June 11, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above cooked chicken in prep unit.
  Please post handout. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Egg wash measuring 54 F on prep top. (discarded)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked chicken, egg rolls.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7.
• 6-501.111(C) - Critical Adequate methods are not being used to control pests. Observed one live roach and one dead roach on cookline.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.

December 01, 2008 (Follow-up)

October 29, 2008 (Follow-up)

• 6-501.12(A) - The facility cleaned most areas in need, however there are some additional areas I would like you to clean. They include - under grill, on top of grill, pans for cooking, under oil storage, behind 3-vat sink. FOOD DEBRIS MUST NOT BE LEFT OUT OVERNIGHT. At the end of the night, make sure there is no food on grill or around grill.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Repeat Arrived in morning when owner opened store, mop bucket was 1/4 full of water and mop was not hung up.
  Roaches are attracted to water. WATER MUST NOT BE PRESENT IN MOP BUCKET OVERNIGHT. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

October 27, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to make the correct concentration of sanitizer solution.
  The Person in Charge or certified food manager shall know that the sanitizing solution (bleach) shall be at a concentration between 50 and 100 ppm.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Observed open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bare contact with non-ready to eat tofu and chicken.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over beef in walk-in.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cabbage and onions located under cart unprotected, cornstarch under prep table subject to moisture.
  Foods shall remain covered at all times (except when cooling).
• 3-304.13 - Linen napkins found used in contact with the following food item(s): egg rolls.
  Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 3-304.14(B)(1) - Corrected During Inspection Wet wiping cloths observed on countertops, not in santizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(1) - Food stored in a wet or soiled location as follows: cornstarch bags stored on bottom shelf of cart where exposed to water.
  Food shall be protected from contamination by storing the food in a clean, dry location.
• 3-305.11(A)(3) - Repeat Food stored on the floor. Observed various items in the walk-in, freezer, and chicken for a short period sat on floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: cooked chicken cooling at room temperature.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Rice held at 103 degrees F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observe egg wash at 45 degrees F and rice at 103 degrees F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked chicken, egg rolls, sauces.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on October 1 they shall be date marked with a "use by" date not exceeding October 7.
• 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: green containers holding egg rolls.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-204.16 - Observed beverage tubing in same ice as used in drinks.
  Obtain a partition to separate ice used in drinks and ice used for cooling beverages (beverage tubing).
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with food debris, limescale that may decrease the effectiveness of the unit. Also observed dishmachine trays heavily soiled.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-502.13(A) - Manufacturer containers (water chestnut can, plastic bags) were observed reused for the storage of chicken and tofu.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerators (inside and out), food carts, shelving.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Critical Cutting boards and cutting surfaces not cleaned every 4 hours.
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking in bathroom, shelves storing plates in entire restaurant, inside refrigerators, outside doors of refrigerators, dry storage shelving, dishwasher trays, walls, floors including corners of dining room, halllway and inside kitchen.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(C) - Observed take-out containers unprotected..
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: roach infestation.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the bar 3-vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 6-101.11(A) - The floor of the walk-in is not easily cleanable.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.111(C) - Critical Methods are not being used to control pests. Pest control used however ineffective because of soiled walls, floor, equipment.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.111(D) - Repeat Harborage conditions exist. Observed grime, food particles, on walls, floors, room with water heater contains stores unnecessary items that contribute to harborage conditions.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.113(A) - Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution at 200 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

June 23, 2008 (Follow-up)

