July 16, 2009 (Follow-up)

• 0530 - Repeat Unpackaged food (shrimp) stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 0850 - Critical Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0850 - 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.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  Install a covered refuse container for the disposal of feminine napkins in the employee restroom.

July 08, 2009 (Routine)

• 0530 - Unpackaged food (shrimp) stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 0820 A 1 - Critical Food on the buffet hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria or use Time As a Public Health Control.
• 0820 A 2 - Critical Cut melon on the buffet cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria or use Time As A Public Health Control.
• 2350 ii - Critical Handwashing sink in poor repair -- the sink was not plumbed to the sewage system (a bucket was used to catch dirty water).
  Repair and maintain all plumbing components and fixtures.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  Install a covered refuse container for the disposal of feminine napkins in the employee restroom.

June 18, 2008 (Follow-up)

June 09, 2008 (Follow-up)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: uncovered product in walk-in cooler.
  Store food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1890 - Critical The food-contact surfaces of all items run through chemical dish washer was not observed 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. Discontinue use of mechanical dishwasher. Begin to use 3-Bay sink to properly wash/rinse/sanitize until dishwasher is repaired.
• 2350 ii - Repeat Plumbing connections under the 3-Bay sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

May 27, 2008 (Routine)

• 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: uncovered product in walk-in cooler.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - The food contact surface of the lid of the soy sauce bucket is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Remove the rubber gasket in the soy sauce bucket lid to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2310 - 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. Remove the items preventing its use.
• 2350 ii - Plumbing connections under the 3-Bay sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  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.
• 3180 - Repeat Floors in the facility 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 - 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.

February 26, 2007 (Follow-up)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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 - Critical Repeat 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.
• 0470 - Critical Repeat Raw animal food preparation conducted 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.
• 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 Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walkin, freezer, and food sitting out.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 A 4 - Critical Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Meats, vegies, rice.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat 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.
• 0810 - Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
• 0830 - Critical Repeat The ready-to-eat commercially processed FOOD 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.
• 0830 - Critical Repeat The prepared ready-to-eat FOOD 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1320 - Repeat There was no temperature measuring device located in the the make unit
  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.
• 2810 - Repeat Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2810 - Repeat Floor tiles in kitchen broken .
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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 - Repeat Food Facility 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.

February 08, 2007 (Routine)

• 0160 - 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.
  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 - Critical Repeat Unwrapped or uncovered food in the walkin, freezer, and food sitting out.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE 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 Raw animal food preparation conducted 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.
• 0470 - Critical Repeat 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.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Meats, vegies, rice.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat 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.
• 0690 - Repeat Observed dented cans
  Protect food from miscellaneous sources of contamination.
• 0790 - Improper methods used to thaw FOOD.Meat sitting out on racks defrosting, uncovered in back of establishment
  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
• 0810 - Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Soup hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat FOOD 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.
• 0830 - Critical Repeat The ready-to-eat commercially processed FOOD 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
• 0960 1 - Critical The food contact surface of the open tin cans that are being used for food storage is not safe.
  Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There was no temperature measuring device located in the the make unit
  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.
• 2810 - Repeat Floor tiles in kitchen broken .
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Repeat Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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 - Repeat Food Facility 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.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Unapproved pesticides found in food facility.
  Remove unnecessary poisonous or toxic materials.

April 27, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the throughout the restaurant.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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.
• 0480 - Repeat Unlabeled food containers. Sugar, salt, and MSG at grill.
  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.
• 0690 - Food observed stored in numerous places in restaurant in aluminum cans and grocery bags. Sweet and sour sauce observed in hot holding in an aluminum can.
  Protect food from miscellaneous sources of contamination.
• 0810 - The methods used for cooling were not adequate. Rice observed in very large bowl left out on counter.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical 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.
• 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.
• 1570 - Thermometer in bevair was observed in a state of disrepair and damaged.
  Repair the thermometer 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 thermometer, 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: storage containers for dry goods.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the Wok area 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.
• 1960 - Containers 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.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the 3-bay sink (drain for walk-in) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable. Tiles are damaged
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3045 - Repeat 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.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food prep area from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3170 - Light switch at walk-in, wooden shelf above 3-bay, and door stop for swining door (using a tin can and a sponge) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Restaurant noted in need of cleaning. More routine cleaning is necessary. Shelving, behind equipment, doors of eqiuipment etc. in need of cleaning. Wood shelving in need of cleaing and needs a fresh coat of paint.
  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 - 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.
• 3290 - Drill noted to be stored in such a way that it is contaminating.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Drill and other equipment observed in kitchen area.
  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.
• 3340 - Critical Repeat Fly Stips are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Move fly strips out of food prep area.

