August 18, 2009 (Routine)

• 3-305.11(A)(3) - Food stored on the floor. Observed a bag of onions on the floor.
  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.
• 4-904.11(A) - Corrected During Inspection Plastic spoons, forks, and knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed two cans of household spray pesticide.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Cans were discarded.

April 15, 2009 (Follow-up)

May 01, 2008 (Follow-up)

• 3-304.15(A) - Repeat (CORRECTED DURING INSPECTION) Single-use gloves saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  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.
• 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed paper bags lining shelving in the food prep area,2) Observed paper bags and cardboard lining the underneath of the grase barrel.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed saran wrap lining the shelving in the food prep area,2) Observed aluminum foil lining trays in the food prep and customer service areas,3) Observed peeling plastic on the exterior of the ice machine.
  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.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath prep tables (rusted),2) Threshold along the walkin cooler,3) Shelving in the dry storage area (rusted),4) Ventilation fan in the ladies room.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) True prep cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Ventilation hood filters,2) Stove top,3) Sides of the fryer,4) Shelving in the food prep area,5) Shelving in the dry storage area,6) Interior of the walkin cooler.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Magic Chef microwave,2) Panasonic rice cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Repeat (CORRECTED DURING INSPECTION) The handwashing facility located in the front is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 6-303.11(A) - Repeat Observed burned out lights in the dry storage areas.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Gaps in the stainless steel wall paneling behind the grill.
  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.
  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.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Repeat Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

April 21, 2008 (Routine)

• 2-102.11(C) - Critical Repeat (CORRECTED DURING INSPECTION) The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. DISCUSSED WITH MANAGER AND HANDED OUT EMPLOYEE HEALTH INFORMATION IN KOREAN AND ENGLISH.
• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) 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. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH THE MANAGER AND HANDED OUT INFORMATION IN ENGLISH AND KOREAN.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-304.15(A) - Single-use gloves saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  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.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: 1) Observed chicken thawing out in stagnate water 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, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1) Eggs,2) Hamburgers.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed paper bags lining shelving in the food prep area,2) Observed paper bags and cardboard lining the underneath of the grase barrel.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed saran wrap lining the shelving in the food prep area,2) Observed aluminum foil lining trays in the food prep and customer service areas,3) Observed peeling plastic on the exterior of the ice machine.
  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.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath prep tables (rusted),2) Threshold along the walkin cooler,3) Shelving in the dry storage area (rusted),4) Ventilation fan in the ladies room.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) True prep cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Ventilation hood filters,2) Stove top,3) Sides of the fryer,4) Shelving in the food prep area,5) Shelving in the dry storage area,6) Interior of the walkin cooler.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Magic Chef microwave,2) Panasonic rice cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - (CORRECTED DURING INSPECTION) The handwashing facility located in the front is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 6-303.11(A) - Repeat Observed burned out lights in the dry storage areas.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-303.11(C) - Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Gaps in the stainless steel wall paneling behind the grill.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Observed live roach and several dead roaches.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. CONTACT PEST CONTROL COMPANY TO DO A SERVICE WITHIN THE NEXT 48 HOURS. AN INVOICE NEEDS TO BE PRESENTED ON THE FOLLOW UP INSPECTION.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  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.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• 7-202.12(C) - Critical (CORRECTED DURING INSPECTION) Pesticides are not being applied by a certified applicator. Observed Raid insectcides in the facility.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. INSECTICIDES WERE DISCARDED.

October 17, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed sandwiches being prepared with one glove instead of two.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  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.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:1) Sausage (89F),2) Hashbrowns (94F)
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.

April 12, 2007 (Routine)

• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  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.
  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.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed brown paper bags lining shelving.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath table (rusted)
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1) Slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Ventilation hood filters,3) Sides of grill,4) Mop sink.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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:1) Magic Chef microwave,2) Panasonic rice cooker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Repeat Observed the following in disrepair:1) Front handsink (slow drain)
  A plumbing system shall be maintained in good repair.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, and non absorbent.
• 6-303.11(A) - Observed burned out lights in the dry storage area.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving throughout the facility.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 15, 2006 (Critical Procedures)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  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, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw chicken being stored together with RTE ham.
  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, left over foods, etc.
• 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off 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. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Corrected During Inspection Observed chicken and ham thawing at room temperature.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f 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 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH/QUAT/IODINE test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.

November 15, 2006 (Pre-Opening)

• 4-501.11(A) - Repeat The following was observed in a state of disrepair and damaged:1) Interior shelving of the walkin cooler (rusted).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following are damaged:1) True prep cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 5-205.15(B) - Repeat Observed the following in disprepair:1) Three compartment sink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.

November 14, 2006 (Pre-Opening)

• 4-101.19 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Paper lining shelving in the reachin coolers,2) Cardboard shelving on top of the grease trap,3) Paper lining shelving in the walkin cooler.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material.
• 4-202.16 - Soda crate(s) found used for the following:1) Shelving
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:1) Aluminum foil lining the shelving in the food prep area,2) Bricks surrounding the grease trap (remove),3) Peeling plastic on the exterior of the microwave,4) Tape residue on the exterior of the shelving in the back.
  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.
• 4-301.11 - The following is not currently operating as required to hold food at a temperature of 41f or below:1) True prep cooler (45F),2) Walkin Cooler (50F)
  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(A) - The following was observed in a state of disrepair and damaged:1) Shelving in the front,2) Missing drain plugs for the three compartment sink,3) Interior shelving of the walkin unit (rusted),4) Collander strainer.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following are damaged:1) True prep cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1) Slicer
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-602.13 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the the front,2) Ventilation hood filters,3) Exterior of the stove,4) Gaskets on the reachin coolers,5) Shelving in the dishwashing area,6) Grease trap,7) Mop sink,8) Interior shelving of the walkin cooler,9) Interior of the walkin cooler.
  NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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:1) Presto kitchen kettle,2) Magic Chef microwave,3) GE bagel toaster.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking),2) Ice machine (leaking),3) Mop sink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Seal seams along the ventilaiton hood and walls underneath,2) Reseal three compartment sink to the wall.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Observed evidence of rodents in the establishment.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures underneath and behind the grill,2) Floor/wall junctures in the dishwashing area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regulary intervals ro prevent them from becoming sources of contamination.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Obserrved "Home Defense" insecticides.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.