June 25, 2009 (Routine)

Violation: 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Kim chi stew placed in refrigeration unit with cover to cool was 113F after 1.5 hour.
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
Comments:
The purpose of today's visit was a routine inspection.
**Staff have done a lot of work to correct previously cited violations. Continue to TRAIN and MONITOR employees so that the violations remain corrected.
During today's inspection it was noted that not all refrigerators were holding foods at 41F or below. Please adjust the temperature in all units so that food is able to maintain a temperature of 41F or below.
Reminders:
-Frequent and aggressive cleaning of floors, especially under equipment allows current pest control services to be more effective. Adequate cleaning prevents competition for the baits used by the pest control service to control pests.
-Cleaning is best done when the least amount of food is exposed when no food preparation or service is occurring.
-The employees washing the dishes in the sink had filled the sinks overflowing with water. Please make sure they leave room at the top so that water from one basin does not overflow into another basin to prevent re-soiling of dishes.
Notes:
Water Heater: State Sandblaster SBT10075NE, 75000BTU
Dish Machine: N/A; quat in 3-vat @ 200ppm
Handouts provided (in Korean): Employee Illness Guide, Cooling Methods

July 21, 2008 (Critical Procedures)

Violations:

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge shall train employees to properly sanitize all equipment after being cleaned using either an approved sanitizer such as chlorine at 50 ppm
• 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat vegetable using their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - observed frozen beef stored over rice cake in freezer
  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. See also storage chart
• 3-302.12 - Unlabeled food containers with the following food items - mayonaisse or other similar sauce
  ALL food and ingredients removed from their original container shall be labeled properly using the common name of the food
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food observed stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-305.12(I) - Corrected During Inspection Food storage after delivery of produce was occuring outside
  Food may not be stored under other sources of contamination where subject to potential environmental contamination
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: kim chi and tofu at 47-50F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-501.16(B) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F
• 4-502.13(A) - Repeat Manufacturer containers originally containing tofu were observed reused for the storage of various items
  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.
• 4-602.11(A)(5) - Corrected During Inspection Critical Stove utensils used for both meat and vegetarian dishes were found stored comingled in cloudy water
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Store these items in separate containers to prevent cross contamination
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses which missed sanitizing step
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 4-903.11(C) - Take out packages were observed stored unprotected
  the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.12(A) - Repeat Observed that the floor is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: identical
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory:
Pest Control: contract serviced

March 10, 2008 (Routine)

Violations:

• 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.
• 3-301.11(C) - Critical Excessive bare hand contact with raw whole seafood during cleaning phase.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: container of sliced fish was stored over buckets containing kim chi.
  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.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use in cool water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths out of sanitizing solution.
  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) - Boxed pork was stored 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.
• 3-307.11 - The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: spp
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: pork thawing on floor at room temperature after morning delivery.
  Potentially hazardous foods 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 or 3) as part of a cooking process.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - tofu at 47F in reach in unit left of stove.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-502.13(A) - Manufacturer containers originally holding tofu were observed reused for the storage of kim chi.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - shelves in middle kitchen table and, freezer door handles.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer had been set up in the sanitize basin. Staff had begun washing of equipment, but had not followed santiizing diagram on wall.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
• 4-903.11(A) - Found that CFM opted to sanitize spoons in boiling water on stove adjacent to boiling pot of uncovered soup. Soup vapor may come into contact with some spoons surface.
  Cleaned equipment and utensils, shall be stored in a clean, dry location where they are not exposed to splash, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive steam. Client was observed cooking soup at table on portable gas fired burner.
  Discontinue use of portable burners at tables given absense of appropriate ventilation. (mechanical ventilation at a sufficient capacity to minimize soiling of ceilings, and equipment; remove fumes; and prevent the creation of hazards)
• 6-501.111(C) - Critical Adequate methods are not being used to control pests. Several large trapped roaches observed in a couple of traps near water heater.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Observed rice on floor in room where water heater is located.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.
Hot Water Heater: identical
Dishwasher: NA
Hood System:contractor serviced
Grease Trap:
Pest Control: Monthly, documentation provided

January 04, 2008 (Follow-up)

Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw fish stored over container of uncovered tofu and observed raw fish on refrigeration shelving partially over a supply of large and small radishes.
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
Comments:
During today's inspection, it was observed that a repeat critical violation addressed in the previously issued notice of violation were still in existence. A request for an informal hearing at the Health Department will be sent via certified mail to address the repeat violation and the reasons for non-compliance. The Health Department’s enforcement policy requires that the owner of the establishment or other identified person in charge attend an informal conference at the Health Department to discuss continued noncompliance with cited violation. The owner will receive a notice via certified mail outlining the time, date and details of this conference.
Please review the reports issued on November 7th, and July 19th to reduce risk factors observed. To schedule a training at a convenient time on risk factor prevention such as proper sanitizing of food contact surfaces in compartment sink, contact me at number provided.
Renewal of food manager card is necessary at this time; contact ORS Interactive at 6316 Castle Place, Falls Church VA.

January 02, 2008 (Critical Procedures)

Violations:

• 2-102.11(C) - 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(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times. Foods are to be cooled from 135F to 70F in two hours or less.
• 2-103.11(M) - Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food. Based on information received from translator, manager had not requested that staff report illnessness if and when they occur.
  The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• 2-401.11(A) - Critical Repeat 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.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: - vegetables left at side of compartment sink- raw meat portioned out of bag on cutting board designated for vegetables only.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable soup @ 120F on lower table shelf.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 4-501.18 - Rinse water mixed wiht the in-use sanitize water in compartment sink.
  The wash, rinse, and sanitize solutions shall be maintained clean.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed utensils and equipment shall be rinsed via use of a distinct, separate water rinse after washing and before sanitizing. Follow poster instructions per discussion held today and in November inspection.
• 7-208.11(B) - Critical Potent prescription medicine observed improperly stored over food preparation area.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Note - based on translation service, manager had visited doctor earlier today for symptoms related to indigestion only.

November 07, 2007 (Routine)

Violations:

• 2-103.11(E) - Repeat Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers and cigarettes observed over food preparation station.
  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) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sliced cucumber.
  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.
• 3-301.11(C) - Excessive bare hand contact with raw pork food that is not in a ready-to-eat form.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: tofu was stored under mackerel in upright Traulsen unit.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef was stored over seafood in freezer storage.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: tofu under raw mackerel in Traulsen unit.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-305.11(A)(3) - Food stored on the floor in dry storage and while thawing.
  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.
• 3-305.12(I) - Repeat Greens and frozen fish were observed stored outside front door.
  Food may not be stored under other sources of contamination. Please see FDA ALERT message card given during inspection.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: mackeral found thawing at room temperatures.
  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.
• 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: soup @ 85F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - marinating beef @ 55F stored out of temperature control in large white barrel.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: open packages of tofu in Traulsen storeage.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 4-302.12(A) - The facility's food temperature measuring device does not measure below 50F.
  A metal-stemmed probe food thermometer shall be provided to verify cold and hot hold temperatures.
• 4-501.116 - 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.
• 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: single use bowls and plates observed being manually washed.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical No sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.
• 4-901.11(A) - Bowls and plates were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(C) - Take out containers were not stored in original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.
Water heater - identical
Dish machine - N/A
Pest control - records not available
Consumer advisory - N/A
Ventilation - contractor serviced.

June 19, 2007 (Critical Procedures)

Violations:

• 2-103.11(E) - Corrected During Inspection Repeat Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging. Facility regularly permits delivery driver of boxed vegetables to store boxes outside front door.
  Employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Sanitizer solution was not set up.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands after coughing or sneezing.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish in bowl was stored over ready to eat vegetables and raw pork was stored in refrigeration over vegetables and cooked chicken. This item is being corrected.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: various vegetables stored under raw fish observed in 2 door reach in refrigeration unit.
  During peak hours foods may be uncovered as long as they are stored according to the directions written in comments below. However after peak business hours foods are to be covered to prevent potential contamination.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: various raw meats.
  ALL food shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.12(I) - Corrected During Inspection Repeat Food storage occuring outside front door. This was observed during more than one inspection.
  Food may not be stored outside where they are impossible to monitor and protect from the elements or potential tampering.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: vegetables observed in display case were kept at room temperature due to the fact that the refrigeration unit's condenser was not operating.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below. Items were relocated.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Bibim Bab as pictured in menu containing liquid egg yolk.
  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. Place an asterisk next to each item containing raw yolk. At bottom of menu page write the consumer advisory as follows - " * Consuming raw or undercooked egg, meat or seafood may significantly increase your risk of food borne illness."
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of white buckets used for dry food storage.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: various utensils and equipment that were observed being washed manually at compartment sink. Sanitizing step was ommitted.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-403.11(B) - Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 6-501.12(A) - Repeat Observed that the hard to reach floor space under the compartment sink, tables and dry storage room are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed perscription medicines stored at side of open refrigeration compartment.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: identical
Dishwasher: N/A
Hood System:
Grease Trap:
Consumer Advisory: not in compliance
Pest Control: Serviced as needed
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.

