August 24, 2009 (Routine)

Violations:

• 0470 - Critical Raw meat and shell eggs stored over food that will not be cooked.
  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.
• 0820 A 2 - Corrected During Inspection Critical Several items required to be at or below 41 were too warm
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1320 - There was no temperature measuring device located in the prep. unit.
  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.
• 3140 - Employee food is stored with food intended for customers
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Facility is 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.

March 13, 2009 (Follow-up)

Violations:

• 0800 - Critical Repeat Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Repeat There was a large container of rice in the walk-in cooling. The methods used for cooling were not adequate.
  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 7. Any other method that can effectively accomplish cooling.

March 03, 2009 (Routine)

Violations:

• 0760 - Corrected During Inspection Critical Egg roll was not reheated to 165.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0800 - Critical Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - There was a large container of rice in the walk-in cooling. The methods used for cooling were not adequate.
  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 7. Any other method that can effectively accomplish cooling.

Comments:
Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm. The temperatures of items in the walk-in refrigerator were all very close to the maximum allowable cold holding temperature of 41 degrees f. The temperature of this unit must be lowered.

March 06, 2008 (Critical Procedures)

Violation: 0820 A 2 - Critical Cold holding at improper temperatures: ALL foods in the walk in are ABOVE 41 degrees. Most are raw or veggies. There are some noodles and rice but they have not been in there 4 hours and the repair man is on the way.
The repair man has been called and will soon be on his way.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
This critical control inspection focused on 4 areas: 1. Food/refrigeration temperatures: There are thermometers in the refrigerators; there is a food thermometer available; foods in all units EXCEPT the walk in are at correct temperatures; hot foods are at correct temperatures. There is a violation noted above in this area. 2. Employee cleanliness and food handling techniques: There are accessible hand sinks with soap and towels and signs; the employees are clean, in uniforms with caps and gloves as needed; the bathrooms are clean and well supplied; the manager is ServSafe trained. Good Job!!! 3. Food contact surface cleanliness: The dish machine operates according to the data plate; the 3 compartment sink is operated correctly with chlorine sanitizer and test papers available; china, glasses, cups, silver, and food containers are clean to sight and touch. Good Job!!!! 4. Pest control and storage/labeling of cleaners and chemicals: There is no visible indication of pests; the sprayers are labeled and stored in such a way that an accidental squirt would not contaminate food or a food contact surface. Good Job!!!
The refrigeration man has come; he is setting the thermostat down and suggesting that the grill intake be cleaned. Thank you for such QUICK ATTENTION.

June 21, 2007 (Routine)

Violations:

• 0820 - Critical Chicken , shrimp and hot mustard sauce (prepared on site) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Critical Rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3270 - Corrected During Inspection Critical Effective methods are not being used to control pests
  When pests are found use effective methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 23, 2006 (Critical Procedures)

Violations:

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. STORING KNIVES IN THE CRACK BETWEEN PIECES OF Equipment.
  Knives were removed and stored correctly.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Corrected During Inspection When I came into the kitchen, employees removed two bussing pans (one with fried rice and the other with noodles)from the table near the hand sink where they normally sit, and "nestled" them (put one inside the other) and stuck them in the walk in freezer. This means that the bottom of the fried rice pan was sitting on top of the noodles.
  THREE THINGS: 1. You do NOT have to "hide" things when I come in. It is OK to have the pans sitting on the table during lunch. It would NOT be correct to have them sitting there during "slow" times. 2. When you do refrigerate them, put them in the walk in refrigerator - NOT the walk in freezer. 3. NEVER stack one pan inside another pan since this allows the DIRTY bottom of one pan to rest on the food in the other pan. Pans were removed, employees told what to do and the few noodles in the bottom pan were discarded.
• 1450 - Repeat Foods in the TOP of the wok unit are ABOVE 41 degrees. Today there are only NON-PHFoods in the top, but most of the time there is also beef,pork,shrimp, and other PHFoods.
  This unit has a LONG HISTORY of not keeping foods cold enough. You NEED to MONITOR foods in the TOP and the BOTTOM EACH DAY. Use your food thermometer. When temperatures rise above 45 degrees, you must transfer PHFoods to the walk in. OR ELSE, seriously consider replacing this unit.

Comments:
Thank you for the following: two accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a calibrated food thermometer available for monitoring food temperatures; clean employees in uniform/aprons with hair restraints and gloves as needed; dish machine operates according to the data plate; dishes, silver, glasses, utensils, food containers are clean to sight and touch; addressing items from the last inspection; ServSafe trained manager.

