July 01, 2009 (Routine)

• 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.
• 1570 - The cutting boards and the some of the pans noted not maintained.
  Replace the pan and the damage pans
• 1770 A - Corrected During Inspection Critical Repeat The slicer used from the day before noted not clean.
  lean the slicer to prevent food cross contamination.
• 1780 - Corrected During Inspection Critical Repeat The can opener noted not clean.
  Clean the can opener after uses.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen across from the food prep station.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - The floor in the walk in cooler and also under the equipment in the kitchen noted not clean.
  Clean the floor in the walk in cooler and also under the equipment's in the kitchen.

March 11, 2009 (Routine)

• 0610 - Corrected During Inspection Food items in the cooler not protected during storage.
  Cover the food to prevent contamination.
• 1770 A - Corrected During Inspection Critical Repeat The slicer opener noted not clean from the day before.
  Clean the slicer after use
• 1780 - Corrected During Inspection Critical The micro wave oven not clean inside.
  Clean inside the micro wave oven.
• 3030 - Corrected During Inspection A heated air hand drying device was not being provided at the hand washing lavatory in kitchen.
  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

December 01, 2008 (Follow-up)

November 14, 2008 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0470 - Critical Dented cans noted on the dry storage shelve in the kitchen
  Return the damage cans or discard to prevent uses.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The cutting board noted not maintained.
  Relace the cutting board.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The micro wave oven not clean inside.
  Clean r in the micro wave oven.
• 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
• 3180 - The floor in the kitchen noted not clean.
  C lean and sanitize the floor thorough out the kitchen at the end of the day
• 3340 - Critical Containers of cleaning chemical not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

August 11, 2008 (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 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven and the can opener were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in @Location@.
  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

May 21, 2008 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0570 - The soiled wet towels not stored in sanitizer between the uses.
  Store the towels in sanitizer solution between the uses to prevent cross contamination.
• 1770 A - Critical The can opener not clean at the time of this visit.
  Clean the can opener to prevent food contamination.
• 1790 - The shelve in the walk in freezer not clean.
  Clean the walk in freezer shelve
• 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.

January 31, 2008 (Follow-up)

January 25, 2008 (Routine)

July 12, 2007 (Routine)

• 0240 - Corrected During Inspection Cook not wearing at hat, cap or hairnet.
  Food handlers are to wear a hat, cat or hairnet. (corrected)
• 0380 - Corrected During Inspection Critical Repeat 4 cans of pineapple & i can of applesauce with dented / folded seams.
  Mark cans & store separately for disposal or return.
• 0820 - Critical Dumpling in 2-door prep cooler 49 degrees. Air temp 51 degrees.
  Have unit serviced to maintain food at 41 or less. Do not servefood to the public that was not prepared this AM for cooler. Pork - second precooler 52 degrees.
• 1100 - Corrected During Inspection Critical Repeat Metal trays cracked.
  Remove metal trays from service.
• 1570 - Repeat Service panel missing form bar cooler.
  Install missing service panel on bar cooler.
• 1770 A - Corrected During Inspection Critical Repeat Debris on ice scoop.
  Clean & sanitize ice scoop.
• 1770 A - Critical Repeat Debris on service panel in ice maker.
  Clean & sanitize service panel on ice maker.
• 1770 B - Corrected During Inspection Repeat Debris on bulk food storage bin scoops.
  Clean & sanitize food scoops more frequently.
• 1770 B - Corrected During Inspection Repeat Food debris on can opener table mount.
  Clean can opener more frequently.
• 1770 B - Corrected During Inspection Debris on trays on tray rack.
  Clean & sanitize trays.
• 1800 - Repeat Dust on bar cooler portable fan.
  Clean fan more frequently.
• 2000 - Corrected During Inspection Can drinks stored under bar 3-vat sink.
  Do not store drinks / food items under sinks.
• 2000 - Corrected During Inspection Fly strip at kitchen / hallway door.
  Remove fly strip.
• 3030 - Corrected During Inspection Repeat Bar handsink lacks at towel dispenser.
  Provide papr towels at bar handsink.
• 3080 - Repeat Dead bulb in 3-door bar cooler.
  Replace dead bulb in cooler.
• 3180 - Repeat Debris on floor in hot watwer heater room.
  Clean floor in hot water heater room.
• 3240 - Faucet leak at front kitchen handsink.
  Repair handsink faucet leak.
• 3330 - Corrected During Inspection Critical Cleaning product not labeled.
  Label pump-spray container of orage cleaner.
• 3340 - Corrected During Inspection Critical Repeat Cleaner stored with food items in bar.
  Store toxic products separate form food items & clean utensils.

