DW's Grill Mongolian BBQ, #101 - 1932 Laskin Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 02, 2009 | Routine | 1 | 3 | Details / Comments |
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June 10, 2009 | Routine | 2 | 8 | Details / Comments |
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December 15, 2008 | Routine | 4 | 5 | Details / Comments |
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August 20, 2008 | Routine | 3 | 6 | Details / Comments |
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April 24, 2008 | Routine | - | - | Details / Comments |
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January 17, 2008 | Routine | 1 | 7 | Details / Comments |
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October 03, 2007 | Routine | 0 | 6 | Details / Comments |
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June 20, 2007 | Routine | 0 | 6 | Details / Comments |
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March 12, 2007 | Routine | 4 | 8 | Details / Comments |
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November 09, 2006 | Routine | 2 | 6 | Details / Comments |
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August 03, 2006 | Routine | 6 | 16 | Details / Comments |
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April 19, 2006 | Routine | - | - | Details / Comments |
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January 23, 2006 | Routine | 4 | 9 | Details / Comments |
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October 27, 2005 | Routine | 8 | 17 | Details / Comments |
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July 28, 2005 | Routine | 8 | 8 | Details / Comments |
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April 11, 2005 | Routine | 4 | 10 | Details / Comments |
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April 11, 2005 | Routine | 4 | 10 | Details / Comments |
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December 17, 2004 | Routine | 4 | 4 | Details / Comments |
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December 17, 2004 | Routine | 4 | 4 | Details / Comments |
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September 29, 2004 | Routine | 0 | 6 | Details / Comments |
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September 29, 2004 | Routine | 0 | 6 | Details / Comments |
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September 24, 2004 | Pre-Opening | 0 | 3 | Details / Comments |
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September 24, 2004 | Pre-Opening | 0 | 3 | Details / Comments |
October 02, 2009 (Routine)
Violations:
- 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the bar's handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 0470 - Corrected During Inspection Critical Unwrapped or uncovered shrimp in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Corrected During Inspection Containers of foods stored on the walk-in refrigerator floor or stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Floor under bar's three compartment sink is 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.
Violations discussed with managers. Menu reviewed and new permit issued.
June 10, 2009 (Routine)
Violations:
- 0570 - Corrected During Inspection Wet wiping cloth left to dry on end of bar's splashgaurd.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 0960 2 - Corrected During Inspection Bamboo tongs used at sushi/salad bar are not made of an approved material
Replace the tongs to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1770 A - Corrected During Inspection Critical Can opener blade and holder are not clean.
Clean and sanitize these surfaces for food contact. - 1770 B - Corrected During Inspection Mold on ice mchine's partition.
Clean and sanitize these surfaces for food contact. - 1770 C - Shelves in walk-in have cornstarch spillage in some areas.
Maintain nonfood-food contact surfaces of equipment clean. - 1800 - Top of two freezers are not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3045 - Handwashing sign is needed at bar's handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3200 - Hood filters in need of cleaning at wok area.
Maintain hood system vent filters in a clean condition. - 3220 - Corrected During Inspection Mop stored on floor of mop sink.
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.
Violations discussed with managers. Improvements noted: a splashgaurd has now been installed on the self-service sauce bar and new aircurtains have been installed in the walk-in units.
December 15, 2008 (Routine)
Violations:
- 0470 - Critical Uncovered sauces in the containers at buffet line. Sauces are not protected by sneeze sheild or covers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
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 135F. - 0820 A 2 - Corrected During Inspection Critical Chicken awaiting prep is cold holding at improper temperatures. Employees have too much chicken out at one time.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1570 - A portion of the walk-in refrigerator's air curtain was observed in a condition that prevents necessary maintenance and easy cleaning.
Replace the damaged air curtain to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1750 - Corrected During Inspection Single-service items (home made paper funnel and single service container) were used to scoop rice and to funnel salt and pepper into shakers.
Provide approved reusable washable utensils designed for your food storage needs. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior corner of ice machine.
Clean and sanitize these surfaces for food contact. - 2350 - Critical Handsink at Mongolian grill does not have cold water, this side of sink is not working.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3045 - 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. - 3180 - Floor noted in need of cleaning in the following areas: below cookline, below dishwashing machine, in small room where soda syrup rack and carbonizer are located
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.
Violations discussed with managers.
August 20, 2008 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - 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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Walk in freezer
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 1320 - Corrected During Inspection Repeat There was no visable temperature measuring device located in the bulk freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk in freezer
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat Shelving in the grill area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors, walls and ceiling in the kitchen dirty, ceiling vents noted in need of cleaning.Wall fans dirty.Under counter shelving at the mongolian BBQ area is broken in many places
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. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
Violations discussed for corection.NUMEROUS REPEAT VIOLATIONS.
April 24, 2008 (Routine)
Violations:
- 0060 - Corrected During Inspection Critical NO CERTIFIED FOOD MANAGER ON SITE DURING THIS INSPECTION
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0220 - Critical The COOKS in THE KITCEN WERE EATING where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees maso as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0240 - 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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the refrigerator and the freezers.THe bulk food containers ahave no lids on the open bag.
Store food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical sushi/ seafood salad cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was no visable temperature measuring device located in the ice cream freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Repeat Reach in freezer lid was observed in a state of disrepair and damaged.
Repair the freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans, food residue The ice machine , can opener also
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving inn the walk in refrigerator..
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the under counter shelvingf has 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. - 2890 - Light bulb in store room not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Repeat Under counter shelving in the mongolian bbq grill is not maintained in good repair broken missing tiles
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Cleaning is being done during periods in which food is exposed to contamination The walk innrefrigerator
Clean during periods when the least amount of food is exposed such as after closing. - 3180 - Floors in the kitchen and the walk inn freezer noted in need of cleaning.HEAVY residue in the walk in freezer. Fan on the walls dirty
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. - 3270 - Methods are not being used to control pests. back door not tight
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
NUMEROUS REPEAT VIOLATIONS NEED TO BE CORRECTED NOW. MAINTAIN PROPER TEMPERATURES ON ALL FOOD ESPECIALLY ON THE BAR, ESPECIALLY SUSHI .SUSHI TEMPS DISCUSSED WITH THE RESTAURANT OWNER/CFM.
January 17, 2008 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.Floor of the wak in freezer
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat There was no VISABLE temperature measuring device located in the ice ceam freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - The shelving in the walk in refrigeratorwas observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener blade, also., mold in the ice machine
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: canopener holder, clean cups in a dirty container, clean cups dirty,
Maintain nonfood-contact surfaces of equipment clean. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at the bar
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat The floor in the walk in freezer, also the floors through.outcracked, and chipped. The shelving under the serving line is broken
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
October 03, 2007 (Routine)
Violations:
- 0550 - Repeat Dispensing utensils improperly stored between uses.Ice scoop on the floor in a bucket
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1080 - Cloth used to cover food in the walk in refrigerator.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1800 - Repeat The nonfood contact surface of the shelving under the bar has 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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar and the cooks area
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Repeat Floor in the walk in freezer is not maintained in good repaitile under the buffet broken
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction.
June 20, 2007 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat There was no visable temperature measuring device located in the under counter refrigerators.This to include the ice cream freezer
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris, also the portable fans
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Less than 10 foot candles of light was noted in the back storeroom
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Under counter shelving is not maintained in good repair, chipped and broken
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Violations discussed for correction
March 12, 2007 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerators
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in the walk in refrigerator.
Store food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use.Ice scoop on the floor in a bucket
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.In the walk in refrigerator
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. At the bar
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Cold food holding at improper temperatures.Also garlic in oil not under refrigeration
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener and the blade, metal shavings
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the shelving has 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. - 3030 - No disposable towels were provided at the hand washing lavatory at the grill area
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator(switch broken)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Repeat Floor in the walk in freezer in the noted in need of cleaning, hea vy food build up, also the floor throughout the processing area
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. - 3200 - Intake and exhaust air ducts are not being cleaned heavy grease hanging down
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
ALL REFRIGERATION MUST BE CAPABLE OF AND MAINTAIN BELOW 41 DEGREES .Foods out of temperature.ALL REPEAT VIOLATIONS MUST BE CORRECTED IMMEDIATELY
November 09, 2006 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Sushi and seafood salad cold holding at improper temperatures.Garlic and oil not under refrigeration
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - There was no visable temperature measuring device located in the ice cream freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Unsder counter shelving was observed in a state of disrepair and damaged. The walk in freezer is very heavily iced up.
Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside panels of the ice machine.
Clean and sanitize these surfaces for food contact. - 3180 - Floor in the walk in freezer 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. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed for correction.
August 03, 2006 (Routine)
Violations:
- 0060 - Critical Repeat no certified food manager present during inspection.
provide a certified food manager to be present during all hours of operation. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen and bar area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Repeat Tray of food stored directly on trash can.
Protect food from miscellaneous sources of contamination. - 0790 - Repeat Improper methods used to thaw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Critical Repeat Potentially hazardous food at cold bar area cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1450 - Repeat walk-in freezer not holding food at frozen state.
closely monitor food and equipment temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, beer outlets.
Clean and sanitize these surfaces for food contact. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - The nonfood contact surface of the equipment has 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. - 2000 - Repeat Clean utensils and containers were not observed stored in a position to allow air-drying.
