June 29, 2009 (Critical Procedures)

September 24, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedures. No warm water and less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, cups with lids, stored in a manner that may contaminate food and food contact surfaces. On prep tables and shelves.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, vegetables, in a reach-in refrigeration unit.
  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.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:chicken over beef in the reach-in freezer.
  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).
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Bowls used to dispense the rice.
  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 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 (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.

April 01, 2008 (Critical Procedures)

September 25, 2007 (Critical Procedures)

April 03, 2007 (Routine)

November 13, 2006 (Critical Procedures)

• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation and putting on gloves. The employee working with raw chicken had a band aid over a minor injury and was not wearing gloves.
  If a person has a band aid over a small injury he must wear disposible gloves after washing hands. Wear disposible gloves over unjured area and wask hands before putting them on.
• 3-501.16(A)(2)(a) - Critical Meat and chicken in prep line unit cold holding at improper temperatures. 45 F This is in a colder unit and may be due to wrapping for portion control, paper lining of the food pan and possible placement at less than required cold temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41F or below. Make sure that foods are cold prior to placement and that pans are not lined with paper in order to get maximum cooling from the unit.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.

June 01, 2006 (Follow-up)

• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. cooked rice pilaf inside the True sliding door refrigerator: 50f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. True 2-door reach-in refrigerator at the cook line, 2. True 2-door refrigerator in the kitchen.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 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. Rubbermaid containers for dried food products with wheels (not specifically stating NSF seal).
  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.

May 22, 2006 (Routine)

• 2-301.14A - Critical A food employee failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 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.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. True 2-door freezer in the kitchen: Observed raw frozen chicken stored directly on top of frozen greens.
  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.
• 3-302.12 - Unlabeled squeeze bottles of liquid food products such as oil, sauces, soy sauce, vinegar, etc.
  Label ALL 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.
• 3-304.14A - Wiping cloths improperly used to cover fresh foods like noodles inside the True 2-door reach-in refrigerator at the cook line.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed canned beverages stored on the floor at the bar.
  Elevate ALL food and beverages onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed raw chicken breasts being prepared on the wash side of the drain board of the 3-vat sink. Observed fresh green peppers stored directly next to the kitchen hand sink. The hand sink has no splash guard to prevent water from splashing onto the vegetables.
  Protect unpackaged food from environmental sources of contamination during preparation. ONLY prepare food at the SANITIZE basin and drain board of the 3-vat sink AFTER all soiled equipment/utensils have been properly washed, rinsed, and sanitized. Install a splash guard next to the kitchen hand sink.
• 3-501.13 - Observed raw chicken thawing on a food cart at room temperature in the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - The methods used for cooling were not adequate. Observed cooked ground beef sitting out at room temperature. At 3pm the beef was cooked and the current temperature is 135f. Use one or more of the following listed methods for proper cooling of hot foods. Cool hot foods from 140f to 70f within 2 hours and from 70f to 41f or below within 4 hours.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. raw chicken breasts (sitting out at room temperature): 52f, 2. white rice (True 2-door refrigerator): 46f, 3. tofu (True 2-door reach-in refrigerator): 45f, 4. raw chicken (True 2-door reach-in refrigerator): 46f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods stored inside refrigerators including but not limited to cooked meats, cooked chicken, cooked seafood, cooked vegetables, cooked rice or noodles, sauces, soups, etc. are not properly dated for disposition.
  Mark the NAME and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the food is prepared). FOR EXAMPLE, if the foods are prepared on 5/22/2006 they shall be date marked with a "use by" date of 5/28/2006. BOTH dates shall be written on the food containers.
• 4-202.16 - Repeat Milk crates, soda crates, and/or dish racks found used for the following: 1. storage of washed raw chicken breasts.
  Milk crates, soda crates, and/or dish racks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. ALL foods shall be properly prepared on NSF approved work surfaces or held in NSF approved food containers.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. 2-door reach-in refrigerator at the bar.
  Provide a visible and working 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.
• 4-204.113 - Repeat The chemical dish machine is missing a data plate specifying the wash and rinse cycle times and temperatures.
  Contact the manufacturer of the chemical sanitizing dish machine and obtain the following information: 1. Length of time during the wash cycle, 2. Length of time during the rinse cycle, 3. Wash water temperature, 4. Rinse water temperature. This data plate shall be provided on the dish machine.
• 4-501.11B - Repeat The door gaskets on the following units are damaged and torn: 1. True 2-door reach-in refrigerator at the cook line, 2. True 2-door refrigerator in the kitchen.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11A - Wood handled utensils including a spatula, a mortar (for a mortar and pestle), and steak knives were observed in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 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. Rubbermaid containers for dried food products with wheels (not specifically stating NSF seal), 2. Tupperware containers, 3. "fresh seal" plastic containers, 4. Rubbermaid plastic squeeze bottles (liter sized) for sauces and liquid food storage.
  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.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.11B - Repeat The handwash station at the wait station is being used for purposes other than washing hands. Observed a plastic pitcher containing water stored in the basin of the hand sink.
  ALL hand sinks shall be used for washing hands only.
• 6-303.11C - Inadequate lighting was noted at the exhaust hood. Observed a burnt out light bulb.
  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.
• 7-201.11B - Critical Observed a spray bottle of chemicals stored at the wait station area hand sink.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - Observed hand lotion, Cetaphil, and rubbing alcohol stored at the bar and at the wait station hand sink.
  ALL personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