February 28, 2007 (Follow-up)

Violations:

• 2-103.11(D) - Repeat 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.
• 2-402.11(A) - Repeat 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.
• 3-304.12(A)-(F) - Repeat Cooking utensils are comingled in a bucket of cool water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous , or 5) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.12(I) - Repeat Boxed vegetables were stored outside.
  Food may not be stored outside where passersby may gain access to food storage.
• 4-302.14 - Repeat There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the dry storage areas.
  Replace bulb to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.111(D) - Repeat Harborage conditions exist. Bugs were seen in dry storage area which is an indication of sufficient food and water source for their sustenance.
  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.Cleaning of dry storage and hard to reach areas is a prerequisite to pest control treatments.

Comments:
A follow up was conducted to verify that corrective procedures have been completed. Of primary concern is the elimination of cross contamination potential in refrigeration. Due to limited kitchen space, cross contamination risk might be present when the raw proteins such as fish are prepared or portions simultaneously in close proximity to vegetables or other foods.
Handwashing frequency must be monitored and enforced so that staff do not begin a new task without washing hands and wearing new gloves.
Due to limited lighting and spacing the conditions in the dry storage room were evaluated without access to the area behind the water heater. Based on presence of adult insect, the facility's room is still not insect free. For the proper elimination of insect pests, a thorough cleaning of this area is necessary prior to pest control treatment. Please purchase caulking material or have it applied by a contractor in all small wall and ceiling crevices and spaces around room where insects may gain access.

February 21, 2007 (Routine)

Violations:

• 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.
• 2-103.11(E) - Repeat Cabbabe was left out of facility near side door in stacked boxes. Someone left an empty bottle of water on top of cabbage.
  The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors.
• 2-103.11(L) - Repeat Employees are not accustomed to wearing gloves, hairnets and are not maintaining separation between raw fish and other foods in refrigeration to prevent cross contamination potential.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 2-401.11(A) - Corrected During Inspection Critical Repeat A coffee drink was left in kitchen near food preparation station. Cigarettes were also seen on shelving designated for ingredients used at wok station.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-301.11(C) - Critical Repeat Staff are not accustomed to use of gloves nor where there any gloves available for use to prevent bare hand contact while preparing vegetables etc.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Raw fish was stored over tofu and vegetables in upright four door unit.
  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. BEING CORRECTED.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef in freezer storage was under raw fish supply.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered tofu, vegetables and raw fish was seen in the following location where the food is subject to contamination: four door commercial refrigeration unit.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Cooking utensils are comingled in a bucket of cool water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous , or 5) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  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)(2) - Peeled vegetables were seen in strainer at left side of compartment sink where splashing could occur from soaking dish ware.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Repeat Boxed fish as well as cabbage stored outside side door were stored on the floor and/or food stored less than 6 inches off 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.
• 3-305.12(I) - Food storage occured outside near side door.
  Food may not be stored where it is subject to environmental sources such as street ice, dirt, snow etc.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Raw fish in boxes.
  Potentially hazardous foods 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.
• 4-302.14 - There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the dry storage areas.
  Replace bulb to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.111(D) - Repeat Harborage conditions exist. Bugs were seen in dry storage area which is an indication of sufficient food and water source for their sustenance.
  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.Cleaning of dry storage and hard to reach areas is a prerequisite to pest control treatments.
• 6-501.12(A) - Repeat Observed that floor surfaces in dry storage, under compartment sink and in food preparation areas are soiled.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. This is a prerequisite to pest control treatments.
• 6-501.18 - Observed that handwashing sink is beginning to separate from wall
  Maintain handwashing sinks in sanitary and operable condition. Ensure that sink is fixed to wall and encourage staff to wash hands there at regular intervals.

