September 08, 2009 (Follow-up)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -window sill-interior of the ice maker-handsink in storage room-mop sink-lowboy not in use-interior of ALL reach ins-freezer-exterior of crates
  Maintain nonfood-contact surfaces of equipment clean.
• 3280 - Repeat Dead or trapped flies were found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

August 24, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food (rice) in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) Chicken and rice in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date or the "made" 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 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: -two containers of utensils such as peelers .
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -window sill-interior of the ice maker-handsink in storage room-mop sink-lowboy not in use-interior of ALL reach ins-freezer-exterior of crates
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris.-stove and wok area-bottom of pots in dry storage room ( black carbon on bottom of pots)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen and in the bathroom in the dry storage area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection 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.
• 3280 - Dead or trapped flies were found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.-the back dry storage area (shoes, clutter etc)-the take out area shelves and customer area-the freezer is cluttered

May 20, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Raw chicken, canteloupe, and tomato sauce cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Sesame chicken, soba noodles and beans 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 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1150 - Corrected During Inspection The nonfood contact surface of the knife handle (duct tape) is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1550 - The 3-vat sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board(s) along the take out lowboy are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: -Utensils on the tool shelf-food processor
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelving throughout the facility, the fan, the hood vents and the piping adjacent to the stove and under the 3-vat sink has 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.
• 2000 - Corrected During Inspection Clean pans were not observed stored in a position to allow air-drying.
  Store all dishware in a self-draining position that allows air-drying.
• 2350 ii - Plumbing connections under the 3-vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - The floors throughout the facility noted in need of cleaning.
  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.

January 21, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (Raw beef, shrimp and chicken) stored over ready-to-eat (RTE) food (Cooked beef, bamboo shoots and curry sauce) in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: steel pan, slicer, bowl, blender, tea dispenser)
  Clean and sanitize these surfaces for food contact.

October 01, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (shell eggs and chicken) stored over ready-to-eat (RTE) food (Tortillas and Pork-n-beans respectively) in the refrigeration units.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Cans of Jalapenos and single service items observed stored on floor.
  Elevate food storage/single service items onto approved shelving with minimum 6" legs or casters.
• 1570 - The handle of the Kenmore 21 refrigeration unit was observed in a state of disrepair and damaged.
  Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following food-contact surfaces were observed soiled to sight and touch: Lids and plastic containers.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the Kenmore 21 gaskets and window sills has 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.
• 2350 ii - The handsink in back area observed with a leaky faucet.
  Plumbing systems and components shall be maintained in good repair.
• 3020 - Soap was not provided at the hand washing lavatory in the men's bathroom.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3300 - Facility storing unnecessary items and clutter in back storage area.
  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.
• 3340 - Corrected During Inspection Critical Container of Quaternary Ammonia tablets were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All toxics/chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth chlorine solution for food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Ensure chlorine solution maintains 50-100ppm available chlorine.

June 09, 2008 (Routine)

• 2000 - Single service items observed unprotected from contamination. (items are not stored 6 inches up off the floor)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2790 - The indoor wall material located at the door frame tht was just added does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent (paint the door frame)
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (some of the items are constuction materials and equipment left from the previous business)
  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.

December 14, 2007 (Routine)

• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor (cooking oil).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the aluminum foil and cardboard used in the food preparation area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: flat top grill.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of thegas stove exterior surfaces has 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.
• 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 16, 2007 (Critical Procedures)

February 21, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching clothing or engaging in any activity which may have contaminated his/her hands.
  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.
• 0240 - Corrected During Inspection 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.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers. (chicken)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Rice in covered pot stored on floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Hand sinjk was observed in a state of disrepair and damaged.
  Repair the hand sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hand sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Single-service items were observed reused for the storage of different sauces.
  Discontinue the reuse of single-use containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3045 - 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.

December 11, 2006 (Pre-Opening)