October 26, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. The ice scoop was stored in a dirty stainless steel container atop the ice machine.
  This stainless steel container must be washed - rinsed - sanitized periodically so that it stays a clean surface for the ice scoop. A CLEAN STAINLESS STEEL CONTAINER WAS PROVIDED AND THE OLD ONE SENT TO THE DISH MACHINE AREA.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Critical Repeat Beef marinating in a large pan in the back room at 57 degrees. It has been in this area overnight. Meat on a plate on top of the deep wells in the make unit is 54 degrees.
  Beef MUST be marinated IN the walk in refrigerator NOT at ambient air temperature. PHFoods must be DOWN IN the deep wells; not on a plate above the deep wells.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the back area of the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. SOAP WAS PROVIDED.

Comments:
Thank you for the following: clean and well stocked bathrooms; thermometers in all refrigerators; clean employees with aprons and caps and gloves as needed; raw foods stored correctly in the walk in refrigerator; the dish machine operates according to the data plate; no pests; kitchen clean; ServSafe trained manager/owner.

June 29, 2005 (Routine)

Violations:

• 0820 - Critical Repeat Potentially hazardous foods in the TOP and the BOTTOM of the reach in are not 41 degrees or below; cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Reach in unit seems to be unable to hold foods 41 degrees or below.
  If this unit can not be adjusted to keep foods 41 degrees or colder, then it must be REPLACED.

Comments:
Thank you for the following: Hand sinks with soap and towels and signs; clean and well stocked bathrooms; clean hood filters; clean under the wok line; raw foods on the lower shelf in the walk in; kitchen is clean; employees clean and in aprons and caps; dish machine operated according to the data plate; 3 compartment sink operated correctly with sanitizer and test papers available; NO flies-good work; ServSafe trained manager; new screen door out back-thank you.

March 02, 2005 (Follow-up)

Violations:

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. ALL THE RAW MEAT WAS MOVED TO ONE SIDE OF THE WALK IN AND THE COOKED MEAT WAS MOVED TO THE OTHER SIDE.
• 0550 - Storing CLEAN knives in DIRTY cracks.
  Once the employees saw me they removed them, so THEY KNOW this is not the proper place to store clean knives.
• 0820 - Critical Fried rice between 41 degrees and 140 degrees. The container that was 60 degrees had been there more than 4 hours. IT WAS TRASHED. The container of chicken in the top of the make unit was above 51 degrees./ IT ALSO WAS TRASHED.
  Potentially hazardous foods are to be kept 41 degrees or colder or 140 degrees or hotter. BOTH THESE PRODUCTS WERE TRASHED.

Comments:
YOU WERE ASKED TO CALL ME LAST NIGH IF YOU WERE ABLE TO GET YOUR DOMESTIC WATER TO 120 DEGREES. YOU DID NOT CALL ME.
YOU WERE ASKED TO MEET ME AT THIS ESTABLISHMENT BETWEEN 9:00 AM AND 9:15 AM IF YOU DID NOT CALL ME LAST NIGHT. I WAITED UNTIL 9:30 AM AND YOU DID NOT ARRIVE.
I do NOT appreciate your LACK of interest. Thank you for turning up the controls on the hot water tank. At this time you have 140 degree domestic water at the 3 compartment sink and 124 degree water in the dish machine.

March 02, 2005 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. ALL THE RAW MEAT WAS MOVED TO ONE SIDE OF THE WALK IN AND THE COOKED MEAT WAS MOVED TO THE OTHER SIDE.
• 0550 - Corrected During Inspection Storing CLEAN knives in DIRTY cracks.
  Once the employees saw me they removed them, so THEY KNOW this is not the proper place to store clean knives.
• 0820 - Corrected During Inspection Critical Fried rice between 41 degrees and 140 degrees. The container that was 60 degrees had been there more than 4 hours. IT WAS TRASHED. The container of chicken in the top of the make unit was above 51 degrees./ IT ALSO WAS TRASHED.
  Potentially hazardous foods are to be kept 41 degrees or colder or 140 degrees or hotter. BOTH THESE PRODUCTS WERE TRASHED.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The HOT WATER is not reaching 125 degrees.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 105 degrees.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2120 - Critical Domestic water in this establishment is 84 to 106 degrees. It must be at least 110 degrees for the 3 compartment sink and at least 120 degrees if the dish machine does NOT have a heater.
  Repair or replace. You are to CALL me tonight and tell me if you were able to get the temperature to at least 120 degrees OR YOU ARE TO MEET ME AT THIS ESTABLISHMENT BETWEEN 9 and 9:15 AM TOMORROW MORNING.
• 3030 - Corrected During Inspection No disposable towels were provided at ALL hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials THIS WAS CORRECTED.
• 3040 - Corrected During Inspection No soap at two of the 5 hand sinks.
  Keep soap at ALL 5 hand sinks. THIS WAS DONE.

