July 14, 2009 (Routine)

• 0260 - Critical Cooked food stored in walk-in and in kitchen cooling, stored in cardboard boxes. These boxes originally contained raw meat products.
  Reheat foods to 165 before serving or discard. Discard cardboard boxes, use food grade containers to store food.
• 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 0820 A 2 - Critical Grill prep unit foods cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

April 17, 2008 (Routine)

• 0610 - Observed food stored in walk-in (chicken, coconut shrimp etc) uncovered.
  Always store food covered to protect from splash, dust, or other contamination sources.
• 0790 - Corrected During Inspection Improper methods used to thaw shrimp. Observed frozen shrimp thawing in standing water, in 3 bay sink.
  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

March 26, 2007 (Follow-up)

February 16, 2007 (Routine)

• 0220 - Critical The employee is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employyes who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0450 C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing dry product with can.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over noodles in walk-in cooler.
  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. Correct immediately.
• 0820 - Critical Rice (47f) in walk-in cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct immediately.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods: vegetables, rolls, chicken in the walk-in cooler are 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. Correct immediately.
• 1320 - There was no temperature measuring device located in the 2-dr prep. refrigerator.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer stronger than 200 ppm.
  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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 3180 - Repeat Floors under cookline 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.

February 27, 2006 (Follow-up)

February 01, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing dry products with bowls.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Correct immediately.
• 0480 - Unlabeled food containers of flour, spices.
  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. Correct within 3 days.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Food on the floor in walk-in freezer. Food on the floor under dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 3 days.
• 0790 - Improper methods used to thaw chicken. Thawing chicken at room temperature.
  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. Correct immediately.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit are 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. Correct immediately.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: can opener, knives, meat slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Correct within 3 days.
• 2000 - Boxes of single service articles were found stored on the floor.
  Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correct within 5 days.
• 2190 - Water from the 3 compartment sink was measured at a temperature less than 110F. Observed hot water:107F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. Correct immediately.
• 2310 - Corrected During Inspection Critical The handwashing facility located in 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.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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. Correct immediately.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct immediately.
• 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. Correct within 3 days.
• 3080 - Less than 50 foot candles of light was noted in the grill area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct within 5 days.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed: personal clothing stored in food prep. area.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Correct within 5 days.
• 3180 - Floors under grill and behind deep fryers 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. Correct within 5 days.
• 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. Correct within 3 days.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Storage in toilet room.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Correct within 5 days.
• 3330 - Critical Working containers of chemicals are 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. Correct immediately.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 29, 2005 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in freezer. Several trays of chicken and beef were observed uncovered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Corrected during inspection.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk-in freezer and walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 5 days.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. Correct immediately.

March 02, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw foods were observed in the walk-in refrigerator being stored over produce items.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.Corrected during inspection.
• 0470 - Critical Unwrapped or uncovered food in the walk-in freezer. Several containers of chicken and beef were observed uncovered in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Correct immediately.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Food observed stored on floor in walk-in freezer and refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 5 days.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Chicken, eggs and egg rolls are being held out of temperature control near fryer during facility's busy times with no written timing procedure.
  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. Correct immediately.
• 1570 - The door gasket of the 2 door prep unit is damaged.
  Repair or replace the 2 door prep unit door gasket in accordance with the manufacturer's specifications.
• 1570 - Faucet on the prep sink was observed in a state of disrepair and damaged. Faucet was leaking out of the knobs.
  Repair the faucet on the prep sink 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 faucet on prep sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 30 days.
• 1750 - Manufacturer containers were observed reused for the storage of food. Plastic manufacturer bags were observed being used to store food items in.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct immediately.
• 1800 - The nonfood contact surface of the door gasket on 2 door prep unit 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. Correct in 5 days.
• 2830 - Floor wall juncture in front of walk-in freezer and below electric box is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space. Correct in 60 days.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. No self-closure on back exit door or on the restroom doors.
  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. Provide self-closures on the restroom doors and on the back exit door. Correct in 30 days.

March 02, 2004 (Routine)

• 0060 - Critical The person in charge failed the demonstration of knowledge test with a score of 8 out of 18.
  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. Correct immediately.
• 3180 - Shelves, walls, floors and the walk-in refrigerator and freezer in the facility are 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. Correct in 5 days.
• 3140 - Locker or other suitable facilities are not located to protect single service from contamination. Personal clothing being stored on shelf with single service items.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination. Correct in 5 days.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Single service, soy sauce, rice, and food in walk-in refrigerator and freezer are being stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 15 days.
• 0480 - Repeat Unlabeled food containers. Flour, sugar, rice and containers in walk-in refrigerator are not being labeled with the contents.
  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. Correct in 5 days.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food. Peanut butter container were observed being used for storage of beef.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct in 5 days.
• 1060 - The nonfood contact surface of the wood shelving to store utensils and knives 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. Correct in 10 days.
• 3340 - Critical Containers of Ajax, primer and glue are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Ajax, primer and glue must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct today.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans were observed on shelving not segregated.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Correct in 5 days.
• 2810 - Floor or floor covering in the walk-in refrigerator is not smooth and easily cleanable. The walk-in refrigerator floor is covered with cardboard.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Remove the cardboard from the floor of the walk-in refrigerator. Correct in 15 days.
• 1180 - There is no food temperature measuring device (degrees F) located in the facility.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Correct in 5 days.
• 3020 - Soap was not provided at the hand washing lavatory in the womens restroom.
  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. Correct today.
• 0820 - Critical Chicken in the walk-in refrigerator is cold holding at improper temperatures. The walk-in refrigerator is in need of repair, the current temperature on the walk-in refrigerator is 54.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. All PHF's were discarded during inspection and remaining food placed in walk-in freezer. Do not store food in the walk-in refrigerator until it has been repaired and is capable of maintaining 45 (41) or below. Correct immediately.

April 01, 2003 (Routine)

• 1750 - Manufacturer containers 5 gallon soy sauce buckets)were observed reused for the storage of chicken and vegetables.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.Correct in 48 hours
• 2790 - The indoor floor material located at in the walk-in refrigerator has been covered with cardboard which does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Remove the cardboard within 24 hours.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 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. Correct immediately. Label all future storage items as per the regulations.
• 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. Correct in 24 hoours.
• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: Cooking and serving items.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately