August 28, 2009 (Routine)

• 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, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration; see handout
• 2-301.14(A)-(I) - Corrected During Inspection 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 that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cooked shrimp.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: dry substrate.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
• 3-501.15(B)(1)-(2) - Single portion of lavendar pureed lavendar vegetable observed covered during cooling process.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pig ears
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.19(A) - Corrected During Inspection Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): entrees on second steam table
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance
• 4-501.11(A) - The Turbo air reach in refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution below zero in bucket used for towels storage.
  A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
• 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not sanitized at four hour intervals based on discussion held with staff
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 6-501.12(A) - Repeat Observed that the floors adn walls are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

March 11, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection 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 that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(B) - Critical Food employee(s) indicated gloves were not regularly available implying that bare hand contact not always prevented with ready to eat foods
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw covered shrimp stored over egg and raw pork stored over covered onion in ref unit.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See storage chart
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: casserole at 49F, palm heart and bamboo shoot at 44F and 44F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth. Relocate foods to interior refrigeration unit
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: casserole, desserts, soups
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: two entrees at self serve buffet
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control the food shall be served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control.
• 4-602.11(C) - Critical As sanitizing solution was absent, in use utensils had not been sanitized at four hour intervals as required
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

October 08, 2008 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly from 135F to 70F in 2 hours or less and from 70F to 41F in four hours or less
• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - beef was stored over fish in upright refrigerator.
  if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temp), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temp), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temp). See also storage chart provided
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping equipment surfaces shall be held between uses in a chemical sanitizer
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, or other contamination as follows - open container of chicken left by handsink
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Sauce containers were stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: fish and squid in standing water
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sweet potato-coconut drink at 95F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: single portions take out soups and meat casserole in display case.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business.
• 3-602.11(B)(1)-(7) - Repeat Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: salted green vegetable.
  Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, or other debris - shelving
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.11 - Observed wallpaper section in need of resurfacing.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(B) - Roach found crawling out of paper towel dispenser
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

May 21, 2008 (Follow-up)

May 05, 2008 (Follow-up)

• 3-303.12(B) - Repeat The following unpackaged food was found stored in direct contact with undrained ice: cooked shrimp and pork.
  Unpackaged food may not be stored in direct contact with undrained ice.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fish and tofu & vegetables at the buffet line Note: Items were re-heated to proper temperatures.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-602.11(B)(1)-(7) - Repeat Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: cooked vegetables, sour pork salad, and sour cabbage.
  Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• 4-501.11(B) - Repeat The door gaskets of the Turbo Air prep unit are torn.
  Replace the torn gaskets.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: raw animal blood on bottom of Migali freezer
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level at the sanitize basin of the 3 compartment sink is not observed. Note: Owner has cut the pipe but the air gap is not 1 inch.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 6-501.16 - Corrected During Inspection Repeat Observed mop improperly stored.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

April 21, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) 2 buckets of raw chicken stored over noodles in the Turbo Air prep unit 2) raw shrimp stored over bamboo and bags of vegetables in the Migali freezer.
  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)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw quayle stored over raw pork in the Blue Air cooler.
  Raw animal 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 poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Bulk containers of sugar, salt, and MSG are labeled in Vietnamese but not in English.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.12(B) - The following unpackaged food was found stored in direct contact with undrained ice: cooked shrimp and pork.
  Unpackaged food may not be stored in direct contact with undrained ice.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: raw whole chickens in the sanitize basin of the 3 vat sink.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: various items at the buffet line. Note: Items were re-heated to proper temperatures.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-602.11(B)(1)-(7) - Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: cooked vegetables, sour pork salad, and sour cabbage.
  Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• 4-204.11 - Observed missing drip pan on the hood system.
  Replace the missing drip pan.
• 4-402.11(A) - Observed the following equipment that needs to be caulked or re-caulked to the wall: kitchen handsink, prep sink, and 3 compartment sink.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.11(B) - The door gaskets of the Turbo Air prep unit are torn.
  Replace the torn gaskets.
• 4-601.11(A) - Corrected During Inspection Critical Observed food processor with food debris stored on a shelf with dry goods.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1)shelves above the 3 compartment sink 2) clean raw animal blood from bottom of Migali freezer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Single service spoons were found displayed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level at the sanitize basin of the 3 compartment sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 6-301.14 - Corrected During Inspection There is no hand sign at the kitchen hand wash sink.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Observed that the floor under the stove and deep fryer is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed mop improperly stored.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

