August 14, 2009 (Follow-up)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, etc.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: trays of rice cake found stacked and covered in cooler
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cha Lua [pork] in display case at 53F; Cha Lua in cooler at 45f
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Cha Lua [pork] in cooler
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-202.16 - Milk crate(s) found used for the following purpose(s): storage of potentially hazardous foods
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(A) - The cooler was found with ambient temperature of 42-43F and did not maintain cold hold food at a temperature of 41F or less. Display cases found with ambient temperature of 45F and above and did not maintain PHFs at 41F required temperature.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various items
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 6-202.15(A)(1)-(3) - Repeat Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-404.11 - Dented can of water chetnuts stored with other canned goods found in good condition
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 7-102.11 - Critical Repeat Working containers of degreaser not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(A) - Observed pesticide stored near cooking oil and aluminum carbonate which label indicates is a health hazard stored over nuts and single use tin trays
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

July 14, 2009 (Routine)

• 2-103.11(E) - Corrected During Inspection Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, and equipment,
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: mung bean roll as observed while staff placed on trays.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored in raw pork while fillng dough pastry
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in the food with their handles above the top of the food and the container
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.in freezer
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: creamer at 47F; ham and shredded pork in display case at 47F and 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below; items are being relocated
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: rice/bean dessert
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
• 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): rice cakes (90% of the other items were already labelled)
  If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of potentially hazardous food
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: area around stove
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Corrected During Inspection Critical Some in use utensils are not sanitized at four hour intervals based on observations
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: blender which had been washed but not sanitized.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine compound.
• 4-903.11(C) - Corrected During Inspection Take out containers were observed stored
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-202.15(A)(1)-(3) - Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Several hood lights found non-functional
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Degreaser containers are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

March 12, 2009 (Follow-up)

March 03, 2009 (Follow-up)

• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Yogurt, flan, sweet rice, cooked vegetables.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-501.19(A) - Critical Repeat Potentially hazardous foods held out of temperature control are granted a variance of 4 hours per written agreement. The foods left on the display table were not all labelled with discard time.
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance; Please review written variance agreement left last inspection

February 19, 2009 (Critical Procedures)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground ham stored over shortening
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-305.11(A)(3) - Bottled water stored on the floor and/or food stored less than 6 inches off the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sweet fruit drinks, ham, shredded pork, vegetables, soup
  ANY Rfrigerated, ready-to-eat, potentially hazardous foodsthat are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): fruit drinks, poultry, ham rice cakes, mung bean rolls, sausage, sweet rice etc on display at self serve and service line
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance. Holding time for items obseved during inspection is 4 hours.
• 4-502.13(A) - Manufacturer baking pans saved for reuse
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical Working containers of degreaser or similar compound was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

October 06, 2008 (Routine)

• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled from 135F to 70F in 2 hours or less and from 70F to 41F in four hours or less
• 2-301.14(A)-(I) - Corrected During Inspection 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 that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: papaya
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: store made ham base stored over boxed corn
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See storage chart provided
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:scoosp found lying in liquid egg.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) on a clean sanitized 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
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - yogurt
  ANY rfrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-302.12(A) - The facility didd not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of flour bins and food processor
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: household grade mixer.
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, or approved by the Regulatory Authority
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 21, 2008 (Follow-up)

April 28, 2008 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed a food employee handle money and then put on a new pair of gloves without washing her hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. Note: EHS reviewed when to wash hands.
• 3-202.15 - Corrected During Inspection Critical Repeat Observed several dented cans stored with undamaged cans on the dry goods shelf.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: 1) bulk containers of salt, sugar, and MSG 2) plastic bottle of water
  Label the containers and bottle.
• 3-304.12(A)-(F) - Corrected During Inspection Observed small plastic bowls used as scoops in various bulk ingredient containers.
  Only utensils with handles may be used to dispense ingredients.
• 3-305.11(A)(3) - Observed numerous boxes of food stored on the floor in the walk-in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: observed rows of double stacked steamed pork buns on a metal sheet tray. The pork buns were covered with a large plastic bag and the bag was double knotted.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Note: The EHS instructed the CFM to have the employees remove the double stacked steamed pork buns and place the top rows on a separate sheet tray and leave both trays uncovered and stored in the walk-in cooler.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food item contain raw ingredients: sauce containing raw egg used in the Banh mi sandwiches.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Note: On your menu board, include the following statement: "
• 4-101.11(D) - Observed milk crates used to store various foods in the walk-in cooler.
  Materials that are used in the construction of utensils and food contact surfaces of equipment shall be finished to have a smooth, easily cleanable surface. Note: Purchase food grade containers to store your food.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): elevation of food and equipment.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - There was no temperature measuring device located in the True 2 DR prep unit.
  Purchase a thermometer and place it inside the front of the unit.
• 4-602.13 - Observed gaskets of the Superior 2 door cooler located under the smoothie station had accumulations of grime and
  Clean the gaskets.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