August 21, 2007 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: one can of bamboo shoots
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. (discarded by chef)
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. The cooling plate in the bar ice machine is not attached.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Use a large stainless steel pan to hold the ice and put this into the ice machine.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: as a liner to stabilize cutting board.
  replace the cloth with a commercial rubber pad that is designed to be put under cutting boards.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:several containers of egg rolls stored six deep in pan and pans stacked in walkin
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Egg rolls densely packed in containers; overfilled containers and trays in walkin
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice, egg rolls and fried chicken and shrimp on line holding at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 4-202.16 - paper towels used under glasses as a liner
  use plastic or rubber commercial shelf liner; it can be cleaned and sanitized
• 4-501.114(A) - Corrected During Inspection Critical dishmachine was not providing enough bleach sanitizer
  machine must be sanitizing at 50 to 100 ppm; manager replaced container of sanitizer and primed pump to correct; also service company called and scheduled for this afternoo n
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-502.13(A) - Single-service items were observed reused for the storage of various foods: plastic takeout containers cleaned for reuse; soy sauce containers reused for many foods and plastic takeout bags used to store meats and poultry in the walkin
  Single-service items may not be reused.Discard these items after the original use
• 4-601.11(A) - Corrected During Inspection Critical cutting board is stained and appears moldy
  soak the cutting board in bleach solutionto sanitize
• 4-602.11(E)(4) - interior of ice machine is rusty, soiled
  cleanthe ice machine
• 4-803.11 - Corrected During Inspection Soiled aprons hanging on rack
  Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service items.
• 4-903.11(A) - boxes of glasses, etc stored on the floor in the liquor storage room
  all single service items, clean equipment, etc must be stored off the floor
• 5-205.15(B) - there is a drip at the garbage disposal unit at the three vat sink
  repair the disposal unit (service has been requested)
• 5-501.111 - The waste storage container behind the restaurant is in disrepair.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (scheduled for replacement)
• 6-501.12(A) - doors to the kitchen and mens' room are soiled
  clean these

March 20, 2007 (Follow-up)

March 12, 2007 (Complaint)

• 3-305.14 - Corrected During Inspection cooked chicken was stored in the box which had contained raw chicken
  DISCARD CHICKEN BOXES AFTER TAKING CHICKEN OUT; DO NOT PUT CLEAN OR COOKED FOODS (VEGETABLES, MEAT, RICE, POULTRY, ETC) INTO A CONTAINER THAT IS NOT CLEAN.Manager discarded chicken and discussed this with employees.
• 4-603.13(A)-(B) - Corrected During Inspection Soiled items were observed loaded into the warewashing machine improperly.
  Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles and allows the items to drain.

March 05, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Observed food employees drying his cleaned hands on his soiled aprong
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-301.11(C) - Corrected During Inspection handles of scoops lying in the food and a bowl used for a scoop
  minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Use scoops with handles and keep the handle out of the food
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in standing water; long handles stirring spoons stored in soiled gas pipe at cook line.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(1) - Food stored on the floor (oil, wontons and other foods
  Food shall be protected from contamination by storing the food in a clean, dry location and at least six inches above the floor.
• 3-305.14 - pans of food on line are overfilled so they cannot maintain temperature
  Do not fill pans over the "fill" line
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp defrosting in standing water at the sink
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:cooling in large quantities, food stacked or put in bags.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. V ery large quantities of food are cooling in plastic containers, covered.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 4-101.11(E) - plates are used as covers on hot soups, etc
  plates may chip; use materials as lids that will not break or chip
• 4-102.11(A)(2) - Observed use of trash bags and takeout bags to hold foods (noodles, fried shrinp and chicken, dumplings)
  Use food grade plastics for food storage. Also stainless steel may be used. Restaurant supply company can provide food grade plastic containers and bags.
• 4-501.11(B) - one set of lights is out in the kitchen ceiling; there are no drain plugs for the three vat sink (plastic bags are used)
  replace burned out light tubes and provide drain plugs for the sink
• 4-501.16(A) - The manual warewashing sink was observed being used for handwashing activity.
  A warewashing sink may not be used for hand washing.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walkin refrigerator shelves; exterior of bulk (flour, etc) containers; metal shelves at the end of the cook line; gaskets of refrigerators;
  Clean these. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-904.13(A) - Preset tableware was observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Panasonic microwave
  Food equipment must be NSF or the equivalent; if the microwave is used for employees it must be labeled "for employee use only"
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Critical the cold water is turned off at the kitchen hand sink and the sink is not used because there is a drip in the drain pipe; there is a drip also at one faucet of the three vat sink
  Repair the leak at the three vat sink and repair the hand sink since HANDWASHING SINKS MUST BE IN GOOD REPAIR AND AVAILABLE FOR EMPLOYEE TO USE.
• 5-501.111 - The waste storage container outside has a missing lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-202.15(D)(1)-(3) - the bottom part of the screen door is damaged so there is a gap; there is also a gap at the bottom of the door (about two inches)
  repair the ripped metal part of the screen door and put a sweep on the bottom to keep insects out.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Observed that the equipment on the cook line (sides, pipes, edges and handles of equipment) and the floor under the cooking and prep equipment and the drain pipes at the bar sink are in need of cleaning.
  Clean these areas
• 7-202.11(A) - Corrected During Inspection Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. (two cans of Raid)
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.All pest control must be done by certified operator

January 20, 2006 (Critical Procedures)

• 2-103.11D - The CFM is not monitoring handwashing practices by food handlers.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-302.11A1 - 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in the walk-in freezer 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.
• 3-501.16B - Critical Repeat Observed cooked pork BBQ strips (reach-in 52F), cooked dumplings (walk-in 43F), and cooked chicken (cook line 65F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Always store potentially hazardous foods in cold or hot holding units. Review cooling requirements.
• 3-501.17A - Critical Pork BBQ strips 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.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

January 20, 2006 (Critical Procedures)

• 2-103.11D - The CFM is not monitoring handwashing practices by food handlers.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-302.11A1 - 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in the walk-in freezer 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.
• 3-501.16B - Critical Repeat Observed cooked pork BBQ strips (reach-in 52F), cooked dumplings (walk-in 43F), and cooked chicken (cook line 65F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Always store potentially hazardous foods in cold or hot holding units. Review cooling requirements.
• 3-501.17A - Critical Pork BBQ strips 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.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

October 06, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat IMPROVED. Please see comments. Raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. Cook Line refrigerator #12. Cook Line refrigerator #33. Walk-In refrigerator4. Walk-In freezer5. Raw vegetables in prep area with raw chicken in prep area
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. ***Refer to comments on FOOD STORAGE for more details.**
• 3-302.11A2 - Critical Repeat IMPROVES. Please see comments. Different types of raw animal foods stored in such a manner that may cause cross contamination in the following units:1. Cook Line refrigerator #12. Cook Line refrigerator #23. Walk-In refrigerator4. Walk-In freezer
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. ***Refer to FOOD STORAGE comments for more details.***
• 3-304.13 - Repeat Linens in contact with food and food contact surfaces.
  Cease use of linens or napkins with food and food contact surfaces. REMOVE all linens from the kitchen as linens are not easily cleanable. LInens shall only be used in the dining room. **CFM has improved in this capacity; however, work is still needed.**
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Observed many foods (i.e., General Tso's chicken, sweet and sour pork, chicken, and shrimp, fried rice, and egg rolls) hot holding at improper temperatures on the cook line.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.11B - Repeat The door gaskets on the following units are damaged (split):1. Cook Line refrigerators2. Walk-In refrigerator3. Walk-In freezer
  Replace all damaged door gaskets. **CFM reported that gaskets are on order.**
• 5-501.113B - Repeat Outside refuse container was uncovered. A lid is damaged.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. **CFM reported that the property manager has been contact to replace the lids.**
• 6-202.15 - Repeat Openings to the exterior of the building are present along the screen door.
  Protect the food establishment against the entry of insects and rodents by1. Replacing the door sweep2. Providing a self-closing device (spring)
• 7-202.12A - Corrected During Inspection Critical Repeat Observed that the concentration of the chlorine in the sanitizer buckets was in excess of 200 ppm.
  Maintain all chlorine sanitizing solutions between 50 and 100 ppm.

October 06, 2005 (Follow-up)

• 3-302.11A1 - Critical Repeat IMPROVED. Please see comments. Raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. Cook Line refrigerator #12. Cook Line refrigerator #33. Walk-In refrigerator4. Walk-In freezer5. Raw vegetables in prep area with raw chicken in prep area
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. ***Refer to comments on FOOD STORAGE for more details.**
• 3-302.11A2 - Critical Repeat IMPROVES. Please see comments. Different types of raw animal foods stored in such a manner that may cause cross contamination in the following units:1. Cook Line refrigerator #12. Cook Line refrigerator #23. Walk-In refrigerator4. Walk-In freezer
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. ***Refer to FOOD STORAGE comments for more details.***
• 3-304.13 - Repeat Linens in contact with food and food contact surfaces.
  Cease use of linens or napkins with food and food contact surfaces. REMOVE all linens from the kitchen as linens are not easily cleanable. LInens shall only be used in the dining room. **CFM has improved in this capacity; however, work is still needed.**
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Observed many foods (i.e., General Tso's chicken, sweet and sour pork, chicken, and shrimp, fried rice, and egg rolls) hot holding at improper temperatures on the cook line.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.11B - Repeat The door gaskets on the following units are damaged (split):1. Cook Line refrigerators2. Walk-In refrigerator3. Walk-In freezer
  Replace all damaged door gaskets. **CFM reported that gaskets are on order.**
• 5-501.113B - Repeat Outside refuse container was uncovered. A lid is damaged.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. **CFM reported that the property manager has been contact to replace the lids.**
• 6-202.15 - Repeat Openings to the exterior of the building are present along the screen door.
  Protect the food establishment against the entry of insects and rodents by1. Replacing the door sweep2. Providing a self-closing device (spring)
• 7-202.12A - Corrected During Inspection Critical Repeat Observed that the concentration of the chlorine in the sanitizer buckets was in excess of 200 ppm.
  Maintain all chlorine sanitizing solutions between 50 and 100 ppm.

