March 17, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw chicken over noodles in the reach in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked, breaded shrimp on stovetop, 90F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken, raw beef, raw egg, cooked noodles between 46F to 52F sitting on counter top and below prep tables
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

March 19, 2008 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after cleaning items in the kitchen.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). (raw shrimp over produce and chili in the refrig.raw beef over fries in the freezer)
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over shrimp in the reach-in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw chicken, raw beef and items in prep refrig.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: duck, chicken wings, general tso chicken, sweet & sour chicken, etc)
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/20 they shall be date marked with a "use by" date not exceeding 3/26.
• 4-101.11(A) - Corrected During Inspection Critical Repeat Food contact surfaces of equipment and utensils are not safe. (take out bags being used to store unwrapped food in reach in freezer)
  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 safe.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Beverage Air sandwich prep unit
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. (Thermostat was adjusted)
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. (missing in kitchen)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

November 16, 2007 (Follow-up)

• 3-202.11(C) - Corrected During Inspection Critical Repeat Raw shelled eggs are received at inadequate temperatures. (observed sitting out at room temp on prep table next to hood)
  Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45F or less.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef and chicken over vegetables in the reach in refrigerator)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags being used to store unwrapped food items in reach in freezer and refrigerator
  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 safe.
• 6-202.11(A) - Repeat Light bulb(s) in the kitchen ceiling are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. (ceiling lights in the kitchen and light under the hood)
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

November 05, 2007 (Routine)

• 3-202.11(C) - Corrected During Inspection Critical Raw shelled eggs are received at inadequate temperatures. (observed sitting out at room temp)
  Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45F or less.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over beef in the reachin freezer - corrected in some areas
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches in the kitchen and storage area.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: beef in standing water on floor in the kitchen
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.17A - Critical Observed that the prepared, ready-to-eat chicken wings and sweet and sour chicken held in the reach in refrigerator is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags being used to store unwrapped food items in reach in freezer
  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 safe.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: can opener
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(B) - Corrected During Inspection Clean single service food containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-904.11(B) - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-202.11(A) - Repeat Light bulb(s) in the kitchen ceiling are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. (ceiling lights in the kitchen and light under the hood)
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (msg containers, cardboard, etc)
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning:1. walls in the mop sink areas2. floor in the kitchen under equipment and hood3. sides of the equipment under the hood
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

June 12, 2007 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical Repeat Dented cans of bamboo shoots and water chestnuts observed on the shelf with items to be used for the food service.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.raw chicken over cooked pork ribs in the reachin raw scallops over noodles in the reach in - CORRECTED
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken observed over raw beef in the reach in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:noodlestofu
  CORRECTED DURING INSPECTION: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: BBQ pork sweet O& sour chickenfried chicken
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/10 they shall be date marked with a "use by" date not exceeding 6/16.

December 07, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Repeat Dented cans of water chestnuts observed on the shelf with items to be used for food service.
  In conjunction with 6-404.11: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw chicken over general tso chicken and fried chicken, raw beef over fries in the refrigeration /freezer units)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.14(D) - Corrected During Inspection Critical Shell eggs not refrigerated after receipt. (observed outside food establishment)
  Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45f or less.
• 4-101.11(A) - Critical Unwrapped food items are being stored in direct contact with take out bags in the refrigeration unit.
  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 safe.
• 4-202.16 - Cardboard box observed being reused to line shelving and store single service sauce containers.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(A) - Shelving observed rusted on all prep tables.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the True reach in freezer and the True 2 door reach in are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of utensils and various food products.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: can opener
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: duck oven
  The FOOD CONTACT SURFACES of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumlations.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debrisSides of equipment under the hoodshelving through out facility
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Rival crock potGE microwaveTiger rice cooker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.15(B) - Plumbing connections under the 3-vat sink are not secure and slow draining.
  A plumbing system shall be maintained in good repair.
• 6-101.11(A) - The ceiling tile located in rest-rooms is absorbent and not easily cleaned.
  "Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-202.11(A) - Lights bulb(s) in the ceiling of the dry storage area in by the swing door in the kitchen are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.112 - Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
  Living or sleeping quarters shall be separated from the rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. Remove cot.
• 6-202.15(A)(1)-(3) - Screen of back door observed damaged.
  Replace screen on door. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-303.11(B) - Observed that inadequate lighting was provided in the reach-in freezer.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1. Entire floor of the kitchen and storage area.2. Ceiling at the wall/wall juncture in the kitchen and storage area
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 27, 2006 (Critical Procedures)

