March 25, 2009 (Follow-up)

March 12, 2009 (Follow-up)

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for teaching employees to wash their hands properly
• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, and utensils.
• 2-103.11(L) - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.(storage, temperatures, etc)
• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees must wear hats or caps that cover/control their hair
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over vegetables in walkin refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in several refrigerators.
  Foods shall remain covered at all times.
• 3-302.12 - Repeat Unlabeled food containers (flour, sugar, etc)
  ALL food and ingredients stored in other food containers, must be labeled if the food is not easy to identify
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  store all food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-202.11(A)(1)-(5) - Critical Repeat galvanized metal trash cans are used for storage of bulk flour, etc
  Multiuse food-contact surfaces must be smooth, easy to clean and designed to hold food
• 4-204.112(B) - Repeat The thermometer was broken in the undercounter refrigerator
  Cold or hot holding equipment must have thermometers located to see them easily
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - Repeat one light missing on hood system
  replace the light
• 4-502.13(A) - Repeat thin plastic containers for chili paste and grocery bags are reused for the storage of other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-901.11(A) - Repeat pans and lids stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Repeat equipment stored on the floor
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(A) - Repeat box of plastic forks mixed up
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. There should be at least two CFMs
• 43.1-5-1 - Repeat The food establishment did not submit new plans to our Plan Review office. Changes were made in the facility and equipment added without submissison of plans.
  Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
• 5-203.14(A) - Critical Repeat
  
• 5-203.14(B) - Critical Repeat there is no backflow device on the mop sink.
  A plumbing system must prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib
• 6-202.14 - Repeat Toilet room door is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Repeat no handwash sign at hand sinks
  put a sign at all hand sinks that reminds food employees to wash their hands.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to daily operation
  Remove unnecessary items, including equipment which is no longer in use,
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops hanging to dry or upside down; provide a mop rack or other storage place for mops, and also for brooms and other cleaning equipment
• 8-304.11(A) - Corrected During Inspection Repeat The permit is not posted in a location that is conspicuous to consumers.
  post the permit

March 11, 2009 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for teaching employees to wash their hands properly
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, and utensils.
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.(storage, temperatures, etc)
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees must wear hats or caps that cover/control their hair
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over vegetables in walkin refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in several refrigerators.
  Foods shall remain covered at all times.
• 3-302.12 - Unlabeled food containers (flour, sugar, etc)
  ALL food and ingredients stored in other food containers, must be labeled if the food is not easy to identify
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  store all food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-202.11(A)(1)-(5) - Critical galvanized metal trash cans are used for storage of bulk flour, etc
  Multiuse food-contact surfaces must be smooth, easy to clean and designed to hold food
• 4-204.112(B) - The thermometer was broken in the undercounter refrigerator
  Cold or hot holding equipment must have thermometers located to see them easily
• 4-302.14 - There is no test kit located in the facility for monitoring the sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(B) - one light missing on hood system
  replace the light
• 4-502.13(A) - thin plastic containers for chili paste and grocery bags are reused for the storage of other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-901.11(A) - pans and lids stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - equipment stored on the floor
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(A) - box of plastic forks mixed up
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. There should be at least two CFMs
• 43.1-5-1 - The food establishment did not submit new plans to our Plan Review office. Changes were made in the facility and equipment added without submissison of plans.
  Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
• 5-203.14(A) - Critical
  
• 5-203.14(B) - Critical there is no backflow device on the mop sink.
  A plumbing system must prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib
• 6-202.14 - Toilet room door is not provided with a self-closing door.
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection no handwash sign at hand sinks
  put a sign at all hand sinks that reminds food employees to wash their hands.
• 6-501.114(A) - Observed that items that are unnecessary to daily operation
  Remove unnecessary items, including equipment which is no longer in use,
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops hanging to dry or upside down; provide a mop rack or other storage place for mops, and also for brooms and other cleaning equipment
• 8-304.11(A) - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  post the permit

March 21, 2008 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Uncovered food in the reachin unit.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Observed rice scoops in 109F water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the 3-vat is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.

September 05, 2007 (Follow-up)

August 23, 2007 (Complaint)

• 5-501.111 - The waste storage container for facility is in disrepair. The EHS contacted the refuse removal company to supply the facily with a new dumpster and removal the one in disrepair.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-202.15(D)(1)-(3) - The front door was observed opened with no screen door. The back door also has gaps at the top and bottom.
  The front door shall remain closed or a screen door shall be installed and the backdoor shall be weather striped to close the gaps.

August 23, 2007 (Critical Procedures)

• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed food in the reachin unit and the food in the walkin is covered by large plastic bags over many containers.
  Foods shall remain covered at all times.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed the chlorine solution at 10 ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F. Added more chlorine till test papers read 50 ppm

June 12, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. pork over produce
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: upright refrigerator
  Foods shall remain covered at all times.

