September 02, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for chicken
  The person in charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds
• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching nose
  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.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in spray bottle in excess of 200 ppm
  A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced Ham in RI Unit at 45F; cooler rice at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat 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: Vietnamese ham
  Any refrigerated, ready-to-eat, potentially hazardous foods 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; this requirement is applicable for numerous items in your facility such as flan, yogurt, soy milk etc; in process of correction
• 3-501.19(A) - Critical Repeat Incomplete or indecipherable records observed for the use of time as a public health control with the following potentially hazardous food item(s):bean based Che Troi drink and Che Dau Vang drink; pork based Banh Bao, Thit Nurong, Ga Nuong, Bo Nuong, Nem Nuong, Banh Hoi, Banh Cuon Banh Uot
  If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance daily.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer of pork medallions in covered tray observed at depth of 5-6 inches at 135F
  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.
• 4-302.12(A) - Facility did not located a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 3-602.11(B)(1)-(7) - Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: mung bean yellow mini cake
  Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: in cool water
  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, or in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of various ingredients such as spices
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 3-304.15(A) - Repeat Soiled single-use gloves in use by a food employee.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cooking pot
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: plastic lids for containers in dry food storage
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-501.115 - Trash and litter were observed adjacent to the rear exit where subject to pest harborage
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-303.11(C) - Observed east ventilation system does not have enough lighting fixtures to provide required light intensity
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

May 26, 2009 (Critical Procedures)

• 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.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands - cooked asian green vegetables
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils or clean disposable gloves to handle all ready-to-eat foods
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked vegetable and ham at 47-48F in open display unit
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth. Foods are being relocated to another refrigeration unit
• 3-501.17(A)(1) - Critical Repeat 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: ham, yogurt, and flan in display units and rice in cooler
  ANY refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business
• 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Rice Cake wrapped in Banana Leaf, Mung Bean drinks on Counter
  If time only is used as a public health control for ANY working supply of potentially hazardous foods written procedures shall be prepared in advance.
• 7-102.11 - Critical Working containers of sanitizer was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

February 27, 2009 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using an approved sanitizer
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, and lean equipment
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sliced cabbage.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils or clean disposable gloves to handle all ready-to-eat foods.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: skewered meat stored over banana wrapped rice in freezer, pork filling stored over banana leaves in cooler.
  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. See storage chart below
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows - observed ice scoop lying in ice.
  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 sanitized portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface
• 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows - sliced water chestnut at side of 3C sink where staff are washing
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 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: covered white beans in large metal bowl
  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)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork slices in sandwich unit at 47F
  Any potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical Repeat 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: Che sweet drinks, tapioca, yogurt, ham
  ANY refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business
• 4-501.11(A) - The sandwich unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of mayonnaise and other ingredients
  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.
• 4-602.11(A)(5) - Critical At both compartment sinks observed staff washing tray while sanitizer was absent.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-602.11(C) - Corrected During Inspection Critical In use utensils are reportedly not sanitized at 4 hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers
• 5-205.11(A) - Corrected During Inspection A rear handwashing facility 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.
• 6-404.11 - Dented produce can found stored on shelving unit
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 07, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: large tray of raw meat found over uncovered soup in cooler storage; steak stored over vegetable and beef stored over boxed green leaves.
  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. See storage chart provided.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - soup left to cool under tray of raw meat.
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: shredded pork in display case.
  ALL food and ingredients removed from their original container shall be labeled properly using the common name of the food if the food or ingredient is not easily distinguished
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Juice or water was stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method - beef at side of compartment sink and fish in standing water.
  Potentially hazardous foods 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 or 3) as part of a cooking process
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - coconut milk
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 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: shredded beef and specialty dessert drinks.
  Refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable - crates in freezer storage
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning
• 4-301.11 - The reach in Leader Ref unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): freezer gaskets.
  Equipment components such as doors gaskets shall be kept intact in accordance with manufacturer's specifications.
• 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned/sanitized before and after each use
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various foods in freezer.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 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 - microwave oven
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids
• 6-501.12(A) - Observed that the floor space is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that a handwashing sink was unclean and was not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-201.11(A) - Corrected During Inspection Critical Observed bleach stored on side of compartment sink while fish was in sink basin
  All poisonous and toxic materials shall be stored to prevent contamination of food and equipment

