July 20, 2009 (Routine)

Violations:

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of The Big Five Foodborne Illnesses (Salmonella, E. Coli, Shighella, Norovirus, and Hepatitis A) associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.CORRECTED DURING INSPECTION.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored with vegetables in the freezer.CORRECTED DURING INSPECTION.2. Raw lamb stored over vegetable dumplings inside the "True" freezer.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Knives were observed stored between equipment ( between both prep refrigerators.CORRECTED DURING INSPECTION.1. Rice scoop in-use was observed stored in standing water at a temperature of 98 oF.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Wiping cloths were observed stored on equipment surfaces.2. A sanitizer bucket was not set up to store wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Calamari at 47 oF, raw chicken at 49 oF inside the two door prep refrigerator.CORRECTED DURING INSPECTION.2. Tofu at 45 oF in the one door prep refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs sitting outside were observed at 78 oF. CORRECTED DURING INSPECTION. Eggs were discarded.
  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
• 4-202.16 - The nonfood-contact surface of the milk crate and wooden boards used at shelving at the bar is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The two door prep refrigerator is not able to refrigerate to 41 oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Pans were observed stored on the floor.CORRECTED DURING INSPECTION.2. Rice cooker was observed stored on the floor.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-205.15B - The following plumbing systems are not maintained good repair:1. A leak was observed on the mopsink backflow device.2. The hot water of the mop sink does not turn off completely when turning the handle fully to off position.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-301.12 - The bar handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-501.11 - The following areas are not maintained in good repair.1. The men's restroom ceiling is not maintained in good repair.2. The ceiling is in need fo repair due to an air conditioning system leak.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 9.2-3.3 - Critical The food establishment was not under the immediate control of a Northern Virginia certified food manager troughout the inspection. Person in charge took test on 3/21/09 and has not obtained a Northern Virginia Certified Food Manager card.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Facility will fax receipt or invoice of prep refrigerator repair.
Low temp warewasher : OK

February 24, 2009 (Critical Procedures)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.1. The CFM answered " Sanitize, Wash, and Rinse as the proper manual warewashing procedures"
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Proper procedures for manual warewashing are : Wash-Rinse-Sanitize.
• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses ( Salmonella, E. Coli, Hepatitis A, Shigella, and Norovirus) and the symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the Big Five Foodborne Illnesses and the symptoms associated with the diseases that are transmissible through food.
• 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display inside the "True" freezer.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods inside the "True" freezer and "Traulsen" two door refrigerator.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of ice scoop was found in direct contact with ice in the bar.CORRECTED DURING INSPECTION.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures at the two door prep refrigerator.1. Partially cooked chicken at 50 oF.2. Fried tofu at 53 oF.3. Tomato wedges at 50 oF.CORRECTED DURING INSPECTION. PHF food was placed in ice baths to achieve proper cold holding temperature.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. 1. Food-contact surfaces of utensils were not being sanitized as result of the establishment dishwasher service was disconnected by washer service company due to payment issues. The three compartment sink was advised to be set -up to wash the tableware and kitchen ware following the manual warewashing three step process: wash-rinse-sanitize.
  After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.

Comments:
A follow-up will be performed on 2/24/09 to verify the mechanical warewashing operations have been reinstated.
The two door prep refrigerator is in poor repair (unable to refrigerate to 41 oF or less) The compressor to repair the unit has been ordered.
Manual warewashing procedures and proper food storage guidelines were reviewed with kitchen staff.

September 26, 2008 (Follow-up)

Comments:
Follow-up done to check proper refrigeration. "Traulsen" 2 door (main refrigerator) has been repaired and is properly maintaining temperature.