November 21, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups to dispense foods like rice and sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop that is designed with a handle.
• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. samosas: 46f, 2. cooked potatoes in curry sauce: 48f, 3. fresh portioned noodles: 46f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods including but not limited to cooked meats, cooked vegetables, soups, etc. inside all refrigeration units are not properly dated for disposition.
  Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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. FOR EXAMPLE, if the foods are prepared on 11/21/2005 they shall be date marked with a "use by" date not exceeding 11/27/2005.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. Hong Kong beef on the dinner menu.
  As discussed with the manager, an asterick (*) shall be placed next to the food item and a note on the bottom of the menu shall read "regarding the safety of this food item is available upon request."
• 4-202.16 - Corrected During Inspection The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. Observed a dish rack being used for the storage of raw poultry.
  Do NOT use dish racks for the storage of food (even if the rack has been cleaned and sanitized prior to use). Provide NSF approved perforated food containers for your food storage needs.
• 4-204.113 - Observed no data plate on the chemical sanitizing dish machine to describe the make, model #, wash and rinse cycle times and temperatures.
  Obtain the required data plate for the chemical sanitizing dish machine.
• 4-501.11B - Repeat The door gasket on the left door of the True 2-door refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11B - Corrected During Inspection The food temperature measuring devices were found out of calibration in the range of use. Observed two food thermometers registering 36f-40f while in ice water.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate food thermometers at least once a week in ice water at 32f.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers with wheels for storage of rice, corn flour, etc., 2. Rubbermaid plastic containers (liter sized) for garlic oil, sauces, etc, 3. Ziploc and/or Gladware plastic containers for food storage.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Corrected During Inspection The handwash station at the bar/wait station is being used for purposes other than washing hands. Observed an umbrella stored in the basin of the hand sink.
  ALL hand washing facilities shall be used for washing hands only.

November 21, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups to dispense foods like rice and sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop that is designed with a handle.
• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. samosas: 46f, 2. cooked potatoes in curry sauce: 48f, 3. fresh portioned noodles: 46f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods including but not limited to cooked meats, cooked vegetables, soups, etc. inside all refrigeration units are not properly dated for disposition.
  Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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. FOR EXAMPLE, if the foods are prepared on 11/21/2005 they shall be date marked with a "use by" date not exceeding 11/27/2005.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. Hong Kong beef on the dinner menu.
  As discussed with the manager, an asterick (*) shall be placed next to the food item and a note on the bottom of the menu shall read "regarding the safety of this food item is available upon request."
• 4-202.16 - Corrected During Inspection The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. Observed a dish rack being used for the storage of raw poultry.
  Do NOT use dish racks for the storage of food (even if the rack has been cleaned and sanitized prior to use). Provide NSF approved perforated food containers for your food storage needs.
• 4-204.113 - Observed no data plate on the chemical sanitizing dish machine to describe the make, model #, wash and rinse cycle times and temperatures.
  Obtain the required data plate for the chemical sanitizing dish machine.
• 4-501.11B - Repeat The door gasket on the left door of the True 2-door refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11B - Corrected During Inspection The food temperature measuring devices were found out of calibration in the range of use. Observed two food thermometers registering 36f-40f while in ice water.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Calibrate food thermometers at least once a week in ice water at 32f.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers with wheels for storage of rice, corn flour, etc., 2. Rubbermaid plastic containers (liter sized) for garlic oil, sauces, etc, 3. Ziploc and/or Gladware plastic containers for food storage.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Corrected During Inspection The handwash station at the bar/wait station is being used for purposes other than washing hands. Observed an umbrella stored in the basin of the hand sink.
  ALL hand washing facilities shall be used for washing hands only.

July 01, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Observed a plastic cup being used to dispense sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be supplied with a food scoop that is designed with a handle.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Observed rice scoops stored in a container of stale 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 .
• 3-501.16B - Critical Repeat Observed several food items inside ALL refrigerators cold holding at improper temperatures of 45f-53f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. Hong Kong beef on the dinner menu.
  As discussed with the manager, the beef item shall be identified with an asterick (*) and a note on the bottom of the menu shall read: "regarding the safety of this food item is available upon request." If a customer asks for information, the manager will provide the handout she has on consuming raw and/or undercooked foods.
• 4-202.11A - Critical The scissors used in contact with food can not be easily cleaned.
  Repair or replace the scissors with NSF approved food grade scissors that are designed to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-301.11 - Observed the True sliding door refrigerator currently registering an ambient air temperature of 48f despite the interior thermometer reading 36f.
  ALL refrigerators shall be capable of holding food at 41f or below, therefore the units shall be internally set at 34f-36f. Check ALL refrigerators and food temperatures every morning to ensure your units are functioning properly. Repair the unit as needed.
• 4-501.11B - The door gasket of the True 2-door refrigerator (left door) is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

