    Chlorine sanitizing solution must be used in accordance of law (50 ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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:
  • 2-103.11D - Corrected During Inspection Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 2-304.11 - Food employees observed wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 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.
    Do not eat in the kitchen. Designate an area for eating outside of the kitchen. You may only drink from a cup that has both a lid and straw.A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-301.11A - Corrected During Inspection Critical Food employee failed to wash his or her hands. Observed no hand washing during the inspection.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Critical Repeat Raw 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Critical 1. Foods observed uncovered in the walk-in.2. Dry noodles observed uncovered at entrance to kitchen.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Utilize the sink for either cleaning or prepping food. Do not use the sink for two different purposes.
  • 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.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Wet wiping cloths observed stored on food prep surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-307.11 - Sponge cork board (pink) observed above prep table.
    Remove board.Protect food from miscellaneous sources of contamination.
  • 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.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Cooked chicken observed cooling in bowl at room temperature, tightly covered.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Critical Repeat Pooled eggs observed at room temperature on counter top.Foods observed thawing also found above 41F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 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.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.111 - 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
    Remove all wood shelving.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.19A - Wood utensils and wood handled utensils observed used for food/equipment contact.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-202.16 - Milk and soda crate(s) found used for the following:as shelving throughout establishment.
    Milk and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-301.12A - There is no 3-vat sink located in the establishment.
    Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11B - The shelving in the walk-in observed rusty.
    Replace the shelving to provide a surface that may be easily cleaned and sanitized.
  • 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.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-502.13A - Repeat Manufacturer containers and bags were observed reused for the storage of other foods.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Set up sanitizing solution buckets at 50-100ppm for Chlorine to store rags used to wipe down surfaces to prevent cross contamination.Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12B - Repeat The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - The following observed in need of cleaning:1. under mat at the dish area2. interior of all units
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11B - Clean utensils observed stored with the food contact surface exposed.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom
    Install a covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-202.11A - Lights bulb(s) in the kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.14 - Toilet room door for employees is not provided with a self-closing door. Door observed open at time of inspection.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. This door must remain closed.
  • 6-202.15 - Repeat Gap observed along the bottom threshold of rear exit door.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the back kitchen hand sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the restroom hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11B - Light bulb observed out in the Superior four door upright.
    Replace bulb.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.11 - 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
    Repair all.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. floors2. under equipment3. behind prep tables4. behind dish area
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 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).
    Containers of chafing fuel must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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:
  • 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.
    CORRECTED DURING THE INSPECTION.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 2-304.11 - Food employees observed wearing soiled clothing/aprons.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 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.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-301.11A - Critical Food employee failed to wash his or her hands.Observed employee answer phone without washing hands afterward.
    CORRECTED DURING THE INSPECTION.Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 3-501.13 - Corrected During Inspection Observed squid, shrimp, fish, and other foods thawing on counters and in sinks at room temperature.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 3-501.15A - The methods used for cooling were not adequate.Chicken observed cooling tightly covered in bowl at room temperature.
    CORRECTED DURING THE INSPECTION.Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Corrected During Inspection Critical Repeat Pooled eggs observed at 62F at room temperature.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, egg rolls, chicken in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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:
  • 3-202.15 - Critical Found dented cans on shelving with in-use canned goods -- to include dented can of water chestnuts.
    CORRECTED DURING INSPECTION--Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 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).
    CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.16B - 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.
    CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) eggrolls in the Glenco refrigeration unit was found not properly dated to "consume by", or to "use by".
    CORRECTED--Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-502.13A - Repeat Manufacturer containers for tofu were observed reused for the storage of foods in the walk-in.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12B - Repeat The cavity of the Amana microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-901.11A - Corrected During Inspection Cleaned plastic containers on the shelf over cookline were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 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.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.111C - Critical Repeat Few flies observed in kitchen.Methods are not being used to control pests.
    CORRECTED by keeping back door closed.**Keep all foods covered. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114A - 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12A - Repeat Physical structure noted in need of cleaning, to include: flooring under, beside, and behind all equipment and appliances, and at cookline.
    *Filters of hood system have been cleaned. **All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-203.12A - 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.
    **Manager was instructed to keep, and file, all shellfish tags, and to keep tags for 90 days after the shellfish is served/sold.Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 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).
    CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - 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.
    CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    CORRECTED DURING INSPECTION--Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 3-304.12 - Found plastic cup used to dispense in cornstarch bucket at cookline.
    CORRECTED--Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14B2 - Wiping cloths improperly stored between use, -- observed stored on countertops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    CORRECTED BY DISCARDING VEGETABLES---Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 3-501.16A - Critical Cooked white rice found at 95F, that had been stored at RT at cookline, hot holding at improper temperatures.
    CORRECTED--Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 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.
    CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-202.16 - Found tin foil covering cat at cookline, and covering table/shelf at end of cookline.