April 27, 2006 (Follow-up)

• 0060 - Critical Repeat The person in charge failed the demonstration of knowledge test and no employee is Serve Safe certified.
  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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in 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.
• 0480 - Repeat Unlabeled containers of what appears to to baking soda.
  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.
• 0540 - Critical Repeat Food in contact with soiled equipment or utensils. Unlabeled containers of what appears to be baking soda with heavy encrustation of food debris.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0550 - Repeat In-use utensils improperly stored between use. Scoops in dry storage and ice scoop not properly stored.
  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 Rice stored on the floor or food stored less than 6" above the floor. Food stored on floor in walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 2 - Repeat Observed plstic grocery bags being used to cover ans store foods. Plastic, non-food grade plastic tubs used for storing dry products.
  
• 1770 C - Repeat Observed dust and grease on overhead vent-hood. Accumulation of grease and food debris around and on the grill area and floor (side of grill, under grill, wall and behind grill. Walk-in fridge unit's condenser water being diverted into sanitation unit of 3 bay sink. Build up of food, debris and dust on bulk, dry storage containers. Ice machine observed with debris and stains on door.
  
• 3180 - Repeat Walls and floor in the grill area 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 Fly strips over food prep area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 29, 2005 (Follow-up)

• 0060 - Critical The person in charge failed the demonstration of knowledge test and no employee is Serve Safe certified.
  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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in 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.
• 0480 - Unlabeled containers of what appears to to baking soda.
  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.
• 0540 - Critical Food in contact with soiled equipment or utensils. Unlabeled containers of what appears to be baking soda with heavy encrustation of food debris.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0550 - In-use utensils improperly stored between use. Scoops in dry storage and ice scoop not properly stored.
  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 Rice stored on the floor or food stored less than 6" above the floor. Food stored on floor in walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 2 - Observed plstic grocery bags being used to cover ans store foods. Plastic, non-food grade plastic tubs used for storing dry products.
  
• 1770 C - Observed dust and grease on overhead vent-hood. Accumulation of grease and food debris around and on the grill area and floor (side of grill, under grill, wall and behind grill. Walk-in fridge unit's condenser water being diverted into sanitation unit of 3 bay sink. Build up of food, debris and dust on bulk, dry storage containers. Ice machine observed with debris and stains on door.
  
• 2310 - Critical Repeat The handwashing facility located at the outer wall near the 3 bay sink 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. Remove the buckets of chemicals preventing its use.
• 3020 - Corrected During Inspection 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.
• 3180 - Walls and floor in the grill area 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 Fly strips over food prep area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 1 - A container of detergent was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 09, 2005 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. onions and cornstarch
  Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECT TODAY
• 0620 - Food stored under other sources of contamination. In all cold units, 3 door, 2 door reach ins and walk in
  Relocate food storage to an approved area until the source of contamination is eliminated or removed. CORRECT TODAY
• 1150 - The nonfood contact surface of the upright freezer side, all shelves in the walk in and under ss table is not designed or constructed to be easily cleanable. Remove cardboard.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.CORRECT IN ONE WEEK
• 1800 - Repeat The nonfood contact surface of the hood filters, top of grill, walk in cooler walls and shelves, have 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 TWO WEEKS
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen handsink 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 gloves and equipment preventing its use.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. CORRECT IN TWO WEEKS
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door
  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. CORRECT IN TWO WEEKS
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees,. NEEDS TO BE AT ALL HANDSINKS
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. CORRECT IN ONE WEEK

October 09, 2003 (Routine)

• 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only. CORRECTED
• 3030 - No disposable towels were provided a 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. CORRECTED
• 0380 - Critical Several dented cans of bamboo shoots and other canned goods observed stored together with sound stock.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. CORRECTED
• 0960 1 - Critical The food contact surface of some of the food storage containers is not safe.
  Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  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.
• 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  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.
• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  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.
• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  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.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  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.
• 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.
• 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.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2350 ii - Plumbing connections under the kitchen handsink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0160 - 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.
  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.
• 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.
• 3170 - Some of the kitchen ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical Beef and fried rice on buffet bar hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED
• 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.
• 2910 - Insect control device is located over clean pans above the 3-vat sink where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 0470 - Critical Unwrapped or uncovered food in the walk-in. Container of ice tea and container of lemons stored in ice bin in ice used for drinks.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: metal baskets used for egg roll storage, can opener blade, interior of ice machine bin
  Clean and sanitize these surfaces for food contact.
• 1570 - The reach-in service panel was missing, rendering the equipment in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 109F.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3180 - The floor and wall area near the drain end of the Chinese cooking range 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.
• 0220 - Critical 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.
• 0550 - Dispensing utensils improperly stored between.
  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. CORRECTED
• 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. CORRECTED
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for wiping and sanitizing tables.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for dish machine rinse cycle.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1320 - There was no temperature measuring device located in the reach-in or maketable.
  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. CORRECTED
• 3340 - Critical Containers of Ajax and other cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1750 - Manufacturer containers were observed reused for the storage of prepared food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3330 - Critical Working containers of cleaners 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.
• 1800 - The nonfood contact surface of the walk-in gasket, wall surfaces of the walk-in and the fan grills of the condenser unit as well as the condenser itself had accumulations of grime and debris. Soiled cardboard used as shelf liner throughout establishment.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.