May 29, 2009 (Follow-up)

May 28, 2009 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open container of hot tea as well as drinking from bottles where the hands can be contaminated by repeated removal and replacement of the lids.
  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) - Corrected During Inspection Critical Observed sushi chef handling sushi with bare hands.
  Do not handle ready to eat foods with bare hands to prevent possible contamination. Use gloves or utensils.
• 3-302.11(A)(1) - Corrected During Inspection Critical The serving plate used to collect ingredients, including vegetables and raw shell eggs for cooking is then used as the serving plate for the customer. This can result in possible contamination of the plate by uncooked food and raw eggs.
  Do not use the same serving plate during preparation and service of the food.

November 25, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Employees drinking from water bottles which allows hand contact with lip contact surface when removing and replacing the lids.
  Use covered containers with straws and lids and be careful where such containers are kept during use to avoid contamination of foods or equipment.
• 2-402.11(A) - Employee observed working in the food service area without proper hair restraint.
  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. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-202.15 - Corrected During Inspection Critical Observed dented can of food among other food containers.
  Separate the dented container from the other food containers and discard or return to supplier.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw chicken on shelf over peanut sauce.
  Store raw meats, poultry and fish so that they cannot contaminate ready to eat foods.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor In walk inh units.
  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.
• 3-402.12(A)-(B) - No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: This is a new sushi operation. The owner must contact the supplier/s to obtain and maintain the parasite distruction letters.
  If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Send copies of the letters to the health department for inclusion in the files.
• 4-101.11(B) - Grocery type plastic bags are being used for storage of food.
  Store the foods in durable and cleanable containers.
• 4-502.13(A) - Corrected During Inspection Repeat Single-service items were observed reused for the storage of food. Observed reuse of foil cook pans and plastic take out containers.
  Single-service items may not be reused.
• 6-303.11(C) - Light fixture in the hood is damaged.
  Repair or replace fixture.
• 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed jackets stored on shelves among food related items.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

April 04, 2008 (Routine)

• 3-301.11(C) - Corrected During Inspection cup used as scoop
  Food employees shall minimize bare hand and arm contact with exposed food
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw pork stored over cooked sauces
  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.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6; dry storage and walkin due to inadequate storage space on shelves.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving
• 4-502.11(A) - Corrected During Inspection observed one chipped dish and teflon coated pot with worn lining
  Utensils shall be maintained in good repair
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods.
  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) - Corrected During Inspection The can opener is not clean
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.12(A) - floor mats are sticky
  Clean the mats
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of cleaner is not labeled
  label all cleaners and other toxics
• 7-209.11 - Corrected During Inspection employee medicine, clothing and other items stored with food and utensils
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

October 15, 2007 (Critical Procedures)

April 04, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored on a shelf
  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.
• 2-402.11(A) - Corrected During Inspection 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.
• 3-302.12 - Corrected During Inspection Unlabeled food containers
  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
• 3-304.14(B)(1) - Corrected During Inspection wet wiping cloths stored on counters
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

September 26, 2006 (Routine)

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.; noted employee rinse his mouth at the prep sink and spit into the sink
  1. all employee drinks must be kept in a covered container with a straw2. prep sink is food food prep; for person uses the employees must use the bathrooms (except for handwashing)
• 3-301.11(C) - Corrected During Inspection rice scoop buried in rice
  keep the handle out of the rice
• 4-202.16 - foil, paper napkins and cardboard are used as liners or containers for various item
  these materials cannot be cleaned and sanitized and may attract or harbor insects Use containers that are durable, non-absorbent and that can be cleaned
• 4-501.11(B) - one light bulb is out on the cook line;
  replace the burned out bulb
• 4-602.11(E)(1) - Surfaces of the slicer after preparing cabbage was observed soiled with accumulations food
  clean the slicer after use and several times daily
• 4-904.13(A) - Corrected During Inspection Preset tableware was observed unprotected from contamination.
  do not preset tableware unless it is covered or wrapped
• 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: metal meat slicer imported from Thailand (appears to be for commercial use but not NSF); clay/ceramic mortar; straw rice basket
  Remove/replace basket and mortar. Provide me with information in English from manufacturer of the meat slicer/cutter within ten (business) days. If information is not available Plan Review will evaluate equipment.
• 5-205.15(B) - there is a drip at the cold water faucet of the prep sink
  repair the drip
• 6-501.12(A) - the following were noted in need of cleaning. gas pipes at the left end of the cook line; drain pipes at the three vat sink; sticky floor mats
  clean these areas/items
• 7-102.11 - Corrected During Inspection Critical Working containers of degreaser not properly labeled.
  label all cleaners
• 7-202.11(A) - Corrected During Inspection The level of bleach in the sanitizer container was extremely high
  use bleach at 50 to 100ppm in wiping cloth container and test to verify
• 7-209.11 - Corrected During Inspection various employee over-the-counter medicines are stored with food in the walk in refrigerator
  store only the medicines necessary in the restaurant and store these so they are separate from food and equipment (for example in a closed container)