December 19, 2006 (Routine)

• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork and seafood, shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Uncovered food in the refrigerator.
  Foods under a shelf shall remain covered at all times.
• 3-305.11(A)(3) - A bucket a chicken bones was on the floor in the Walk-in Refrigerator.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.17(A)(1) - Critical Observe pre-fryed chicken and eggrolls that were not date marked.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, once cooked or pre-fryed food, or cooked food etc. are prepared on 12/18/2006 they shall be date marked with a "use by" date not exceeding 12/24/2006. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-101.19 - The nonfood contact surface of the cardbroad is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material. Cardbraod shall not be placed under cutting boards to prevent the boards from sliding while in use. Purchase NSF approved rubber mats and place them under the cutting boards for traction. NON SLIP RUBBER MATS.
• 4-202.16 - Milk crate(s) found used for the following: shelving
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs. They are to hard to clean, do not use them.

March 17, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in a reach-in freezer unit (beef over veg).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods (chicken, beef and sea food) stored in such a manner that may cause cross contamination in a two reach-in freezer units.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (cooking oil containers and onion bags in the kitchen floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed raw frozen shrimps thawing a bucket of water (78F) next to the 3-comp sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked chicken in the walk-in 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.

September 28, 2005 (Routine)

• 2-402.11A - Corrected During Inspection 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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (chicken, pork and sea food) in the WI refrigerator, and reach in freezers.
  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.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (soy sauce and potato bags).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Clean the kitchen hood system at least twice a year to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-601.11C - Corrected During Inspection Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: table mounted can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11C - Corrected During Inspection Inadequate lighting was noted under the kitchen hood (35 ft candles)
  Replace the burnt light. 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.

September 28, 2005 (Routine)

• 2-402.11A - Corrected During Inspection 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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (chicken, pork and sea food) in the WI refrigerator, and reach in freezers.
  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.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (soy sauce and potato bags).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Clean the kitchen hood system at least twice a year to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 4-601.11C - Corrected During Inspection Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: table mounted can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11C - Corrected During Inspection Inadequate lighting was noted under the kitchen hood (35 ft candles)
  Replace the burnt light. 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.

April 05, 2005 (Follow-up)

March 30, 2005 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Repeat Observed personal food items (cooked fish and other food on the plastic bag) kept on the kitchen food preparation table where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store their food so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 2-402.11A - 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.
• 3-301.11C - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form in the kitchen (portioning of raw meat).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A2 - Critical Different types of raw animal foods (fish, beef, pork and chicken) 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.
• 3-302.11A4 - Critical Repeat Observed following food uncovered in the walk-in refrigeration and dry food storage area:(1) Open container of soup(2) Open container of flour
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Rice and other food dispensing utensils (spatula and tongue) improperly stored between use.
  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 .
• 3-305.11A3 - Repeat Following food stored on the floor and/or food stored less than 6" above the floor:(1) Onion bag(2) Edible oil.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Observed utility tools and parts (cutting tools, nails and screws) stored along with the food and equipment in the dry food storage shelf in the kitchen.
  Keep all the utility tools and parts away, and separate from food and clean equipment to avoid physical and biological contamination of food and equipment.
• 3-501.13 - Corrected During Inspection Repeat Observed improper chicken thawing at the 3-comp sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Observed cooked gravy kept on the kitchen table at 85F temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) (soup and cooked chicken) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-101.19A - Repeat A stiner with long handled bamboo used in the kitchen for processing cooked food.
  Discontinue use of wood or bamboo for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: long handled can opener.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of all the door gaskets for reach-in and walk-in refrigerations.
  Clean and sanitize refrigerator door gaskets. Maintain nonfood-contact surfaces of equipment clean.
• 4-702.11 - Critical Observed contaminated sanitizing compartment of the 3-comp sink with food particles and grease.
  Keep sanitizing sink clean and sanitize all the time.
• 4-904.13A - Observed white styrofoam lunch box unprotected from contamination (facing up; out from box).
  Protect single-use food contact surface from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Observed Sharp Microwave oven that is intended for household use only and are not approved for use in a commercial food establishment:
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level sanitizing sink of 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 6-201.11 - Observed kitchen floor behind and under the kitchen floor accumulating food crumbs and grease.
  Clean and sanitize all kitchen floor, particularly under and behind kitchen equipment.
• 6-202.13A - Insect control device (fly swatter) does not retain the insects within the device.
  Provide an insect control device that retains the insects within the deviceImproper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 6-403.11A - Repeat Area designated for employee to keep their food, eat, drink, and use tobacco is located so that it does not protect clean food and equipment from contamination.
  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.
• 6-501.112 - Dead or trapped moths was found on the premises inside the light cover in the kitchen.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 7-201.11A - Corrected During Inspection Critical Observed WD-40, and cleaning sanitizing solutions kept along with clean equipments (slicer) under the table in the kitchen.
  Containers of above stated chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

November 18, 2004 (Routine)