July 12, 2007 (Follow-up)

June 06, 2007 (Other)

• 0220 - Corrected During Inspection Critical Employees eating in kitchen.
  Have employees eat in ana area where food is not prepared.
• 0380 - Corrected During Inspection Critical Cans of bamboo shoots with folded/dented seams.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1100 - Corrected During Inspection Repeat Five badly cracked aluminum trays.
  Repair or replace the trays 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 build-up of food debris.
• 1460 - Corrected During Inspection Repeat Kitchen 3-vat sink lacks a drain stopper.
  Provide drain stopper. Set up 3-vat sink.
• 1560 - Repeat Bar soda pump/tank on floor (less than 6 inches).
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Repeat Service panel missing from bar cooler.
  Repair the panel 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 panel, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical Repeat Debris on trays on tray rack. Chef's knives stored between kitchen equipment. Debris on ice maker bin cover. Debris on bulk food storage bin scoops.
  Clean and sanitize trays. Do not store utensils between equipment. Clean and sanitize inside of bin cover. Clean and sanitize food scoops.
• 1780 - Corrected During Inspection Critical Food debris on can opener table mount.
  Clean the surface of can opener table mount at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1800 - Repeat Heavy grease on exhaust hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - Hand sink lacks a trash can.
  Increase the number of approved refuse containers at the hand sink to prevent the accumulation of debris.
• 3030 - Repeat Bar hand sink lacks a towel dispenser.
  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
• 3080 - Repeat Dead bulb in bar cooler.
  Replace bulb.
• 3180 - Repeat Debris on hot water heater rim floor.
  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.
• 3240 - Corrected During Inspection Repeat Cold water turned off at kitchen hand sink by dishwasher. Debris in bar hand sink.
  Turn on cold water. Clean hand sink.
• 3260 - Repeat Employees coats/hats stored in food area.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

February 07, 2007 (Routine)

• 0260 - Corrected During Inspection Critical Repeat Can of soy sauce with dented / folded seam.
  Mark can & store separately for disposal or return for refund.
• 0610 - Repeat Bottle drinks stored under 3-vat sink in bar.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0960 1 - Critical Repeat Unlined metal trash can being used for bulk food storage.
  Repair or replace the bulk storage bin to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0960 2 - The food contact surface of the @EQUIPMENT@ is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1080 - Cardboard box being reused for cut vegetables.
  Do not reuse cardboard boxes for food storage.
• 1100 - Critical Metal trays cracked.
  Replace broken metal trays.
• 1150 - Repeat Wire shelf in exhaust hood above dishwasher.
  Remove wire shelf form dishwasher exhaust hood.
• 1460 - 3-vat sink lacks approved drain stoppers.
  Provide approved drain stoppers for 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
• 1460 - Large metal deep pots with drain holes do not fit in 3-vat sink.
  Remove oversize pots from premises.
• 1560 - Repeat Bar soda pump/ tank on floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: Install casters. Elevate the equipment to a minimum of 6 inches off the floor.
• 1570 - Repeat Service panel missing from bar cooler
  Repair the bar cooler to restore a state of condition that allows for proper operation, functioning, maintenance, and cleanability.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: trays on tray rack.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical Repeat Debris on ice maker bin service panel & ice scoop in ice maker.
  Clean & sanitize ice maker bin service paneland ice scoop.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener table mount.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Debris on bulk food storage bin scoops.
  Clean & sanitize bin scoops more frequently.
• 1780 - Critical Repeat Chef's knives stored between kitchen equipment.
  Do not store utensils between kitchen equipment.
• 1780 - Corrected During Inspection Critical Old food debris on food chopper and vegetable peelers.
  Clean & sanitize utensils after use.
• 1800 - Repeat Heavy dust on bar cooler coils and portable fans.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Heavy grease on exhaust hood filters.
  Clean exhaust hood filters more frequently.
• 2020 - Repeat Forks were found displayed or dispensed with the food or lip-contact surface facing upward.
  Store flatware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located at the dishwasher is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Relocate the cart preventing its use.
• 3020 - Repeat 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  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
• 3080 - Dead bulb in bar cooler.
  Replace dead bulb in bar cooler.
• 3180 - Repeat Accumulation of debris on floor in hot warer heater room.
  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.
• 3240 - Repeat Debris in bar handsink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3260 - Repeat Employee coats stored in food area.
  Install a coat rack on wall in rear area of kitchen.
• 3340 - Critical
  
• 3490 - Repeat Vitanins, medications & handcream stored with food items in bar area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3660 - Repeat Current permit not posted.
  Post current permit where it is visible to the public.

