July 08, 2009 (Routine)

• 2-103.11(B) - Unauthorized personnel, such as children were observed present in the food preparation, food storage, or warewashing areas.
  Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas
• 2-103.11(D) - Corrected During Inspection Improper 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.
• 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.
• 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 or hair nets to effectively keep their hair from contacting exposed food and clean equipment
• 3-305.11(A)(3) - 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
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried pork steak at 128F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 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: rice crepe batter at 70F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of potentailly hazardous food
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 4-602.11(C) - Corrected During Inspection Critical In use utensils not sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-205.11(B) - The handwashing station is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-501.12(A) - Observed soiled wall left of stove
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 29, 2009 (Follow-up)

• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Pork in star display case observed at 125F due to low humidity
  Reheat product to 165 then hold consistently at 135F
• 3-501.17(A)(1) - Critical Repeat Observed preparation date not teh expiration date on labels of souffle, pork and soup
  Use by date required for foods in storage over 24 hours
• 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): labels included only preparation times not discard times for pork and beef on display table.
  Labels must incldue discard times for these items

April 21, 2009 (Follow-up)

• 3-501.17(A)(1) - Critical Repeat Labels missing on PHFs in Ref display case that are possibly stored over 24 hours
  Facility must place labels on rice cakes, broth adn pork that are held in refrigeration over 24 hours to ensure code compliance.
• 3-501.19(A) - Critical Repeat Facility displays rice cakes and mung bean rolls at room temp without any Time variance label
  Racility must diaply these foods with proper label reflecting discard time as listed in April 2nd report. Discard time not to exceed 4 hours from preparation time.

April 02, 2009 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees washing hands without soap
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork and pork bun in hot hold unit at 129F and 129F
  Items are to be reheated to 165F then held at a temperature of 135F or above to prevent potential bacterial growth
• 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: Broth, yellow cake, shredded pork and rectangular pork roll in display case
  ANY 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; correct by close of business
• 3-501.19(A) - Critical The person in charge has not provided written procedures for the use of time as a public health control with the following potentially hazardous food item(s): all vietnamese ham, pork and rice take out items on counter
  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; preprinted labels are being utilized and will reflect required four hour discard time (from preparation time)
• 4-602.11(C) - Critical In use utensils are not sanitized at four hour intervals
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

April 28, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed a food employee handle raw pork and then handle cooked pork without washing his 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: Employee was instructed to wash his hands, and the EHS observed handwashing procedure.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-302.12 - Unlabeled food containers or containers where the label is not legible with the following food items that are not easily identified by appearance: salt, sugar, and MSG
  Label the food containers.
• 3-304.12(A)-(F) - Corrected During Inspection Observed bowls used as scoops in the bulk containers of salt, MSG and sugar.
  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) in food that is not potentially hazardous (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.14(A)(1) - Corrected During Inspection Critical Observed hardboiled eggs at 73F and 74F after 3 hours of cooling.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below. Note: Eggs were discarded.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1) numerous wooden shelves used to elevate food and equipment 2)non-sealed wooden spatula
  Paint or seal the wooden shelves. Note: The spatula was discarded.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): elevation of 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.
• 4-402.11(A) - Observed that the space between the wall and 3 compartment sink needs to be re-caulked.
  Re-caulk the 3 compartment sink to the wall.
• 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: metal bowl and mesh bowl.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Note: Bowls were sanitized.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Observed food employee wash a metal bowl and a mesh bowl, did not perform a distinct sanitize step and then proceeded to place the bowls on the drying rack.
  Immerse all dishes in a chlorine solution for at least 30 seconds. Note: Employee sanitized the bowls. EHS provided guidance as employee set up the sanitize basin and tested the chlorine with the chlorine test strips.
• 4-903.11(A) - Observed numerous sheet pans, steam pans, and lids stored on the floor.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.

October 10, 2007 (Follow-up)

• 12.1-12(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. A certified food manager must be present at all times of operation, food preparation, and cleaning.
• 12.1-17 - Critical The establishment has been ordered to close due to the lack of CFM.
  A CFM must be present at ALL times of food preparation, operation, & cleaning.

September 24, 2007 (Critical Procedures)

• 12.1-12(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. Note: CFM arrived during inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. CFM could not explain proper set up of the 3 vat sink.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee dispensed soap and scrubbed for approximately 7 seconds and then started to clean the sink basin and faucets with her hands. After cleaning the sink with her hands she did not rewash them. Note: Proper hand washing was reviewed with the CFM.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw pork stored over onions in the WIC.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked pork at 117F in the hot hold case.Note: Pork was reheated in the microwave.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is not consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw pork spread.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-702.11 - Corrected During Inspection Critical CFM stated that the bleach is combined with detergent in the wash step of cleaning. CFM did not state a distinct sanitize step when explaining the set up fo the 3 compartment sink, therefore, food contact surfaces of equipment and utensils are not being sanitized properly before use and after cleaning.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Per discussion with the CFM, it was determined that there is no distinct sanitize step during the wash, rinse, and sanitize procedure. Note: Proper set up of 3 vat sink was reiterated to the CFM.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

April 23, 2007 (Follow-up)

March 26, 2007 (Routine)

• 12.1-10(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee.
  The Health Department permit shall be valid.
• 12.1-12A - Critical There is no Certified Food Manager present in the establishment. The card has expired.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