February 08, 2005 (Follow-up)

February 04, 2005 (Routine)

• 3-301.11B - Corrected During Inspection Critical Observed one employee handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - Corrected During Inspection Repeat Dispensing and in-use utensils improperly stored between use. Observed cooking tongs hanging on oven door handles. Observed food scoops lying in the food containers (i.e. sugar). Observed utensils stored in 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 .
• 3-501.16B - Critical Observed raw chicken at 47F. Observed noodles at 51F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.19A - Observed wood handled utensils.
  Discontinue use of wood or wood wicker. ALL food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Upon replacement, provide ALL stainless steel or plastic handled utensils.
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the dish machine.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sodir convection oven, 2. Cuisinart coffee bean grinder (for employees only), 3. Glad ware and tupperware containers.
  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. As discussed, remove any items you are not currently using and label any items that are for "employees only."
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the men's lavatory 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.

August 10, 2004 (Routine)

• 3-501.17A - Critical Repeat In conjunction with 3-501.17C: The prepared ready-to-eat (RTE) foods and the commercially processed foods in the refrigeration units are not properly dated for disposition. Currently the foods have been dated with a preparation date only.
  Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Found utensils hanging from the oven door handles at the cook line.
  CORRECTED DURING INSPECTION: 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. Do not store utensils in sanitizer water in between uses.
• 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. Kitchen Aid food processor.
  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.
• 4-204.112A - The temperature measuring device in the True 2-door low boy reach-in refrigerator at the cook line and the sliding door reach-in refrigerator was not properly located in the warmest part of the unit.
  CORRECTED DURING INSPECTION: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11A - Repeat Sliding door reach-in refrigerator was observed in a state of disrepair and damaged. Observed the unit at 50F.
  Repair the refrigerator immediately to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. All refrigerators shall be capable of holding food at 41F or below and therefore be at an ambient air temperature of 39F or below.

July 12, 2004 (Routine)

• 3-304.14A - Wiping cloths improperly used: 1. Found cloths underneath cutting boards. 2. Observed cloths used to cover washed produce inside refrigeration units.
  Ensure cloths used for wiping food spills only. They should not be used for any other purpose. Provide rubber mats under the cutting boards to prevent them from sliding while in use. Use damp paper towels on washed produce to keep it crisp.
• 3-501.16B - Critical Raw pork is 69F and cold holding at improper temperatures.
  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. (NOTE: Food to be prepared immediately).
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other various foods.
  Discontinue the reuse of single-use containers for other various food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-203.14A - Critical Observed a hose attached to the 3-vat sink faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 4-901.11A - Clean equipment such as food containers and food storage pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-501.11A - Refrigeration units in the kitchen are registering 46F and observed in a state of disrepair and damaged.
  Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. (NOTE: Refrigerators have been opened/closed a lot during the lunch time period and the kitchen is very warm. Check the units to ensure they are capable of holding at 41F or below. I recommend you post refrigerator temperature sheets on the units and every morning read temperature of units and foods and document it).
• 3-304.12 - In-use utensils improperly stored between use. Found utensils stored in stagnant 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 140oF and the container. Do not store utensils in sanitizer water in between uses.

February 11, 2003 (Routine)

• 11-13.2A - THE SCOOPS FOR THE COOKED RICE ARE IN A PAN OF WATER.
  STORE THEM IN A CLEAN DRY PLACE.
• 43.1-1-5F - A KITCHEN AID BLENDER IS IN THE KITCHEN.
  USE AN NSF-APPROVED BLENDER, OR THE EQUIVALENT, IN A COMMERCIAL KITCHEN.
• 4-502.13A - Repeat TOFU CONTAINERS ARE USED TO STORE OTHER FOODS.
  DO NOT REUSE SINGLE USE CONTAINERS.
• 6-101.11A - Repeat THERE ARE SEVERAL SMALL HOLES IN THE WALL IN THE KITCHEN.
  REPAIR THE WALL.
• 3-302.12 - THE WATER, SUGAR AND OIL ARE IN UNLABELED CONTAINERS.
  LABEL THEM TO PREVENT MISUSE. CORRECTED
• 4-202.16 - A MILK CRATE IS USED AS A SHELF FOR THE BOXES OF BEER.
  USE A SHELF THAT IS FREE OF CREVICES.
• 4-601.11C - THE FOLLOWING NONFOOD CONTACT SURFACES ARE DIRTY: YELLOW SHELF WITH THE BEER BOXES AND THE LID TO THE RICE CONTAINER.
  CLEAN THEM. RICE LID CLEANED
• 4-904.13A - THE TABLES ARE PRESET WITH UTENSILS.
  WRAP THEM TO PREVENT CONTAMINATION.