September 21, 2009 (Follow-up)

September 14, 2009 (Routine)

• 0830 - Critical Observed the lack of date markings on foods in the Mongolian barbecue reach-in refrigerator (bags of scallops, etc).
  Supply date markings on all foods prepared/held for 24 hours or more.
• 0930 - Critical Observed the foods at the sushi bar had no disclosure.
  Provide disclosure of foods at the sushi bar. The consumer advisory is present.
• 1190 - Observed the lack of thermometers in the low boy cook line refrigeration units.
  Provide thermometer in all refrigeration units.
• 2930 - Observed the back screen door is off track/open.
  Repair the back door (screen) or keep the door closed to prevent the entrance of insects/vermin.
• 0640 - Observed the lack of coverings/lids on foods in the kitchen ice cream deep freezer/walk-in freezer.
  Provide a tight fitting cover/lid on all foods.
• 2020 A (Utensils) - Observed a container of plastic utensils at the waitress station without the handles being upward.
  Invert all clean utensils; handles upward.
• 3080 - Observed 26 foot candles of lighting on the cooks line. Should have at least 50 foot candles.
  Provide brighter lighting.

July 15, 2009 (Risk Factor Assessment)

• 0380 - Corrected During Inspection Critical Repeat Observed large cans of bamboo shoots that are badly dented (3) on the rear storage room rack along with those to be used.
  Remove these from the rack and do not use. Cans were removed.
• 1770 A - Critical Observed several meat cleavers/knives on wall racks that are soiled.
  Clean the cleavers/knives.

April 13, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Repeat Observed open glasses of beverages on the kitchen prep table.
  Employees may consume beverages from a cup with a lid/straw. Glasses were removed.
• 3030 - Corrected During Inspection Observed the lack of paper towels at the kitchen handsink (entrance).
  Supply paper towels at all handsinks used by foodservice personnel.

December 29, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Repeat Observed an open cup of beverage on a kitchen prep table.
  Employees may consume beverages from a cup with a lid/straw; store away from foods/food equipment.
• 0380 - Corrected During Inspection Critical Observed two badly dented cans of bamboo shoots on the rack with cans of foods intended for usage.
  Store badly dented cans of foods seperate from those intended for usage; return for possible credity/do not use. Cans were removed.

September 08, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Observed open cups on food prep tables, cook drinking from a bottle.
  Employees may consume beverages from a cup with a lid and straw; store cups away from foods/food equipment.
• 0470 - Critical Repeat Observed foods in the walk-in freezer (meats/rice leaves) with no covers/lids, tight wrappings.Observed a package of shrimp (raw) atop of cartons of ice cream deep freezer.
  Provide a tight fitting cover/lid on all foods.Do not store raw meats atop of ready to eat foods. Removed.
• 1770 A - Critical Observed the rear mixing bowl (back door) was encrusted with food debris.
  Clean the bowl.
• 3330 - Corrected During Inspection Critical Observed a spray bottle of clear solution at the waitstaff station with no labeling.
  Label all toxic items.
• 0610 - Observed bus trays of chicken/boxes of food on the walk-in vault/walk-in freezer floorign.
  Store all foods at least 6" off of flooring.
• 0550 - Observed the utensils used to dispense rice from cookers was in a plastic container of room temperature water.
  Store utensil directly in food with the handle upward or in water 41 degrees or below or in how water 135 degrees and above.
• 1060 - Observed a meat cleaver on rack above 3 compartment sink with it's handle tied together with plastic.
  Remove the plastic, the surface must be smooth, nonabsorbent, and easily cleanable.
• 1770 C - Observed dirty/moldy lowboy refrigeration door gaskets (cooks line). Observed dirty shelvings on cooks line prep table.
  Clean the moldy/dirty gaskets. Clean the shelvings more frequently.
• 2890 - Observed a missing fluorescent light shield above the 3 compartment sink.
  Replace the missing shield.

July 01, 2008 (Risk Factor Assessment)

• 2310 - Corrected During Inspection Critical Observed sheet pans stacked atop of the handwashing sinks in the dishwashing station.
  Remove the pans, the handwashing sink is for handwashing only. This must be accessible at all times.
• 0470 - Critical Observed foods in refrigeration units/walk-in freezer with no covers/lids.
  Provide a cover/lid on all foods/wrap all foods tightly.
• 0470 - Corrected During Inspection Critical Observed raw eggs being stored above a box of cucumbers.
  Remove the eggs/do not store raw eggs above cooked foods/produce.
• 3340 - Corrected During Inspection Critical Observed a can of Rustoleum on the same table/shelf with a box of bananas.
  Store toxic items separate from foods/food equipment. Can was removed.

