September 17, 2009 (Follow-up)

September 15, 2009 (Risk Factor Assessment)

• 43.1-3-3(a) - 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Note: CFM arrived during the inspection.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: tandoori chicken (94F) holding at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Chicken was relocated to the freezer for rapid cooling.
• 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: 1) cut canteloupe (68F) at the buffet2) salmon (44F), chicken (44F) in the Delfield 2DR reach-in refrigerator3) spicy onion sauce (57F), cooked spinach (53F), lamb curry (63F), chicken (53F), cashew & onion (54F) in the Superior 2DR reach-in prep refrigerator4) pumpkin (45F), chicken (46F), chicken curry (44F), lamb curry (44F), spiced potatoes (46F) in the walk-in refrigerator.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Inspector recommended that all items that were temperature abused for 4 or more hours be discarded. The CFM chose to cool the items by placing them in various freezers and properly functioning refrigerators.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: lamb curry, chicken curry, various sauces, rice, pumpkin in the walk-in refrigerator.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For 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 leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/15 they shall be date marked with a "use by" date not exceeding 9/21.

January 06, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the walk-in freezer, raw fish and seafood are stored over banana leaves and mixed vegetables.
  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.
• 3-501.15(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: Observed yogurt in walk-in refrigerator in large (+5 gallon) pot. CFM stated that milk is boiled, starter is added, yogurt is initially cooled at room temperature for less then 1 hour and then placed in the walk-in refrigerator.
  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) stirring the food in a container placed in an ice water bath, 4) using containers that facilitate heat transferAlthough the item was observed within an acceptable range (42-43F), since the item was made on Sunday, about 48 hours ago and is cooled in a very large container, it is likely that the item is not being cooled properly. A temperature log and guidance on cooling was provided and will be verified at the next inspection.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Yogurt made Sunday 1/4/09 .
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For 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 cooked chicken, cooked vegetables or yogurt, etc. are prepared on 1/4/09 (Sunday) they shall be date marked with a "use by" date not exceeding 1/10/09 (Saturday).
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device. Electronic thermometer provided was out of battery.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-302.14 - There is no 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 (mg/L) of sanitizing solutions shall be provided.
• 4-502.13(A) - Repeat Manufacturer containers of spices were observed reused for the storage of other spiced, i.e. pepper being stored in a manufacturer container of garlic.
  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.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Employee was observed washing and rinsing a pan and then storing at rack to dry, skipping sanitize step. Item was being washed at the pre-rinse area of dishwasher, even though CFM stated that the dishwasher is not in use due to establishment using primarily single-service items.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing an exposure time of at least 10 seconds for a chlorine solution, Item should ideally only be washed at the 3-vat sink in order to facilitate sanitization. 3-vat sink was set up with 50ppm chlorine and CFM instructed employees to sanitize all cleaned equipment.
• 4-903.11(A) - Boxes of single service platters were found stored on the floor between the dining room and kitchen.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee clothing, jackets, bags, etc were observed being stored at dry storage shelf in front of walk-in freezer, among foods and single-service trays.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

March 04, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical 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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken holding over raw lamb.
  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).
• 3-501.16(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: 2 door delfield undercounter refrigerator-chicken 47 F, yogurt 52 F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (Moved to walk in cooler.)
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat ground beef that is made twice a week, held in the walk in cooler is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: in 2 door delfield undercounter refrigerator.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - Corrected During Inspection The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 2 door delfield refrigerator 48 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. (Unit was set at 44 F, the thermostat was lowered to 38 F.)
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various spices.
  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.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Sanitizer needed to be primed.
• 43.1-3-1(a) - The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 5-501.113(B) - Corrected During Inspection Observed that the door to the dumpster was open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Corrected During Inspection Observed lentils spilled around outside of dumpster.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-301.14 - Corrected During Inspection Observed that the sign that notifies food employees to wash their hands is not clearly visible at two handwashing sinks.
  Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name (degreaser and lime away).
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (windex on top of dough press).
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

July 05, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw chicken over spinach in wif).
  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) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over fish in wif.
  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) - Corrected During Inspection Critical Unwrapped or uncovered food (pickles) in the following location where the food is subject to contamination: wic.
  Foods shall remain covered at all times.