Store utensils in a self-draining position that allows air-drying. - 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2010 - Clean equipment/utensils were found stored under ice bin.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2020 - Unwrapped knives, forks, or spoons were not stored 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. - 2310 - Critical 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. - 2310 B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3170 - Repeat Floor in the storage area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Violations discussed for correction. Contact Health Department at 518-2792 or Hampton University at 872-6700 to register for the next certified food manager course.
April 19, 2006 (Routine)
Violations:
- 0060 - Critical Repeat The only certified food manager was not present during inspeciton.
Provide an additional certified food manager to meet the requirements. - 0160 - Corrected During Inspection 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 which may have contaminated his/her hands. A food employee failed to wash hands after touching his ears before putting clean dishes away.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored over 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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop stored with handle on ice.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in unit.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0650 - Repeat The food on display is not protected from contamination at the sushi bar area.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 0670 - Self-dip ice cream not served by employees.
Ensure the food employees who monitor and service the food buffet/bar are trained in safe operating procedures. - 0690 - Container of lemon stored directly on other food.
Protect food from miscellaneous sources of contamination. - 0730 - Critical Repeat Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0740 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 0790 - Corrected During Inspection Improper methods used to thaw fish.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0830 - Critical The prepared ready-to-eat (RTE) food such as noodles and shrimp in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0840 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Filters were removed for cleaning during preparation.
Repair or replace hood filters and/or eliminate gaps between filters. - 2310 B - Repeat The handwash station at the grill area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3170 - Ceiling in the kitchen is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction. Remove sushi fish (salmon) from the walk-in freezer to a chest freezer that is capable of maintaining at least -4F at all time. A record of properly parasite destruction must be maintained by the operator to ensure food safety. Continue to work on violations noted. Good temperature control on food.
January 23, 2006 (Routine)
Violations:
- 0060 - Critical Certified food manager was not present during inspection/all hours of operation.
Provide an additional certified food manager to meet the requirement of regulation. - 0240 - 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. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigeration unit.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Knives stored 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 and the container. - 0610 - Repeat Food and vegetable stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0650 - Repeat The food on display is not protected from contamination. Pickled ginger and wasabee was not protected under sneeze guard.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 0730 - Critical Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1040 - A bamboo strainer is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1450 - Low-boy refrigerator at the grill area is not holding at proper temperature.
Provide equipment capable of cold holding potentially hazardous food at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. - 2000 - Repeat Clean plates and utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Clean utensils and containers were not observed stored in a position to allow air-drying.
Store utensil and containers in a self-draining position that allows air-drying. - 2890 - Light bulb in the chest freezers not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Violations discussed for correction. Improvement noted during inspection. Due to the repeat cold holding problems, temperature logs are required to be kept on cold holding units and food on display. Continue to work on violations noted. Overall condition of the physical facility is sanitary during inspection.
October 27, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored on the dishmachine and was in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - 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. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans in storage.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. A bowl without handle was used to obtain sauce.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Repeat Bowl or utensil without handle used to dispense food in a not ready-to-eat form such as flour.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use. Rice scoop stored in still water at room temperature.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in unit.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0650 - Corrected During Inspection The food on display is not protected from contamination. Ginger and wasabee not stored under sneeze guards.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 0820 - Critical Repeat Tofu and cheese cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used to store wiping clothswas not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 1750 - Manufacturer containers were observed reused for the storage of sauce.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 - Repeat Clean utensils were not observed stored in a position to allow air-drying.
Store utensils in a self-draining position that allows air-drying. - 2010 - Clean equipment/utensils were found stored on a soiled tray.
Discontinue storage of clean equipment and utensils in a soiled tray. - 2310 B - Corrected During Inspection The handwash station at the kitchen is being used for rinsing wiping cloths and purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3020 - Soap was not provided at the hand washing lavatory at the bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the grill area and the bar area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the bar area.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat Floor in the walk-in units 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. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3260 - Employees are not using the dressing rooms or lockers provided. Employee uniforms stored next to clean utensils.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3330 - Corrected During Inspection Critical Working container of cleaner is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3340 - Critical Repeat Containers of chemical are stored next to clean utensils at the wait station and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction. Establishment added sushi to the menu. Sample of sushi rice to be submit to the health department. Record of parasite destruction in sushi fish must be maintained or obtained from manufacture. Recommend time to be used as public health control method for sushi, record must be maintained. Employee bicycle may not be stored at the kitchen area. Be advised manager of the establishment is required to notify the health department in case of power outage and cease operation voluntarily immediately. A follow-up inspection will be conducted shortly to monitor improvment. The opeartor is encouraged to contact assigned EHS at 518-2646 for more questions.