April 03, 2008 (Critical Procedures)

• 0140 - Corrected During Inspection Critical Observed male cook wash his hands with no soap.
  Wash hands with soap and water for at least 20 seconds.
• 0820 A 2 - Corrected During Inspection Critical Observed the temperature of the fried tofu in the pan on the prep table in the kitchen registered 61 degrees (unsure of how long it has been sitting out).
  Discard at once. Cold foods must be maintained at 41 degrees or below. Food was discarded.
• 1770 A - Corrected During Inspection Critical Observed the food slicer with dried food debris.
  Clean the slicer more thoroughly.

January 03, 2008 (Critical Procedures)

• 0830 - Critical Observed foods in the walk-in refrigerator with no date markings.
  Supply a date marking on all potentially hazardous foods held for at least 24 hours.
• 1770 A - Corrected During Inspection Critical Observed a food residue on the rear meat slicer.
  Clean the slicer more thoroughly.
• 3330 - Corrected During Inspection Critical Oberved a spray bottle of blue liquid at the mongolian BBQ station with no identification labeling.
  Provide labeling.

September 25, 2007 (Follow-up)

• 0610 - Repeat Observed foods on the walk-in flooring.
  Store all foods at least 6" off of the flooring.
• 1570 - Repeat Observed a badly torn gasket to the Pepsi reach-in refrigerator.
  Replace the gasket (the gasket is on order).
• 2020 - Corrected During Inspection Observed clean utensils in a plastic tray at waitstaff area that are "nested".
  Arrange utensils so that the handles are upward.

September 21, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Observed an open glass of beverage on table adjacent to the kitchen entrance.
  Remove at once. Consume beverages from a cup with lid and internal straw.
• 0440 - Critical Observed the last shippers tags onsite were dated 4/07.
  Retain all shellstock shippers tags for at least 90 days.
• 0470 - Critical Repeat Observed foods in walk-in units/reach-in units with no covers/lids.
  Provide a cover/lid on all foods.
• 0470 - Corrected During Inspection Critical Observed pan of jello adjacent to raw meats in the walk-in unit.
  Store raw meats separate from cooked foods, ready to eat foods and produce.
• 0550 - Observed the utensil used to dispense rice from cooker (kitchen) in a plastic container of water.
  Store the utensil directly in food with the handle upward or in hot water 135 degrees or above.
• 0610 - Observed foods on the walk-in refrigerator/walk-in freezer flooring.
  Store all foods at least 6" off of flooring.
• 0830 - Critical Repeat Observed the lack of date markings on foods in refrigeration units.
  Supply date markings on all foods held for at least 24 hours. (PHF)
• 1570 - Observed a badly torn refrigeration door gasket to the Pepsi reach-in unit.
  Replace the gasket.
• 1770 A - Corrected During Inspection Critical Observed the meat slicer on the rear table (back door) had food debris and dead roaches.
  Clean this slicer immediately (wash, rinse and sanitize).
• 1770 C - Corrected During Inspection Observed several floorings throughout the kitchen, storage rooms, dishwashing stations, etc soiled by dead roaches. Observed prep tables soiled by dead roaches.
  Clean all soiled surfaces (wash, rinse, sanitize) immediately.
• 2020 - Observed clean utensils at waitstaff section with the food contact surface up.
  Invert all clean utensils; handle upward.
• 3045 - Observed the lack of a handwashing sign at the sushi bar handsink.
  Provide a handwashing sign at all handsinks used by foodservice personnel.
• 3080 - Observed 38 foot candles of lighting on the cooks line.
  Provide brighter lighting on the cooks line; must be at least 50 foot candles.

September 21, 2007 (Complaint)

July 25, 2007 (Critical Procedures)

• 0470 - Critical Observed foods in reach-in refrigeration units with no covers/lids.
  Provide a cover/lid on all foods.
• 0470 - Critical Repeat Observed eggs in the walk-in vault being stored above produce.
  Store eggs below cooked foods/produce.
• 0830 - Critical Observed foods in the refrigeration units with no date markings.
  Supply the date markings on potentially hazardous foods held for at least 24 hours.
• 3340 - Corrected During Inspection Critical Observed a can of Raid bug spray on a shelving with food (rear storage shelving).
  Store toxic items separate from foods. Remove the can of Raid. Removed.

May 10, 2007 (Critical Procedures)

• 0470 - Critical Raw shrimp over cake and shell eggs over cucumbers in walk-in.
  Correct by storing raw shrimp and eggs below ready to eat food.
• 0800 - Corrected During Inspection Critical 5 gallon container of clam chowder cooked last night is 65 degrees in walk-in refrigerator.
  Corrected by discarding chowder. Next time cool PHF from 135 degrees to 70 degrees in 2 hours or less by using ice bath, shallow pan in refrigerator, etc. then finish cooling from 70 degrees to 41 degrees in next 4 hours. use thermometers to check cooling progress.
• 1890 - Critical Sushi rice container was washed in sink and not sanitized.
  Correct by following the wash, rinse, sanitize procedure every time you clean food containers or utensils.