September 06, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking container, cup of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.Drink from a cup with a lid and a straw.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.A bowl is used to dispense the sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use a scoop with a handle.
• 3-302.12 - Corrected During Inspection Unlabeled food container. Flour
  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.
• 3-304.13 - Corrected During Inspection Cloth towel in contact with food.
  Cease use of cloth towels, linens or napkins with food unless they are used to line a container for the service of foods. Cloth towels, linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces in the wak-in refrigeration unit 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.
• 4-202.16 - Milk crate found used for the following: shelf for storage.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - One reach-in unit is not used.
  Repair the reach-in unit 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. You must use or remove the reach-in unit to prevent misuse.
• 4-501.14 - Repeat The outer and interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat 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 kitchen, inside unused reach-in unit, cutting board under microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-303.11B - Inadequate lighting was noted in one reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-303.11C - Repeat Inadequate lighting was noted in the hood.
  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.
• 6-501.11 - Repeat Floor and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Floor under equipment and walls in kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 18, 2006 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers and in the dry storage areas..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) sauces in the walk-in refrigeration unit 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.
• 4-501.11B - The door gaskets of some reach-in refrigerators are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.14 - The top of the warewash machine is dusty and in need of cleaning.
  Maintain all surfaces of the warewash machine in clean condition at all times.
• 4-601.11C - Repeat The exterior surfaces of the ice machine, the cabinets under prep tables, and the sides of the stoves and other cooking equipment were observed soiled with an accumulation of dust, grease and or debris.
  Maintain nonfood-contact surfaces of equipment clean. Clean these surfaces more frequently to prevent accumulation of debris and dust.
• 6-101.11A - The ceiling tiles located in restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace these tiles accordingly.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator .
  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.
• 6-303.11C - Inadequate lighting was noted in the under the cooking hood system.
  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.
• 6-501.11 - Repeat The walls at several locations are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The floors under stationary equipment, inside the walk-in coolers are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 21, 2005 (Follow-up)

November 22, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered foods were noted in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers and in the dry storage areas.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical The rice pudding and yogurt on the salad bar were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-202.16 - Milk crates found used as platforms to elevate supplies above the floors.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 4-501.11A - The ware wash machine sprayer hose hook was observed in a state of disrepair and damaged. The hook is loose preventing proper storage of the hose in-between use.
  Repair the hook to restore a state of condition that allows for proper operation.
• 4-601.11A - Critical Repeat The interior of the refrigerator at the bar was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact. Clean interior surfaces of refrigerators frequently.
• 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: exterior surfaces of prep tables , rims on refrigerators, and rubber gaskets on refrigerators.
  Maintain nonfood-contact surfaces of equipment clean. Clean equipment surfaces more frequently to prevent dirt build-up.
• 4-602.11E - Surfaces of the can opener was observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours.
• 4-903.11B - Clean pots and pan were not found stored in a position that allows for air-drying. Clean pans were found facing upright, with pooled water and debris, on the utensil shelving near the machine area.
  Store cleaned pots and pan in a self-draining position that allows air-drying.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-202.15 - Openings to the exterior of the building are present along the back door. The screen on the back door is torn.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - Repeat Walls are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The floors in the walk-in refrigerators and freezers as well as under stationary equipment and throughout the facility, were noted in need of thorough cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11B - Critical Containers of ware wash machine cleaning chemical solutions were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the back door area.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 14, 2005 (Follow-up)

May 19, 2005 (Critical Procedures)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) 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 refrigeration unit.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Foods on the hot-hold buffet were hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sources and other food in the walk-in refrigeration unit were 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.
• 4-601.11A - Critical The interior of some of the refrigerated units were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact. Maintain surfaces of refrigerators in clean condition at all times to prevent food contamination.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the exterior surfaces of the cooking equipment .
  Clean and sanitize surfaces of equipment more frequently.
• 4-904.13A - Corrected During Inspection Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-1A - Corrected During Inspection Critical Health permit was not posted in view of customers.
  Post Health permit in clear view of your customers.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.11 - Repeat The walls are not maintained in good repair throughout the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The floors under cooking equipment and under stationary equipment throughout were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 15, 2004 (Routine)

• 6-501.11 - Repeat Some areas of walls and ceiling g are not maintained in good repair. Some of the ceiling tiles have been damaged by moisture. The walls near the back door entrance are damaged
  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 walk-in refrigerator.
  CORRECTED DURING INSPECTION. 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.
• 6-501.12A - Repeat The floor inside the walk-in freezer located near the kitchen entrance from the bar was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauce and other dishes 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.
• 4-202.16 - Repeat Milk crates found used for elevating food containers and boxes above the floor in the walk-in coolers.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food boxes and containers storage on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 3-501.16A - Critical Repeat The pakoda was hot holding at improper temperatures on the buffet table.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-306.11 - The cold-holding food on display is not protected from contamination.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.

April 05, 2004 (Follow-up)

March 23, 2004 (Routine)

• 4-903.11D - Observed single service beverage cups and lids stored on the floor.
  Protect single service articles from contamination by storing them off the floor.
• 4-903.11B - Clean pans and pots were not found stored in a position that allows for air-drying.
  CORRECTED DURING INSPECTION. Store cleaned pots and pans in a self-draining position that allows air-drying.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-502.11A - A hard plastic grinding pin was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the pin to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Repeat The floors inside the walk-in coolers and else where were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-602.11E - Surfaces of the can opener blade and the can opener stand which come in contact with non potentially hazardous foods were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener blade and the stand at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Empty card board boxes were noted around the dumpster.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 4-101.12A - A cast iron grinder is improperly used as a food contact surface.
  Discontinue use of the cast iron item as a food contact surface to prevent heavy metal poisoning. Cast iron is intended for cooking surfaces only.
• 4-204.112B - There was no temperature measuring device located in some of the reach-in refrigerators.
  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.
• 6-501.11 - Repeat The walls , floors and ceiling tiles were in disrepair and in need of repair or replacement.
  Repair damaged areas of the walls , floors, and ceiling. Maintain the physical facility in good repair at all times.
• 4-202.16 - Repeat Milk crates found used for the elevation of food supplies above the floor.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-501.16A - Critical Repeat Foods on the buffet were hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful 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.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) or cooked food inside the walk-in refrigerator were 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.
• 3-501.13 - Observed chicken and meat thawing improperly at the 3-compartment sink. Both were soaked and not placed under running water.
  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.
• 4-602.13 - Repeat The nonfood contact surface of the floor-mounted mixing machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-501.12 - Repeat The cutting board in the bar (used for cutting lemon) and in the cooking area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.

December 02, 2003 (Routine)

• 6-301.14 - A sign or poster that notifies food employees to wash their hand at the front desk, back in the kitchen and men's room is not provided .
  Corrected during inspection: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the front desk food serving location. There is direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 3-501.17A - Critical Observed the prepared ready-to-eat (RTE) chicken tikka, and lamb meat in the refrigeration unit (walk-in and reach-in) is not properly date for disposition.
  Corrected during inspection: 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.
• 4-501.12 - Three cutting boards along the kitchen food prep tables and at the back of the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Corrected during inspection: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-501.11 - Observed burnt bulb in the kitchen hood.
  Corrected during inspection: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms not hung up to air dry at the back of the kitchen.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 43.1-1-5F - Grinder (Surnest) used at the back of the kitchen is intended for household use only and are not approved for use in a commercial food establishment:
  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.
• 3-305.11A3 - A number of food boxes stored on the floor and/or food stored less than 6" above the floor at the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-501.114 - Outdoor refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.

June 03, 2003 (Follow-up)

May 07, 2003 (Complaint)