March 29, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Evidence of eating in kitchen found on shelf in rear of kitchen, Drinking from a bottle allows possible frequent contact of hands with lip contact surface during removal and replacement of cap on bottle
  Do not allow any eating in the kitchen area.
• 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). Raw pork mix over dried pork in walk-in.
  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.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. Starch, sugar etc must be labeled for identification.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.15A - Corrected During Inspection Single-use gloves saved for reuse. Left on under cloth glove for possible reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 4-502.13A - 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.
• 4-601.11A - Corrected During Inspection Critical Repeat Utensil drawer is soiled.
  Clean the drawer and its utensils.
• 6-305.11B - Corrected During Inspection Coat found hung on shelf used to store foods.
  Store personal clothing and items away from food storage areas.
• 6-501.114A - A large number of newspapers found in the kitchen.
  Remove all newspaper and do not use it for any food preparation or storage use.
• 7-201.11A - Corrected During Inspection Bucket formally containing chemicals for unknown purpose used to remove cooking water from kitchen.
  Remove the bucket as it is not intended for or safe to use in the kitchen.

September 12, 2005 (Critical Procedures)

September 12, 2005 (Critical Procedures)

March 02, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl in sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Repeat Unlabeled food containers. Label powders for identification.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor Iterms in refrigerator found stored on the floor..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Repeat Soda crate(s) found used for the following: off floor storage
  Soda 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 - 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.
• 4-601.11A - Corrected During Inspection Critical Knife storage drawer is soiled.
  Clean the storage drawer.

March 02, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl in sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Repeat Unlabeled food containers. Label powders for identification.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor Iterms in refrigerator found stored on the floor..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Repeat Soda crate(s) found used for the following: off floor storage
  Soda 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 - 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.
• 4-601.11A - Corrected During Inspection Critical Knife storage drawer is soiled.
  Clean the storage drawer.

October 06, 2004 (Routine)

• 6-202.15 - The weather stripping at the rear door is not tiight.
  Repair the weather stripping so that insects and rodents cannot enter.
• 4-903.11B - Clean swingle service cups were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice Cooker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-202.16 - Soda crate(s) found used for the following: shelving
  Soda 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.
• 3-501.13 - Observed pork thawing counter.
  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.
• 4-101.19A - Repeat Bamboo stirrers and chops sticks used in cooking are porous and not cleanable.
  CORRECTED DURING INSPECTION: Use approved utensils for cooking.
• 4-101.11D - Metal banded brush is not easily cleanable.
  CORRECTED DURING INSPECTION: Use approved utensils for food preparation.
• 4-101.11B - Repeat Newspaper used to line tray at cook station.
  CORRECTED DURING INSPECTION: Do not use newspaper as it is absorbant and uncleanable and the ink may be toxic.
• 3-304.12 - In-use utensils improperly stored between use. Utensil at stove in standing water.
  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.
• 6-202.11A - Lights bulb(s) in theHOOD are not covered by a protective shielding due to plastic coating wearing off..
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-501.12 - The cutting board(s)in the kitchen are heavily scratched and stained. 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 .
• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 5-501.113B - Outside refuse container was uncovered.
  CORRECTED DURING INSPECTION: Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

October 10, 2003 (Routine)

• 4-703.11C - Critical Observed employee washing and rinsing but not sanitizing.
  Corrected during the inspection. Provide Chlorine at proper concentration of 50ppm. and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 1. Raw shell eggs observed stored over RTE vegetables. 2. Raw chicken observed stored over RTE cabbage.
  Corrected during the inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-201.11 - Beverage crates observed used for storage of food products. These crates are not designed and constructed to be durable.
  Remove the beverage crates from the establishment. Equipment and utensils must be smooth, durable and capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-101.19A - Wood observed used as storage shelves.
  Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50ppm).
• 6-303.11C - Inadequate lighting was observed in the sandwich prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Beverage crates observed stored throughout the establishment.
  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.
• 4-901.11A - Utensils were found stacked while wet after cleaning.
  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.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Notify your property manager and let him/her know the condition of the dumpster and surrounding area.
• 3-302.12 - Sugar, salt, spices, and others observed without a label to identify the food product.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. rice cooker 2. grinder
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.14 - Door to restroom observed not closing properly.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 5-205.15B - Front hand sink not working properly due to clogged filter.
  Corrected during the inspection. Plumbing systems and components shall be maintained in good repair.
• 4-101.11B - Newspaper and paper towels observed to cover and line ham product.
  All materials used to cover foods must be designed properly to prevent the contamination of food products.
• 6-501.113A - Brooms and dust pans observed stored in such a way that it is contaminating food products.
  Corrected during the inspection. Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3-301.11C - Cups observed used as scoops.
  Provide a scoop with a handle to minimize bare hand and arm contact with exposed food that is not in a RTE form and to reduce the potential for contamination.
• 6-501.11 - Walk in freezer observed not sealed to floor properly.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.15A - The following were observed cooling wrapped at room temperature. 1. Ham-110F 2. Rice/beef wrap-92F 3. Rice-71F
  Corrected during the inspection. Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 3-307.11 - 1. Flyswatter observed stored with food products. 2. Clean bus pan observed on top of a dirty one which was then placed on top of food preparation table.
  Corrected during the inspection. Protect food from miscellaneous sources of contamination.
• 2-401.11A - Critical 1. Bottles of water for employees to drink are stored in a manner that may contaminate food, food contact surfaces, or utensils.
  Corrected during the inspection. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

August 28, 2003 (Pre-Opening)