September 12, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical Observed several dented cans stored with undamaged cans on the dry storage rack.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.

April 23, 2007 (Follow-up)

March 28, 2007 (Routine)

• 12.1-10(a) - Critical The establishment has not posted the permit to operate in a conspicuous location.
  The Health Department permit shall be posted in a location that is visible to the customers.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: pipes and sides of equipment.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.11 - Observed that the tiles in the back near the sliding panels are in need of repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed that floors behind large equipment are 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.

January 25, 2007 (Critical Procedures)

• 3-201.11(C) - Critical The following packaged food item(s) is not properly labeled as specified in Law: many items in the center of the store and many desserts in merchandisers are not properly labeled.
  Food packaged in establishment that a customer has access to without asking a food employee, should be labeled to include the following information: common name of food, list of ingredients, quanity of contents, name and address of the manufacturer, packer, or distributor, and identify any major food allergens contained in product. Major food allergens include: milk, egg, fish (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans.
• 3-301.11(B) - Corrected During Inspection Critical A bowl with no handle is being used to dispense salt.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: in reach in cooler in front several fruits were uncovered.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pate chaud 49 F, chicken 49 F, ham 50 F, head cheese 49 F, pate 49 F.
  ITEMS WERE DISCARDED. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical All potentially hazardous foods in center of store that being kept out of temperature control were not labeled or mislabeled.
  Label all of these items with a discard time that is not to exceed 4 hours from the time that it was removed from temperature control.
• 4-301.11 - Corrected During Inspection Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: true prep unit.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 7-102.11 - Corrected During Inspection Critical Spray bottles of chemicals under 3 vat sink are not labeled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(C) - Corrected During Inspection Critical Observed cans of raid and rodent bait in restroom.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

May 19, 2006 (Routine)

• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Ice coolers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Watch
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bottled water used which allows frequent handling near the mouth of the bottle by hands where the mouth has been.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). eggs over vegetables, beef over vegetables
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the Walk-in coolers and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk-in refrigerators and freezers
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed ground meat thawing in pans in open air.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-202.16 - Milk crate(s) found used for the following: storage of foods in crates and off floor.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.13A - Corrected During Inspection Single-service items 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.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Pots and pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11E - Corrected During Inspection The ice machine door is soiled.
  Clean the ice machine door.
• 4-903.11B - Corrected During Inspection Clean single service containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-202.14 - Toilet room door is not provided with a self-closing device.
  Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - The rear door to the kitchen has gaps that will allow entry of insects and possibly rodents.
  Seal the bottom of the door with weather stripping.
• 6-303.11C - There is a burnt out bulb in the rear kitchen hood.
  Replace the light bulb.

October 31, 2005 (Critical Procedures)

• 3-501.16B - Critical @FOOD@ cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - The Superior refrigerator was at 52 F.The glass front display case was at 56 F but had thawing food at safe temperatures.
  Adjust the unit to allow it to maintain the food at 41 F once it thaws.

October 31, 2005 (Critical Procedures)

• 3-501.16B - Critical @FOOD@ cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - The Superior refrigerator was at 52 F.The glass front display case was at 56 F but had thawing food at safe temperatures.
  Adjust the unit to allow it to maintain the food at 41 F once it thaws.