    Remove tin foil and clean frequently. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 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.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-502.13A - Manufacturer containers for tofu were observed reused for the storage of foods in the walk-in.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.12B - The cavity of the Amana microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.11 - Repeat Observed absorbent ceiling tiles in back storage room.
    Replace ceiling tiles with non-absorbent, smooth, easily cleanable type. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Few flies observed in kitchen.Methods are not being used to control pests.
    CORRECTED by keeping back door closed.**Keep all foods covered. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment: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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12A - Physical structure noted in need of cleaning, to include:1. flooring throughout kitchen;2. filters of hood system of cookline where grease has accumulated and solidified drips are hanging .
    **Clean filters immediately. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 4-202.16 - Milk and soda crates observed used as storage shelves throughout establishment.
    Replace with approved shelving at least 6" off of the ground.
  • 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.
    Repair or replace equipment. Remove if equipment is not used.
  • 4-501.11B - The door gaskets to the walk-in freezer and Superior 4-door upright observed torn.
    Replace gaskets.
  • 5-501.17 - There is no covered refuse container in the women's restroom.
    Install a covered refuse container for the storage of feminine products.
  • 6-303.11B - Inadequate lighting observed in the Glenco upright freezer.
    Replace bulb.
  • 6-501.11 - Floor tiles and threshold tiles observed damaged by barbecue pork warmer.
    Repair tiles.
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:
  • 2-401.11A - Critical Cigarettes and ash tray observed in kitchen area.
    Do not smoke in the kitchen.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 43.1-3-5 - Permit suspension for unsanitary conditions. Observed entire establishment including food contact surfaces, in need of cleaning.
    Clean all.
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:
  • 6-303.11B - Repeat Inadequate lighting was noted in the Glenco upright freezer. Observed no light bulb in the light fixture.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.12A - 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
    Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 43.1-3-3A - Corrected During Inspection Critical The certified food manager did not have her card 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. A valid CFM photo ID must be presentable at all times.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11A - Corrected During Inspection Steel bowls were found stored on the floor in the storage room.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink in the kitchen .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 3-501.16B - Corrected During Inspection Critical The following food found cold holding at improper temperatures: 1. noodles (49F). 2. eggs at room temperature.
    Relocate food to a unit capable of maintaining proper food and ambient air temperatures. Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 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.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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.
    Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
  • 6-303.11C - Inadequate lighting was noted in the kitchen. Observed several burnt out light bulbs near the hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 4-501.11B - Repeat The door gaskets of the walk-in freezer and the Superior 4-door upright refrigerator are torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 7-102.11 - Critical Working spray containers of toxins are not properly labeled.
    SOME CORRECTED: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3-302.11A4 - Critical Repeat Observed bulk container of rice uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-903.11C - Coffee filters were observed stored unprotected on the upper shelf of the prep tables behing the hood.
    Store items in the original protective package to protect from contamination until used.
  • 5-205.15B - Critical The hand sink basin in the kitchen is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 4-502.13A - Repeat Manufacturer containers of tofu were observed reused for the storage of shellfish.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the 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.
    Clean and sanitize these surfaces for food contact.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle to avoid bare hand contact.
  • 3-501.13 - Observed beef thawing at room temperature.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 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.
    Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.11 - Repeat Observed cracked floor tiles by the barbeque pork warmer.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. Use different utensils for each meat and a separate pair for ready to eat foods.
  • 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.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
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:
  • 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.
    Milk and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Obtain shelving that is smooth, nonabsorbent, and easily cleanable that provides at least a six (6) inch elevation.
  • 5-501.16C - No trash can observed at the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink to encourage proper handwashing by employees.
  • 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.
    1/2. Replace floor and ceiling tiles. Maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facility.
  • 4-502-11A - Knife holders observed old, worn out, and damaged.
    Replace knife holders to provide a holder that is clean and can be sanitized. Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 6-501.14A - Large accumulation of grease observed at the vent hood.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. Hood was professionally cleaned on 02.26.04 and is due to be cleaned on 06.26.04. Clean the filters yourself on a more frequent basis to prevent the build-up of grease.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination. Shelving should be smooth, durable, and easily cleanable.
  • 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.
    Clean and sanitize these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11B - Light bulb observed out in the Glenco upright.
    Replace bulb to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 2-401.11A - Critical Water bottle observed on food prep surface.
    CORRECTED DURING THE INSPECTION. A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 4-301.12A - No three compartment sink observed at the establishment.
    Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
  • 4-204.115 - The temperature gauges on the dishmachine observed not working properly.
    Provide functioning thermometer gauges at the dishmachine so employees can routinely monitor the water temperature.
  • 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.
    CORRECTED DURING THE INSPECTION. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. This hand sink is to be used for handwashing.
  • 6-501.14B - Vent hood observed not on when I arrived for inspection.
    Be sure venthood system is on and functioning properly during times of food prep.
  • 4-501.11B - The gaskets to the following observed with mildew and other soil build-up:1. Walk-in cooler2. Glenco upright3. Norlake freezer
    Clean and sanitize the door gaskets to prevent contamination of food.