• 3-301.11A - Corrected During Inspection Critical Food employees failed to wash their hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner in the reach-in freezer that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16B - Corrected During Inspection Critical Repeat Cooked fried rice in a pan is 80F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

December 06, 2005 (Routine)

• 2-103.11L - Employee observed to spit mucous into prep/handsink at service area.Employees are not properly trained in food safety as it relates to their assigned duties.
  CORRECTED DURING INSPECTION---Manager cleaned, and sanitized sink basin immediately upon request.***Train all employees in food safety as it relates to their assigned duties. ***Employees must wash hands with warm water, handsoap, and use paper towels immediately each time they enter kitchen from outside.**Train employees in hygiene practices and monitor to be sure correct hygiene is practiced.
• 2-401.11A - Critical Observed covered cup of beverage stored on shelf at cookline, directly over top prep unit foods, and over prep board.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-202.15 - Critical Repeat Found two (2) dented cans of water chestnuts on shelving with other in-use cans.
  CORRECTED DURING INSPECTION--Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Repeat Found the following stored incorrectly:1. raw chicken gizzards stored in bowl on top shelf, over uncovered fresh broccoil in 2-door True RI refrig.;2. raw chicken stored over bags of bones-to-be-used-in-soup, in RI True freezer;3. raw pork stored over brown gravy in cookline LP refrig.; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Found the following incorrectly stored:1. raw chicken on pan, stored over raw beef on pan in top shelf True RI, 1-door freezer;2. unscaled fish in grocery bags stored over cuttle fish in top Haier RI freezer; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Unwrapped or uncovered peeled garlic cloves were observed on back shelf.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Found plastic cup with no handle stored in dry food (flour) bin, and scoop stored buried in food.Dispensing utensils improperly stored between use.
  CORRECTED DURING INSPECTION--Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Repeat Manager stated bucket of dishwashing soap solution was used to soak wiping cloths, with no sanitizer, in prep/handsink at service area.Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical Found brown gravy at 48F, inside LP refrig. at cookline, cold holding at improper temperatures.
  CORRECTED--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-602.11B - No label observed on spices on shelving near back door.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-101.19B - Shelving/wooden support at end of cookline in kitchen that supports microwave observed to be bare wood, stained with food splatters, and not easily cleanable.
  **Seal with sealant or paint, the bare wood. **Maintain surfaces smooth, non-absorbent and easily cleanable.
• 4-301.11 - LP refrig. unit at cookline was found too warm at 46F ambient air, indicating it may be overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.12 - The formerly white cutting boards at cookline, on prep table, and one leaning against heating unit at back area were observed severely stained, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of home-standard RI Kenmore freezer, and gaskets of cookline LP refrig..
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - The inside cavity of the Gold Star microwave oven, at end of cookline, was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Kenmore 1-door RI freezer at service area;2. Haier 1-door RI freezer/refrigerator at service area;3. Tiger rice cooker at cookline;4. rice cookers/crock pots in process of coking rice, inside top loading cabinet at service area;5. Gold Star microwave at end of cookline in kitchen.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.15 - Openings to the exterior of the building are present along the bottom of the back door where weather stripping is needed.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12A - Observed that no paper towels were available for handsink at back of kitchen.
  CORRECTED DURING INSPECTION--Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Ceiling lights noted not working in kitchen --- at cookline and near/over dishmachine.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.112 - Dead adult roach observed on sticky trap beside dry goods/foods and near back door.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat Physical structure noted in need of cleaning, to include:1. rim/edge of hood system filters where grease drips observed accumulated;2. flooring under, beside, behind all equipment and appliances;3. back door area flooring and between water heater and other equipment;4. walls where food splatters observed --- as enter kitchen beside small prep table, wall at 3-comp.sink;5. at service area where many personal items are stored in disorganized manner on floor and under countertop.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 11, 2005 (Follow-up)

