March 25, 2009 (Routine)

August 13, 2008 (Routine)

• 0160 - Critical Employees 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.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1780 E - Surfaces of the plastic bins 9sugar, flour etc) was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surfaces 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.
• 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: kitchen handsink.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the kitchen handsink immediately.
• 3020 - Corrected During Inspection Self dispensing soap was not provided at the hand washing lavatory in the mens restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

August 23, 2007 (Complaint)

• 2930 - Rear door was observed to have large gaps around the frame, potentially allowing for the entrance of pests. Door self-closure device is not effective.
  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.
• 3180 - The floors, walls and equipment were noted in need of cleaning. Encrusted food debris was observed in corners and accumulated on exposed plumbing pipes throughout the facility.
  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. Please prepare a written cleaning schedule of the entire facility for review at the follow-up inspection. Provide a copy of the cleaning schedule for the facility file.

August 08, 2007 (Follow-up)

• 1570 - Corrected During Inspection Unused or non-functioning brooms, boards and other clutter not removed from the rear entrance.
  Remove any unused or non-functioning equipment from the premises.
• 2930 - Front door was observed standing open. The rear door was observed to have a large open gap at the bottom potentially allowing pests entrance to the facility.
  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.

July 25, 2007 (Routine)

• 0160 - Critical Repeat 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.
  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. Correct immediately.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Correct immediately.
• 0480 - Repeat Unlabeled food containers of dry products.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler and in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct immediately.
• 0850 - Critical Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Correct immediately.
• 1800 - Repeat The nonfood contact surface of the refrigerators, equipment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 10 days.
• 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use. Correct immediately.
• 2310 B - Repeat The handwash station at the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only. Correct immediately.
• 2310 B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct immediately.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and public restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3130 - one toilet was not accessible to customes during all hours of operation because it was broken.
  Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
• 3180 - Repeat floors under and behind equipment in the kitchen, and dry storage noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops 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.
• 3270 - Repeat Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct immediately.
• 3270 - Repeat Harborage conditions exist. Observed flies in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

April 10, 2007 (Follow-up)

March 09, 2007 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0160 - Critical 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.
  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.
• 0470 - Critical Unwrapped or uncovered food in the 2-dr cooler (cookline).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef stored over egg rolls inside walk-in cooler.
  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.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over Raw beef inside walk-in cooler.
  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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Food inside the 2-dr refrigerator next to the cookline.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers of dry products: flour, sugar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Flour, brocoli stored on the floor in the kitchen and dry stoarage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Food stored next to handsink where is subject to splash.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0790 - Corrected During Inspection Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical The prepared ready-to-eat (RTE) foods: egg rolls, pork, chicken, noodles in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1570 - Unused or non-functioning equipment not removed from the premises. Men's toilet in state of disrepair.2- dr refrigerator by cookline was observed in a condition that prevents necessary maintenance and easy cleaning.
  Remove any unused or non-functioning equipment from the premises. Repair the men's toilet.repair the 2-dr refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer was weaker than 10 ppm.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - The nonfood contact surface of the refrigerators, deep fryers, cookline has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: meat slicer and can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 - Critical The handwashing facility located is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
• 2310 B - The handwash station is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Floors in the kitchen, dry storage room, cookline noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops 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.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3490 - Personal items stored in such a way that they could contaminate food.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

October 11, 2006 (Follow-up)

October 03, 2006 (Complaint)

• 1570 - Toilet in me's restroom not working properly.
  Repair toilet to proper function. Correct within 15 days.
• 3030 - No paper towels available in handsink in men's restroom.
  Provide paper towels in all handsinks at all times.
• 3180 - Floors in dining area in need of cleaning.
  Clean all floors in dining area and kitchen. Clean floors behind equipment. Correct within 15 days.
• 3270 - Dead vermin in dining area at the facility.
  Provide methods to control pest. Provide pest control reports. Correct immediately.

March 15, 2006 (Routine)

• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE) in front cooler.
  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. Correct immediately.
• 0480 - Unlabeled food containers of sugar, flour.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods: chicken nuggets, egg rolls. pork 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct immediately.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2600 - Repeat The outdoor refuse container (grease trap) is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials. Correct immediately.