Comments:
You are to call me tonight IF YOU CAN GET THE DOMESTIC HOT WATER TO 120 DEGREES. IF NOT YOU ARE TO MEET ME HERE BETWEEN 9:00 and 9:15 AM TOMORROW MORNING.
Thank you for the following: scoops for dry food products; vacuum breaker for the mop hose; bathrooms clean and well stocked; thermometers in/on all refrigerators;.

November 04, 2004 (Routine)

Violations:

• 0610 - Some raw foods stored over cooked foods or containers of food on the floor.
  Store the raw foods on the shelves on one side and the cooked foods on the other side over the 5 gallon buckets.
• 3180 - Floor under the wok line had grease and food debris.
  Clean this area often enough, and the sides of the cooking units, to prevent food and grease to accumulate on the floor.

Comments:
Thank you for the following: ServSafe trained owner/manager; hand sinks with soap and towels and signs; all PHFoods 45 degrees or below or 135 degrees or above; hoods and filters are clean; a NEW food thermometer available; dish machine operates according to the data plate and sanitizer and test papers are available; employees reminded by other employees to wash their hands after eating. The did. GOOD JOB; No pest.

September 15, 2004 (Follow-up)

Comments:
Spoke with owner; their CPO is coming back each two weeks. No visible signs of roaches today. KEEP UP THE GOOD WORK !!!!!

July 21, 2004 (Follow-up)

Violation: 0820 - Critical PHFoods at 48 degrees in the Wok unit. Chocolate pudding on the buffet line at 70 degrees.
PHFoods in refrigerators must be 41 degrees or colder. PHFoods were transferred to walk in refrigerator. Wok unit is to be repaired. CHOCOLATE PUDDING WAS TRASHED. It is to stay 41 degrees or colder on the buffet line.
Comments:
All the items(except one) from the 08 July 2004 inspection have been addressed. Thank you for your HARD WORK. We talked about ways to monitor temperatures in the wok unit. For the next week, the manager will daily record top and bottom temperatures at opening. He will try to set the automation unit to keep foods in the lower part 41 degrees and in the upper part 45 degrees. We also talked about methods to defrost the ice build up in the bar unit and ways to set it so milk stays 41 degrees.

July 08, 2004 (Routine)

Violations:

• 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. When I walked into the restaurant, 5 men jumped up and went into the kitchen and started doing all kinds of things. NOT ONE OF THEM WASHED HIS 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.
• 0550 - Storing clean knives in the dirty crack between two pieces of equipment.
  Store clean knives in a CLEAN place. THIS WAS CORRECTED DURING THE INSPECTION.
• 0610 - Raw meats and cooked meats are intermingled on the walk in shelves.
  Raw meats are to be 1. ON THE BOTTOM SHELVES or 2. ALL PUT IN ONE AREA SEPARATE from the cooked meat so there is NO chance of cross contamination. THIS WAS CORRECTED DURING THE INSPECTION.
• 0810 - The methods used for cooling were not adequate. Pans of cooked noodles were put in the walk in with plastic wrap pulled tight over the top, preventing steam from escaping.
  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 7. Any other method that can effectively accomplish cooling. THIS WAS CORRECTED DURING THIS INSPECTION.
• 0820 - Critical PHFoods at 48 degrees in the Wok unit. Chocolate pudding on the buffet line at 70 degrees.
  PHFoods in refrigerators must be 41 degrees or colder. PHFoods were transferred to walk in refrigerator. Wok unit is to be repaired. CHOCOLATE PUDDING WAS TRASHED. It is to stay 41 degrees or colder on the buffet line.
• 1450 - Repeat See violation number 820
  If this Wok unit CAN NOT maintain PHFoods at 41 degrees or colder, replace it.
• 1100 - Repeat The food contact surface of the grey food containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the grey food containers 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.
• 1320 - No food thermometer in the bar unit. The thermometer in the Wok unit can not be seen with out moving lots of cans of food.
  Put thermometers where THEY CAN BE SEEN EASILY and daily you can check your units to see they are staying 41 degrees.
• 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. A NEW ONE , STILL IN THE BOX,WAS FOUND
• 1900 - Critical Not using the 3 compartment sink properly.
  You are to WASH - RINSE - SANITIZE in 3 different sinks. A DEMONSTRATION WAS DONE BY THE INSPECTOR.
• 2930 - Back door screen is torn.
  Replace or repair to prevent flies from getting inside.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. 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. A NEW WIRE SPRING WAS FOUND AND PUT ON THE EMPLOYEE'S BATHROOM DOOR.
• 3020 - Soap was not provided at the hand washing lavatory at the back door. No one knew how to put a replacement in.
  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. WENT NEXT DOOR TO KROGER'S AND BOUGHT A SMALL PUMP CONTAINER OF HAND SOAP FOR THIS HAND SINK.