February 24, 2006 (Routine)

• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Obsevred a small glass bowl used to dispense cooked chicken in the Beverage Air Prep RI (left).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils must be equipped with a handle.
• 3-303.12B - Unpackaged food (raw shrimp in the prep and upright refrigerators) stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Obsevred ice scoop stored with the handle in the ice.
  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 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. NOTE: Two sanitizer buckets containing water and chlorine (bleach) at a concentration of 50 ppm shall set up daily. One bucket should be stored on the floor at the cook line and one bucket shall be ctored on the floor at the prep area. Keep wash cloths in the sanitizer and use the cloths to wipe and sanitize prep surfaces.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Obsevred a box of rice noodles stored on the floor in the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed frozen fish thawing at room temperature on the lower sheld of the prep table adjacent to the steam table.
  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.
• 3-501.16B - Critical Observed cooked foods such s todu and chicken in the Beverage Air Prep RI (left) cold holding at improper temperatures (46F). An employee noted that these foods were cooked yesterday.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Review cooling procedures to ensure that foods are cooled to 41F within 6 hours after cooking.
• 4-301.11 - The Bervage Air Prep RI (left) is maintaining an ambient air temperature of 46F. Potentially hazardous foods in this unit were measure dat 46F as well.
  Service the unit or adjust the thermostat immediately and ensure that potentially hazardous foods are maintained at 41F or less.
• 4-502.13A - Repeat Manufacturer containers (tofu) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up behind the bar.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.15 - Repeat Observed the reasr exterior door propped open with a small rock during the inspection.
  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.
• 6-501.11 - Repeat Observed a ceiling panel missing above the Penn WI.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Obsevred the floor sink serving the 3 compartment sink in need of cleaning.
  Clean the floor sink and include this clenaing in regular cleaning of the establishment.

February 24, 2006 (Routine)

• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Obsevred a small glass bowl used to dispense cooked chicken in the Beverage Air Prep RI (left).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils must be equipped with a handle.
• 3-303.12B - Unpackaged food (raw shrimp in the prep and upright refrigerators) stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Obsevred ice scoop stored with the handle in the ice.
  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 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. NOTE: Two sanitizer buckets containing water and chlorine (bleach) at a concentration of 50 ppm shall set up daily. One bucket should be stored on the floor at the cook line and one bucket shall be ctored on the floor at the prep area. Keep wash cloths in the sanitizer and use the cloths to wipe and sanitize prep surfaces.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Obsevred a box of rice noodles stored on the floor in the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed frozen fish thawing at room temperature on the lower sheld of the prep table adjacent to the steam table.
  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.
• 3-501.16B - Critical Observed cooked foods such s todu and chicken in the Beverage Air Prep RI (left) cold holding at improper temperatures (46F). An employee noted that these foods were cooked yesterday.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Review cooling procedures to ensure that foods are cooled to 41F within 6 hours after cooking.
• 4-301.11 - The Bervage Air Prep RI (left) is maintaining an ambient air temperature of 46F. Potentially hazardous foods in this unit were measure dat 46F as well.
  Service the unit or adjust the thermostat immediately and ensure that potentially hazardous foods are maintained at 41F or less.
• 4-502.13A - Repeat Manufacturer containers (tofu) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up behind the bar.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.15 - Repeat Observed the reasr exterior door propped open with a small rock during the inspection.
  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.
• 6-501.11 - Repeat Observed a ceiling panel missing above the Penn WI.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Obsevred the floor sink serving the 3 compartment sink in need of cleaning.
  Clean the floor sink and include this clenaing in regular cleaning of the establishment.

September 23, 2005 (Follow-up)

• 3-302.11A2 - Corrected During Inspection Critical Repeat Observed raw chicken and raw meat stored together in the Bev Air Freezer.
  Store raw poultry separate from raw meat.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on cook line surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. **Discussed with CFM.**
• 3-305.11A2 - Repeat Food is prepared in the 1 compartment sink where it is subject to splash from the hand sink.
  Install a splash guard on the hand sink. **CFM noted that technician is coming to install splash guard today.**
• 4-202.16 - Repeat Soda crates used for elevated storage.
  Milk, soda, and bread 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.
• 4-601.11C - Repeat (CORRECTED DURING INSPECTION)The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Door gaskets on Beverage Air Prep Refrigerators2. Prep shelf under steam table
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Corrected During Inspection Repeat Observed that the base of the can opener was soiled with debris.
  Wash and sanitize the base of the can opener (and the blade) at a frequency necessary to preclude an accumulation of debris.
• 6-501.11 - Repeat Observed a missing ceiling panel above the Penn walk-in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Observed that the floor sink serving the 3 compartment sink are heavily soiled and 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.
• 6-501.16 - Corrected During Inspection 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.

September 13, 2005 (Routine)

• 2-103.11D - 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.
• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. Observed a severely dented can of baby corn stalks stored on the can rack.
  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.
• 3-301.11A - Critical Not one employee was observed washing his or her hands during the inspection. Furthermore, paper towels were not available for handwashing at the only hand sink in the kitchen.
  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 - Repeat Observed a cup used as a rice dispenser.
  All dispensing utensils must be equipped with a handle.
• 3-302.11A1 - Critical Observed:1. Raw shell eggs over vegetables - walk-in2. Raw noodles on top of raw chicken container - walk-in3. Raw animal foods over nonanimal foods - Bev Air Freezer4. Raw chicken over sauces in Bev Air Upright Refrigerator
  Refer to FOOD STORAGE notes in comments section.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed:1. Different types of raw animal foods stored together in the Bev Air Freezer.
  Refer to FOOD STORAGE notes in comments section.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed ice scoop stored in the ice bin with the handle laying in the ice.
  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 wet cloths stored on cook line surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A2 - Food is prepared in the 1 compartment sink where it is subject to splash from the hand sink.
  Install a splash guard on the hand sink.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.1. Liquid Shortening in dry storage area2. Strainer containing lettuce on the kitchen floor3. Boc of vegetables in the Penn Walk-In
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11B - Observed cloth strainers stored on the utensil rack above the 3 compartment sink.
  Discard these utensils immediately. All food contact surfaces must be nonabsorbent and easily cleanable.
• 4-202.16 - Repeat Milk crate(s) found used as trasch cans.Soda crates used for elevated storage.
  Milk, soda, and bread 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.
• 4-302.12 - Repeat 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 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a CHLORINE (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Manufacturer containers (todu) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food.
• 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. Door gaskets on Beverage Air Prep Refrigerators2. Prep shelf under steam table
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Observed that the base of the can opener was soiled with debris.
  Wash and sanitize the base of the can opener (and the blade) at a frequency necessary to preclude an accumulation of debris.
• 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:1. Aroma rice steamer2. Panasonic rice stramer
  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.
• 6-202.15 - Observed the back door open during the inspection.
  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.
• 6-301.12A - Observed that no paper towels were available for the kitchen hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Observed a missing ceiling panels above the Penn walk-in refrigerator.
  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 in the back of the establishment near the rear exterior door.
  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 - Observed that the mop sink and the floor sink serving the 3 compartment sink are heavily soiled and 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.
• 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.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

April 01, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed dented cans stored with ready to use cans in the dry storage area.
  Carefully inspect all cans upon delivery. Cans with dents and damages shall be SEGREGATED and returned to the supplier or discarded. Cans with dents and/or damages can facilitate the growth of the toxin CLostridium botulinum and can lead to severe foodborne illness.
• 3-301.11C - Corrected During Inspection Observed a cup used to dispense uncooked rice.
  All dispensing utensils must have a handle.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. *See Comments.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed ice scoops stored with handles laying in the ice.
  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 .
• 3-304.14A - Observed a cloth being used underneath a cutting board to stabilize the cutting board.
  Do not use cloths for purposes other than wiping spills. Use a rubber or plastic mat that is nonabsorbent and easily cleanable to stabilize the cutting board.
• 3-305.11A3 - Food and single service products stored on the floor and/or food stored less than 6" above the floor. NOTE: CFM reported that adelivery had just been received.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Vegetable storage.
  Milk 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.
• 4-302.12 - 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.
• 4-603.14 - Corrected During Inspection Observed employee washing/rinsing dishes in the food prep sink.
  Use the wash, rinse, sanitize procedure in the 3 compartment sink. The plumbing on the 3 compartment sink is designed specifically for warewashing.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sanyo microwave. NOTE: CFM reported that the commercial microwave was returned as a result of malfunction and the establishment is waiting to receive a new commercial 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.
• 5-501.113B - Outside refuse container was uncovered. Observed that doors were open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. It is the resposibility of all of the food facilities in this shopping center to maintain the refuse area clean and in good condition. This includes keeping lids and doors tightly closed.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.

February 18, 2005 (Pre-Opening)