April 29, 2009 (Follow-up)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) egg rolls,marinadedd ork, rice noodles, and dumplings in the refrigeration unit are not properly dated for disposition. Egg rolls are retained greater than 7 days and have not been discarded..
  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. 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.

March 31, 2009 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  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. Demonstration of knowledge in a key intervention to preventing food related illness, A person in charge, who is capable of demonstraing knowledge of food safety, is essential to safe food operations.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(rice noodles, cucumbers)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - In-use utensils improperly stored between use in a bowl of water.
  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 135F.
• 0820 A 1 - Corrected During Inspection Critical Cooked chicken pieces,cooked tofu, and rice noodles are sitting out at room temperature and are held at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.Or establish a written time control.
• 0820 A 2 - Corrected During Inspection Critical Marinaded pork, raw chicken, egg rolls and rice are held in a cold holding unit at improper temperatures(42-44F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. It appears that thermostat on the unit is set too high. Adjust thermostat to accommodate holdng PHFs at 41 F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) marinaded pork, crispy egg rools and,rice 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. 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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Bibim Bap and Dolsot Bibim Bap in which eggs may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking equipment
  Clean and sanitize these surfaces for food contact.
• 3170 - Floor is not maintained in good repair-expsed pebling of concrete
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and walls 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.

October 15, 2008 (Routine)

• 0050 - Corrected During Inspection Critical Repeat The person in charge was not available at the time of inspection.
  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.
• 0550 - Repeat The scoop handle was touching the seasonings on the storage shelf..
  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 135F.
• 0820 A 2 - Corrected During Inspection Critical Repeat Scallops were at 60 F in the Make Table and Beef was at 48 F in the beverage refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical No date marking was provided for a bin of ready to eat egg rolls.
  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. 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood Filters
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat The floor underneath the fryers was soiled with grease.
  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.

July 14, 2008 (Routine)

• 0220 - Corrected During Inspection Critical The food service worker was drinking from an uncovered container in the food preparation area.
  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.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination: Raw chicken was stored next to raw beef.
  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.
• 0480 - Food containers not labeled in English.
  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.
• 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. 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 135F.
• 0820 A 2 - Corrected During Inspection Critical The following items were being held in the temperature danger zone for cold holding: Beef at 46 F, Chicken at 47 F, Egg Roles at 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1530 - There is no properly working test kit provided 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 2310 B - Repeat The handwash station at the waitstation is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3170 - The wall near the dish machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The walls near the hood and dish machine were 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.
• 3380 - Corrected During Inspection Critical The chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize chlorine or quaternary ammonium sanitizing solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

November 29, 2007 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  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 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.
• 0610 - Repeat Rice bags and other foods 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.
• 2310 B - The handwash station in the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2810 - Floor or floor covering by stove is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Repeat Dirty ceiling, floors and walls mostly behind dishmachine and near stove 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 16, 2007 (Routine)

• 0960 2 - Plastic grocery bags supplied by restaurant is being used to store some foods in refrigeration units.
  Use food grade bags to store foods.
• 1770 B - Repeat In between stove area and in between fryer area need cleaning.
  Clean regularly to prevent grease build-up on equipment.
• 2350 ii - There is a leak underneath small prep sink in kitchen area.
  Repair plumbing.
• 3170 - Repeat Floor tile is missing in certain areas of the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor area underneath dishmachine area 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 - Mop 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.

November 20, 2006 (Routine)

• 0480 - Corrected During Inspection Dry storage goods on roller cart are not labeled.
  When taking dry goods out of original container make sure the new container is labeled with common name of ingredient.
• 0610 - Corrected During Inspection Repeat Bag of onions stored on the floor in dry storage area.
  Elevate food items at least 6 inches off of the floor.
• 1320 - Corrected During Inspection There was no temperature measuring device located in one of the freezers .
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Unused or non-functioning equipment not removed from the premises. PIC stated that she is going to get the fryer fixed.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Encrusted grease deposits are between stove and fryer.
  Clean regularly to prevent build up.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

August 21, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Onions and container of soy sauce is stored on the floor in the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can Opener.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer, stove, and broiler for the cooking area.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: bottom of refrigerators.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Lights are burned out in the hood system.
  Replace or repair lights.
• 3170 - Repeat The floor tile in the 3 compartment sink area, under the freezers, and general kitchen area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

November 29, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Fried chicken chunks(91F) were hanging on fryer at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Or refrigerate to hold at 41F or below.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer, broiler, stove; backsplash for cooking area
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of freezers,clean dish shelves/plastic shelf liners..
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station at the bar is being used to rinse and fill tea dispensers.
  The handwash facility identified above is to be used for washing hands only
• 2790 - Repeat The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - Repeat Kitchen walls 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

October 03, 2005 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  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.PIC shall demonstrate knowledge of food safety requirements.
• 0220 - Corrected During Inspection Critical Employee is drinking from an uncovered container in the food preparation area and no hand wash occurred..
  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.
• 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.
• 1060 - Repeat The nonfood contact surfaces of the clot/.foil/saran wrap liners on or under food equipment are not corrosion resistant, nonabsorbent, and/or smooth.Shelves are rusting in the reach-in box.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surfaces of the mesh strainers are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
  Replace the mesh strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: pots/pans/bowls on clean dish storage shelves..
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: broiler, fryer, stove ,backsplash in cooking area.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: milk crates, freezer, plastic shelf liners, undercounters/storage shelves..
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.It is overflowing.Increase frequency of pickup or provide your own dumpster.
  Cover all waste containers when not in continuous use.
• 2790 - Repeat The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2840 - Carpeting installed as floor covering in bar area..
  Remove carpeting and replace with approved floor material.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 3170 - Repeat Floor tiles are not maintained in good repair.Floor in kitchen has damaged concrete with grooves in it and exposed pebbles.Ceiling tiles inthe kitchen are water-damaged. Paint is peeling from walls in the dry goods area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors,walls,and pipes attached to the walls 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3340 - Corrected During Inspection Critical A container of Febreze is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic substances must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3360 - Corrected During Inspection Critical Employees stated that Raid is used in kitchen by employees if roaches are seen.Pesticides are not being applied by a certified applicator. Raid is stored in the kitchen.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Do not store pesticides for use in the kitchen.
• 3380 - Corrected During Inspection Critical Chlorine being applied to food contact surfaces from a wiping cloth bucket does not meet the requirements of 21 CFR 178.1010.It is greater than 200 ppm.
  Utilize onlychlorine that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces -100ppm.

July 21, 2005 (Routine)

• 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.
• 1060 - The nonfood contact surfaces of the cloth liners on equipment and rusting reach-in box shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1320 - The temperature measuring device in the reach-in box was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: frezer,cooking equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2790 - Repeat The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Repeat Floors is not maintained in good repair tiles are missing and conrete floor has exposed pebbles. Ceiling tiles are water damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Corrected During Inspection Critical Repeat Working containers of cream suds and windex are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 21, 2005 (Routine)

• 0470 - Corrected During Inspection 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.
• 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.
• 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.
• 1150 - Repeat The nonfood contact surfaces of the foil/saran liners 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,and smooth,easily cleanable, and non -absorbent.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill,fryer
  Clean and sanitize these surfaces for food contact.
• 2310 B - The handwash station at the bar is being used to store utensils.
  The handwash facility identified above is to be used for washing hands only
• 2790 - Repeat The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Repeat Floor tiles and ceiling tiles are not maintained in good repair. Concrete floors have pebbled rock exposed and are not smooth. Ceiling tiles are water damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and ceiling tiles 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition. Operator stated that contractor is passed due.
  Maintain hood system vent filters in a clean condition.
• 3380 - Corrected During Inspection Critical Repeat Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010- it is only 10 ppm
  Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces-100ppm.

January 27, 2005 (Routine)

• 0480 - Corrected During Inspection 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.
• 0820 - Corrected During Inspection Critical Chicken(80F) and shrimp(90F) are stored out at room temperature on a counter and are held at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1150 - The nonfood contact surfaces of the foil and saran wrap liners on food equipment 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, smooth, non-absorbent and easily cleanable.Change foil and wrap daily if used.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of freezers,white marlite used to line shelves,fryer,grill,hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2790 - Repeat The indoor ceiling material located at the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  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.
• 3170 - Ceiling tiles are not maintained in good repair-water damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls and ceiling tiles in the kitchen 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.
• 3330 - Corrected During Inspection Critical A working spray bottle container of bleach is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3380 - Corrected During Inspection Critical Chlorine in a wiping cloth bucket and being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
  Utilize chlorine only that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces-100 ppm.

December 01, 2004 (Follow-up)

November 02, 2004 (Routine)

• 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 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.
• 0140 - Critical Improper handwashing procedures observed. Employee is using a "common towel."
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Use a disposable towel which is discarded after each use, not a cloth towel. Corrected.
• 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.
• 2790 - Repeat The indoor ceiling material located at the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - Repeat The indoor floor material located at the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 3180 - Walls near cooking area 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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator, freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Repeat Floor or floor covering in kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2890 - Light bulbs in bar area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0170 - Repeat 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. Corrected.
• 0820 - Critical Sweet & sour soup(121F) in hot holding pot at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Reheat to 165 F, then hold at 140F.Corrected.
• 3340 - Critical Repeat Containers of glass cleaner and bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected.

August 06, 2004 (Routine)

• 2810 - Repeat Floor or floor covering in the kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0820 - Critical Pork(52F) on top of cold holding unit at improper temperatures. PHFs underneath are less than 43 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Corrected.
• 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.Corrected.
• 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. Corrected.
• 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.
• 0170 - A food employee was observed cleaning their hands in 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.Corrected.
• 1150 - The nonfood contact surface of the milk crates is 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.
• 3340 - Critical Containers of soap and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of soap and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected.
• 3180 - Repeat Walls 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.
• 2790 - Repeat The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

May 12, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the kitchen-bulb is burned out in hood system.
  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
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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. Corrected.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.Gloves are only required for handling RTE foods which are not to be cooked.
• 2790 - The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1750 - 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.
• 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces-100ppm.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: broiler,stove,fryer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Walls 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.
• 2810 - Floor or floor covering in the kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 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.Corrected by providing owner and cook with temperature charts.Discussed knowledge that all persons in charge must be able to demonstrate.

May 06, 2004 (Follow-up)

April 08, 2004 (Follow-up)

March 19, 2004 (Complaint)

• 1330 - Data plate on the warewashing machine is unreadable.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 0470 - Critical Unwrapped or uncovered food in the reach in refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0060 - Critical 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.
  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.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1750 - Manufacturer containers were observed reused for the storage of unrelated food nomenclature
  Discontinue the reuse of single-use containers for unrelated food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 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.
• 1570 - dishmachine temperature gauge not working.
  Repair the gauge 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 gauge replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0480 - Unlabeled food containers. (Rice)
  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.
• 0690 - Rice paper food wraps being stored on top on water heater
  Protect food from miscellaneous sources of contamination.
• 0050 - Critical
  
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cover to rice gray container.
  Maintain nonfood-contact surfaces of equipment clean.
• 0640 - Food is subject to environmental sources of contamination during preparation. Prep is done across the dismachine and 3 compartment sink approximately 2 feet away
  Protect unpackaged food from environmental sources of contamination during preparation.

February 13, 2004 (Routine)

• 0220 - 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.Corrected
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:soup bowls and plates
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.Corrected
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (tear in rear screen door)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2790 - The indoor floor material locatedin the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Food stored on the floor.(onions) Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.(lying on counter)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Light bulbs in ceiling fixture are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: grill
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove,undercounters.
  Maintain nonfood-contact surfaces of equipment 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.(dish washer did not wash hands between dirty and clean side of dish machine)
  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.Corrected
• 0480 - Unlabeled food containers.(sauces in squeeze bottles)
  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.
• 1150 - Repeat The nonfood contact surfaces of the card board on dry goods shelvess and foil on refrigeration shelves 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.and are smooth, easily cleanable and non-absorbent
• 3180 - Ceiling tiles,and walls in kitchen 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.
• 0820 - Critical Repeat Soups were sitting out at room temperature and reheated as needed ,because soup pots were dirty.
  Soups shall be held on the stove ,in the soup pots, or in refrigeration to ensure maintenance of temperatureat 41 F or below or 145 F and above. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.in the soup warmers Or reduce volumes to less than 4 inches and cool under refrigeration..Or use ice bath to cool.(See section 0810 for metod.)Corrected

November 21, 2003 (Routine)

• 3340 - Critical Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers oglass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected
• 3045 - 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.
• 1150 - The nonfood contact surface of thecardboard is 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.,smooth,easily cleanable, nonabsorbent.
• 0820 - Critical Spring rolls werestored on a table at room temperature and are held at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Or time control.Corrected
• 1570 - Sandwich unit was observed in a state of disrepair and damaged.
  Repair the sandwich unit 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 unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Food supplies are kept to a minimum,prepared to order, and stored to protect from contamination Increased volume will require that this refrigeration is needed.