Comments:
NOTE: I will return between July 20th and July 22th do re-inspect this facility.
Thank you for the following: 1 hand sink with soap and water and signs; dish machine is clean and operates according to the data plate; customer's bathrooms are clean and well stocked; ServSafe trained owner; glasses, plates, silver are clean to sight and touch.

March 11, 2004 (Routine)

Violations:

• 0160 - Critical All food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. They were eating in the front when I came in. Immediately they all went to the kitchen and starting "doing things." No of them washed their 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.
• 0050 - Critical Potentially hazardous foods between 41 and 140 degrees. Some were being cooled in the walk in. One tub of fried rice has been sitting at room temperature for several hours. It is 55 degrees. One container of chicken in the top of the make unit was 57 degrees.
  Both the fried rice and the chicken were trashed. The owner and I spoke about ways to rapidly cool PHFoods.
• 1100 - Gray busing tubs that are used for food products are broken, cracked, and or burned. You are unable to wash - rinse - sanitize them.
  They are to be thrown out and replaced with hard plastic units.
• 1450 - Make unit appears unable to keep foods 41 degrees or colder.
  By 2007 this unit will need to be replaced so PHFoods can be maintained at 41 degrees or colder. If it can not keep foods 45 degrees or colder NOW, it will have to be replaced sooner.
• 2930 - Repeat No door closer on the back door or back screen door.
  It's getting to be fly season; automatic door closer
• 2810 - Cardboard, that is food stained, used as shelf liners on wire shelves.
  Remove the cardboard. Use a tray or a plastic container if you are concerned about food products falling off the shelves.
• 3180 - Repeat Floors dirty under the wok line, the dish machine, the 3 compartment sink, the wire shelves, and the make unit.
  Put these on your cleaning schedule and clean then as needed to prevent food debris to build up.

Comments:
NOTE: You must decide if the room in the back is an employee's bathroom or a store room. It can not be both. If it is an employees' bathroom then you must: 1. Put a door closer on the door. 2. Get all the "stuff" out so employees can get to and use the sink. 3. Keep soap and towels and a sign at the hand sink. If it is to be a work room or store room, then remove the stool and plug up the sewer line. You must allow your employees to use the customer's bath room.
Thank you for the following: Hand sink with soap and towels and sign; thermometers in all refrigerators; dish machine being operated according to the data plate; ServSafe trained owner; calibrated food thermometer available; 3 compartment sink being operated correctly with bleach and test papers available; addressing 4 items from the last inspection; glasses, plates, bowls, silver are clean.

November 13, 2003 (Routine)

Violations:

• 2810 - Repeat Cardboard on floor of walk in.
  If used it must be changed daily.
• 1580 - The cutting boards are 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.
• 0620 - Storing tubs of raw meat over cooked meat and veggies.
  Raw meats are to be stored BELOW cooked meats and veggies.
• 0450 - Critical Using plastic cups for food scoops.
  Use a commercial food scoop with a handle so you do not get your hands in the food.
• 2920 - Repeat Door closer on the back door is broken.
  Repair or replace.
• 3180 - Repeat walls, floors under shelves, shelves inside refrigerators, employee bathroom, the craks behind equipment are dirty with food particles and grease.
  These need to be clean often enough to be clean to sight and touch.
• 3240 - Hot water at the hand sink next to the dish machine is turned off.
  Repair.

Comments:
Thank you for the following: dish machine is clean inside; thermometers in all refrigerators; hood filters are clean; clean employees with aprons and hats; 2 hand sinks with soap and towels and signs; calibrated food thermometer available; dish machine operated according to the data plate; 3 compartment sink operated correctly with sanitizer and test papers available; ServSafe trained manager; dishes, glasses, silver clean to sight and touch; all PHFoods are at correct hot temperatures; addressing 4 items from last inspection.

July 22, 2003 (Routine)

Violations:

• 0550 - Clean knives stored in a dirty crack between equipment.
  Clean knives are to be stored on or in a clean surface.
• 0820 - Critical Repeat Beef being prepared at 70 degrees. It needs to be close to 41 degrees.
  You need to take meat out in small portions, work them and then put them back into a refrigerator, and then get out a new batch for processing.
• 1320 - No thermometer in the work unit bottom.
  Put a thermometer in the bottom of this unit so you can monitor 41 degree temperatures.
• 3180 - Repeat Employee's bath room dirty and full of stuff.
  The employee's bathroom needs to be as clean and orderly as your customer's bathroom, and they are nice.
• 2930 - Repeat No automatic door closer on the back door.
  Install one so the door will close automatically and keep out flies.
• 3270 - Flies all over.
  Kill flies. Use fly tapes, use glue strips, use swatters, use fly glue boxes, but keep on them.

Comments:
Thank you for the following: Hand sink with soap and towels and sign; dish machine runs according to the data plate and test papers are available; a calibrated food thermometer available; clean employees with uniforms and hair restraints; and a ServSafe trained manager.