September 25, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION): Observed food employees using improper handwashing procedures. Employee did not scrub for at least 20 seconds and then dried her hands on a wet wiping cloth. Note: Proper hand washing was demonstrated to the CFM and employee.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw chicken stored over cooked meat and fish in the Blue Air 1 DR.
  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.
• 3-501.16(A)(1) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: numerous items at the buffet line. Note: ALL items that were out of temperature were taken for re-heating. Re-heat temperatures were observed at 165 and above.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-702.11 - Corrected During Inspection Critical Due to no distinct sanitize step observed, the food-contact surfaces of the following equipment were not observed sanitized: metal pan.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical (CORRECTED DURING INSPECTION): Observed dish washer wash a metal pan, rinse the pan, and then store the pan on a rack for drying and skip the sanitizing step. Note: Proper setup of the sanitize compartment was shown to the CFM and dish washer.
  All food contact surfaces of equipment and utensils must be sanitized. Maintain chlorine solution between 50-100 ppm.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution in the sanitize bucket was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine solution between 50-100 ppm.

April 18, 2007 (Follow-up)

March 27, 2007 (Routine)

May 22, 2006 (Routine)

• 3-501.13 - Corrected During Inspection Repeat Observed pork thawing in sink with improper coverage of water..
  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.
• 3-501.16B - Corrected During Inspection Critical Foods in reach in refrigerators are in some cases not at the required 41 F due to warming of the refrigerators primarily due to placing recently cooked foods into units to cool.
  Do not place hot foods directly into the refrigeration units. Cool them first to 70 F within 2 hours and then complete the cooling in the refrigeration units.
• 5-205.15B - The grease trap is disconnected from the three vat sink.
  Have the grease trap properly reconnected to trap grease from the sink.
• 6-201.11 - One ceiling tile in kitchen is of improper type.
  Replace the ceiling tile.

November 01, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo cooler.
  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.
• 3-301.11C - Repeat Bowl found in the sugar bin.
  Use an approved scoop for dispensing bulk foods.
• 3-501.13 - Corrected During Inspection Repeat Observed pork chops thawing food prep sink in standing water at 66 F
  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.
• 4-102.11A1 - Critical Repeat Grocery style bags are being used for direct storage of food items.
  Obtain and use properly approved containers for such food storage.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  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.
• 4-301.13 - Repeat Sink drain plugs are needed at the three vat sink.
  Provide a total of three plugs for the sinks.
• 4-501.11B - Repeat Storage shelves near the kitchen door are peeling and hard to clean.
  Replace the shelving in this area.
• 4-502.11A - Repeat Lid of the sugar bin is cracked.
  Replace the lid.
• 4-603.14 - Corrected During Inspection The sanitizer in the third sink is greasy indicating that either the dishes are not being effectively washed and rinsed or the sink was not properly cleaned before set up for washing of the dishes.
  Make sure that the sink is thoroughly cleaned and sanitized and that adequate rinsing is being done. if this ocurrs there should be no grease in the sanitizer water.
• 5-205.15B - Critical Repeat The hand sink drain in the kitchen is stopped up, probably due to use of sink as a drop sink and the drain is loose and leaking into a container.
  Have a professional plumbing contractor free up the sink and properly attach the drains to allow for proper flow and to eliminate the leaks. This must be done today.

November 01, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo cooler.
  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.
• 3-301.11C - Repeat Bowl found in the sugar bin.
  Use an approved scoop for dispensing bulk foods.
• 3-501.13 - Corrected During Inspection Repeat Observed pork chops thawing food prep sink in standing water at 66 F
  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.
• 4-102.11A1 - Critical Repeat Grocery style bags are being used for direct storage of food items.
  Obtain and use properly approved containers for such food storage.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  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.
• 4-301.13 - Repeat Sink drain plugs are needed at the three vat sink.
  Provide a total of three plugs for the sinks.
• 4-501.11B - Repeat Storage shelves near the kitchen door are peeling and hard to clean.
  Replace the shelving in this area.
• 4-502.11A - Repeat Lid of the sugar bin is cracked.
  Replace the lid.
• 4-603.14 - Corrected During Inspection The sanitizer in the third sink is greasy indicating that either the dishes are not being effectively washed and rinsed or the sink was not properly cleaned before set up for washing of the dishes.
  Make sure that the sink is thoroughly cleaned and sanitized and that adequate rinsing is being done. if this ocurrs there should be no grease in the sanitizer water.
• 5-205.15B - Critical Repeat The hand sink drain in the kitchen is stopped up, probably due to use of sink as a drop sink and the drain is loose and leaking into a container.
  Have a professional plumbing contractor free up the sink and properly attach the drains to allow for proper flow and to eliminate the leaks. This must be done today.