September 05, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee did not scrub for at least 20 seconds and then turned off the faucet without using a paper towel.
  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.
• 3-202.15 - Corrected During Inspection Critical Observed dented cans stored with undamaged cans.
  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.
• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior to putting on a new pair of gloves.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw shrimp stored over cooked shrimp in the Bally walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) cooked pork at 60F, chicken breast at 49F, and pig ear at 49F in the top compartment of the Delfield prep unit. 2) Cooked pork at 50F in the 2 DR reach-in.Note: The cooked pork at 60F was discarded. The remaining items were relocated to another unit.
  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.
• 7-102.11 - Corrected During Inspection Critical Observed unlabeled spray bottle of glass cleaner.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 01, 2007 (Follow-up)

April 23, 2007 (Follow-up)

March 27, 2007 (Routine)

• 4-602.13 - The cook equipment, shelving and inside of unit is in need of cleaning.
  Clean the mentioned areas.
• 6-501.11 - The wall in the cook area needs to be repaired.
  Repair the wall.
• 6-501.12(A) - Observed that the floor in the kitchen is in need of cleaning.
  Clean the floor.

January 10, 2007 (Follow-up)

January 08, 2007 (Routine)

• 12.1-12(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 2-301.14(A)-(I) - Critical Observed an employee come in from back door and begin preparing food without washing his 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 hand washing frequencies will help prevent foodborne illness.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-201.11(C) - Critical Some of the desserts in the "Desserts" case are not labeled. They are prepared in the establishment and consumers serve themselves. Most items in establishment are labeled however.
  Packaged food shall be labeled as specified in Law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18.
• 3-301.11(B) - Critical Bowls without handles are provided as dispensing utensils for salt and sesame seeds. These do not prevent bare hand contact with ready-to-eat foods.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered container of green beans in freezer.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Observed handles of scoops in contact with salt, sugar, and ice.
  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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed wet wiping cloth stored on work table.
  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)(3) - Food stored on the floor and/or food stored less than 6 in kitchen and freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF 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) - One hour into cooling, the green beans in a large plastic covered container on the shelf were 130 F.
  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)(2)(a) - Corrected During Inspection Critical Tai heo ngam dam in display case cold holding at improper temperatures: 48 F. In the sandwich prep unit, the red ham was 50 F, white ham was 52 F, and the sauce mayonnaise was 54 F.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.19(B)(1)-(4) - Critical Pate chaud, vietnamese sausage, chicken breast, noodles, and cha gio were not labeled with discard times.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1. the food shall have an initial temperature of 41f or less if removed from cold holding temperature or, 2. the food shall have an initial temperature of 135f or above if removed from hot holding temperature control, 3. the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4. the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control and, 5. the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-202.16 - Milk crate(s) found used for the following: elevation.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-301.11 - The display case and the sandwich prep unit are not currently operating as required to hold food at a temperature of 41f or below. They had ambient air temperatures of 48 F and 58 F respectively. Foods held within them were above 41 F.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 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: the outside of food storage containers. buckets used for clean utensil storage.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-501.113(B) - Outside dumpster container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.12(A) - Observed that the floors under the cook line are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm in the wiping cloth bucket.
  Maintain the concentration of the chlorine at 50-100 ppm.
• 7-202.12(C) - Corrected During Inspection Critical Observed a can of pesticide store under 3 vat sink.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

January 08, 2007 (Complaint)

November 28, 2006 (Complaint)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed. Employee did not use soap.
  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, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a 3 compartment sink.
  ALL food employees shall wash their hands in ONLY a designated hand sink.

