August 03, 2009 (Routine)

• 0770 - Corrected During Inspection Frozen foods not maintained frozen. Victory reach in freezer not keeping food frozen solid. Internal temperature was 32 degrees F.
  Ensure frozen food is maintained frozen. PIC has contacted refrigeration service personnel to repair/adjust freezer to maintain food frozen.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomato and egg roll were cold held at improper temperature in the low boy reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - knives on knife rack - utensils and utensil bin
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment have an accumulation of grime and debris: - Hood filters- Side of deep fat fryer- Side of wok stove- Door gaskets on victory reach in refrigerators and freezer.- Door track of glass door reach in refrigerator- Top shelf holding clean plates
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Coving missing along wall in kitchen.
  Replace missing coving. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls throughout the kitchen and floors (hard to reach places along wall junctures) have an accumulation of grime and debris.
  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.

May 08, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Beef in food prep reach in refrigerator 2 was cold held improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Knifes on knife rack and knife rack in kitchen.
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Working containers of chlorine bleach were 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.

January 14, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, tofu, and egg rolls cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 08, 2008 (Critical Procedures)

July 08, 2008 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. (Rice scoop.)
  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.
• 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, beef, and pork cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled.
  Clean and maintain the cleanness of the wooden shelving.
• 0960 2 - Soda crates observed used as shelving.
  Remove soda crates from the facility and replace with approved shelving.
• 1750 - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cutting boards, freezers, refrigerators, gaskets, grill, deep fat fryer, splash guard, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 3180 - Floors and walls, in the kitchen, were 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.

April 08, 2008 (Critical Procedures)

January 03, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: prep knives.
  Clean and maintain cleanness of equipment.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 09, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Container of fresh tomatoes observed stored on raw chicken.
  Store raw meats below Ready To Eat foods to avoid cross contamination..
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 0790 - Corrected During Inspection Improper methods used to thaw shrimp. (In bucket of standing water.)
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
• 0960 2 - Soda crate observed used as shelving.
  Remove soda crate from facility and replace with approved shelving.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. (CB 10-09-2008.)
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch:prep utensils.
  Clean and maintain cleanness of utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of rice cooker, exhaust hood and filter system, refrigerator, freezer, and gaskets.
  Clean and maintain cleanness of equipment.
• 3180 - Floors and walls, in the kitchen, were 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 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 06, 2007 (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.(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.
• 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Noodles.)
  Store raw eggs below RTE foods to reduce the chance of cross contamination.
• 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

April 05, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Repeat Raw eggs and raw meats observed stored above Ready To Eat (RTE) foods. (Ginger and peanut sauce.)
  Store raw eggs and raw meats below RTE foods to reduce the chance of cross contamination.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken, ginger and peanut sauces 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. 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 31, 2007 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Fresh produce.)
  Store raw eggs below RTE foods to reduce the chance of cross contamination.
• 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.
• 0960 2 - Repeat Soda crates observed used as shelving.
  Remove soda crates from facility and replace with approved shelving.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Victory refrigerator/freezer and exhaust hood and filter system..
  Clean and maintain cleanness of all areas.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 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 - Repeat Walls and floors, throughout the facility, were observed 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.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

November 14, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in refrigerators
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled sauce & 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.
• 0620 - Onions & Carrots stored next to mop sink subject to contamination.
  Store food to an approved area not subject to splash, dust or other contamination.
• 0790 - Corrected During Inspection Beef observed sitting in pan to thaw.
  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 - Corrected During Inspection Critical Repeat The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0960 2 - Grocer carrier basket & soda rack used as storage for food. Material is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the grocer carrier basket & soda rack 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 Accumulation of grease in exhaust filters observed running down backsplash and dripping onto food contact surfaces.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: deep fryer & charbroiler.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean bowls & pans were observed stored on shelf with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Walls in warewashing area & Floor under equipment was 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 29, 2006 (Routine)

• 0240 - Corrected During Inspection 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.
• 0830 - Critical Repeat The ready-to-eat commercially processed chicken, shrimp, etc. in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - Repeat The nonfood contact surface of the exhaust hood has accumulations of grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

January 05, 2006 (Routine)

• 0690 - Food items not protect from miscellaneous sources of contamination.
  Protect food from miscellaneous sources of contamination.
• 0830 - Corrected During Inspection 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.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the deep fat fryer has accumulations of grime and debris.The hood filters on the exhaust ventilation system have accumulation of grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

November 21, 2005 (Pre-Opening)

• 1550 - Corrected During Inspection The drainboards are not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket on the Victory refrigerator is damaged.
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1800 - Corrected During Inspection The nonfood contact surface of the hot water heater 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.
• 3045 - Corrected During Inspection 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.