September 26, 2005 (Routine)

• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl used to dispense flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils must be equipped with a handle.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. Cook Line refrigerator #12. Cook Line refrigerator #33. Walk-In refrigerator4. Walk-In freezer5. Raw vegetables in prep area with raw chicken in prep area
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. ***Refer to comments on FOOD STORAGE for more details.**
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the following units:1. Cook Line refrigerator #12. Cook Line refrigerator #23. Walk-In refrigerator4. Walk-In freezer
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. ***Refer to FOOD STORAGE comments for more details.***
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the cook line refrigerators.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed crispy noodle and tea scoops stored with the handles in the food product.
  Store these scoops in the food with the handles up.
• 3-304.13 - Repeat Linens in contact with food and food contact surfaces.
  Cease use of linens or napkins with food and food contact surfaces. REMOVE all linens from the kitchen as linens are not easily cleanable. LInens shall only be used in the dining room.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Observed raw eggs stored in a metal container in cook line reach-in #2 cold holding at improper temperatures (53F).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1. Cardboard used as floor mats2. Raw wood shelves near rear exterior door
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.1. Remove cardboard mats2. Resurface raw wood shelves with a sealant based paint
• 4-101.11A - Critical Observed that the following items are being used to stored food:1. Grocery (carry-out bags)2. Racks with chipping paint
  Cease the use of these items for the storage of food as these items are not food grade. Provide food grade storage containers for all foods.
• 4-204.112B - There are no temperature measuring devices located in the cook line refrigerators.
  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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-402.11A - The hand sink in the kitchen is not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal (recaulk) the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - The door gaskets on the following units are damaged (split):1. Cook Line refrigerators2. Walk-In refrigerator3. Walk-In freezer
  Replace all damaged door gaskets.
• 4-502.13A - Repeat Cans were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior surfaces of the cook line refrigerators2. Meat slicer
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Storage racks and shelves throughout the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Corrected During Inspection Observed that the hot water at the hand sink in the kitchen was not on upon my arrival.
  Plumbing systems and components shall be maintained in good repair. Hot water shall be available at all hand sinks.
• 5-501.113B - Repeat Outside refuse container was uncovered. A lid is damaged.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-201.11 - Observed that 2 ceiling panels above the walk-in freezer do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are nonabsorbent and easily cleanable.
• 6-202.15 - Openings to the exterior of the building are present along the screen door.
  Protect the food establishment against the entry of insects and rodents by1. Repairing the screen2. Replacing the door sweep3. Providing a self-closing device
• 6-303.11C - Observed a light bulb under the hood out.
  Replace this light bulb.
• 6-501.11 - Observed that the following structures are maintained in good repair:1. Hole behind hand sink at plumbing connection2. Damaged walls n the kitchen that have been pathced with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed that the following physical structures are in need of cleaning:1. Kitchen walls2. Kitchen floors3. Floors under the cook line4. Wastewater drain lines under the cook line
  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.
• 7-202.12A - Critical Observed that the concentration of the chlorine in the sanitizer buckets was in excess of 200 ppm.
  Maintain all chlorine sanitizing solutions between 50 and 100 ppm.

September 26, 2005 (Routine)

• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl used to dispense flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils must be equipped with a handle.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following refrigeration units:1. Cook Line refrigerator #12. Cook Line refrigerator #33. Walk-In refrigerator4. Walk-In freezer5. Raw vegetables in prep area with raw chicken in prep area
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. ***Refer to comments on FOOD STORAGE for more details.**
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the following units:1. Cook Line refrigerator #12. Cook Line refrigerator #23. Walk-In refrigerator4. Walk-In freezer
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. ***Refer to FOOD STORAGE comments for more details.***
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the cook line refrigerators.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed crispy noodle and tea scoops stored with the handles in the food product.
  Store these scoops in the food with the handles up.
• 3-304.13 - Repeat Linens in contact with food and food contact surfaces.
  Cease use of linens or napkins with food and food contact surfaces. REMOVE all linens from the kitchen as linens are not easily cleanable. LInens shall only be used in the dining room.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Observed raw eggs stored in a metal container in cook line reach-in #2 cold holding at improper temperatures (53F).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1. Cardboard used as floor mats2. Raw wood shelves near rear exterior door
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.1. Remove cardboard mats2. Resurface raw wood shelves with a sealant based paint
• 4-101.11A - Critical Observed that the following items are being used to stored food:1. Grocery (carry-out bags)2. Racks with chipping paint
  Cease the use of these items for the storage of food as these items are not food grade. Provide food grade storage containers for all foods.
• 4-204.112B - There are no temperature measuring devices located in the cook line refrigerators.
  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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-402.11A - The hand sink in the kitchen is not installed with closely abutting surfaces to minimize the need for cleaning.
  Seal (recaulk) the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - The door gaskets on the following units are damaged (split):1. Cook Line refrigerators2. Walk-In refrigerator3. Walk-In freezer
  Replace all damaged door gaskets.
• 4-502.13A - Repeat Cans were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior surfaces of the cook line refrigerators2. Meat slicer
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Storage racks and shelves throughout the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Corrected During Inspection Observed that the hot water at the hand sink in the kitchen was not on upon my arrival.
  Plumbing systems and components shall be maintained in good repair. Hot water shall be available at all hand sinks.
• 5-501.113B - Repeat Outside refuse container was uncovered. A lid is damaged.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-201.11 - Observed that 2 ceiling panels above the walk-in freezer do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are nonabsorbent and easily cleanable.
• 6-202.15 - Openings to the exterior of the building are present along the screen door.
  Protect the food establishment against the entry of insects and rodents by1. Repairing the screen2. Replacing the door sweep3. Providing a self-closing device
• 6-303.11C - Observed a light bulb under the hood out.
  Replace this light bulb.
• 6-501.11 - Observed that the following structures are maintained in good repair:1. Hole behind hand sink at plumbing connection2. Damaged walls n the kitchen that have been pathced with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed that the following physical structures are in need of cleaning:1. Kitchen walls2. Kitchen floors3. Floors under the cook line4. Wastewater drain lines under the cook line
  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.
• 7-202.12A - Critical Observed that the concentration of the chlorine in the sanitizer buckets was in excess of 200 ppm.
  Maintain all chlorine sanitizing solutions between 50 and 100 ppm.

March 07, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Observed that the establishment received a large shipment of raw chicken today as well as raw vegetables. The raw chicken was being prepared and stored very near the raw vegetables and may serve as a source of contamination.
  Store the raw vegetables in a seperate area. Do not prepare or store raw meat products near non-meat products or cooked meat products.
• 3-304.12 - Observed utensils on the cookline stored in a pitcher of standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.13 - Repeat Linens in contact with food.
  Cease use of linens or napkins with food that is in storage or being prepared.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Obseved many cooked foods (general tso chicken, breaded shrimp, chicken) along the cookline holding at improper temperatures.
  Avoid holding food in the "DANGER ZONE" (Between 41F and 135F) for extended periods of time. Hot hold potentially hazardous food at 135F or above and cold food at 41F or below to inhibit the growth of harmful bacteria.
• 4-502.13A - Repeat Manufacturer containers, cans and grocery bags were observed reused for the storage of food in the walk-in refrigerator and freezer.
  Discontinue the reuse of single-use containers, cans, and grocery bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The sanitizer buckets shall be filled with a bleach and water solution that maintains a concentration of 50 PPM. Use the test kit to verify the concentration of these solutions.
• 5-205.11A - Corrected During Inspection The hand isnk in the kitchen is blocked by boxes of food, preventing access by employees for easy handwashing.
  Access to the hand sink identified above is to be available during ALL hours of operation. Remove the items preventing its use.