August 07, 2006 (Follow-up)

August 07, 2006 (Follow-up)

August 06, 2006 (Follow-up)

• 2-103.11I - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed the three compartment sink set up to wash, sanitize, rinse.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezers and refrigerator.
  Always store raw animal foods (i.e., raw chicken, raw beef, raw pork, raw seafoods, & raw shell eggs) BELOW and separate from ready-to-eat food (i.e., cooked animal foods, rice, vegetables, etc.) in refrigerators and freezers.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  In addition to storing raw animal foods below and separate from ready-to-eat foods, different types of raw animal foods shall be stored separately according to minimum required cook temeprature. Raw animal foods with higher required cook temepratures shall be stored below raw animal foods with lower required cook temperatures (i.e., raw chicken 165F below raw meat 155F and raw meat below raw seafood 145F).
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the top compartment of the Delfield prep reach-in and in the 2 door under counter reach-in cold holding at improper temperatures between 45F and 50F.
  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.
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the lower compartment of the Delfield prep reach-in cold holding at 45F.
  Cold hold potentially hazardous foods at 41F or less.
• 3-501.19A - Corrected During Inspection Critical Repeat Observed that fome foods (i.e., spring rolls, dumplings) were not marked upon my arrival.
  Clearly label or otherwise mark the food with an acccurate 4-hour cook-serve or serve by time. REMEMBER that the "start" time is the time that the food is removed from temperature control (i.e., removed from fryer or oven, etc.). NOTE: The CFM reheated and/or relabeled foods for which time rather than temperature is being used as a control.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Beure, a mayonaisse made on site that contains raw egg. ***NOTE: Beure is used only on sandwiches and sandwiches are only advertised on the menu board, not in the menu.***
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. "Sandwiches are served with beure. Beure contains raw egg. Consuming raw or undercooked egg may increase your risk of foodborne illness."
• 4-301.11 - Repeat The reach-in refrigerators are not capable of maintaining potentially hazardous foods at 41F or less.
  The CFM reported that the a/c was out restored yesterday and the the service technician was scheduled to return today to ensure that all refrigerators are maintaining ambient temperatures of 41F or less. It is recommended that the ambient temepratures of the reach-in refrigerators be set at 35-37F.***NOTE: Provide invoice for service at follow-up inspection***

August 06, 2006 (Follow-up)

• 2-103.11I - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed the three compartment sink set up to wash, sanitize, rinse.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezers and refrigerator.
  Always store raw animal foods (i.e., raw chicken, raw beef, raw pork, raw seafoods, & raw shell eggs) BELOW and separate from ready-to-eat food (i.e., cooked animal foods, rice, vegetables, etc.) in refrigerators and freezers.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  In addition to storing raw animal foods below and separate from ready-to-eat foods, different types of raw animal foods shall be stored separately according to minimum required cook temeprature. Raw animal foods with higher required cook temepratures shall be stored below raw animal foods with lower required cook temperatures (i.e., raw chicken 165F below raw meat 155F and raw meat below raw seafood 145F).
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the top compartment of the Delfield prep reach-in and in the 2 door under counter reach-in cold holding at improper temperatures between 45F and 50F.
  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.
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the lower compartment of the Delfield prep reach-in cold holding at 45F.
  Cold hold potentially hazardous foods at 41F or less.
• 3-501.19A - Corrected During Inspection Critical Repeat Observed that fome foods (i.e., spring rolls, dumplings) were not marked upon my arrival.
  Clearly label or otherwise mark the food with an acccurate 4-hour cook-serve or serve by time. REMEMBER that the "start" time is the time that the food is removed from temperature control (i.e., removed from fryer or oven, etc.). NOTE: The CFM reheated and/or relabeled foods for which time rather than temperature is being used as a control.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Beure, a mayonaisse made on site that contains raw egg. ***NOTE: Beure is used only on sandwiches and sandwiches are only advertised on the menu board, not in the menu.***
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. "Sandwiches are served with beure. Beure contains raw egg. Consuming raw or undercooked egg may increase your risk of foodborne illness."
• 4-301.11 - Repeat The reach-in refrigerators are not capable of maintaining potentially hazardous foods at 41F or less.
  The CFM reported that the a/c was out restored yesterday and the the service technician was scheduled to return today to ensure that all refrigerators are maintaining ambient temperatures of 41F or less. It is recommended that the ambient temepratures of the reach-in refrigerators be set at 35-37F.***NOTE: Provide invoice for service at follow-up inspection***

August 04, 2006 (Critical Procedures)

• 2-103.11D - Not one employee was observed washing their hands during today's inspection; however, multitasking was not specifically observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezers and refrigerator.
  Always store raw animal foods (i.e., raw chicken, raw beef, raw pork, raw seafoods, & raw shell eggs) BELOW and separate from ready-to-eat food (i.e., cooked animal foods, rice, vegetables, etc.) in refrigerators and freezers.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  In addition to storing raw animal foods below and separate from ready-to-eat foods, different types of raw animal foods shall be stored separately according to minimum required cook temeprature. Raw animal foods with higher required cook temepratures shall be stored below raw animal foods with lower required cook temperatures (i.e., raw chicken 165F below raw meat 155F and raw meat below raw seafood 145F).
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation. Upon my arrival it appeared that all employees put on disposable gloves; however, employees were not observed changing their gloves during the inspection.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-501.15A - The methods used for cooling were not adequate. Observed that cooked processed chicken (cylinder shaped) was cooling in a densely stocked, sealed bag in the walk-in refrigerator.NOTE: Supplemental information for cooling processes provided to CFM in Vietnamese.
  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; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the lower compartment of the Delfield prep reach-in cold holding at 45F.
  Cold hold potentially hazardous foods at 41F or less.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed potentially hazardous foods stored in the top compartment of the Delfield prep reach-in and in the 2 door under counter reach-in cold holding at improper temperatures between 45F and 50F.
  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.
• 3-501.19A - Corrected During Inspection Critical Observed that foods for which time rather than temperature is being used as a control were mislabeled with improper 4 hour cook and serve or discard by time. For example at 9:15 am pate chaud, cha gio, and banh bao were measured at 80F, 115F, and 77F respectively and marked with 9am,1pm cook and discard times. It is highly unlikely that these foods decreases so drastically in temperature in 15 minutes. The CFM confirmed with employees that the times were in fact inaccurate.
  Clearly label or otherwise mark the food with an acccurate 4-hour cook-serve or serve by time. REMEMBER that the "start" time is the time that the food is removed from temperature control (i.e., removed from fryer or oven, etc.). NOTE: The CFM reheated and/or relabeled foods for which time rather than temperature is being used as a control.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Beure, a mayonaisse made on site that contains raw egg. ***NOTE: Beure is used only on sandwiches and sandwiches are only advertised on the menu board, not in the menu.***
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. "Sandwiches are served with beure. Beure contains raw egg. Consuming raw or undercooked egg may increase your risk of foodborne illness."
• 4-301.11 - The reach-in refrigerators are not capable of maintaining potentially hazardous foods at 41F or less.
  The CFM reported that the a/c was out restored yesterday and the the service technician was scheduled to return today to ensure that all refrigerators are maintaining ambient temperatures of 41F or less. It is recommended that the ambient temepratures of the reach-in refrigerators be set at 35-37F.***NOTE: Provide invoice for service at follow-up inspection***
• 4-702.11 - Corrected During Inspection Critical The equipment and utensils washed in the 3 compartment sink were 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.
• 4-703.11C - Corrected During Inspection Critical Employees are not using the wash, rinse, sanitize process ro manually areash equipment and utensils. The dish washer was observed only washing utensils during the inspection. The CFM had to explain to the dishwasher how to set up the 3 compartment sink.
  Provide 50-100 ppm of chlorine (bleach) sanitizer in the far right basin of the 3 compartment sink and immerse or expose food contact surfaces to sanitizing solution for adequate time AFTER washing and rinsing these food contact surfaces.

August 04, 2006 (Critical Procedures)

• 2-103.11D - Not one employee was observed washing their hands during today's inspection; however, multitasking was not specifically observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezers and refrigerator.
  Always store raw animal foods (i.e., raw chicken, raw beef, raw pork, raw seafoods, & raw shell eggs) BELOW and separate from ready-to-eat food (i.e., cooked animal foods, rice, vegetables, etc.) in refrigerators and freezers.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  In addition to storing raw animal foods below and separate from ready-to-eat foods, different types of raw animal foods shall be stored separately according to minimum required cook temeprature. Raw animal foods with higher required cook temepratures shall be stored below raw animal foods with lower required cook temperatures (i.e., raw chicken 165F below raw meat 155F and raw meat below raw seafood 145F).
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation. Upon my arrival it appeared that all employees put on disposable gloves; however, employees were not observed changing their gloves during the inspection.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-501.15A - The methods used for cooling were not adequate. Observed that cooked processed chicken (cylinder shaped) was cooling in a densely stocked, sealed bag in the walk-in refrigerator.NOTE: Supplemental information for cooling processes provided to CFM in Vietnamese.
  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; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Critical Repeat Observed potentially hazardous foods stored in the lower compartment of the Delfield prep reach-in cold holding at 45F.
  Cold hold potentially hazardous foods at 41F or less.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed potentially hazardous foods stored in the top compartment of the Delfield prep reach-in and in the 2 door under counter reach-in cold holding at improper temperatures between 45F and 50F.
  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.
• 3-501.19A - Corrected During Inspection Critical Observed that foods for which time rather than temperature is being used as a control were mislabeled with improper 4 hour cook and serve or discard by time. For example at 9:15 am pate chaud, cha gio, and banh bao were measured at 80F, 115F, and 77F respectively and marked with 9am,1pm cook and discard times. It is highly unlikely that these foods decreases so drastically in temperature in 15 minutes. The CFM confirmed with employees that the times were in fact inaccurate.
  Clearly label or otherwise mark the food with an acccurate 4-hour cook-serve or serve by time. REMEMBER that the "start" time is the time that the food is removed from temperature control (i.e., removed from fryer or oven, etc.). NOTE: The CFM reheated and/or relabeled foods for which time rather than temperature is being used as a control.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Beure, a mayonaisse made on site that contains raw egg. ***NOTE: Beure is used only on sandwiches and sandwiches are only advertised on the menu board, not in the menu.***
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. "Sandwiches are served with beure. Beure contains raw egg. Consuming raw or undercooked egg may increase your risk of foodborne illness."
• 4-301.11 - The reach-in refrigerators are not capable of maintaining potentially hazardous foods at 41F or less.
  The CFM reported that the a/c was out restored yesterday and the the service technician was scheduled to return today to ensure that all refrigerators are maintaining ambient temperatures of 41F or less. It is recommended that the ambient temepratures of the reach-in refrigerators be set at 35-37F.***NOTE: Provide invoice for service at follow-up inspection***
• 4-702.11 - Corrected During Inspection Critical The equipment and utensils washed in the 3 compartment sink were 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.
• 4-703.11C - Corrected During Inspection Critical Employees are not using the wash, rinse, sanitize process ro manually areash equipment and utensils. The dish washer was observed only washing utensils during the inspection. The CFM had to explain to the dishwasher how to set up the 3 compartment sink.
  Provide 50-100 ppm of chlorine (bleach) sanitizer in the far right basin of the 3 compartment sink and immerse or expose food contact surfaces to sanitizing solution for adequate time AFTER washing and rinsing these food contact surfaces.

June 05, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs over vegetables
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Any prepared ready to eat food in the refrigerator which will be kept for more than 24 hours before consumption must be date marked noted below.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: House made mayonnaise for sandwiches made with raw eggs.
  Remove the mayonnaise and make the mayonnaise with commercially pasturized eggs or follow the procedure below. As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Display the warning where it can be clearly seen.
• 4-601.11C - Repeat Outer surfaces of food containers are soiled.
  Clean and sanitize these surfaces to prevent contamination of the hands or foods.

June 05, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs over vegetables
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Any prepared ready to eat food in the refrigerator which will be kept for more than 24 hours before consumption must be date marked noted below.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: House made mayonnaise for sandwiches made with raw eggs.
  Remove the mayonnaise and make the mayonnaise with commercially pasturized eggs or follow the procedure below. As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Display the warning where it can be clearly seen.
• 4-601.11C - Repeat Outer surfaces of food containers are soiled.
  Clean and sanitize these surfaces to prevent contamination of the hands or foods.