February 22, 2007 (Complaint)

February 06, 2007 (Critical Procedures)

• 0220 - Critical Repeat Observed 2 different employees take drink from stryo cup by lifting lid, drinking, replacing lid. This can contaminate hands and is not allowed in food prep areas.
  Correct by teaching employees that any drink they consume in food prep or storage areas must be in covered cup with straw-do not handle straw.
• 0850 - Critical Some foods (roasted chicken, stuffed shrimp, etc) do not hold temperature at 135 degrees or more while displayed for customer self service, product is "turned over" frequently but there is no documentation of expiration times.
  Correct by implementing method to assure that PHF displayed at temperature >41 degrees and<135 degrees is disposed of, if not eaten, within 4 hours.
• 3030 - No paper towels at one handsink.
  Provide them.
• 3240 - Hot water faucet handle broken on one handsink.
  Fix it.

October 27, 2006 (Critical Procedures)

• 0220 - Critical Repeat Open drink in use by employee preparing food.
  Correct by allowing only covered cup with straw for employee beverages in work areas.
• 1890 - Critical Dishmachine<50 ppm cl-tube was curled up at end.
  Replaced nearly empty container, fixed tube, primed machine. Corrected to 50-100 ppm cl in final rinse.

October 27, 2006 (Follow-up)

• 2190 - Repeat Hot water faucet handle at handsink is broken.
  Repair it.
• 3170 - Repeat Floor tiles missing/damaged.
  Correct by replacing them (manager states that floor tiles have been ordered).

August 01, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Observed employee place desserts on platter with bare hands.
  Corrected by using tongs. Employees must not touch RTE food with bare hands-can use utensils, gloves, etc.
• 0550 - Utensil for dispensing rice is in room temp standing water.
  Correct by keeping utensil in 140 degree + hot water.
• 0570 - Wet wiping cloths on surfaces.
  Correct by keeping wet wiping cloths in sanitizer buckets between uses.
• 1320 - No thermometer in chefs refrigerator.
  Provide thermometer in every refrig.
• 1490 - Observed aprons in washer/no dryer on premises.
  If aprons and other work cloths are laundered on premises a mechanical dryer must be provided. Wet wiping cloths can be kept wet in sanitizer bucket or air dried in manner that prevents contamination of other food, equipment, etc.
• 1770 C - Curtains on dishwasher are mildewed.
  Clean or replace them.
• 1770 C - Corrected During Inspection Nonfood contact surfaces were not clean: back, sides, underside of lid of prep refrig unit; shelves under prep tables.
  These were cleaned during inspection.
• 1900 - Critical Dishwasher final rinse is<160 degrees at the dish and reads 176 on gauge.
  Correct by increasing final rinse temp to 180 degrees so temp at dish is 160 degrees or more. Hand sanitize in 3 compartment sink until repaired.
• 2190 - Handsink in kitchen has broken hot water handle.
  Repair it.
• 2260 - Critical Hose attached to hot water line under dishwasher is not protected from backflow.
  Correct by installing appropriate backflow prevention device on line or disconnecting hose and use approved rinser hose at sink.
• 2350 ii - Backflow prevention device on mopsink faucet is damaged.
  Replace it.
• 2350 ii - Corrected During Inspection Handsink drain plugged.
  Corrected.
• 2350 ii - Floor drain in mongolian grill area is not covered.
  Provide cover.
• 2720 - Dumpster open.
  Correct by closing dumpster door between uses.
• 2910 - Fly strips hung from ceiling throughout kitchen.
  Correct by removing fly strips over food prep and dishwash areas.
• 2930 - Screen door off at one back door.
  Keep door closed until screen door is installed.
• 3020 - Soap dispenser empty (& not on wall) at kitchen handsink.
  Replace it.
• 3090 - Dishwasher ventilation hood not providing adequate removal of steam, vapors.
  Repair or replace so steam is removed.
• 3170 - Seal (caulk) at top of coving tiles not smooth.
  Repair.
• 3170 - Grout eroded.
  Regrout.
• 3170 - Floor tiles broken or missing.
  Replace them.
• 3180 - Floor not clean in areas where water pools.
  Clean floor.
• 3270 - Lots of flies in kitchen and some in service area.
  Correct by keeping outside doors closed, install air curtains on doors if needed, and swat and sanitize to reduce number of flies.
• 3300 - Debris on ground around back door.
  Clean area around back door-keep free of debris.