March 07, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Observed that the establishment received a large shipment of raw chicken today as well as raw vegetables. The raw chicken was being prepared and stored very near the raw vegetables and may serve as a source of contamination.
  Store the raw vegetables in a seperate area. Do not prepare or store raw meat products near non-meat products or cooked meat products.
• 3-304.12 - Observed utensils on the cookline stored in a pitcher of standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.13 - Repeat Linens in contact with food.
  Cease use of linens or napkins with food that is in storage or being prepared.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Obseved many cooked foods (general tso chicken, breaded shrimp, chicken) along the cookline holding at improper temperatures.
  Avoid holding food in the "DANGER ZONE" (Between 41F and 135F) for extended periods of time. Hot hold potentially hazardous food at 135F or above and cold food at 41F or below to inhibit the growth of harmful bacteria.
• 4-502.13A - Repeat Manufacturer containers, cans and grocery bags were observed reused for the storage of food in the walk-in refrigerator and freezer.
  Discontinue the reuse of single-use containers, cans, and grocery bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The sanitizer buckets shall be filled with a bleach and water solution that maintains a concentration of 50 PPM. Use the test kit to verify the concentration of these solutions.
• 5-205.11A - Corrected During Inspection The hand isnk in the kitchen is blocked by boxes of food, preventing access by employees for easy handwashing.
  Access to the hand sink identified above is to be available during ALL hours of operation. Remove the items preventing its use.

December 02, 2004 (Routine)

• 5-501.113B - A lid to the outside receptacle is missing.
  Contact the property manager and have either the lid to the receptacle replaced or the entire unit replaced. Doors and lids must be tight-fitting to prevent attraction and harborage of rodents and other pests.
• 5-205.11B - The hand sink in the kitchen is not being maintained in a sanitary manner.
  The hand sink must be kept cleaned and sanitized. Handwashing is importnant in preventing contamination.
• 3-301.11A - Critical Food employees are not washing their hands after handling raw chicken and before touching clean equipment and utensils (e.g. handles to refrigerators, plastic wrap).
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water WHENEVER CONTAMINATION MAY HAVE OCCURED.
• 4-502.13A - Repeat Duck sauce buckets used as foot stools.
  Once buckets are used discard and do not reuse for anything. Minimize the use of grocery bags to store food.
• 6-501.114A - There are a number of unnecessary items being stored on top of the walk-in units. There is also an unused ice cream machine being stored in the establishment.
  Remove all unnecessary items from the establishment.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in some of the cold-holding units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor in the walk-in refrigerator and walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.13 - Repeat Observed linen table clothes and line napkins in contact with food.
  Cease use of linens for food storage and food preparation. Linens can retain bacteria and contaminate food and equipment. Only disposable and/or cleanable materials shall come into contact with food.
• 4-602.13 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris:1. Exterior surfaces of rice, sugar, and flour containers2. Lids and interior surfaces of the 3 grill prep refrigerators3. Light racks under prep shelves in grill area4. Ice scoop bucket5. Storage racks in walk-in refrigerator6. Prep shelves in grill area
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-602.11E - The scoops used to dispense flour, rice, and sugar, etc. are soiled with encrustations of the food products.
  Clean these scoops in the dishmachine at least once a week.
• 3-301.11C - Observed bowls used as dispensing utensils for flour and duck sauce.
  Use dispensing utensils with handles to minimize bare hand contact with non-ready to eat foods.
• 6-301.12A - Observed that no paper towels were available for hand sink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-301.11 - Soap was not provided at the hand sinks in the kitchen and in the bar.
  Hand soap must be provided at all hand sinks to encourage proper hand washing. Provide the soap in a dispenser that can be pumped.
• 3-302.11A1 - Critical 1. Raw animal food (RAW SHELL EGGS) stored over ready-to-eat (RTE) food in the refrigeration unit.
  1. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. Store eggs and raw chicken below other foods in the walk-in. Store raw beef and raw pork above raw chicken and below other foods in the walk-in.
• 3-302.11A1 - Critical 2. Raw chicken is being prepared next to rice noodles and directly over flour container that is open.
  2. When raw chicken is delivered clear the raw chicken prep areas from all other food to prevent cross contamination.