November 01, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore Microwave and Igloo cooler.
  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.
• 3-301.11B - Critical
  
• 3-301.11C - Corrected During Inspection Repeat Bowl found in the sugar bin.
  Use an approved scoop for dispensing bulk foods.
• 3-302.12 - Repeat Unlabeled food containers. Sugar and other small containes of hard to identify foods.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Corrected During Inspection Critical Pork, Chicken, eggs waiting excessive amount of time on counter awaiting further preparation allowing temperatures to reach upper 60's and 70's. Meats in the under counter refrigerator are also reaching temperatures above the required 41 F. cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Take proper measures to protect these foods from unnecessary temperature abuse by maintaining them cold until ready for further preperation.
• 4-102.11A1 - Critical Grocery style bags are being used for direct storage of food items.
  Obtain and use properly approved containers for such food storage.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  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.
• 4-301.13 - Sink drain plugs are needed at the three vat sink.
  Provide a total of three plugs for the sinks.
• 4-501.11B - Repeat Storage shelves near the kitchen door are peeling and hard to clean.
  Replace the shelving in this area.
• 4-501.12 - Repeat The round cutting board on the preparation table isre heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Lid of the sugar bin is cracked.
  Replace the lid.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Vegetabler peelers, food containers and small dishes are not clean or in the case of the dishes are stained and not cleanable.
  Clean and sanitize these surfaces for food contact. If the small dishes cannot have stains removed they must be discarded.
• 4-603.14 - Corrected During Inspection Repeat The person washing dished did not know how to set up or use the three vat sink for washing and sanitizing dishes and utensils. Food prep sink is being use as presoak for soiled dishes.
  Teach the employees how to properly set up and use the three vat sink. Do not use the adjoining food preparation sink as staging area for soiled dishes.
• 5-205.15B - Critical The hand sink drain in the kitchen is stopped up, probably due to use of sink as a drop sink and the drain is loose and leaking into a container.
  Have a professional plumbing contractor free up the sink and properly attach the drains to allow for proper flow and to eliminate the leaks. This must be done today.
• 7-209.11 - Corrected During Inspection Container of peroxide found on food storage shelf.
  Store personal care items away from food or food related items.

November 01, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore Microwave and Igloo cooler.
  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.
• 3-301.11B - Critical
  
• 3-301.11C - Corrected During Inspection Repeat Bowl found in the sugar bin.
  Use an approved scoop for dispensing bulk foods.
• 3-302.12 - Repeat Unlabeled food containers. Sugar and other small containes of hard to identify foods.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Corrected During Inspection Critical Pork, Chicken, eggs waiting excessive amount of time on counter awaiting further preparation allowing temperatures to reach upper 60's and 70's. Meats in the under counter refrigerator are also reaching temperatures above the required 41 F. cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Take proper measures to protect these foods from unnecessary temperature abuse by maintaining them cold until ready for further preperation.
• 4-102.11A1 - Critical Grocery style bags are being used for direct storage of food items.
  Obtain and use properly approved containers for such food storage.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  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.
• 4-301.13 - Sink drain plugs are needed at the three vat sink.
  Provide a total of three plugs for the sinks.
• 4-501.11B - Repeat Storage shelves near the kitchen door are peeling and hard to clean.
  Replace the shelving in this area.
• 4-501.12 - Repeat The round cutting board on the preparation table isre heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Lid of the sugar bin is cracked.
  Replace the lid.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Vegetabler peelers, food containers and small dishes are not clean or in the case of the dishes are stained and not cleanable.
  Clean and sanitize these surfaces for food contact. If the small dishes cannot have stains removed they must be discarded.
• 4-603.14 - Corrected During Inspection Repeat The person washing dished did not know how to set up or use the three vat sink for washing and sanitizing dishes and utensils. Food prep sink is being use as presoak for soiled dishes.
  Teach the employees how to properly set up and use the three vat sink. Do not use the adjoining food preparation sink as staging area for soiled dishes.
• 5-205.15B - Critical The hand sink drain in the kitchen is stopped up, probably due to use of sink as a drop sink and the drain is loose and leaking into a container.
  Have a professional plumbing contractor free up the sink and properly attach the drains to allow for proper flow and to eliminate the leaks. This must be done today.
• 7-209.11 - Corrected During Inspection Container of peroxide found on food storage shelf.
  Store personal care items away from food or food related items.