• 3-305.12I - Repeat Boxes of single service items observed stored in hallway by restrooms.
  Relocate food storage to an approved area.
• 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace with ones that are.
• 6-303.11C - Repeat Several light bulbs observed out in the kitchen.Inadequate lighting observed in the service area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Wall observed damaged under the three comp. sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 11, 2005 (Follow-up)

• 3-305.12I - Repeat Boxes of single service items observed stored in hallway by restrooms.
  Relocate food storage to an approved area.
• 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace with ones that are.
• 6-303.11C - Repeat Several light bulbs observed out in the kitchen.Inadequate lighting observed in the service area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Wall observed damaged under the three comp. sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 29, 2005 (Routine)

• 2-301.14A - Critical Observed no handwashing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  CORRECTED DURING THE 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service.Dented cans observed on food storage shelf.
  CORRECTED DURING THE INSPECTION.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Raw foods observed stored above RTE foods in True upright #2.Raw eggs observed stored next to lettuce in True upright #1.Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.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.
• 3-304.12 - Repeat In-use utensils improperly stored between use.Scoop handles observed stored in direct contact with the spice.
  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.
• 3-304.13 - Linens observed in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-304.14B2 - Corrected During Inspection Repeat Wet wiping cloths observed on food prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Lettuce observed stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - Boxes of single service items observed stored in hallway by restrooms.
  Relocate food storage to an approved area.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing on drainboard of three comp. sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken, rice, and other foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - Repeat Exposed wood observed throughout establishment.
  Remove all wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11B - Repeat The two door upright freezer observed in need of defrosting.
  Defrost upright.Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods and utensils.
  Discontinue the reuse of single-use containers for food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The following observed in need of cleaning:1. the interior of all units.2. the exterior of all units.3. ALL shelving.4. the caulk at the dishmachine5. microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Repeat Utensils observed with the food contact surface exposed.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Goldstar microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.15B - Repeat Leak observed at the faucet of the three comp. sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-201.11 - The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace with ones that are.
• 6-202.13B - Pest control traps observed on food contact surfaces.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-303.11C - Several light bulbs observed out in the kitchen.Inadequate lighting observed in the service area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans observed on food storage shelf.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - Wall observed damaged under the three comp. sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.Service area observed in need of organization.
  Remove all unnecessary items from the facility. 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.
• 6-501.12A - The entire establishment observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.Grease observed at the vent hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - Caulk at back hand sink and three comp. sink observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 29, 2005 (Routine)

• 2-301.14A - Critical Observed no handwashing during the inspection.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  CORRECTED DURING THE 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service.Dented cans observed on food storage shelf.
  CORRECTED DURING THE INSPECTION.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Raw foods observed stored above RTE foods in True upright #2.Raw eggs observed stored next to lettuce in True upright #1.Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.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.
• 3-304.12 - Repeat In-use utensils improperly stored between use.Scoop handles observed stored in direct contact with the spice.
  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.
• 3-304.13 - Linens observed in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-304.14B2 - Corrected During Inspection Repeat Wet wiping cloths observed on food prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Lettuce observed stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - Boxes of single service items observed stored in hallway by restrooms.
  Relocate food storage to an approved area.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp thawing on drainboard of three comp. sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken, rice, and other foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.111 - Repeat Exposed wood observed throughout establishment.
  Remove all wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11B - Repeat The two door upright freezer observed in need of defrosting.
  Defrost upright.Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods and utensils.
  Discontinue the reuse of single-use containers for food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The following observed in need of cleaning:1. the interior of all units.2. the exterior of all units.3. ALL shelving.4. the caulk at the dishmachine5. microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Repeat Utensils observed with the food contact surface exposed.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Goldstar microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.15B - Repeat Leak observed at the faucet of the three comp. sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-201.11 - The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace with ones that are.
• 6-202.13B - Pest control traps observed on food contact surfaces.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-303.11C - Several light bulbs observed out in the kitchen.Inadequate lighting observed in the service area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans observed on food storage shelf.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - Wall observed damaged under the three comp. sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.Service area observed in need of organization.
  Remove all unnecessary items from the facility. 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.
• 6-501.12A - The entire establishment observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.Grease observed at the vent hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - Caulk at back hand sink and three comp. sink observed damaged.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 24, 2004 (Follow-up)