Comments:
The purpose of this visit was to conduct a routine inspection - based on presence of harborage conditions for insect pests I will conduct a follow up inspection by next tuesday Feb 27. Please ensure all critical violations listed are corrected.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

October 31, 2006 (Routine)

Violations:

• 2-103.11(E) - Staff were not checking received foods to verify foods were arriving at proper temperatures.
  Please ensure that foods are received at 41F or less; milk and eggs may be received at 45F or less as long as they are cooled promptly to 41F.
• 2-103.11(L) - Employees are storing utensils in direct contact with soiled wall surfaces.
  Please ensure that after use of each utensil they are properly washed and sanitized in compartment sink.
• 2-401.11(A) - Critical An uncovered beverage container while in the kitchen.
  Ensure that coffee and other beverages are consumed in seating area. Only covered drinks consumed with straws are permitted in food preparation areas.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Please ensure each food service employee is using a hair net or cap to prevent possible contamination of food from hair.
• 3-301.11(C) - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Vegetables were cut without use of single use gloves.
  Please make sure that foods are only prepared after staff have washed hands, and are using single use gloves to prevent bare hand contact.
• 3-302.11(A)(4) - Critical numerous containers of fish, tofu, shrimp and other items were observed uncovered in Traulsen units and the smaller reach in refrigeration units.
  please cover containers of foods after busy shift times to prevent potential contamination.
• 3-304.12(A)-(F) - In-use utensils improperly stored between use.
  Please ensure that all ladels, spooons and strainers are stored on clean, dry surfaces or in water of 140F or in the foods as long as handles do not come into contact with foods.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use.
  store cloths in sanitizing solution to prevent growth of bacteria on fabric.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor.
  ensure that all dry foods are stored at least 6" off floor surface.
• 3-501.16(A)(2)(a) - Critical Fish slices, tofu, shrimp etc observed at 45-48F
  please store all potentially hazardous food at 41F or less at all times.
• 4-202.16 - The nonfood contact surface of the metal shelving is not easily cleanable due to the numerous metal bar surfaces.
  ensure that all surfaces are thorougly cleaned then place a plastic liner on shelving units to prevent acummulation of dust.
• 4-301.11 - the north and south end reach in refrigeration units were observed with ambient temperature of 47F.
  Ensure that all refrigeration units are capable of maintaining foods at 41F at all times. Service these refrigeration units to verify that foods are consistently held at 41F throughout the day.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Please purchase a chlorine test kit in order to verify that 50 ppm concentration of sanitizer is guaranteed.
• 4-502.13(A) - More than a half dozen containers originally designed for tofu were observed holding various foods including fish slices.
  Please make sure that foods are held in commercial, reuseable containers.
• 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch - utensils stored comingled in standing water. They were being used for preparation of different foods.
  please ensure that food contact utensils are stored separately since the comingling will likely allow cross contamination to occur.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: - a half dozen cutting knives stored in plastic bin.
  Rewash and sanitize any food contact equipment observed soiled or coated with residue.
• 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: -panasonic portable grills.
  Designate and label these grills for employee use only. Make sure that foods are only prepared with NSF approved commercial equipment.
• 6-303.11(A) - Inadequate lighting was noted in the dry storage room
  Replace non-functioning bulb to restore a 50 foot candle light intensity.
• 6-501.111(D) - Two houseflies were seen on walls.
  Ensure that pest contol service is treating for flies as well as crawling insects. Cover all foods as flies which land on foods will spread bacteria.
• 6-501.12(A) - Floors and hard to reach areas of restaurant are not being cleaned at regular intervals.
  Make sure that hard to reach areas are cleaned and food particles and residue are removed.

Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

June 26, 2006 (Routine)

Violations:

• 2-301.12A - Critical Chef did not use soap to wash hands.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Staff were not using gloves to cut and store vegetables.
  Use plastic gloves as much as possible when handling foods to prevent cross contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw beef stored over vegable and raw fish pieces were stored over raw uncovered vegetable.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered fish pieces, tofu, kim chi etc were observed in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Soup ladels were stored comingled in cool water.
  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 - Wet cloths were stacked at register.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Dry rice supply, rice soaking in water and onion supply were stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-602.11B - Foods in freezers were not identified with labels
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients.
• 4-101.19A - An aged and chaffed wood cutting board was still in use.
  Discontinue use of wood or wood wicker for cutting foods. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-102.11A1 - Critical Observed use of single use plastic bags as a long term storage bag for frozen items.
  Discontinue use of the bags as a food contact material. Provide approved food contact storage boxes.
• 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.
• 4-502.13A - Repeat Manufacturer containers originally for tofu were observed reused for the storage of prepared soups, sauces etc.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-603.16 - Rinse step in middle compartment of sink was not being utilized to remove soap suds.
  Rinse step required after washing and before sanitizing food contact equipment.
• 4-903.11A - Cutting boards were stored on the floor adjacent to refrigerator.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11C - Inadequate lighting was noted in dry storage area where rice was being inappropriately stored on the floor.
  Replace LIGHT BULB to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.111B - Flying insect sighted between sink and dry storage area. There is no back door for facility preventing pest from escaping.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Cleaning needed in hard to reach areas behind stove and under tables in kitchen.
  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.

Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold Hold 41F and below
Hot Hold 140F and above
Cooling - 70s F
Food covered - out of complaince, corrected.
Surfaces - cleaned/sanitzed for food contact
Documentation - none
Foods are to be received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat; out of compliance, corrected
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

June 26, 2006 (Routine)

Violations:

• 2-301.12A - Critical Chef did not use soap to wash hands.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Staff were not using gloves to cut and store vegetables.
  Use plastic gloves as much as possible when handling foods to prevent cross contamination.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw beef stored over vegable and raw fish pieces were stored over raw uncovered vegetable.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered fish pieces, tofu, kim chi etc were observed in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Soup ladels were stored comingled in cool water.
  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 - Wet cloths were stacked at register.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Dry rice supply, rice soaking in water and onion supply were stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-602.11B - Foods in freezers were not identified with labels
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients.
• 4-101.19A - An aged and chaffed wood cutting board was still in use.
  Discontinue use of wood or wood wicker for cutting foods. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-102.11A1 - Critical Observed use of single use plastic bags as a long term storage bag for frozen items.
  Discontinue use of the bags as a food contact material. Provide approved food contact storage boxes.
• 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.
• 4-502.13A - Repeat Manufacturer containers originally for tofu were observed reused for the storage of prepared soups, sauces etc.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-603.16 - Rinse step in middle compartment of sink was not being utilized to remove soap suds.
  Rinse step required after washing and before sanitizing food contact equipment.
• 4-903.11A - Cutting boards were stored on the floor adjacent to refrigerator.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11C - Inadequate lighting was noted in dry storage area where rice was being inappropriately stored on the floor.
  Replace LIGHT BULB to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.111B - Flying insect sighted between sink and dry storage area. There is no back door for facility preventing pest from escaping.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Cleaning needed in hard to reach areas behind stove and under tables in kitchen.
  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.

Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold Hold 41F and below
Hot Hold 140F and above
Cooling - 70s F
Food covered - out of complaince, corrected.
Surfaces - cleaned/sanitzed for food contact
Documentation - none
Foods are to be received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat; out of compliance, corrected
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

September 13, 2005 (Routine)

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
1. *All remaining critical violations shall be corrected within 10 days.
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).
REMINDERS:
A. EMPLOY AND MAINTAIN FREQUENT HANDWASHING PRACTICES. Instruct all food employees to wash 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 as well as to prevent cross contamination when changing tasks. Maintaining handwashing stations supplied with soap, hot running water (>/= 110F), and disposable hand towels will adequately facilitate and encourage effective handwashing practices.
B. Ensure that employees are properly trained in food safety as it relates to their assigned duties.
C. ESTABLISH AND MAINTAIN REGULAR CLEANING SCHEDULE. Pay particular attention to areas between, under, and surrounding stationary equipment. These are areas where grime and food debris accumulate and attract and harbor pests.
D. Monitor all phases of food service operation: [RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING]
Review cooking, reheating, and holding temperatures with food service employees.
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time

