July 29, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell egg stored beside bread, raw tilapia/fish store over green peppers, uncooked goat over cooked lamb w/vegetables,
  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) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken and beef stored in the same container in the walk in
  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 off the floor. Observed gallon of milk, container of ketchup; and other food items stored directly on the floor.
  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.
• 3-501.16(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:Observed lentil soup at 129F, sambusa at 79F.
  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 The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed feta cheese dressing at 79F DISCARDED
  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.
• 4-101.19 - The nonfood-contact surface of the following equipment is nonabsorbent: Observed towel used under a cutting board
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(A) - Observed drain plugs not provided at the 3 vat sink. Crumpled plastic wrap was used to hold the water in the vats.
  Obtain and use drain plugs for the 3 vat sink.
• 4-502.13(A) - Dry spice containers were observed being re-used for the storage of prepared sauces.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Knives and vegetable peeler
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the handmixers, metal wire dry storage shelving, metal shelving beneath prep tables, and walkin refrigerator gaskets exhibited grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - Bowls were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-901.11(B) - Corrected During Inspection Plates and a knife were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils may not be cloth dried.
• 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:, Panasonic microwave, Hamilton Beach hand mixers, Sears one door upright reach-in freezer.
  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 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.
• 43.1-3-5(a)-(c) - Corrected During Inspection Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:Roach infestation.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-205.11(B) - Corrected During Inspection The handwashing station located next to the 3 vat sink is being used for purposes other than washing hands. Observed spoon, bowl, and spatula stored in the handsink.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-101.11(A) - The bare drywall, at the entrance to the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
  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.
• 6-202.15(D)(1)-(3) - Observed side window in kitchen kept open without screening in place to keep out insects
  Keep screens in place if window is in open position.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink . Observed paper towels not provided in the public bathrooms.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Corrected During Inspection Critical Methods are not being used to control pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Pest Etc.Inc, arrived during inspection and treated the facility for pests.
• 6-501.111(D) - Harborage conditions exist. Observed water on the floor, containers stored on the floor, cove molding separating from wall,
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the floors, walls and ceilings of the entire kitchen facility are in need of cleaning. Additionally, the filter in the VCS 2000 exhibits grease buildup.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Corrected During Inspection Observed that the handwashing sink by the 3 vat sink is unclean and is not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed botle of medicine stored above and beside food items in the walk-in refrigerator.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

April 30, 2008 (Follow-up)

April 30, 2008 (Follow-up)

April 22, 2008 (Routine)

April 22, 2008 (Routine)

• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  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.
• 46-41 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  A certified food manager shall be present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.

April 17, 2008 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed. Observed an employee wash their hands without soap
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. No sanitizing sink was set-up and employee did not know how much sanitizer to add to the water.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. Observed employee using bare hands to handle ready-to-eat food.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching trash with gloved hand.
  Hands must always be washed after touching trash.
• 3-301.11(C) - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls used as scoops in salt and sugar containers.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed chicken over beef and goat.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Food stored on the floor . Observed containers of garlic and two pots of cooked food product stored on the floor of the walk in. Onions and soya oil stored on the floor.
  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.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes at 70F (discarded), cooked onions, raisins and pea mixture at 72F (discarded) and cooked chicken in the walk in at 47F
  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.
• 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed a shelf on the side of the VCS 2000 covered with aluminum foil, the Kenmore freezer on two wood pieces
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat Soda crate found used for the following purpose: Observed boxes of meat stored on soda crates.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 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.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.16(A) - The compartment(s) of the manual warewashing sink was observed being used for handwashing activity.
  A warewashing sink may not be used for hand washing.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Observed the meat slicer had meat dried to its surface.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-901.11(A) - Plates were found stacked while wet after cleaning.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Observed Kenmore freezer, Panasonic microwave and Waring ProSlicer
  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.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located in the kitchen was blocked, with utensils and equipment, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.116(B) - Refuse containers used to transport waste to the dumpster, located in the kitchen, are soiled with an accumulation of debris.
  Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
• 6-202.11(A) - Repeat Several light fixtures are 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.
• 6-202.15(A)(1)-(3) - Repeat Front door and a window in the kitchen were kept open for ventilation and openings are not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  All handwashing sinks must have a sign notifying employees to wash their hands.
• 6-501.111(D) - Repeat Harborage conditions exist. Observed drain flies and two cockroaches.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed disposal serving pans and pots on top of the water heater. Additionally, observed unnecessary items on the shelving adjacent to the prep table.
  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 floor of the walk in exhibited blood spillsHandle to open the walk in covered with dried food residue Cabinet adjacent to the prep table and the meat slicer contained dried lentilsShelf in the walk in exhibited a build up of residueUnder the prep tables, VCS 2000 and shelves are in need of cleaningThe drain at the 3-vat sink The filter at the VCS 2000 exhibits a build up of grease
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Corrected During Inspection Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