April 07, 2005 (Other)

March 24, 2005 (Follow-up)

• 0050 - Critical The person in charge was not available at the time of inspection. There was no one with knowlege of proper food handling on site when I arrived. owner had to be called in.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. correct immediately
• 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Correct within 1 day
• 0160 - Corrected During Inspection Critical 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. No hand washing by any of the 5 employees within the 1.5 hour 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.
• 0220 - Corrected During Inspection Critical Repeat The employees are storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may stor personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0220 - Corrected During Inspection Critical Repeat The Employees are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are eating in the kitchen on chest freezer must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Cans put aside for return.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Prep sink full of raw pork marinating at room temperature and next to the food prep table.
  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.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cutting meat on a table next to produce.
  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.
• 0470 - Corrected During Inspection Critical Repeat 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.
• 0470 - Corrected During Inspection Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.
• 0470 - Corrected During Inspection Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation. reusing bowls for multiple raw products and sitting at room temperature between uses.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in, reachin, andall freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 A 4 - Corrected During Inspection Critical Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food is being stored uncovered on the floor under the racks of raw PHF
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Repeat Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0570 - Corrected During Inspection Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Corrected During Inspection Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Corrected During Inspection Repeat Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 0620 - Corrected During Inspection Repeat bucket of sauce stored under sewer lines at the hand sink.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0620 - Corrected During Inspection Repeat Food stored under other sources of contamination. potatoes stored under the 3-vat sink.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 0640 - Corrected During Inspection Repeat Food is subject to environmental sources of contamination during preparation. reusing plastic bags that bulk raw product was delivered in to cover meats in the freezer.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 0800 - Corrected During Inspection Critical Repeat A bucket of sauce stored on the floor unsert the handsink was noted not being adequately cooled to prevent the growth of harmful bacteria. unknown how long it was stored there.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discarded
• 0820 - Corrected During Inspection Critical Repeat Raw pork in prep sink, cooked chicken, thawing shrimp, and cooked pork cold holding at improper temperatures. unable to determine for how long.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. There were no date markings in the facility.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct within 1 day
• 1450 - Repeat Walk-in and reachin coolers and freezers were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration and freezers necessary to maintain food items off the floor and to prevent the stacking of foods on top of each other . 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. correct within 10 days.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: bowles being used multiple times for raw foods and sitting out at room temperature.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Corrected During Inspection Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Knived stored between the sides of equipment and next to the prep sink with raw foods stored in it.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Correct within one day
• 2600 - Repeat The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. correct within 14 days.
• 2740 - 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. correct within one day
• 3180 - floors under the equipment and storage noted in need of cleaning. This was an issue less than a year ago as a possible cause for a rodent problem.
  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. Correct within one day
• 3340 1 - Corrected During Inspection Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

January 20, 2005 (Follow-up)

• 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. the person in charge is a certified food manager but is still failing to demonstrate safe food handling practices. correct today.
• 0060 - Critical Repeat The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Critical Personal food is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. CDI
• 0640 - Repeat Food is subject to environmental sources of contamination during preparation. reusing plastic bags that had raw product in it to store ready to eat foods.
  Protect unpackaged food from environmental sources of contamination during preparation. CDI
• 0820 - Critical Repeat Rice cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CDI
• 0830 - Critical Repeat The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. Correct within 2 days
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Corrected during the inspection CDI
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sheet pans and grill surface.
  Maintain nonfood-contact surfaces of equipment clean. clean today
• 1800 - The nonfood contact surface of the sides of equipment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. correct today
• 2600 - The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. move onto the cleanable surface or pour a cleanable pad surface with in 14 days

December 21, 2004 (Follow-up)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.CDI
• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Processed chicken, beef and prok on sheet pans in freezer stacked up.
  Store food in packages, covered containers, or wrappings. CDI
• 0790 - Repeat Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cooking equipment on the cook line.
  Maintain nonfood-contact surfaces of equipment clean. Correct within one day
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: pans and dishes stored as clean.
  Clean and sanitize these surfaces for food contact. Clean within one day.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Dirty Knives stored as clean between the sides of dirty equipment
  Clean and sanitize these surfaces for food contact and store in a clean location. CDI
• 0820 - Critical Repeat rice cold holding at improper temperatures and stored on the clean dish rack with clean dishes.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CDI
• 0800 - Critical Rice and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. CDI
• 0800 - Critical pork stored on the floor received from a supplier was not adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods that are received in compliance with laws allowing a temperature above 41F during shipment from suppliers to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. CDI
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. correct within one day
• 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. Correct Within one day
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not inspecting the food receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. The person in charge has passed the Manager Certifiaction course. Correct within one day.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. The PIC has passed the Manager's certification course. Correct within one day.
• 0570 - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Repeat Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0570 - Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CDI
• 1450 - Repeat All freezers and the walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at proper temperature and prevent the cross contamination of food or reduce the menu to the available refrigeration. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures and storage are a major contributing factor to foodborne illness. correct within 10 days
• 0620 - Repeat Food stored under sewer lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0620 - Repeat Food stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed. CDI
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct within one day
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Corrected During the inspection: CDI
• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.CDI
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.CDI
• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Corrected During the Inspection: CDI
• 2540 - Critical Repeat Sewage is being dumped on the ground surface. Sewage is not being properly disposed of in an approved sewage disposal system.
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. CDI
• 2310 B - Repeat The handwash station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2310 B - Repeat The handwash station is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2310 B - Repeat The handwash station is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only CDI
• 2310 - Critical Repeat The handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pot and utinsils preventing its use and clean. CDI