February 15, 2006 (Routine)

• 0260 - Critical Cans of food with folded seam or missing label.
  Do not serve cans of food with folded seam or missing label to the public.
• 0480 - Repeat Bulk food storage bins not labeled.
  Label bulk food storage bins.
• 0610 - Repeat Bottle drinks stored on floor under bar 3-vat sink.
  Do not store food under sinks; store bottle drink at least 6" off the floor.
• 1100 - (Unlined) metal trash cans being used for bulk food storage bins.
  Replace metal trash cans with approved bins for bulk food storage.
• 1100 - Wooden pupu platter broken.
  Remove broken pupu platters from service.
• 1150 - Repeat Wire shelf in exhaust hood above dishwasher.
  Remove wire shelf from exhaust hood above dishwasher.
• 1560 - Bar soda pump/tank on floor.
  Store bar soda pump/tank at least 6' off the floor.
• 1570 - Repeat Service panel missing from bar cooler.
  Install missing service panel on bar cooler.
• 1570 - Shelf under dishwasher supported by piece of cinderblock.
  Adjust (metal) leg of shelf under dishwasher (to support shelf).
• 1770 A - Critical Debris on tray on tray rack.
  Clean & sanitize trays on tray rack.
• 1770 A - Critical Debris on service panel on inside of ice maker bin.
  Clean service panel on inside of ice maker bin.
• 1770 A - Critical Old debris on tray rack.
  Clean tray rack.
• 1770 B - Old debris on can opener and table mount.
  Clean and sanitize can opener.
• 1770 B - Debris on bulk food storage bin scoops.
  Clean & sanitize food scoops in bulk food storage bins.
• 1780 - Critical Chef's knives stored betweenkitchen equipment.
  Do not store knives between kitchen equipment.
• 1800 - Debris and/or mold on wire shelving units in kitchen and in the walk-in units
  Clean all wire shelving in kitchen and in walk-in units.
• 1930 - (Dirty) apron on food items.
  Store dirty linen in bin.
• 2000 - Disposables & other food items in open cabinet at end of hallway to restrooms.
  Store disposable and other food items in a locked cabinet or other area not accessible by the public.
• 2020 - Disposable forks and spoons stored with eating surfaces up.
  Store disposable flatware with handles up.
• 2310 - Critical Repeat Access to bar handsink blocked by food items.
  Provide access to bar handsink at all times.
• 2350 - Critical Water leak below rinse arm.
  Repair water leak below rinse arm.
• 2830 - Cove base adjacent to women's restroom door in need of repair.
  Replace damaged cove base adjacent to women's restroom door.
• 2890 - Three broken or missing globes on exhaust hood light fixtures.
  Replace broken / missing globes on in exhaust hood.
• 3020 - Repeat Bar handsink lacks a soap dispenser.
  Provide a soap dispenser at the bar handsink.
• 3030 - Repeat The bar handsink lacks a towel dispenser.
  Install a towel dispenser in the bar handsink area.
• 3080 - Repeat Dead ceiling lamps in kitchen.
  Replace dead lamps in kitchen ceiling lights.
• 3080 - Dead bulbs in both restrooms.
  Replace dead bulbs in both restrooms.
• 3180 - Debris on restroom doors.
  Clean restroom doors.
• 3180 - Accumulation of debris on hot water heater room floor.
  Clean hot water heater floor.
• 3240 - Bar handsink in need of cleaning
  Clean bar handsink.
• 3260 - Employee coat in food storage area.
  Install coat rack on front of hot water heater room door.
• 3330 - Critical Pump-spray containers of orange liquid not labeled.
  Label pump-spray containers of orange liquid.
• 3330 - Critical Plastic tub of pink powder (soap?) not labeled.
  Label plastic tib of pink powder.
• 3340 - Critical Repeat Cleaning products in reach of children in area in front of restrooms.
  Keep toxic products out of reach of children.
• 3340 - Critical Cleaning products, shoe polish, & other toxic products stored with food items.
  Store toxic products separate from food items.
• 3660 - Current permit not posted.
  Post current permit.