November 14, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Rice cookers, coffee maker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-301.11C - Repeat Food bowls and containers used instead of approved food scoops found in food bins.
  Provide approved scoops for these items.
• 3-302.12 - Repeat Unlabeled food containers. Sugar salt etc.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Food scoop found in water at front.
  Store scoop on clean surface and replace after a four hours.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In walk in freezers, and bread in bag on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Do not use -pine wood shelving which is in some cases less than 6 " off floor and which is not effectively cleanable.
• 3-501.13 - Corrected During Inspection Observed Shrimp thawing in bus Pan on cart..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) 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 , or (C) As part of the cooking process.
• 3-501.16B - Critical Repeat Foods in the "Employee" refrigerator not cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Move food if less than two hours at the elevated temperatures., Otherwise, Discard the food.
• 4-101.111 - Repeat PIne wood shelving in use in kitchen and refrigeration uints. These wood items are not effectively cleanable.
  Replace where needed with approved shelving.
• 4-202.16 - Repeat Milk crate(s) and similarly constructed storage containers found used for the following: elevatikon and storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - The two door refrigerator marked for staff is at 53 F
  Have this unit repaired and adjusted to operate at 41 F or less.
• 4-501.12 - The red cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer containers and single service containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for foods utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The outsides of food containers are soiled.
  Clean all food containers to prevent soiling of hands and attraction of insects and rodents.
• 4-603.14 - Staff not using proper three vat sink method.
  Instruct staff in proper set up and use of the three vat sink.
• 4-903.11B - Corrected During Inspection Single service items stored unprotected.
  Store the single service food containers and utensils in a manner to prevent contmination.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped forks were not stored with handles up in the kitchen.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B - Kitchen hand sink has a flexible drain to the floor drain.
  Install a proper rigid drain to the floor drain.
• 6-202.15 - Repeat The rear screen door is not in tact andi insect proof.
  Repair or replace screen door.
• 6-501.11 - Some ceiling times over the front service area are not easily cleanable.
  Replace the tiles with approved type.
• 6-501.12A - Repeat The floors of the walk-in freezers are very soiled due to infrequent cleaning. This is affected by the low wood shelving and the direct floor storage.
  Provide suitable off floor storage and cleand the floors of both walk-in freezers.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored on three vat sink.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 14, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Rice cookers, coffee maker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-301.11C - Repeat Food bowls and containers used instead of approved food scoops found in food bins.
  Provide approved scoops for these items.
• 3-302.12 - Repeat Unlabeled food containers. Sugar salt etc.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Food scoop found in water at front.
  Store scoop on clean surface and replace after a four hours.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In walk in freezers, and bread in bag on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Do not use -pine wood shelving which is in some cases less than 6 " off floor and which is not effectively cleanable.
• 3-501.13 - Corrected During Inspection Observed Shrimp thawing in bus Pan on cart..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) 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 , or (C) As part of the cooking process.
• 3-501.16B - Critical Repeat Foods in the "Employee" refrigerator not cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Move food if less than two hours at the elevated temperatures., Otherwise, Discard the food.
• 4-101.111 - Repeat PIne wood shelving in use in kitchen and refrigeration uints. These wood items are not effectively cleanable.
  Replace where needed with approved shelving.
• 4-202.16 - Repeat Milk crate(s) and similarly constructed storage containers found used for the following: elevatikon and storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - The two door refrigerator marked for staff is at 53 F
  Have this unit repaired and adjusted to operate at 41 F or less.
• 4-501.12 - The red cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer containers and single service containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for foods utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The outsides of food containers are soiled.
  Clean all food containers to prevent soiling of hands and attraction of insects and rodents.
• 4-603.14 - Staff not using proper three vat sink method.
  Instruct staff in proper set up and use of the three vat sink.
• 4-903.11B - Corrected During Inspection Single service items stored unprotected.
  Store the single service food containers and utensils in a manner to prevent contmination.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped forks were not stored with handles up in the kitchen.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B - Kitchen hand sink has a flexible drain to the floor drain.
  Install a proper rigid drain to the floor drain.
• 6-202.15 - Repeat The rear screen door is not in tact andi insect proof.
  Repair or replace screen door.
• 6-501.11 - Some ceiling times over the front service area are not easily cleanable.
  Replace the tiles with approved type.
• 6-501.12A - Repeat The floors of the walk-in freezers are very soiled due to infrequent cleaning. This is affected by the low wood shelving and the direct floor storage.
  Provide suitable off floor storage and cleand the floors of both walk-in freezers.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored on three vat sink.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 24, 2005 (Follow-up)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Hand mixer, small rice cooker, coffee dispenser Rice cooker and coffee maker have been marked for staff use and use is limited to employees only.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.13 - Repeat Linen cloths are used to cover soaking rice for sticky rice. Several of the linens were wet and soiled and hanging in the kitchen. Manager to seek suitable alternative.
  Do not use soiled linens to cover the rice.
• 3-304.14B2 - 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.
• 3-501.16A - Corrected During Inspection Critical Repeat Chicken dumplings and spring rolls hot holding at improper temperatures. The manager has requested that time as a control be allowed for limited items. An agreement has been made.
  Discard the food if at these temperatues for more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of utensil, food and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.15 - Repeat There are gaps under the rear door and the screen door is half screened with decorative metal grid that is not insect proof. Weatherproofing has been improved. The screen door still needs to have proper screening installed into it.
  Make the rear door fly proof and repair or replace the screen door to provide proper screening.