December 02, 2004 (Routine)

• 0790 - Improper methods used to thaw excessive quantities of chicken, pork, and seafood .
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. Corrected during the inspection (CDI)
• 0820 - Critical Repeat Pork and pork wontons cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Cooked wontons hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. CDI
• 2310 B - The handwash station at the kitchen is being used to rinse foods.
  The handwash facility identified above is to be used for washing hands only. CDI
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in all 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 0830 - Critical Repeat The prepared ready-to-eat food in all the freezers is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. Correct with in one day
• 0640 - Food is subject to environmental sources of contamination during preparation. The food on the refrigerated make table is being handled with a single utinsil and bowl. this is cross contaminating produce with raw PHFs
  Protect unpackaged food from environmental sources of contamination during preparation. CDI
• 0160 - Critical All food employees 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.
  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. CDI
• 0130 - Critical Repeat Food employees observed with soiled hands and arms from handling raw PHFs.
  Inform all food employees to keep their hands and exposed portions of their arms clean. CDI
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bags and box preventing its use. CDI
• 2540 - Critical Sewage is not being properly disposed of in an approved sewage disposal system. Chicken waste water and Ice are being dumped on the ground surface.
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. CDI
• 1700 - Critical Chlorine sanitizing solution was not being used. The operator is not using a sanitizer that is Chlorine, Iodine, or Quaternary Ammonium.
  Mix up chlorine sanitizing solutions to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Initiate manual wash, rinse, and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils. CDI
• 0610 - Repeat Uncovered Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.CDI
• 0610 - Repeat Uncovered Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.CDI
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. CDI
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: all dishes that were stored as clean and cooking pots and pans have grease film and debris.
  Clean and sanitize these surfaces for food contact. Correct with in one day
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: all utensils stored as clean had a grease film and food debris.
  Clean and sanitize these surfaces for food contact. Correct within one day
• 3270 - Critical Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. CDI
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.CDI
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.CDI
• 0570 - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.CDI
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.CDI
• 1450 - Repeat Home style freezers and the walk-in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration and freezer space necessary to maintain food items off the floor and prevent the stacking in the freezers, or reduce the menu to accomodate the existing refrigeration. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Crosscontamination from Improper food storage and improper temperatures are a major contributing factor to foodborne illness. Correct within 14 days
• 0620 - jelly fish stored under three vat sink sewer lines and raw chicken stored under handsink sewer line.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. CDI
• 0480 - Unlabeled food containers at cook line.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CDI
• 3180 - Repeat Floors under the equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within one day

August 05, 2004 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Corrected during the inspection (CDI)
• 0550 - Dispensing utensils improperly stored between uses.
  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. Clean scoops and store properly within one day.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat grinder.
  Clean and sanitize these surfaces for food contact within one day. If the equipment is no longer used, remove it from the facility.
• 0820 - Critical All foods on the sandwich make table are cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. CDI. Have the make table repaired or replaced within one day.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Manager said that all products are prepared for a 1-2 day cycle. Begin dating products today.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: pressure washer, ladder, and personal home style equipment, tools.
  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.CDI
• 3300 - Premises has accumulation of litter. paper bags, dirty plastic
  Maintain the premise free of litter. CDI
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment: Gasoline
  Remove unnecessary poisonous or toxic materials. CDI
• 1450 - The sandwich make-table was not maintaining proper temperature which created an insufficient number and capacity of refrigeration to meet the food storage demands of the establishment.
  Repair or provide additional refrigeration necessary to maintain food items at proper temperature. Improper food storage temperatures are a major contributing factor to foodborne illness. Correct within one day
• 0130 - Critical Food employees observed with soiled hands and arms. the hand sink was filled with litter and trash and there was no hand soap available for hand washing. The manager was asked if anyone had washed their hand today the answer was NO.
  Inform all food employees to keep their hands and exposed portions of their arms clean. The sink was cleaned out and all employees washed their hands prior to cooking or opening. CDI
• 2310 - Critical The only handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash and boxes preventing its use. CDI
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dishes stored as clean and utinsils stored as clean.
  Clean and sanitize these surfaces for food contact. CDI
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. CDI
• 3180 - All floors under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within one day
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. raw chicken driping over the edge of sheet pans stored over raw shrimp.
  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.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored next to uncovered produce
  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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken, raw shrimp, and marinated pork stored over cooked chicken
  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.
• 0470 - Critical Unwrapped or uncovered food in the wal-in cooler and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.All the above CDI

