April 13, 2009 (Critical Procedures)

• 0160 - Corrected During Inspection Critical Repeat Observed employee sweeping kitchen area with a broom, then start chopping broccoli and continuing food prep, without washing hands. (PIC instructed all employees to wash hands when changing tasks. Observed good handwashing through the duration of the inspection)
  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 - Corrected During Inspection Critical In use open drinking container stored on food prep table, in a manner that may contaminate food, food contact surfaces or utensils. (PIC removed drinking container from food prep area)
  Employees may drink from a closed beverage container with a straw 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 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef in the walk in cooler. Shelving was mislabeled with the raw chicken label on the top shelf. (PIC changed the label and stored the raw beef over the raw chicken)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1890 - Corrected During Inspection Critical Observed employee wash and rinse cutting board and knife at the 3-compartment sink, then place into storage without sanitizing the equipment. (PIC instructed employee to set-up the 3-compartment sink properly and sanitize the equipment)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

March 31, 2009 (Critical Procedures)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge failed to state the minimum cold holding temperature for potentially hazardous foods. Person in charge was unable to state the proper sanitizer concentration. Person in charge was not aware of employee health policy or reporting procedures when employees have the symptoms of a foodborne illness or are diagnosed with a foodborne illness. Person in charge could not produce documentation that she is certified in food safety.
  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.
• 0130 - Critical Food employee observed engaging in food prep with a soiled bandage around his finger without hands being covered.
  Ensure that employees are properly covering bandages with a finger cot and gloves when they are engaging in food prep.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after returning to the kitchen from the outside.
  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.
• 0470 - Corrected During Inspection Critical (REPEAT) Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw fish in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 1 - Corrected During Inspection Critical (REPEAT) Cooked chicken sitting in fryer basket at 114F, 118F, and 121F IT - hot holding at improper temperatures. PIC stated that cooked chicken is left in fryer basket until it needs to be cooked for service. (PIC placed chicken in reach in cooler for chicken to cool)
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical (REPEAT) Cooked lo mein sitting out on cook's cart at 51F IT - cold holding at improper temperatures. (PIC placed lo mein into reach in cooler)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. top interior of the microwave, 2. heavily stained cutting board in use in back food prep area.
  Clean and sanitize these surfaces for food contact.

August 15, 2008 (Routine)

• 0470 - Corrected During Inspection Critical (REPEAT) Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef and shrimp in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths stored on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: top of mixer.
  Clean and sanitize these surfaces for food contact.
• 1960 - (REPEAT) Stainless steel bowls 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.
• 3220 - Corrected During Inspection 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.

July 11, 2008 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored over cooked chicken in the walk in cooler. Raw beef stored over cooked chicken in the reach in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Corrected During Inspection Unlabeled food containers of various spices on storage shelf. Bulk containers of salt not labeled in English.
  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 - Corrected During Inspection Dispensing utensils improperly stored between uses. Rice scoops stored in water at room temperature (77F).
  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 1 - Corrected During Inspection Critical Grilled chicken in the Moffat oven at 110F IT, 109F IT, and 112F IT - hot holding at improper temperatures. Employee stated that the chicken is kept in this unit and cooked on the grill when ordered. (Advised employee that foods need to be held either hot or cold - employee reheated the chicken in the oven). Bourbon chicken sitting out on the counter at 120F IT and 117F IT - hot holding at improper temperatures. Employee stated that chicken is kept out on counter during lunch time. (Employee placed chicken in the cooler so that it could cool properly)
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Cooked chicken sitting out on food prep table at 63F IT and 67F IT - cold holding at improper temperatures. Employee stated that chicken is held out on prep table during lunch time and that chicken had been out for only 30 minutes. (Employee placed chicken into reach in cooler)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the trash bag used to store raw beef in the walk in freezer is not safe.
  Replace the trash bag with a food grade bag or container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Corrected During Inspection The nonfood contact surface of the wiping cloth used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. (removed)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. soda nozzles, 2. top of mixer and mixer guard, 3. whisk stored above 3-compartment sink (corrected).
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical Observed employee wash and rinse stainless steel bowl at the 3-compartment sink, then place into storage without properly sanitizing. (Instructed employee to set up the 3-compartment sink for proper cleaning and sanitizing. 3-compartment sink set up and bowls sanitized)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Corrected During Inspection Stainless steel bowls and equipment 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.
• 2020 - Corrected During Inspection Unwrapped single service forks and spoons were not stored with the handles up in front service area.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2260 - Critical Observed a hose with a pressurized spray nozzle attached to a faucet under the 3-compartment sink without a proper backflow prevention device. The pressurized spray nozzle was also stored in the sink basin of the 3-compartment sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Corrected During Inspection Critical The handwashing facility located on the front service line is being used as a sanitizing area for wet wiping cloths, preventing access by employees for easy handwashing. (Employee emptied the sanitizing solution and removed the wiping cloths out of this sink so that employees can wash hands properly)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the sanitizing solution and wiping cloths preventing its use.
• 2350 ii - Plumbing connections under the 3-compartment sink are leaking. (Employee stated that a maintenance order has been placed for the repairs to the plumbing.)
  Plumbing systems and components shall be maintained in good repair.
• 3320 - Corrected During Inspection Critical Original container of a hazardous product does not have a legible manufacturer label. The label on this container had been torn off and labeled in Chinese. One employee stated that it was a stainless steel cleaner, however, another employee stated it was either a spray for flies or a window cleaner. Advised employees to discard this unknown chemical product.
  Provide manufacturer's label on containers of hazardous products that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

January 08, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open soda can stored on prep table and cup without lid stored above 3-compartment sink. Observed employee drinking from cup without lid or straw in prep 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.
• 0450 - Critical Scoops without handles used to dispense ready-to eat foods (sauces).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw animal food (shell eggs, including cracked eggs) stored over ready-to-eat (RTE) food (vegetables) in the three-door 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.
• 0820 1 - Critical Sushi rice (80F - it) hot holding at improper temperatures.
  Hot hold foods at 135F or above. RECOMMEND USING TIME AS A PUBLIC HEALTH CONTROL FOR SUSHI RICE.
• 0820 1 - Corrected During Inspection Critical Pork (min. 109F on serving line; range 109F - 147F) hot holding at improper temperature. Pork on bottom of pan warmer.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. RECOMMEND STIRRING FOODS TO HELP KEEP THEM AT 135F OR ABOVE.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: two handheld can openers, slicer (especially at blade guard), interior of microwave
  Clean and sanitize these surfaces for food contact.

June 08, 2007 (Routine)

June 07, 2007 (Pre-Opening)

June 01, 2007 (Pre-Opening)

March 06, 2007 (Other)

January 29, 2007 (Other)

January 11, 2007 (Other)