September 22, 2008 (Routine)

Violations:

• 3-302.12 - Containers of sugar and roasted rice powder are not identified with the common name of the food.CORRECTED DURING INSPECTION.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Wiping cloths were observed stored on cutting board surfaces.2. A wiping cloth bucket with sanitizing solution for storing wiping cloths was not observed set up in the kitchen.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-304.15 - Single-use gloves used for more than one task, are damaged, soiled, or saved for re-use.1. An employee was observed using single use gloves for handling raw chicken after using gloves for cleaning wok.
  If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food.
• 3-501.14A - Critical Chicken slices cooked at 10:30 am were observed at a temperature of 89oF as result of not being cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 3-501.15B - Food container of cooked rice inside the "Traulsen" two door refrigerator was not arranged to provide maximum heat transfer and uncovered while cooling. Rice was observed at 127oF.
  When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures inside the "Traulsen" two door refrigerator: Tofu at 49oF, Raw chicken at 50oF and 59oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-101.19 - The nonfood-contact surface of the linens used as lining for shelves in the bar , the paper towels used as lining for the work table by the stove, and aluminum paper used for lining the grease catch pan of the stove is not corrosion-resistant, nonabsorbent, and/or smooth.CORRECTED DURING INSPECTION.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-202.16 - The nonfood-contact surface of the milk crate used as shelving for the rice cooker is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The"Traulsen" two door refrigerator is not able to refrigerate to 41oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-205.15B - The mopsink plumbing system is not maintained good repair.1. A leak was observed on the mopsink backflow device.2. The hot water does not turn off completely when turning the handle fully to off position.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. Litter was observed around the dumpster.
  A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
• 6-303.11 - The light intensity is below 20 foot candles in the "Traulsen" two door refrigerator..
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - The men's restroom ceiling is not maintained in good repair. The ceiling is in need fo repair due to an air conditioning system leak.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.

Comments:
Pest control : monthly

September 02, 2008 (Follow-up)

Violation: 5-203.13 - Repeat There is no mopsink or curbed cleaning facility equipped with a floor drain provided and/or conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Waste water must be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal.
Comments:
The establishment did not have a mopsink installed on the inspection performed on 8/12/2008. CFM indicated the replacement mopsink brought in was too big. CFM stated a proper size mopsink would be installed in two weeks. A follow-up was performed on 9/2/2008 and the facility did not have a mopsink installed as CFM stated in previous inspection.

August 12, 2008 (Routine)

Violations:

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Critical An employee was eating and drinking from an uncovered container in the kitchen where contamination of exposed food or clean equipment may occur.
  An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Ice scoop handles were observed in direct contact with the ice at the bar area and the ice machine located in the kitchen area.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Raw scallops, raw calamari rings, raw squid tubes, tofu, peeled halved cucumbers, and cooked noodles were observed uncovered inside the prep refrigerator.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods..1. Raw shrimp and raw beef were observed stored over peanut sauce inside the "Bevair" one glass door refrigerator.2. Raw beef was observed stored over cooked red tofu inside the "True" upright freezer.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-303.12 - Unpackaged food is stored in direct contact with undrained ice.1. Inside the two door prep refrigerator, raw scallops, raw calamari rings, and raw squid tubes were observed stored in small containers in direct contact with undrained ice.
  Unpackaged food may not be stored in direct contact with undrained ice. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Unpackaged foods such as fresh fish are often stored and/or displayed on ice. A potential for increasing the microbial load of a food exists because, as the ice melts, pathogens from one food may be carried by water to other foods. The potential for contamination is reduced by continuous draining of melting ice.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Bottom surface of container with chopped lemongrass was found in direct contact with chopped green onions inside the one door prep refrigerator.2. Bottom surface of bags of bean sprouts and "Thank you" bags with basil leaves were found in direct contact with cooked noodles inside the "Traulsen" refrigerator.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Knife in use was observed stored between the one door prep and 2 door prep refrigerator.2. Rice scoop in use was observed stored in standing water at 83oF by the rice cooker.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Wiping cloths were observed stored on cutting board and equipment surfaces.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Red curry sauce inside a stainless steel container was found stored on the floor by the ice bin.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Raw pork at 45oF, raw beef at 50oF and bean sprouts at 48oF inside the prep refrigerator.2. Cooked noodles at 51oF and tofu at 45 oF inside the "Traulsen" refrigerator.3. Raw shrimp at 56oF and raw beef in marinade at 45oF inside the "Bevair" one glass door refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-101.11B-E - The food-contact surface of the "Frying Mix" cardboard box used for storage of onions is not durable, corrosion-resistant, and/or nonabsorbent.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. Inability to effectively wash, rinse, and sanitize the surfaces of food equipment may lead to the buildup of pathogenic organisms transmissible through food. Studies regarding the rigor required to remove biofilms from smooth surfaces highlight the need for materials of optimal quality in multiuse equipment.
• 4-201.11 - Repeat The "Oster" household toaster, the "Nextday" gourmet blender and the "Mr. Coffee" coffe brewer are not commercial grade, designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-501.11 - The "Bevair" one glass door refrigerator is not able to refrigerate to 41oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-602.13 - Repeat The nonfood-contact surface of the grease catching tray of the stove is not cleaned at a frequency necessary to preclude the accumulation of soil residues. Accumulations of grease and food debris was observed on the catching tray.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Cutting board was observed stored on the floor between the work table and two door prep refrigerator.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-203.13 - There is no service sink or curbed cleaning facility equipped with a floor drain provided and/or conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.1. The establishment does not have a mopsink. ( CFM stated mopsink will be installed in 2 weeks.)
  At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Waste water must be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal.
• 6-501.11 - Repeat Floor tiles were observed cracked, loose, and missing in the three compartment sink area and around the floor drain.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Various live roaches were observed crawling on the kitchen floor.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.114 - Repeat The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.1. A meat grinder and parts not in use by the establishment was observed stored by the 3 compartment sink and under the handwashing sink.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-102.11 - Critical A working spray bottle containing a yellow liquid material found by the three compartment sink is not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
1)Pest control records were not provided.
2) Low temp warewasher chlorine based sanitizer at 50 ppm.

July 22, 2008 (Follow-up)

Violations:

• 3-301.11 - Critical Repeat 1. Employee was observed handling julienned bamboo shoots with bare hands.CORRECTED DURING INSPECTION.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was observed stored over raw beef and raw pork inside the "True" freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Squid, calamari rings, and tofu were observed uncovered inside the 2 door prep refrigerator.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Knives were observed stored between equipment in the kitchen.2. Scoops without handles were observed stored in the in-use sugar and rice containers.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were observed stored on cutting board surfaces.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Rice noodles in pot and rice in rice steamer were observed stored on the floor by the 3 compartment sink.CORRECTED DURING INSPECTION.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures.1. Bean sprouts at 66oF, raw calamari rings at 70oF, raw squid at 74oF, garlic in oil at 75oF and raw beef at 75oF inside the 2 door prep refrigerator.CORRECTED DURING INSPECTION ( Food was discarded, the refrigerator had been turned off for 2 days. )
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - Repeat The following equipment is not designed and constructed to be durable: The "Cuisine art" food processor, the "Oster" household toaster, and the "Next Day" gourmet blender.CORRECTED DURING INSPECTION. ( Person in charge removed equipment from establishment.)
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 6-501.114 - Repeat The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.1. A meat grinder and parts not in use by the establishment was observed stored by the 3 vat sink.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Food thermometer provided. Mechanical warewasher sanitizer concentration at 50ppm.
See note to file.