E. Ensure that food is received from approved sources at the proper temperatures and in sound condition.

F. Ensure the proper temperatures of potentially hazardous foods (PHFs) during receiving, storage, thawing, preparation, cooling, reheating, and holding using a probe thermometer.
G. To avoid contaminating clean equipment and utensils, maintain chemical sanitizing solution(s) at proper concentration AT ALL TIMES as follows: Chlorine - 50 to 100 ppm (parts per million) and Quaternary – 200 ppm.
H. Store food in refrigeration and freezer units according to internal cook temperatures to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures:
TOP SHELF: 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF: 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF: 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles and rice. If these foods are not stored on a separate shelf from the above listed raw animal products, they must be stored above all raw animal products.
I. Maintain pest control services as needed. Keep records of all services provided.
J. Properly date mark food items with the “use by” date if held beyond 24 hours.
K. ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: State Sandblaster, #SBT10075NE, 75,000 BTU, 70.9 GPH
Dishwasher: N/A
Hood System: Last cleaned 7/5/05. next cleaning due 12/05
Grease trap: Cleaned on-site every 2 weeks
Consumer Advisory: N/A
Pest Control: Serviced 1x/month, no documentation provided
Please phone with any questions, 703.246.8432.

January 05, 2005 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Observed raw shell egg (56 F) and soon dae (48 F) cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-302.11A1 - Critical Observed raw animal food (beef, pork and raw shell egg) stored over vegetables 4 Dr. Traulsen refrigeration units.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-502.13A - Repeat Manufacturer containers (Tofu and soy sauce) were observed reused for the storage of various foods in refrigeration units and through out the establishment.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-501.12 - The wooden cutting board used at the prep table behind 3 vat sink has cracks. The food contact surface is no longer easily cleaned and sanitized due to condition.
  CORRECTED DURING INSPECTION: Discard the cutting board and replace to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.110B - Employee (vaseline, employee medicine bottles, cigarette, lotion) possessions have been found at the prep shelving units in the kitchen that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  CORRECTED DURING INSPECTION: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.16 - Corrected During Inspection Mop observed not hung up to air dry.
  CORRECTED DURING INSPECTION: 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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food observed in all refrigeration units and shelving unit above True reach prep unit.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Observed food (pickles and cabbage) stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 7-202.12A - Corrected During Inspection Critical The chlorine sanitizing solution at 3 vat sink and wash cloths bucket is observed at high concentrations (>150ppm).
  CORRECTED DURING INSPECTION: The chlorine sanitizing solution must be used in accordance of law (@50 ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 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) Rice cooker; 2) Microwave oven. It was noted by CFM that the equipment are used only for employees.
  Attach a "Employee Use Only" sign on the equipment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all restrooms 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.
• 5-205.11B - The handwash station in the kitchen was observed being used for cleaning utensils and washing food.
  The handwash facility identified above is to be used for washing hands only.
• 3-302.12 - Unlabeled food containers were observed near the 3 vat sink and dry storage room area.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-302.14 - Chlorine sanitizer test kit could not be located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - Repeat The following observed in need of repair: 1) The door gasket of all Traulsen units; 2) fan cover missing in one of the Traulsen 4 Dr. refrigeration unit.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) knives stored above True prep reach-in; 2) dishes stored under the prep table behind cookline; 3) Interior of ALL Traulsen units.
  Clean and sanitize these surfaces for food contact.
• 3-304.12 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 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) True prep reach in gasket; 2) Delfield prep reach-in gasket.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 4-101.11B - Observed various food (meat, vegetables, etc.) stored in plastic bags in all refrigeration units.
  Discontinue using single service plastic bags for storing food.
• 5-501.112A - Observed discarded boxes and othr residue being stored outside of refuse container, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.

Comments:
The purpose of this visit was to conduct a routine inspection.
Following items have been corrected since the Pre-Opening inspection conducted on 12/6/04:
1) Catch pan installed at the vent hood.
2) Temperature measuring device placed in Delfield prep and True prep units.
All outstanding critical violations must be corrected within 10 days and non-criticals within 90 days.
The facility has implemented a regular pest control. The CFM indicated that the first pest control was done at the facility, however, the invoice was not kept. Maintain all invoices for pest control services in the future.
Routine cleaning and maintenance is recommended to maintain the establishment in sanitary condition and minimize harborage conditions.