March 29, 2004 (Other)

March 25, 2004 (Follow-up)

• 0470 - Critical Repeat 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. CDI
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct prior to opening
• 3270 - Repeat Harborage conditions exist over the store room and over the walk-in.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct prior to opening
• 0830 - Critical Repeat All prepared ready-to-eat (RTE) in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct today

March 24, 2004 (Routine)

• 0820 - Critical Noodles, raw shrimp, wontons, garlic in oil cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Rice and cooked chicken hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. unknon how long the food was out of temperature when asked. all above foods discarded. No timing procedures set up for the ready to eat food. Corrected during the inspection CDI.
• 0830 - Critical The prepared ready-to-eat (RTE) egg rolls, noodles, cooked chicken, rice 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. correct with in one day
• 0610 - Repeat Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. the six buckets stored on the floor were discarded or stored in the walk-in. CDI
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Premises are not being routinely inspected for evidence of pests. excessive amounts of rodent droppings in the facility storage, prep, cooking, dining, and restroom areas.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. pest control operator called and treated the facility during the inspection. waiting to hear from the pest control operator prior to allowing the facility to reopen.
• 3180 - Repeat All floors under equipment in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within 3 days
• 2750 - Outdoor refuse containers throughout the establishment are soiled and have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil. correct within 14 days
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in, on the floor and numerous pans out at room temperature.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CDI
• 0470 - Critical Repeat Eggs 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.CDI
• 0470 - Critical Raw chicken holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.CDI
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Management is proping the door open with a crate.
  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. Keep the door shut when not in use. CDI
• 0540 - Critical Food in contact with soiled equipment or utensils. Witnessed owner washing dishes and storing them as clean without sanitising them and with food still encrusted on them, then use them for food storage. witnessed the reuse of dirty containers to handle food.
  Use only cleaned and sanitized utensils or equipment during food preparation. food discarded and pans cleaned. CDI
• 2740 - Trash and litter were observed adjacent to the refuse container and outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct within 8 days.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Ajax and bleach stored on the same shelf as food and dishes.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. CDI
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.Correct prior to reopening
• 1770 B - Critical Observed accumulations of encrusted grease and food deposits or other soil on the following food contact surfaces: All pots, pans, utinsils and equipment.
  Clean and sanitize these surfaces for food contact. Correct prior to reopening
• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0070 - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Correct prior to reopening
• 0130 - Critical Food employees observed with soiled hands and arms. Witnessed the employee handling raw chicken begin processing produce without handwashing.
  Inform all food employees to keep their hands and exposed portions of their arms clean. CDI

February 12, 2003 (Routine)

• 2310 - Critical The handwashing facility located at the back wall is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use. Corrected during inspection.
• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler, homestyle freezer, reach-in cooler storing eggrolls.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Correct today.
• 0470 - Critical Raw foods stored next to ready-to-eat produce in prep. cooler.
  Separate raw foods from ready-to-eat foods to avoid cross-contamination. Correct today.
• 3340 - Critical Containers of antifreeze and paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in dry storage.
  Container of antifreeze must be removed and paint must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected during inspection.
• 0220 - Critical Open drinking container stored above prep. area in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Correct today.
• 1750 - Manufacturer containers were observed reused for the storage of rice.
  Discontinue the reuse of single-use containers for rice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Single-service items (grocery bags) were observed reused for the storage of food in freezer, single-service spoon used to dispense sauce.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable, cleanable utensils to dispense food. Provide approved reusable food storage containers designed for your food storage needs. Correct today.
• 0610 - Food stored on the floor in walk-in cooler, dry storage, and unprotected in freezer. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 0480 - Unlabeled food containers of sugar and flour.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct today.
• 0550 - In-use utensils improperly stored between use (bowls used to dispense flour and rice in dry storage and other areas.
  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 and the container. Correct today.
• 1560 - There is a floor mounted homestyle freezer and chemicals under 3-vat sink that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct freezer within 14 days and chemicals today.
• 3020 - Soap was not provided at the hand washing lavatory in the men's restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Corrected during inspection.
• 2000 - Clean single-service trays were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Corrected during inspection.
• 2250 - The utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes was blocked with hoses, shelves, etc..
  Unblock utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Corrected during inspection.
• 2810 - Ceiling tiles in prep. area are not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct within 30 days.
• 3180 - Inside of prep. cooler, floor in walk-in cooler, and shelves in freezers are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct today.
• 1150 - The nonfood contact surface of the shelves are lined with cardboard and are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct today.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. Corrected during inspection.