April 27, 2006 (Critical Procedures)

• 0220 - Critical Employee consumed beverage from open cup in kitchen.
  Allow only covered cup with straw for employee beverages consumed in kitchen/bar, etc.
• 0850 - Corrected During Inspection Critical Eggs out on table by wok were 61 degrees.
  Placed in refrig.

January 27, 2006 (Critical Procedures)

• 0340 - Corrected During Inspection Critical One refrig had tripped off and was 50 degrees.
  Corrected by resetting GFC-temp dropped to 43 degrees within 30 minutes.
• 1890 - Critical Ice machine in back has mold in it.
  Corrected by cleaning during inspection.
• 1890 - Critical Dried food on mixer beaters.
  Clean and sanitize between uses.

October 25, 2005 (Critical Procedures)

October 25, 2005 (Follow-up)

August 04, 2005 (Routine)

• 0170 - Employee washed hands in food prep sink.
  Teach employees to use handwash sinks for washing hands.
• 0220 - Critical Observed employees eating in kitchen.
  Provide staff break area where employees can eat that is not in food prep or dishwash areas.
• 0220 - Critical Repeat Open drinks/twist top bottles used by employees.
  Use only covered cup with straw.
• 0550 - Take out containers in food/rice warmer.
  Use scoop or utensil with handle to dispense cooked rice. Keep handle out of rice.
• 0610 - Corrected During Inspection Small flying bug in cornstarch.
  Use containers with tight fitting lids; removed bug and discarded contaminated cornstarch.
• 0820 - Critical 3 flats of raw shell eggs sitting on table were 90 degrees.
  Keep eggs in refrig until needed.
• 2600 - Asphalt by trash dumpster is buckled and crumbling.
  Repair so area is smooth, durable and sloped to drain.
• 3270 - Presence of flies in kitchen.
  Keep doors closed-may need air curtain to prevent entrance during deliveries.

May 10, 2005 (Complaint)

April 28, 2005 (Critical Procedures)

• 0220 - Critical Open beverage cups in use by employees in work areas.
  Allow only covered cup with straw for employee beverage consumed in work area.
• 0450 - Corrected During Inspection Critical Employees preparing spring rolls touching RTE food with bare hands.
  Corrected by washing hands and put on gloves .
• 0450 - Critical Mushrooms not washed before or after cutting.
  Wash all produce before use.
• 3340 - Corrected During Inspection Critical Gallon jug ov bleach on food storage shelf.
  Move bleach to chemical storage area.

March 01, 2005 (Complaint)

February 16, 2005 (Follow-up)

• 0670 - Self serve ice cream freezer is not/cannot be adequately protected from customer contamination.
  Discontinue customer self serve of ice cream. You may dip ice cream into customers bowl on request; preportion scoops of ice cream into individual bowls and store/present them in this freezer for customer self service or may provide commercially packaged individual servings of ice cream.
• 3080 - Repeat Light intensity at middle and back of 2 large walk in refrig is much less than required 10 foot candles.
  Install additional light fixtures in these refrigs.

January 27, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Employees consumed beverage from open drink cups in kitchen.
  Corrected by disposing of open cups and replacing with covered cup with straw.
• 0480 - Bulk food bins have Chinese label on lid.
  Add English and place label on container (not just on lid).
• 0550 - Take out soup containers used as scoops.
  Use only scoops or utensils with handle to dispense foods.
• 0570 - Corrected During Inspection Damp cloth on prep surface.
  Place sanitizer buckets at each work station for wet cloths between uses.
• 0800 - Critical Pepsi refrig for fruit was 50 degrees.
  Decrease temp to 41 degrees or less.
• 0800 - Critical Shell eggs at mongolian bbq were 75 degrees.
  Keep eggs cold at 41 degrees or less until used.
• 0800 - Critical Rice use for fried rice was 82 degrees in rice cooker.
  Keep rice hot at 140 degrees or more or cool on sheet pan to 41 degrees and keep cold until fried.
• 1150 - Raw wood on interior of buffet cabinets.
  Seal raw wood.
• 1150 - Ice machine (crushed) has protective plastic covering on exterior.
  Remove.
• 1750 - Corrected During Inspection Reusing jug top for rice scoop. Also using soy sauce container for spice storage.
  Discard scoop and use food grade scoop.
• 2000 - Corrected During Inspection Knife stuck between prep refrig and prep table.
  Move knife to cleanable storage location.
• 2660 - Employee restroom does not have covered waste container.
  Provide.
• 3080 - Lighting in walk ins is very dim.
  Check light level and improve if not meeting minimum requirements.
• 3100 - Employee coats on food in storage.
  Provide locker storage area for employee clothing and personal items.
• 3300 - Litter around dumpster area.
  Clean.