May 24, 2005 (Follow-up)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Hand mixer, small rice cooker, coffee dispenser Rice cooker and coffee maker have been marked for staff use and use is limited to employees only.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.13 - Repeat Linen cloths are used to cover soaking rice for sticky rice. Several of the linens were wet and soiled and hanging in the kitchen. Manager to seek suitable alternative.
  Do not use soiled linens to cover the rice.
• 3-304.14B2 - 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.
• 3-501.16A - Corrected During Inspection Critical Repeat Chicken dumplings and spring rolls hot holding at improper temperatures. The manager has requested that time as a control be allowed for limited items. An agreement has been made.
  Discard the food if at these temperatues for more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of utensil, food and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-202.15 - Repeat There are gaps under the rear door and the screen door is half screened with decorative metal grid that is not insect proof. Weatherproofing has been improved. The screen door still needs to have proper screening installed into it.
  Make the rear door fly proof and repair or replace the screen door to provide proper screening.

May 24, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Hand mixer, small rice cooker, coffee dispenser
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. No straws for containers
  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.
• 2-402.11A - Repeat 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.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls found in flour bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats over other cooked or fresh items.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the kitchen and coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Dispensing utensils improperly stored between use. Scoop found in standing water in front service area.
  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 .
• 3-304.13 - Corrected During Inspection Linen cloths are used to cover soaking rice for sticky rice. Several of the linens were wet and soiled and hanging in the kitchen.
  Do not use soiled linens to cover the rice.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Corrected During Inspection Electric fly killer found stored on shelf with food items.
  Store these items where they cannot soil foods or utensils.
• 3-501.16A - Corrected During Inspection Critical Chicken dumplings and spring rolls hot holding at improper temperatures.
  Discard the food if at these temperatues for more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat All items in the preparation cooler are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard any potentially hazardous foods that have been in the unit for more than 2 hours.
• 4-101.111 - The edge of the shelf over the three vats sink is rough and not easily cleanable.
  Provide a smooth easily cleanable surface with enamel paint or other suitable covering.
• 4-101.11D - Metal banded brushes are used throughout the kitchen. These brushes are not easily cleanable
  Replace the brushes with suitable approved brushes designed for food use.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of utensil, food and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat The counter top sandwich unit in the front area is operating at 54 F and is not keeping food at the required 41 F temperature.
  Have the unit serviced or repaired and do not use for potentially hazardous foods until it is working properly.
• 4-402.11A - Repeat The three vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.11A - The floor mixer has what appears to be a damaged electrical cord which may pose an electrical hazzard.
  Have the floor mixer repaired or replaced.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: food containers, utensils, hott mitts, linen covers for rice.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Repeat Outsides of food containers as well as surfaces of stove burners and around the stove are soiled
  Clean and sanitize the surfaces.
• 4-602.11A - Critical The opening of the ice machine is soiled.
  Clean the ice machine.
• 4-904.11B - Corrected During Inspection Takeout plastic utensils are not stored so that lip contact surfaces are not touched by bare hands.
  Store the utensils so that hands touch only the handles.
• 5-203.14B - Critical Repeat Observed the lack of an approved backflow prevention device on the water supply system. Front and rear hand sinks.