July 28, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees stored drinks on prep table.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans stored on the shelves.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) formBowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken and shell eggs stored above ready-to-eat food.
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. - 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0610 - Corrected During Inspection Repeat Food stored less than 6" off the floor in the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Food on display cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1560 - Chest freezers have been installed on a table without sealing to the table or installing legs. This is a cleaning hazard.
Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda injector holster at the bar area.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Clean utensils were not observed stored in a position to allow air-drying.
Store clean utensils in a self-draining position that allows air-drying. - 2310 - Corrected During Inspection Critical Repeat 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. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents and is not tight fitting.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Floor in the walk-in units and underneath equipment and storage shelves 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. - 3340 - Critical Repeat Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3490 - Hair restraint stored in such a way that they could contaminate clean utensils in the self service area.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Violations discussed for correction. Critical and repeat violations must be corrected immediately. Continue to work on violations noted.
April 11, 2005 (Routine)
Violations:
- 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - 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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored above ready-to-eat foods.
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. - 0550 - Repeat Dispensing utensils improperly stored between uses. Between use rice scoops were stored in room temperature 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 and the container. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Raw meat was stored on the floor in the cardboard box during processing. Food stored on the floor in the walk-in refrigerator and freezer. Multiple food items were also observed to be stored on the floor in the kitchen area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1040 - A wooden rice scoop is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1320 - Repeat There was no temperature measuring device located in the low-boy prep refrigerator and the chest freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2000 - Clean pans were not observed stored in a position to allow air-drying.
Store clean pans in a self-draining position that allows air-drying. - 2720 - Corrected During Inspection Dumpster door open or uncovered.
Cover all waste containers when not in continuous use. - 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator and walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3090 - Corrected During Inspection Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Ventilation filters were removed from the hood system.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed for correction with the certified food manager. Critical and repeat violations must be corrected immediately.
April 11, 2005 (Routine)
Violations:
- 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - 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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored above ready-to-eat foods.
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. - 0550 - Repeat Dispensing utensils improperly stored between uses. Between use rice scoops were stored in room temperature 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 and the container. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Raw meat was stored on the floor in the cardboard box during processing. Food stored on the floor in the walk-in refrigerator and freezer. Multiple food items were also observed to be stored on the floor in the kitchen area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1040 - A wooden rice scoop is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1320 - Repeat There was no temperature measuring device located in the low-boy prep refrigerator and the chest freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2000 - Clean pans were not observed stored in a position to allow air-drying.
Store clean pans in a self-draining position that allows air-drying. - 2720 - Corrected During Inspection Dumpster door open or uncovered.
Cover all waste containers when not in continuous use. - 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator and walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3090 - Corrected During Inspection Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Ventilation filters were removed from the hood system.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed for correction with the certified food manager. Critical and repeat violations must be corrected immediately.
December 17, 2004 (Routine)
Violations:
- 2310 B - The handwash station is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2310 - Critical The handwashing facility located at the is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. - 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean storage containers.
Maintain nonfood-contact surfaces of equipment clean. - 0240 - 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. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 0470 - Critical Unwrapped or uncovered food in the walk inn freezer
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, 5 gallon ctr of cooking oil
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Violations discussed for correction
December 17, 2004 (Routine)
Violations:
- 2310 B - The handwash station is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2310 - Critical The handwashing facility located at the is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. - 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers must be located in an area that is not above food, equipment, utensils, linens or single service items. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean storage containers.
Maintain nonfood-contact surfaces of equipment clean. - 0240 - 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. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 0470 - Critical Unwrapped or uncovered food in the walk inn freezer
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, 5 gallon ctr of cooking oil
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Violations discussed for correction
September 29, 2004 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 0550 - In-use utensils 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 and the container. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the front display cooler..
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. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
Violations discussed and or corrected during inspection/mechanical dishmachine final chlorine rinse above 50ppm/wash water temperature above 120F. First day of business.
September 29, 2004 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 0550 - In-use utensils 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 and the container. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the front display cooler..
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. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
Violations discussed and or corrected during inspection/mechanical dishmachine final chlorine rinse above 50ppm/wash water temperature above 120F. First day of business.
September 24, 2004 (Pre-Opening)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a correct chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3045 - 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. - 3180 - Floor in the 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.
Given 30 days temporary permit to order supply and train employee in serving and fine tune business operation. All city inspections are all final and complete. Instructed to correct violations prior to official opening day.
September 24, 2004 (Pre-Opening)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a correct chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3045 - 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. - 3180 - Floor in the 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.
Given 30 days temporary permit to order supply and train employee in serving and fine tune business operation. All city inspections are all final and complete. Instructed to correct violations prior to official opening day.
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