June 17, 2008 (Routine)

Violations:

• 3-301.11 - Critical Handle of ice scoop was observed in direct contact with the ice used for consumers.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Squid, calamari rings, and tofu were observed uncovered inside the 2 door prep refrigerator.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef was observed stored over a halved watermelon.2. Raw shrimp was observed stored over diced pineapple.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was observed stored with raw scallops inside the "True" freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of wine bottles is also used as food.
  After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
• 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Knives were observed stored between equipment in the kitchen and the bar.2. Scoops without handles were observed stored in the in-use sugar and rice containers.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were observed stored on cutting board surfaces.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Chopped bok choy was observed stored on the floor under the wok stove.CORRECTED DURING INSPECTION.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical Repeat Watermelon cold holding at the improper temperature of 46oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - The following equipment is not designed and constructed to be durable: The "Cuisine art" food processor, the "Oster" household toaster, and the "Next Day" gourmet blender and the "Mr Coffee" coffee brewer.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-204.112 - Repeat The "True" chest cooler at the bar and the "True" 2 door prep refrigerator are not 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.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-301.12 - The 3 stoppers for the 3 compartments of the sink are not provided for manually washing, rinsing, and sanitizing equipment and utensils in the bar.
  Except as specified in paragraph (C) of this section, a sink with at least 3 compartments with stoppers shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 4-501.11 - The "Traulsen" 2 door refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The refrigerator is not able to refrigerate to 41oF or less.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-501.12 - Repeat The surfaces of the 2 door prep cutting board is no longer effectively cleaned and sanitized.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
• 4-602.13 - Repeat The nonfood-contact surface of the grease catching tray of the stove is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. The back door was observed not tightly closed.
  Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-501.11 - Tiles surrounding the floor drain in the kitchen are not maintained in good repair.1. The tiles are severely cracked and crevices were observed.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Various live roaches were observed crawling on the floor throught the kitchen.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.114 - The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.1. A meat grinder and parts not in use by the establishment was observed stored by the 3 vat sink.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Mechanical warewasher sanitizing propery. chlorine sanitizer at 50 ppm.
Hood was serviced on 4/08, next service 10/08.

April 21, 2008 (Routine)

Violations:

• 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms. 1. When washing hands employee failed to rub hands together vigorously for at least 10 to 15 seconds and immediately following the cleaning procedure with thorough drying using paper towels, employee recontaminated their hands by not using disposable paper towels to turn off the manually operated faucet handles on the kitchen handwashing sink
  Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under section 6-301.12. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest-room door.
• 2-301.14 - Critical Repeat Various food employees failed to wash their hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.Various employees were observed serving and handling lettuce with bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef was found stored over cooked noodles in the 2 door "Traulsen" refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found intermingled with raw tilapia in the "True" 1 door upright freezer.2. Raw chicken was found stored over raw pork in the "True" 1 door upright freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.12 - Repeat Containers of food are not identified with the common name of the food.1. Multiple containers with sauces were found unlabeled in refrigeration units.2. Coconut milk was found stored in container with a label reading baby corn in the 1 door prep refrigerator.3. Red sauce was found stored in container with a label reading flour mix.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients.The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-303.12 - Unpackaged food is stored in direct contact with undrained ice.1. Calamari pieces were found stored in direct contact with undrained ice inside a multiple stainless steel containers at the 2 door prep refrigerator.
  Unpackaged food may not be stored in direct contact with undrained ice. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Unpackaged foods such as fresh fish are often stored and/or displayed on ice. A potential for increasing the microbial load of a food exists because, as the ice melts, pathogens from one food may be carried by water to other foods. The potential for contamination is reduced by continuous draining of melting ice.
• 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Bottom surface of a container holding cut cucumber was found in direct contact with chopped lemongrass in the 1 door prep refrigerator.2. Bottom surface of a container holding cabbage was found in direct contact with sliced red onions in the 1 door prep refrigerator.3. Employee was observed handling cooked noodles for serving with gloves used to pick up spilled lemon wedges from the floor.CORRECTED DURING INSPECTION. Contaminated noodles were discarded and fresh noodles were prepared.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Rice scoop was found stored in standing water at room temperature by the rice cooker.2. A knife was observed stored between the 1 door prep refrigerator and the 2 door prep refrigerator.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were found stored on the cuttings boards of the prep refrigerators.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a proper concentration and (2) Laundered daily. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Multiple cans of coconut milk were found stored on the floor by the 1 door prep refrigerator.CORRECTED DURING INSPECTION.2. Container of bulk rice was found stored directly on the floor by the ice machine.3. Boxes of oyster sauce, palm sugar, and mushrooms were found stored on the floor by the "Traulsen" 2 door refrigerator.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures.1. Raw shelled eggs at 72oF int he "Traulsen" 2 door refrigerator.CORRECTED DURING INSPECTION. Eggs were discarded. 2. Raw beef at 52oF, cooked noodles at 50oF in the "Traulsen" 2 door refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Repeat Fish cakes inside the 1 door prep refrigerator and beef curry in the "Beverage Air" Pepsi refrigerator are prepared and held in the food establishment for more than 24 hours, the foods were not found clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 4-201.11 - Repeat The following equipment is not designed and constructed to be durable:1. "Sanyo" super showerwave microwave oven.2. Multiple construction painting brushes were observed being used as sauce basting brushes for food.3. Multiple "Aero" modular storage plastic shoe boxes were found being used for storage for cooked noodles and mango rice in various refrigeration units. 4. The 2 "Domestic" mini refrigerators at the bar.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - Repeat The nonfood-contact surface of the crates uses as shelving for rice bags, soyabean oil containers, coffee brewer and bar small refrigerators are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - Repeat The following refrigeration equipment is not 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.1. The 2 "Domestic" mini refrigerators at the bar.2. The 2 door prep refrigerator.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-301.12 - 3 stoppers were not provided for the bar 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils properly.
  Provide stoppers for the bar 3 compartment sink to allows proper execution of the 3-step manual warewashing procedure. 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 4-501.12 - The surface of the 2 door prep cutting board is no longer effectively cleaned and sanitized.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food.1. Sauce was found stored inside "Capital" garlic plastic container.2. "Sam Wung" small tofu containers were found reused for the storage of noodles and fish.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The inside of the soda gun is not clean to sight and touch.1. The inside of the soda gun and the soda gun holder at the bar was observed with severe accumulation of grime.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-602.13 - Repeat The nonfood-contact surface of the inner compartment of the fryers and the grease catching drawer of the stove are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food.1. Two lights of the hood were found not operating.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Various live roaches were observed crawling on the floow, ceiling and pipes.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Effective measures must be taken to control their presence in food establishments.
• 6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Comments:
Pest control records reviewed, please see note to file.

March 04, 2008 (Routine)

Violations:

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
  Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee observed handling and serving lettuce with bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form was observed by a food employee.1. Employee observed transfering half cooked chicken slices from pot to storage container with bare hands.
  Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Multiple containers with spices and sauce mixtures found int he "Superior" refrigerator are not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Bottom of container with cabbage was found in direct contact with sliced red onions.2. Ice scoop handle was found in direct contact with the ice in both the bar and kitchen ice bins.CORRECTED DURING INSPECTION.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Onions, Cashew nuts and malanga root were found stored on the floor by the "Beverage Air" refrigerator.CORRECTED DURING INSPECTION.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical The following food were found cold holding at improper temperatures: 1. Bean sprouts at 71oF sitting out on prep shelf.2. Egg at 72oF in "Traulsen" 2 door refrigerator.CORRECTED DURING INSPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Curry sauces prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 4-201.11 - The two "Domestic" mini bar coolers are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - The nonfood-contact surface of the crates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.1. Crates were observed used as shelving for coffee maker and "Domestic" mini bar cooler.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-203.12 - The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate. The thermometer can read (100oF - 600 F), ambient temperature is 40oF.
  Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers.
• 4-204.112 - The two "Domestic" mini bar coolers in the bar are not 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.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-301.12 - 3 stoppers were not provided for the 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
  Provide stoppers for the 3 compartment sink to allow for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 4-601.11A - Critical 1.The inside of the soda gun at the bar was found grimy.2. Food colanders were found with accumulation of debris and old grease.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-602.13 - The inner compartment of the fryer is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Clean equipment and/or utensils are not stored covered or inverted.1. Utensils used for carry-out orders were observed stored not inverted with lip contact surface exposed.
  Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Meat grinder was found stored in the floor by the 3 compartment sink.2. Clean cutting boards were found stored in the floor and between equipment.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-205.11 - The handwashing sinks located in the bar area and in the kitchen were observed blocked with bags of purchased things.CORRECTED DURING INDSPECTION.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each of the following handwashing sinks:1. Men's restroom handwashing sink.2. Kitchen handwashing sink. 3. Bar handwashing sink.CORRECTED DURING INSPECTION.
  Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• 6-301.12 - The following handwashing sinks were not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device:1. Kitchen handwashing sink.2. Men's bathroom handwashing sink.3. Bar handwashing sink.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. 1. The center light bulb of the hood is out.
  The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - A floor tile is missing in 3 compartment sink area.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
• 9.2-3.1a - Critical The food establishment does not have a valid license, health license expired on December 31, 2007.
  No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.