May 18, 2005 (Complaint)

May 18, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice cooker, Igloo ice chest and food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Mouse trap found on shelf with stored food items.
  Keep the mouse traps away from the food items and make sure that pest control service is effectively evaluating and treating for any mouse presence.
• 3-501.13 - Corrected During Inspection Observed meat thawing on cutting board.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Dumplings, meatballs, egg rolls, hot holding at improper temperatures.
  Discard the food if at incorrect temperatures for more than 2 hours and makesure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Pate and lunch meats in prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat Shelves lined with newspaper and some vegetables wrapped with newspaper.
  Discontinue all uses of newspaper in the kitchen.
• 4-202.16 - Repeat Numerous milk crate(s) found used for the following: Vawrious storage use around the kitchen.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.12 - The cutting board under thawing meat is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers and aluminum foil 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.
• 4-601.11C - Outer surfaces of food bins are soiled.
  Clean the containers.
• 4-602.11E - Corrected During Inspection Repeat Ice machine door is soiled.
  Clean the ice machine door and encourage frequent handwashing to prevent soiling of the door or other items.
• 4-603.14 - Blender mixing containers are not being properly washed and sanitized after each use.
  Maintain a properly set up three vat sink with wash rinse and sanitizer basins ready to wash each item after each use.
• 4-903.11D - Repeat Pots and pans and other items stored on the floor.
  Store all items at least 6" off floor.
• 5-203.14B - Critical The backsiphonage device on the faucet at the mop sink is damaged.
  Replace the device immediately and remove hose until it has been replaced.
• 6-202.15 - Front door left open.There is a large gap under rear door large enough to all entry of rodents and insects.
  Keep all doors closed.Repair the rear door.
• 6-501.111B - Drain flies found in storage area near sinks.
  Take effective measures including pest control services to eliminate the drain flies from the kitchen.

May 18, 2005 (Complaint)

May 18, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice cooker, Igloo ice chest and food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Mouse trap found on shelf with stored food items.
  Keep the mouse traps away from the food items and make sure that pest control service is effectively evaluating and treating for any mouse presence.
• 3-501.13 - Corrected During Inspection Observed meat thawing on cutting board.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Dumplings, meatballs, egg rolls, hot holding at improper temperatures.
  Discard the food if at incorrect temperatures for more than 2 hours and makesure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Pate and lunch meats in prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat Shelves lined with newspaper and some vegetables wrapped with newspaper.
  Discontinue all uses of newspaper in the kitchen.
• 4-202.16 - Repeat Numerous milk crate(s) found used for the following: Vawrious storage use around the kitchen.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.12 - The cutting board under thawing meat is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers and aluminum foil 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.
• 4-601.11C - Outer surfaces of food bins are soiled.
  Clean the containers.
• 4-602.11E - Corrected During Inspection Repeat Ice machine door is soiled.
  Clean the ice machine door and encourage frequent handwashing to prevent soiling of the door or other items.
• 4-603.14 - Blender mixing containers are not being properly washed and sanitized after each use.
  Maintain a properly set up three vat sink with wash rinse and sanitizer basins ready to wash each item after each use.
• 4-903.11D - Repeat Pots and pans and other items stored on the floor.
  Store all items at least 6" off floor.
• 5-203.14B - Critical The backsiphonage device on the faucet at the mop sink is damaged.
  Replace the device immediately and remove hose until it has been replaced.
• 6-202.15 - Front door left open.There is a large gap under rear door large enough to all entry of rodents and insects.
  Keep all doors closed.Repair the rear door.
• 6-501.111B - Drain flies found in storage area near sinks.
  Take effective measures including pest control services to eliminate the drain flies from the kitchen.

December 17, 2004 (Routine)

