July 07, 2009 (Critical Procedures)

March 03, 2009 (Routine)

• 0790 - Improper methods used to thaw frozen shrimp: frozen shrimp observed stored in a food storage bag in a pot on the wares shelf.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1800 - The nonfood contact surface of the knife handle of the knife in the utensil rack had an accumulation of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 12, 2008 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Rice scoop in standing 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 135F.
• 1060 - The nonfood contact surface of the shelf under the 3-compartment sink in the kitchen and shelf at front counter holding glassware (shelf liner used) is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level mop sink is not observed: hose extended into basin. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.

August 22, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Mushrooms, soy sauce, oyster sauce, and teriyaki sauce were observed uncovered in the Continental food prep unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 2 - Corrected During Inspection Critical Raw shrimp and cooked noodles cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3340 1 - Corrected During Inspection Critical Containers of stainless steel cleaner stored adjacent to foil wrap and Quaternary Ammonia sanitizer stored adjacent to bean sprouts.
  Containers of toxic materials must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

May 27, 2008 (Routine)

• 0610 - Corrected During Inspection Pot of rice and fish oil in cartons were stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the wood table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal surface of wood table to render it smooth, durable and nonabsorbent.

February 29, 2008 (Routine)

• 0610 - Cooking oil was stored on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the shelf liners used for clean plates in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Manufacturer containers were observed reused for the storage of various foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer
  Clean and sanitize these surfaces for food contact.