  • 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Clean each unit and organize. Units should be removed if not necessary to the facility.
  • 6-202.15 - Repeat Gap observed at the bottom threshold of rear exit door (one without a screen).
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-301.11C - Cup observed being used as a scoop for sugar.
    CORRECTED DURING THE INSPECTION. Provide a scoop with the handle extended to minimize bare hand contact. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 4-502.13A - Manufacturer containers of soy sauce and tofu observed reused for the storage of vegetables throughout establishment.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Obtain shelving that is smooth, durable, and easily cleanable.
  • 6-301.12A - No paper towels observed in the employee restroom
    CORRECTED DURING THE INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 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.
    CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken observed not properly dated for disposition.
    CORRECTED DURING THE INSPECTION. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-302.11A4 - Critical Several foods (vegetables, sauces, cooked chicken) observed uncovered in the walk-in and Superior upright.
    CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    CORRECTED DURING THE INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-302.14 - Observed no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine should be detected 2 50ppm.
  • 4-302.12 - Observed no food thermometer on site.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
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:
  • 6-501.11 - Repeat Kitchen ceiling panels are not smooth and easily cleanable.
    Replace.
  • 6-202.15 - Repeat Observed a visible gap between the back screen door and floor.
    Install a rubber threshold at the bottom of the back screen door.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Install dry rack. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 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
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

July 02, 2003 (Follow-up)



Violations:
  • 6-501.11 - Repeat A few broken floor tiles in front of 3-compartment sinkCeiling kitchen panels need to be smooth and easily cleanable.
    Repair floorReplace ceiling panels.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.Superior and prep table refrigeration unit
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back screen door and floor.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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:
  • 5-103.11A - Critical Observed the hot water in the kitchen handsink, 3-compartment sink, restroom handsinks are at a temperature of 85F.
    Hot water of at least 120F is required for washing items such as equipment and untensils and employees hands. Call for repair immediately (Correct within 24 hours)
  • 43.1-3-5 - Critical This establishment permit has been suspended due to NO HOT water.
    Notify the Health Department for approval to reopen.
  • 6-501.11 - Observed the following:1) A few broken floor tiles in front of cookline and 2-compartment sink.
    Replace floor tiles and maintain in good repair.
  • 6-501.11 - 2) Kitchen ceiling panels are not smooth and easily cleanable.
    Replace all kitchen ceiling panels with smooth and easily cleanable panels.
  • 3-304.14B2 - Observed soiled and wet towels on top of the prep tables in the kitchen.
    Provide a sanitizing bucket with bleach and water to store towels in between jobs.
  • 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
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 4-101.11B - Observed red cloths and newspaper being used to cover or line containers of food.
    Discontinue this practice. Provide non-absorbent and durable material to cover foods.
  • 4-601.11A - Critical Observed the interior of the Superior freezer not clean.
    Clean and sanitize the interior to prevent food debris accumulation.
  • 6-501.16 - Observed mops and brooms are not hung up to dry.
    Install a mop drying rack.
  • 5-203.14A - Critical Observed a plastic container in the floor drain under the 2-compartment sink.
    Remove the container. There shall be at least a one (1) inch air gap from the plumbing fixture to the floor level rim.
  • 3-304.12 - Observed the rice scoop in standing water.
    To prevent any contamination remove the scoop from the water. Place scoop in the food with the handle up or place on a clean portion of the equipment.
  • 3-302.11A1 - Critical Repeat Observed raw shelled eggs being stored on the middle shelf in the superior refrigerator.
    Relocate to the lowest shelf in the unit to prevent cross contamination.
  • 6-501.114A - Repeat Observed the following unused and non-functional equipment1) prep table refrigeration unit.2) Superior 4-door reach in.
    Remove all unused/nonfunctional equipment, this maybe a harbourage condition for insects or rodents.
  • 6-301.12A - Repeat Observedno paper towelsat kitchen handsink.
    Provide paper towels at all times so employees may dry their hands after washing.
  • 6-501.111C - Critical Observed evidence of mice. Several areas in the kitchen and dry storage had mice droppings (dishmachine area, dry storage room)
    Clean the entire kitchen especially in the dry storage (floors and shelves) cans in dry storage had mice droppings.Shelf under dishmachine drain boardfloor under all kitchen equipment (refrigerator, freezers, shelves, prep tables, 3-compartment sink, 2-compartment sink, and cookline equipment)Clean all the above areas and call pest control company.
  • 6-202.15 - Observed a visible gap between the floor and back screen door.
    Install a rubber threshold at the bottom of the screen door. Outer openings shall be tight fitting to prevent rodent and insect entry.
  • 2-401.11A - Critical Observed evidence of smoking in the kitchen.
    No smoking is allowed. Designate an area (outside) for employee's to smok away from equipment food, etc,
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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