• 6-303.11B - Inadequate lighting was noted in the Arctic Freezer (0 foot candle).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) tofu/sauce, and chicken in the walk-in refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTION: 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-202.16 - Observed carboard liner used under the cutting board on the kitchen table top which is not designed or constructed to be easily cleanable.
  CORRECTED DURING INSPECTION: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-302.11A4 - Critical Observed tofu/sauce and cooked chicken uncovered in the walk-in refrigerator.
  CORRECTED DURING INSPECTION: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Observed a number of food boxes and edible oil (some in open containers) stored on the kitchen floor and in the food storage area.
  Elevate food onto approved shelving with minimum 6" legs or casters.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2-402.11A - 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  CORRECTED DURING INSPECTION: 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.
• 4-101.19A - A food stainer with extended bamboo handle is used as a food contact surface.
  CORRECTED DURING INSPECTION: Discontinue use of stainer with extended bamboo handle for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 2-401.11A - Critical The food employee observed eating in one of the kitchen table where contamination of food, clean equipment, utensils or other items needing protection may occur.
  CORRECTED DURING INSPECTION: Provide a designated area where employees may eat their food so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.

May 05, 2004 (Routine)

• 3-304.12 - Plain rice dispensing utensils improperly stored between use.
  CORRECTED DURING INSPECTION: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-501.13 - Observed raw chicken thawing at the kitchen floor.
  CORRECTED DURING INSPECTION: Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  CORRECTED DURING INSPECTION: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of sanitizing sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  CORRECTED DURING INSPECTION: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap for sanitizing sink. (by making the the sink with individual outlet pipe as a sanitizing sink).
• 3-305.11A3 - Repeat Observed a number of food boxes and produce stored on the floor and/or food stored less than 6" above the floor in the walk-in ref and dry food storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-202.15 - Critical Observed a severely dented can of Bamboo Shoot in the dry food storag shelf along with good ones.
  CORRECTED DURING INSPECTION: 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at men's and women's room used by food employees.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Observed four burnt ceiling light bulb in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-403.11A - Observed personal food (orange juice, and duck meat) stored in undesignated area in the reach-in refrigerator and freezer.
  CORRECTED DURING INSPECTION: Designate an area for employees to keep their food and belonging away from food, equipment and single-service and single-use articles to protect them from contamination.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-202.16 - Milk crate found used for the elevating food in the walk-in refrigerator.
  CORRECTED DURING INSPECTION: Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  CORRECTED DURING INSPECTION: 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.

October 10, 2003 (Follow-up)

September 10, 2003 (Routine)

• 4-903.11B - Clean pans were not found stored in a position that allows for air-drying. Several stainless steel pans were stored in upright position at the dishwashing area.
  Store cleaned pans and pots inverted or in a self-draining position that allows air-drying.
• 3-302.11A1 - Critical Repeat Raw animal food stored next to vegetables in the refrigeration unit.
  CORRECTED DURING INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer. The available light bulb has burned out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Replace the burned out light bulb for better illumination.
• 2-402.11A - 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor was noted at different locations in the kitchen and storage areas.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-602.11E - Surfaces of the can opener was observed soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION. Clean the surface of can opener 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.
• 3-304.14B2 - Wiping cloths improperly stored between use. Wet wiping cloths were noted on work staitions and not soaked in sanitizing solution in between use.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods such as vegetables and raw animal foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Accumulated news papers, cardboard boxes and other materials were noted in the facility.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-601.11A - Critical The bottom storage section inside the reach-in freezer is soiled with spilled fluids and other debris.
  Clean and sanitize these surfaces for food contact. Clean inside this freezer frequently to prevent food contamination and debris build-up.
• 3-304.14D - Heavily soiled wiping cloths in use. A heavily soiled blue wiping cloth was noted on the work table.
  CORRECTED DURING INSPECTION. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 4-501.11B - The door gasket of the walk-in cooler is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-402.12E - The table mounted slicing machine is not properly elevated. Some of the legs are missing.
  Replace the missing legs top provide proper clearance during cleaning.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food containers were observed inside the walk-in cooler. Both cooked and raw foods were not covered during storage in the walk-in cooler.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

March 31, 2003 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored in the cooler on shelves above vegetables
  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. Corrected during inspection
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Boxes of vegetables.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.. Corrected during inspection
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Beverage Air refrigerator.and rice bags in the storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2-402.11A - 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
• 4-602.11A - Critical Repeat the can opener was soiled with food debris
  lean before next use to prevent cross contamination
• 4-101.11D - Observed a wire strainer soiled with grease build up and another one with a bamboo handle
  Discard these strainers are not smooth, non absorbent and easily cleanable
• 3-202.15 - Critical Grocery plastic bags are being used for food storage in the freezer
  Discontinue this practice and store food in approved containers or bags for food storage
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food
  Discontinue the reuse of single-use containers for foodstorage. Provide approved reusable food storage containers designed for your food storage needs.