• 4-602.11E - Corrected During Inspection Repeat Ice machine door is soiled.
  Clean ice machine door.
• 4-202.16 - Repeat Numerous milk crate(s) found used for the following: Various forms of storage for food and utensils and other items
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Limit use of milk crates to storage of bottled milk and remove all other crates from the restaurant.
• 4-501.11B - Rusted shelves found in walk-in unit.
  Replace the rusted shelf.
• 4-601.11C - Repeat Ceiling of walk-in refrigerator is dusty. Door and wall surfaces of outside of walk-in unit are soiled.
  Clean these soiled non-food contact surfaces.
• 3-304.14B2 - 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Walk-in freezer
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2-301.14A - Critical The presence of soiled surfaces where hands touch frequently is a clear indication of the need for frequent and effective hand washing.
  Make sure the employees wash hands frequently to prevent soiling of food.
• 4-502-11A - Corrected During Inspection Food strainer and bus pan found damaged.
  Discard any damaged utensils.
• 5-205.11A - Corrected During Inspection 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 items preventing its use.
• 4-903.11D - Pots and pans stored on floor in kitchen.
  Raise all items to at least 6" off floor to allow floor cleaning and to prevent soiling of food contact surfaces from bottoms of food storage containers.
• 6-501.12A - The handsink are is overloaded with soiled utensils etc.
  Clean and sanitize the sink before using it to clean and sanitize ware.
• 4-603.14 - Due to drain placement the wash, rinse, sanitize method is opposite what is should be from the prepwash area.
  Have the drains reconfigured so the order can be reversed and the sanitizer sink can have its own drain.
• 3-202.15 - Corrected During Inspection Critical Severely dented can found on shelf with other cans.
  Remove this can and discard or return to supplier. Separate damaged containers from other foods to prevent accidental use.
• 4-101.11D - Corrected During Inspection Repeat Aluminum foil and foil pans saved for reuse.Metal banded brushes and bamboo handled strainers are not effectively cleanable.
  Discard these unusable container and materials.Obtain approved brushes. Discard the strainer.
• 3-305.12E - Corrected During Inspection Food storage in mechanical rooms. Palm sugar
  Cease food storage in mechanical rooms.
• 4-101.111 - Shelves lined with cardboard.
  Remove the absorbant cardboard.
• 6-301.12A - Observed that no paper towels were available for handsink. .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-209.11 - Corrected During Inspection Hand cream stored in such a way that they could contaminate single service items in the serving area.
  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.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored serving area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-904.11A - Corrected During Inspection Single serve containers and lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo ice chest. food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-501.16B - Corrected During Inspection Critical Several meats in the sandwichmaker unit were found at 50-51 F. Unit was at 42 F.
  Take effective measures to maintain food at required 41 F. Lower unit setting, prechill items use metal pans if possible. Discard any potentially hazardous foods that have been the unit at these temperatures for more than 2 hours.

March 24, 2004 (Routine)

• 7-201.11B - Critical Windex stored on shelf with hot sauce.
  Store chemicals where they cannot contaminate foods or food related items.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage of foods and as shelving.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 3-305.11A2 - Several food containers found stored on the floor.
  Store all items at least 6" off the floor.
• 3-302.11A4 - Critical Foods like cut produce and frozen meats are not covered while in storage.
  CORRECTED DURING INSPECTION: Cover all foods while in storage.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.12 - In-use utensils improperly stored between use.( Rice scoop in standing water. Ice scoop with handle in the ice)
  CORRECTED DURING INSPECTION: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-602.11E - Ice machine door soiled with hand soil.
  Clean the ice machine door.
• 4-502.11A - Strainer bowls, wire strainers are damaged.
  Discard the damaged bowls and strainers to enable easy cleaning and to prevent possible small fragments of plastic or wire from entering the foods.
• 12.1-5F - Igloo ice chest is used for ice in the service area. This is not commercial quality equipment.
  Replace the cooler with commercial quality equipment.
• 4-101.11D - Stove pots are heavily covered with burned on carbonized foods.
  Remove the carbon from the pans to make them cleanable and more efficient.
• 6-303.11C - Repeat Hood light bulbs are burnt out
  Replace the burnt out light bulbs.
• 3-307.11 - Small bags of flour and plastic container cups are stored together where the flour can soil the lids.
  Sepaarate storage of these items to prevent soiling.
• 4-101.11B - Cardboard containers are being used for storage after opening.
  Transfer items to suitable containers and discard the cardboard as soon as possible to maintain clean storage conditions.
• 4-601.11C - Fan guards in the walk-in refrigerator are soiled.One of the prep table shelves has a build up of soil.
  Clean the fan guards.Clean the surface of the shelf.
• 6-501.114A - There are several newspapers around the food preparation area.
  Remove the unnecessary newspapers from the kitchen.