May 07, 2009 (Routine)

• 0380 - Corrected During Inspection Critical REPEAT Damaged cans of water chestnuts were stored on the shelf where offered for sale or service. Cans moved to a different location.
  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.
• 0470 - Critical REPEAT Beef stored in between two types of chicken in the walk in cooler. 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.
• 0470 A 4 - Corrected During Inspection REPEAT Observed foods in both the display case and the sandwich prep unit that was observed stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0960 1 - Corrected During Inspection Critical REPEAT The food contact surface of the grocery bag that was used to cover the noodles is not safe. Grocery bag removed.
  Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Corrected During Inspection REPEAT A stainless steel pans on the back of the wok station has a large amount of carbon on it - observed in a condition that prevents necessary maintenance and easy cleaning. Pans removed.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the metal knife strip
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Spray bottle of Raid is not properly labeled "For Outdoor Use Only." Raid discarded.
  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.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not stored separately from insecticides or rodenticides. Raid disposed of.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

April 02, 2009 (Routine)

• 0140 - Critical Improper handwashing procedures observed.
  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.
• 0160 - Critical Employees failed to wash their hands before engaging in food preparation cleaning equipment and handling foods in the walk in cooler.
  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.
• 0170 - A food employee was observed rinsing their hands in the prep sink and the 3-compartment sink.
  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.
• 0380 - Critical Damaged cans of baby corn and bamboo shoots were stored on the shelf where 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.
• 0450 C - Single service cup used to dispense soy sauce and bulk foods. Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Raw chicken holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Chicken stored behind beef and shrimp in the sandwich prep unit. 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.
• 0470 A 4 - Observed foods in both the walk in refrigerator units and the sandwich prep unit that was observed stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0540 - Critical Employee cleaned equipment with yellow gloves on then prepared food. Dirty plastic container sitting on top of plastic container where cabbage is stored. Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0610 - Onions stored on the floor or food stored less than 6" above the floor in the dry storage area and in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Corrected During Inspection Foods stored beside the dirty dish drain - in a location where it is subject to splash, dust or other contamination. Foods moved.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0960 1 - Critical The food contact surface of the grocery bags for the egg rolls and the grocery bags in the walk in freezer are not safe.
  Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the cardboard used as a divider where the paper bags are stored, cardboard used between wok station and the fryers, stainless steel scrub pads, cardboard used as a storage box in the dry storage area, and the wood in the dry storage area 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 - Repeat There was no temperature measuring device located in the drop in freezer.
  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 - A stainless steel pan on the back of the wok station has a large amount of carbon on it - observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Bulk food scoop (corrected), strainer, and large spoons were observed in a state of disrepair and damaged. Scoop discarded.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board 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.
• 1750 - Tofu containers were observed reused for the storage of sauces.
  Discontinue the reuse of manufacturer containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, grinder, and the slicer
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: inside of the drop in freezer has a build up of ice particles, outside of the 3-compartment sink, inside of the display case, outside of the small sugar container, spice containers on the cook's line, inside of the warmer, in between all floor-mounted equipment, outside of all woks, inside of the rib cookers, outside of all large plastic food storage containers, storage shelves on the back side of the sandwich prep unit, inside of the sandwich prep unit, inside of the rice cooker,
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical The front handwashing facility is blocked, preventing access by employees for easy handwashing. Items removed.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large plastic container and stainless steel scrub pad preventing its use.
• 2350 ii - Faucet connection for wok #3 is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Stainless steel floor covering underneath the wok station is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3030 - Corrected During Inspection No disposable towels were provided at the front hand sink.
  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
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3180 - The following physical structures are noted in need of cleaning: floors throughout the facility to include in the walk in refrigeration units, air vent covers in the walk in cooler, and the handles on the walk in refrigeration units.
  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.
• 3180 (Toilet Rooms) - The air vent covers in the toilet room in need of cleaning.
  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 - Mops 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.
• 3240 - Both handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Ants observed under the 3-compartment sink and an ant hill observed under the prep sink. Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

December 11, 2008 (Routine)

December 10, 2008 (Routine)