• 6-202.15 - Gap observed along the bottom threshold of rear exit screen door.
  Install weather stripping. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11B - Inadequate lighting observed:1. True upright freezer (single door)2. True upright two door freezer.3. front service counter area.
  Replace bulbs to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-501.11B - The caulking at all sinks (restrooms included) observed with mildew and/or is damaged.
  Clean and sanitize all caulking. Recaulk if necessary.
• 6-201.16B - 1. The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.2. A few ceiling tiles in the dining area observed stained.
  1. Replace tiles with ones that are smooth, nonabsorbent, and easily cleanable.2. Replace all stained tiles.

October 06, 2004 (Routine)

• 6-202.15 - Gap observed along the bottom threshold of rear exit screen door.
  Install weather stripping. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11B - Inadequate lighting observed:1. True upright freezer (single door)2. True upright two door freezer.3. front service counter area.
  Replace bulbs to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-301.12A - Observed no paper towels at back kitchen hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-501.16A - Critical 1. Chicken on shelf (75F) and2. Shrimp at three compartment sink (thawing, 62F)observed below 140F and above 41F respectively.
  CORRECTED DURING THE INSPECTION. Maintain all cold potentially hazardous foods at 41F or below and all hot PHF's at 140F or above.
• 4-903.11B - Single service utensils observed stored with the food contact surface exposed.
  CORRECTED DURING THE INSPECTION.Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-101.111 - Unsealed wood observed throughout kitchen. - shelves- tables- supports
  Paint/repaint and seal all wood. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-202.14 - Repeat Men's rest-room door observed not tight fitting.
  Adjust self-closing device to provide a toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-501.11B - The caulking at all sinks (restrooms included) observed with mildew and/or is damaged.
  Clean and sanitize all caulking. Recaulk if necessary.
• 3-304.12 - Handles to scoops in bulk containers observed in direct contact with the food.
  CORRECTED DURING THE INSPECTION.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 6-501.114A - Front service area observed unorganized.
  Organize entire area. Remove all unnecessary items from the facility. 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.
• 3-302.11A4 - Critical Beef observed uncovered in the True two door upright freezer.
  CORRECTED DURING THE INSPECTION.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.Bags of onions observed stored on the floor in the back storage area.
  CORRECTED DURING THE INSPECTION.Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.14B2 - Wet wiping cloths observed stored on food prep surfaces and cutting boards.
  CORRECTED DURING THE INSPECTION.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine should be detected at 50ppm.
• 5-205.15B - The faucet at the three compartment sink observed leaking.
  Have leak repaired. Plumbing systems and components shall be maintained in good repair.
• 4-502.13A - Manufacturer containers (tofu) were observed reused for the storage of utensils and other foods.
  Discontinue the reuse of single-use containers for food/utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The following observed in need of cleaning:1. exterior surfaces of all equipment2. interior floors of all equipment3. all shelving4. fans in cooling units5. filters at the vent hood
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - Lights bulb in the back storage area observed without a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-602.11E - Can opener blade and mount observed soiled with accumulations of old food, grime, and other debris.
  Clean the can opener blade and mount at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3-501.13 - Observed shrimp thawing at the three compartment sink at room temperature.
  CORRECTED DURING THE INSPECTION. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cup observed being used as a scoop for couscous.
  CORRECTED DURING THE INSPECTION.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 6-201.16B - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are smooth,nonabsorbent,and easily cleanable.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING THE INSPECTION.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.
• 3-305.11A1 - Lettuce observed stored on shelf with hose.
  CORRECTED DURING THE INSPECTION.Protect food from contamination by storing the food in a clean and dry location.
• 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: Gold Star microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

July 22, 2004 (Complaint)

July 02, 2004 (Follow-up)

• 6-202.14 - Repeat Men's restroom door still observed not tight fitting.
  Adjust the self-closing device to provide a toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-201.16B - Repeat The ceiling tiles in the restrooms observed still not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.