December 05, 2004 (Pre-Opening)

Violations:

• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.Company was contacted at time of inspection.
• 4-501.11B - Repeat The following observed in need of repair:1. gaskets to ALL Traulsen units2. fan cover observed missing in one Traulsen four door cooling unit3. Catch pan observed missing at the vent hood.
  Gaskets and fan cover have been ordered.1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Replace fan cover.3. CORRECTED DURING THE INSPECTION.
• 4-204.112B - Repeat There was no temperature measuring device located in the Delfield prep and True prep.
  Thermometers have been ordered. Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 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: rice cooker, metal shelving (with paper support).
  Rice cooker was removed and a new shelving unit was ordered.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.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit unit the official permit is obtained. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**
Hot water heater:
State SBT 10075AE
75,000BTU Recovery Rate: 70.9gph of 120F water @ an 80F rise.
No dishmachine
Grease trap cleaning: weekly
Vent hood cleaning: date of next cleaning 04.05.
Pest Control service: no routine service at this time
Seating: 40- all non smoking
Consumer Advisory: No foods offered are served raw or undercooked. Therefore the Consumer Advisory is not necessary.
Maintain all invoices on grease trap cleaning and Professional Pest Control Company services.
Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
**All remaining violations MUST be corrected at time of first routine inspection.**

December 03, 2004 (Other)

Violations:

• 6-501.11 - The following observed in need of repair:1. the caulk at the prep sink2. the caulk at the vent hood3. hole observed by vent above three comp. sink4. hole observed by hot water heater5. tile observed not finished in hot water heater room6. wall behind shelving in hot water heater room observed in need of painting7. wall observed not finished in hot water heater room8. upper threshold of entry to kitchen from hot water heater room observed unfinished.
  Repair all. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11A - Inadequate lighting was noted in the men's restroom.
  Replace bulbs to provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-903.11A - Clean utensils observed stored on the mop rack above the mop sink.
  CORRECTED DURING THE INSPECTION.Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.12A - Repeat The following observed in need of cleaning:1. wall by True two door prep2. wall by prep sink3. wall under prep sink4. caulk of three compartment sink
  Clean and sanitize all surfaces. 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.
• 4-101.111 - 1. Exposed wood observed on the wall in the hot water heater room.2. Unsealed wood observed used as shelving in the hot water heater room.
  Remove wood. Provide surfaces that may be easily cleaned and sanitized. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-202.14 - Toilet room doors observed not tight fitting.
  Adjust self-closing device to provide toilet room doors that are tight fitting. 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.
• 4-501.11B - The following observed in need of repair:1. gaskets to ALL Traulsen units2. fan cover observed missing in one Traulsen four door cooling unit3. Catch pan observed missing at the vent hood.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Replace fan cover.3. CORRECTED DURING THE INSPECTION.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil/food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Ice machine interior and exterior observed soiled with mildew and calcium build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-204.112B - There was no temperature measuring device located in the Delfield prep and True prep.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - The interior and exterior of the ice machine observed with calcium and mildew.
  Clean the ice machine at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 4-501.11A - Slicer observed not in good repair.
  CORRECTED DURING THE INSPECTION.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: rice cooker, metal shelving (with paper support).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Please contact Professional Cleaning Company to clean the vent hood in its entirety. Cleaning was due last April. The vent hood should be professionally cleaned at least twice a year. Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.A message was left with the company at time of inspection.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation.Splash guard observed necessary at the three compartment sink clean drain board to protect clean utensils/equipment from contamination from the prep sink.
  Install a splash guard. Protect unpackaged food from environmental sources of contamination during preparation.
• 5-202.12A - Water from all handwashing sinks was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.Company was contacted at time of inspection.

Comments:
This visit was made to conduct a change of ownership inspeciton. Please review the following comments:
Due to large number of violations, approval for Health Department permit is hereby denied.
* Correct ALL violations before reinspection, scheduled for Monday. *
If you have any questions, please contact me. Thank you.