Comments:
5-501.115 Litter was observed in areas surrounding the dumpster outside the facility.

November 20, 2007 (Critical Procedures)

Violations:

• 2-102.11C - Critical PIC (CFM) was not able to demonstrate knowledge int he following areas:1. Big Five Food Borne Illnesses2. Stating the required food cook temperatures.3. Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish.4. Stating the required temperatures and times for the safe cooling of PHF (TCS).
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.1. Raw chicken and raw fish were found intermingled in the freezer.
  Seprate 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.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.1. Raw chicken was found stored over Tofu in the "Traulsen" 2-door refrigerator.2. Raw shelled eggs were found stored over prepared spicy sauce in the "Traulsen" 2-door refrigerator.
  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.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Food items in uncovered containers were stacked on top of other uncovered food items ( sliced jalapeno peppers ) (sliced onions) in the prep refrigerator located across the stove.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-501.14A - Critical The following cooked potentially hazardous food were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less:1. Cooked sliced chicken cooked at 2:30pm was found at 75oF cooling in 2-door prep refrigerator in shallow pan.2. Cooked tamarind sauce prepared at 10:30 am was found at 81oF cooling at room temperature.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
• 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Raw shelled eggs were found 75oF stored in a stainless steel container on work table across stove. CORRECTED DURING INSPECTION.
  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and the service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the manager's attention for correction. Information on Big 5 Food Borne Illnesses, Food cook temperatures, employee restriction and exclusion and cooling procedures was handed to PIC.

April 26, 2007 (Routine)

Violations:

• 2-401.11 - Critical Open drinking containers were 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.
• 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over vegetables in the 2 door refrigerator.
  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.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils. Food items on the prep refrigerator stacked on top of other uncovered food items.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-304.12 - Rice scoop stored in room temperature water.Knifes stored in between the prep refrigerators.
  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.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A tub of spices was found stored on the floor under the Wok.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11 - The food contact surface of the linen on the noodles is not durable, corrosion resistant, and/or nonabsorbent.
  Repair or replace the linen so that it is durable, corrosion resistant, and nonabsorbent.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11 - Utensils and bowls in the kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils and bowls with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-202.13 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the spray nozzle at the 3 part sink is less than 1 inch.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 5-205.15B - Repeat The mopsink leaks from the faucet.A drain line from the refrigerator drains into a bucket.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.115 - Repeat The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
  A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean.
• 7-202.11 - Critical RAID was found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

October 30, 2006 (Follow-up)

Violations:

• 4-101.111 - Repeat The nonfood contact surface of theraw wood under Mystic refrigerator 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.
• 5-501.111 - Repeat No door on dumpster.
  Repair or replace dumpster door.
• 5-501.115 - Repeat 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.

Comments:
CO. #0600894 Approved.