May 27, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor, igloo cooler, juicer.
  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.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls in sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Sugar
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.13 - Corrected During Inspection Observed shrimp thawing pan in sink with no running water..
  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.
• 4-202.16 - Repeat Milk crate(s) found used for the following: food storage.
  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.
• 4-301.11 - The beverage refrigerator being used to store potentially hazardous foods in not designed for such storage.
  Limit the storage to those items noted on the label in the unit. Store potentially hazardous foods in other units.
• 4-501.11B - Shelving over the three vat sink are peeling the plastic coating.
  Replace the shelving over the sink.
• 4-501.12 - The Round cutting boardin the sinkis heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Plastic bowls and metal trays are damaged.
  Replace damaged utensils.
• 4-502.13A - Repeat Manufacturer containers and single use foil pans were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Some dishes have not been adequately washed and sanitized.
  Rewash and sanitize these dishes.
• 4-603.14 - Repeat The food sink and the three vat sinks all have soiled dishes in them.
  Properly set up and use the three vat sink for cleaning of utensils. Do not use the food sink for storing soiled dishes.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored with the handles up at the cash register..
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.11 - Floor tile missing.
  Replace missing floor tile near stove.

December 17, 2004 (Follow-up)

December 15, 2004 (Routine)

• 3-501.16A - Critical Most of the potentially hazardous items on the buffet are at less than the required 140 F or higher temperature but are above the acceptable cold holding temperarature.
  Any food that has been at these unacceptable temperatures for more than 2 hours should be discarded.
• 3-302.11A4 - Corrected During Inspection Critical Foods are displayed uncovered.
  Cover all food offered to the public or use a sneeze guard.
• 3-304.14B2 - 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical There are several food contact surfaces that are soiled. These can lead to food contamination as well as provide food for the roach population found in the restaurant.
  Clean and sanitize all soiled food contact surfaces.
• 4-502-11A - Food strainers are damaged making them difficult to clean.
  Discard any damaged utensils or equipment.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Household microwave
  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.
• 3-304.12 - Dispensing utensils improperly stored between use. Rice scoop in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 4-603.14 - The three vat sink is being used improperly in conjunction with food prep sink for washing and sanitizing ware.
  Make sure the staff knows how to set up and use the three vat sink.
• 6-501.111D - Though a pest control company visited and treated yesterday there is a considerable population of primarily young roaches located near the prep. unit. There is harborage being offered by soil and foil covered surfaces.
  Have the pest control company return and reevaluate and treat as needed.
• 4-101.11D - Surfaces in the kitchen are lined with aluminum foil which is hard to clean and offers harborage to insects.
  Remove all foil from these surfaces.
• 4-202.16 - Milk crate(s) found used for the following: storage and they are soiled and difficult to clean.
  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. Remove the crates and limit their use to storage of milk.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in restaurant with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 12.1-14 - The restaurant permit has been suspended due to imminent healt hazard due to improper temperatures of almost all items on the buffet and the discovery of a sizeable population of roaches in part of the kitchen.
  Cease operation of the restaurant and take the time to thoroughly clean the kitchen in preparation for treatment by the pest control company. A reinspection will be conducted on Friday the next regular business day for the restaurant, at which time a decision will be made about reinstating the permit. All buffet food must be at 140 F or greater or 41 F or less at that time.

March 11, 2004 (Follow-up)

February 09, 2004 (Routine)

• 6-501.11 - Repeat Observed the following are not maintained in good repair:1.The 3 vat sink splash wall is damaged2.Caulking for the 3 vat sink disrepair3.Under the drain board walls damaged.4.Near the stove walls damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-101.111 - The nonfood contact surface of the cardboard boxes are not corrosion resistant, nonabsorbent, and/or smooth.
  Replace all cardboard boxes with plastic. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: All equipments in the prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 7-201.11B - Critical Containers of cleaning agent is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected during inspeciton. Containers of cleaning agent must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-402.12A - Observed the floor-mounted shelving unit with no clearance space between the floor and equipment.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install caster 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor.
• 6-501.12A - Observed the whole kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-204.112B - There was no temperature measuring device located in the display case.
  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.
• 4-602.13 - The nonfood contact surface of the buffet line lamp shade interiors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs in the upright 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 12, 2003 (Follow-up)

February 21, 2003 (Follow-up)

February 21, 2003 (Routine)

• 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.Corrected.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.15B - Observed the prep sink and the 3 vat sink faucets are leaking.
  Call for repair and maintained in good repair.
• 4-101.11A - Critical Observed the establishment is using bamboo strainer.
  Replaced with stainless steel .
• 3-501.13 - Observed chickens thawing in the basin without running water.
  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.
• 6-501.11 - Repeat Observed the hood panel is lap sided and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.11A - The handwashing facility located at the kitchen 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 items preventing its use.Corrected.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the front counter.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.