June 19, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed state the big 5 diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s) (chicken).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled and being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-103.11(G) - PIC stated that goat is cooked at night and left in large pot in walk in cooler to cool overnight. No one is available to monitor the cooling process.
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-301.14(A)-(I) - Critical Observed employees changing tasks and gloves but not washing hands.
  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 handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Critical Observed raw fish and beef in freezer stored over phyllo dough.
  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.
• 3-305.11(A)(3) - Repeat Observed onions stored in wire rack directly on floor so that onions are touching floor.
  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.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: counter-beef 101 F, shelf-goat 95 F, steamtable-pasta 119 F
  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. (PIC stated it was cooked 20 minutes ago so it was not discarded. I instructed them to rapidly reheat to 165 F, then hold above 135 F.)
• 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: beef 49 F in wic.
  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.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: tape used to hold up coving under 3 vat sink, wooden under freezer. garbage bag lining shelf under table.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Milk crate(s) and soda crates found used for the following purpose(s): elevation of food.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: freezer.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.12 - The cutting board(s) is heavily scored.
  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.
• 4-602.11(C) - Critical Observed that the meat grinder and saw had old food debris. PIC stated that the equipment is cleaned nightly or after use although that is not what I observed because the above items were not in use during the inspection.
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: outside of unused steam table, sugar container.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical Due to inadequate amount of sanitizer in the 3 vat sink, food contact surfaces are not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, less than 50 ppm chlorine was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-904.11(A) - Observed styrofoam cups dispensed with the food or lip-contact surface facing upward and plastic spoons stored uncovered in box in kitchen.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore freezer, tristar juicer, sharp microwave.
  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 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) - Light bulb(s) in the ceiling over grill 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.
• 6-202.15(A)(1)-(3) - Window in kitchen is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.111(D) - Observed many flies and fruit flies in kitchen.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.113(A) - Observed screw driver stored with kitchen knife.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.12(A) - Observed that the walls in kitchen are in need of cleaning. Observed pool of blood on floor of wic.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 18, 2006 (Follow-up)

• 4-302.12(A) - Repeat The certified food manager could not provide a food temperature measuring device.
  A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(B) - Repeat The door gaskets of the walk in refrig. 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.
• 6-501.11 - Repeat Observed that the floor by walk-in refrig. entrance and floor wall junctures under 3-compartment sink are not maintained in good repair. Ceiling tile missing by the mechanical unit of walk-in refrig.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

December 08, 2006 (Routine)

• 2-103.11(I) - Person in charge did not know the proper procedure of sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6". Observed bulk bags of lentil stored directly on floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Corrected During Inspection Critical Noodles hot holding at improper temperatures 72 F. Note: noodles were discarded.
  Potentially hazardous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-301.11 - Corrected During Inspection Electricity was out the beginning of inspection. Ambient temperature of walk in refrig. was 47 F. Electric power was restored during inspection. Ambient temp. of walk in cooler observed 33 F.
  Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(B) - The door gaskets of the walk in refrig. 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.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: adhesive stickers on food prep table.
  NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(C) - Unprotected single service cups with food contact surface upward were provided at the consumer self-service counter.
  Single service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
• 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: Kenmore freezer and Oyster food blender.
  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.
• 43.1-3-4(a)-(h) - Corrected During Inspection The Person in Charge (PIC) did not possess the CFM card issued by ORS Interactive, Inc. at the beginning of inspection.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
• 6-101.11(A) - The ceiling tiles located in food prep area and by the walk-in refrig.a re 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.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink in food prep area used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Repeat Observed that the floor by walk-in refrig. entrance and floor wall junctures under 3-compartment sink are not maintained in good repair. Ceiling tile missing by the mechanical unit of walk-in refrig.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed fruit flies in food prep and mop storage area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.

June 19, 2006 (Routine)

• 4-202.16 - Crate(s) found used for the following:elevation/storage in the walk-in coolerTrash bags observed lining the shelf under the prep table.
  Crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.Remove and discontinue the practice of lining shelving with trash bags. All non food contact surfaces must be non-absorbent and easily cleanable.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.13 - The nonfood contact surface of the outside of the bulk storage containers were noted in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the rest-room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-101.11A - Absorbent ceiling tiles observed in some areas on the kitchen.
  Replace ceiling tiles with ones that are non-absorbent and easily cleanable.
• 6-202.11A - Lights bulb(s) in the kitchen are not covered by 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.
• 6-301.12A - Observed that no paper towels were available for handsink at in the rest-room.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - The following areas are not maintained in good repair:1. Coving observed separating from the wall in some areas around the kitchen (tape observed holding it to the wall)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment (water heater)
  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.
• 6-501.16 - Mops and brooms 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.
• 6-501.18 - Handwashing facilities are unclean and not maintained.Faucet observed leaking on kitchen and rest-room handsink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 26, 2006 (Pre-Opening)

May 26, 2006 (Pre-Opening)