December 02, 2004 (Routine)

• 5-501.113B - A lid to the outside receptacle is missing.
  Contact the property manager and have either the lid to the receptacle replaced or the entire unit replaced. Doors and lids must be tight-fitting to prevent attraction and harborage of rodents and other pests.
• 5-205.11B - The hand sink in the kitchen is not being maintained in a sanitary manner.
  The hand sink must be kept cleaned and sanitized. Handwashing is importnant in preventing contamination.
• 3-301.11A - Critical Food employees are not washing their hands after handling raw chicken and before touching clean equipment and utensils (e.g. handles to refrigerators, plastic wrap).
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water WHENEVER CONTAMINATION MAY HAVE OCCURED.
• 4-502.13A - Repeat Duck sauce buckets used as foot stools.
  Once buckets are used discard and do not reuse for anything. Minimize the use of grocery bags to store food.
• 6-501.114A - There are a number of unnecessary items being stored on top of the walk-in units. There is also an unused ice cream machine being stored in the establishment.
  Remove all unnecessary items from the establishment.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in some of the cold-holding units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor in the walk-in refrigerator and walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-304.13 - Repeat Observed linen table clothes and line napkins in contact with food.
  Cease use of linens for food storage and food preparation. Linens can retain bacteria and contaminate food and equipment. Only disposable and/or cleanable materials shall come into contact with food.
• 4-602.13 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris:1. Exterior surfaces of rice, sugar, and flour containers2. Lids and interior surfaces of the 3 grill prep refrigerators3. Light racks under prep shelves in grill area4. Ice scoop bucket5. Storage racks in walk-in refrigerator6. Prep shelves in grill area
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-602.11E - The scoops used to dispense flour, rice, and sugar, etc. are soiled with encrustations of the food products.
  Clean these scoops in the dishmachine at least once a week.
• 3-301.11C - Observed bowls used as dispensing utensils for flour and duck sauce.
  Use dispensing utensils with handles to minimize bare hand contact with non-ready to eat foods.
• 6-301.12A - Observed that no paper towels were available for hand sink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 6-301.11 - Soap was not provided at the hand sinks in the kitchen and in the bar.
  Hand soap must be provided at all hand sinks to encourage proper hand washing. Provide the soap in a dispenser that can be pumped.
• 3-302.11A1 - Critical 1. Raw animal food (RAW SHELL EGGS) stored over ready-to-eat (RTE) food in the refrigeration unit.
  1. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food. Store eggs and raw chicken below other foods in the walk-in. Store raw beef and raw pork above raw chicken and below other foods in the walk-in.
• 3-302.11A1 - Critical 2. Raw chicken is being prepared next to rice noodles and directly over flour container that is open.
  2. When raw chicken is delivered clear the raw chicken prep areas from all other food to prevent cross contamination.

September 25, 2003 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Corrected during inspectionKeep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-202.11A - Lights bulb(s) in the walk-in freezer are not covered by a protective shielding.
  Corrected during inspection.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Corrected during inspectionProtect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Floors under equipment in the kitchen noted in need of cleaning. Especially under middle island coolers.
  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.
• 5-501.15A - The refuse container located outside the establishment is missing its lid.
  Replace the missing cover of the outside refuse container with one that is a tight fit.Unit is scheduled to be replaced on 9/26/03 by trash company.
• 3-304.13 - Repeat Linens in contact with food. Used to cover fried foods in the walk in refrigerator and line bottoms of grey storage bins.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-302.11A2 - Critical Observed food service worker prepping raw chicken next to fried noodles.
  Corrected during inspectionSeparate 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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use, stored on cutting boards.
  Corrected during inspection.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-502.13A - Manufacturer containers were observed reused for the storage of various food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13A - Single-service items (grocery store bags) were observed reused for the storage of fried foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) ducks, egg rolls, and other fried items in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date if the food is to be held for more than 24 hours.41oF or below the food shall be served or sold within 7 days or45oF or below the food shall be served or sold within 4 daysDevise a system of date marking within ten (10) business days.
• 2-401.11B - Critical A food handler was observed drinking tea from an uncovered cup while in the kitchen.
  Corrected during inspection
• 5-501.115 - Grease was observed adjacent to the container outside the facility.
  The grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-307.11 - Repeat Observed egg shell cartons used to collect grease from equipment.
  Protect food from miscellaneous sources of contamination. Discontinue the use of egg shell cartons to prevent cross contaminating equipment and utensils
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Beverage tubes are running through the ice bin at the bar.
  Remove the cold plate from the ice bin if the ice is to be used for beverage ice. Cool the cold plate separately from beverage ice.
• 4-602.13 - The nonfood contact surface of the shelving in the walk-in refrigerator had 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.
• 3-501.16B - Critical Raw pork 46-52 F cold holding at improper temperatures.
  Corrected during inspectionCold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-904.13A - Preset tableware was observed unprotected from contamination. Spoons knives and forks were unwrapped.Sauces were displayed open on tables.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-501.12 - The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Corrected during inspection.