May 10, 2004 (Follow-up)

April 27, 2004 (Follow-up)

April 16, 2004 (Follow-up)

• 6-303.11B - Repeat Light bulb observed out in the True two door freezer.
  Replace bulb to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-201.16B - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are smooth, nonabsorbent, and easily cleanable.
• 6-202.15 - Repeat Back screen door observed replaced. However, it does not close properly all of the way.
  Adjust the self-closing device on the door to provide a closed, tightly fit door to protect against the entry of insects and rodents.
• 4-903.11A - Repeat Boxes of cups observed on the floor in the hallway across from the restrooms.
  Elevate these boxes at least six (6) inches off of the floor to prevent contamination. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-202.14 - Repeat Men's restroom door observed not tight fitting.
  Adjust the self-closing device to provide a toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 4-501.11B - Repeat The door gaskets to the True upright #1 and true two door freezer observed damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-103.11B - Critical Repeat Certified Food Manager presented a Universal Water Heater Repair part and advised that this part is going to increase the water output.
  Have plumber fax the part information and explain what the part is intended to do. What will be the new Recovery Rate? If the part is not capable of providing a minimum Recovery Rate of 153gph (60gph+93gph (dishmachine)=153gph) a new heater will need to be purchased and installed.
• 5-205.15B - Repeat A leak still observed at the faucet of the three compartment sink.
  Repair leak. Plumbing systems and components shall be maintained in good repair.

March 16, 2004 (Routine)

• 4-903.11D - Repeat Observed boxes of cups and other single service items stored on the floor in the hallway across from the restrooms.
  Elevate these boxes at least six (6) inches off of the floor to prevent contamination.
• 4-903.11B - Single service silverware and metal spoons observed stored with the food contact surface exposed in plastic containers.
  CORRECTED DURING THE INSPECTION. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-404.11 - Can of water chestnuts observed dented on food storage shelf. Products for credit, redemption, or return is not being stored in a separate designated area.
  CORRECTED DURING THE INSPECTION. Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3-302.11A1 - Critical Repeat 1. Raw chicken and shrimp observed stored above Ready-To-Eat sauce in the True upright #1.2. Raw chicken observed stored above RTE vegetables in the Beverage Air unit.3. Raw chicken observed stored above RTE vegetables in the True upright #2.
  CORRECTED DURING THE INSPECTION. 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.
• 6-303.11B - Light bulb observed out in the True upright #1 and True two door freezer.
  Replace bulbs to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-502.11A - Several containers and lids observed damaged with large food build-up and accumulation.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-302.11A4 - Critical Repeat Chicken observed uncovered in the True upright #2.
  CORRECTED DURING THE INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - The floors under all equipment and areas between equipment observed dirty with food and other soil build-up.
  Clean the floor and areas between equipment. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facility is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-305.11A3 - Lettuce observed stored directly on bottom of True upright #1. The shelving is dirty and the lettuce risks being contaminated by the shelf flooring.
  CORRECTED DURING THE INSPECTION. Provide a suitable container to store the lettuce. The container should be smooth, durable, and easily cleanable.
• 3-304.12 - Repeat 1. Rice spoon observed stored in 61F (standing water).2. Handle for many spices (sugar/flour) observed stored with the food contact surface exposed.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 6-201.16B - The ceiling tiles in both restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are smooth, durable, and easily cleanable.
• 6-301.14 - No handwashing sign observed at the kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING THE INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees to encourage proper handwashing.
• 4-602.11E - Can opener blade observed soiled with accumulations of old food, grime, and debris.
  CORRECTED DURING THE INSPECTION. Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 6-202.15 - Back exit screen door observed not closing properly and the screen is torn at the bottom.
  Replace screen and door to provide a closed, tightly fit door. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3-304.14B2 - Repeat Wet wiping cloths observed stored on food prep surfaces.
  CORRECTED DURING THE INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine sanitizing solution should be detected at 50ppm.
• 4-502.13A - Repeat Manufacturer containers of soy sauce and tofu observed reused for the storage of peanuts, other sauces, vegetables, noodles, and other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 4-903.11A - Clean utensils and single service utensils observed stored in dirty containers.
  CORRECTED DURING THE INSPECTION. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-302.12 - Repeat Containers of flour, sugar, and other spices observed without labels to properly identify their contents.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-202.14 - Mens restroom door observed not tight fitting.
  Adjust the self-closing device to provide a toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-301.12A - Repeat No paper towels observed at the front hand sink.
  CORRECTED DURING THE INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - Repeat The door gaskets to the True upright #1 and True two door freezer observed damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 5-103.11B - Critical Repeat There has been replacement of the water heater. The current water heater (GE GG75T6A, 75,000BTU, 76.9gph, 80F rise) has been calculated and the peak hot water demand for the establishment cannot be met.
  An upgrade of this water heater is required to provide a minimum recovery rate of 60gph (establishment) + 93gph (dishmachine) = 153gph of 120F water at a 80F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 5-205.15B - A leak observed at the faucet of the three compartment sink.
  Repair leak. Plumbing systems and components shall be maintained in good repair.
• 5-203.14A - Critical No air gap observed at the sanitizing basin of the three compartment sink.
  Provide a one (1) inch air gap to prevent the backflow of solids, liquids, and other contaminants.
• 3-202.15 - Critical Repeat Can of water chestnuts observed dented on food storage shelf. Food from damaged packaging offered for sale or service.
  CORRECTED DURING THE INSPECTION. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 6-501.16 - Repeat Mop observed not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-301.11C - Cup observed being used as a scoop for soy sauce.
  CORRECTED DURING THE INSPECTION. Provide a scoop to minimize bare hand contact. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-904.13A - Repeat Preset tableware observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 6-501.114B - Establishment is storing old cardboard boxes and air filters in the dry storage area.
  Remove cardboard and air filters to prevent the attraction and/or harborage of insects, rodents, and others.

March 16, 2004 (Complaint)

February 05, 2003 (Routine)

• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore refrigerator and Haier refrigerator in the service station area.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.11B - The door gaskets of the cooling units are torn and damaged: upright True coolers and freezers and prep cooler across the wok station.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Some gaskets have been ordered by the owner.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in most cooling units.
  Corrected. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.11A - True upright equipment (freezer and cooler) are missing ventilation covers.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-502.13A - Manufacturer containers (tofu buckets, soysauce buckets) were observed reused for the storage of food throughout the establishment.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-202.11A - Critical The food contact surfaces of the following contains cracks, chips, or pits and can not be easily cleaned:1. Observed plastic grocery bags used as food container inside most cooling units.2. Observed a non food-grade container used to store rice inside True refrigerator (corrected).
  Use a food grade container to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 3-302.11A1 - Critical Repeat Raw animal food (eggs) stored over ready-to-eat (RTE) food in the True refrigeration unit.
  Corrected. 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.
• 6-303.11C - Inadequate lighting was noted in the hood system. Replace the burnt light bulb.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bags of carrots and onion stored on the floor in the dry storage area.
  Corrected. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-304.12 - In-use utensils improperly stored between use. Observed plastic cup used as scoop inside soysauce containers.
  Corrected. 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.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink in the kitchen in front of the dry storage room .
  Corrected. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-903.11D - Observed boxes of cups (and other single service items) stored on the hallway to the bathrooms.
  Store utensils 6 inches above the floor to prevent contamination. Corrected.
• 6-501.11 - Repeat Physical structure is not maintained in good repair:1. Coving tile near the cooling unit (near the front kitchen door) is damaged.2. Wall near the front kitchen door has holes.3. Wall adjacent to the 3-vat sink is deteriorating.4. Ceiling panels are missing in the hallway to the bathroom and in the dining area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-103.11B - Critical There has been replacement of the water heater. The current water heater (GE GG 75T6A, 75,000 BTU input (68.6 gph @ 100F) has been calculated and the peak hot water demand for the establishment cannot be met: dishwasher: autochlor A4 (water usage is 45 GPH--confirmed by autochlor via phone).
  An upgrade of this water heater is required to provide a minimum recovery rate of 125 GPH (60GPH+45GPH) @ 100F rise within 30 days.