  Provide an approved backflow prevention device such as a watts 8A backflow/backsiphonage preventer or replace faucet with one that does not have screw threads..
• 6-202.15 - Repeat There are gaps under the rear door and the screen door is half screened with decorative metal grid that is not insect proof.
  Make the rear door fly proof and repair or replace the screen door to provide proper screening.
• 6-301.12A - Observed that no paper towels were available for handsink at rear kitrchen .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.114A - Corrected During Inspection A book was found on a food mold in storage.
  Keep non-essential items away from food related items.
• 6-501.12A - Repeat Floors in refrigeration units are soiled.
  Clean the floors.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaner spray bottles 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.
• 7-201.11B - Corrected During Inspection Critical Cleaners found stored on the three vat sinks.
  Store cleaners below and away from sinks, utensils and foods.
• 7-202.12A - Corrected During Inspection Critical The several containers of raid insecticide are not being used in accordance with law or the manufacturer's use directions.
  The insecticides only by a licensed pest control technician must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Do not do you own pest control application.

May 24, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Hand mixer, small rice cooker, coffee dispenser
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. No straws for containers
  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.
• 2-402.11A - Repeat 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.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls found in flour bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats over other cooked or fresh items.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the kitchen and coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Dispensing utensils improperly stored between use. Scoop found in standing water in front service area.
  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 .
• 3-304.13 - Corrected During Inspection Linen cloths are used to cover soaking rice for sticky rice. Several of the linens were wet and soiled and hanging in the kitchen.
  Do not use soiled linens to cover the rice.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Corrected During Inspection Electric fly killer found stored on shelf with food items.
  Store these items where they cannot soil foods or utensils.
• 3-501.16A - Corrected During Inspection Critical Chicken dumplings and spring rolls hot holding at improper temperatures.
  Discard the food if at these temperatues for more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat All items in the preparation cooler are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard any potentially hazardous foods that have been in the unit for more than 2 hours.
• 4-101.111 - The edge of the shelf over the three vats sink is rough and not easily cleanable.
  Provide a smooth easily cleanable surface with enamel paint or other suitable covering.
• 4-101.11D - Metal banded brushes are used throughout the kitchen. These brushes are not easily cleanable
  Replace the brushes with suitable approved brushes designed for food use.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of utensil, food and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat The counter top sandwich unit in the front area is operating at 54 F and is not keeping food at the required 41 F temperature.
  Have the unit serviced or repaired and do not use for potentially hazardous foods until it is working properly.
• 4-402.11A - Repeat The three vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-501.11A - The floor mixer has what appears to be a damaged electrical cord which may pose an electrical hazzard.
  Have the floor mixer repaired or replaced.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: food containers, utensils, hott mitts, linen covers for rice.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Repeat Outsides of food containers as well as surfaces of stove burners and around the stove are soiled
  Clean and sanitize the surfaces.
• 4-602.11A - Critical The opening of the ice machine is soiled.
  Clean the ice machine.
• 4-904.11B - Corrected During Inspection Takeout plastic utensils are not stored so that lip contact surfaces are not touched by bare hands.
  Store the utensils so that hands touch only the handles.
• 5-203.14B - Critical Repeat Observed the lack of an approved backflow prevention device on the water supply system. Front and rear hand sinks.
  Provide an approved backflow prevention device such as a watts 8A backflow/backsiphonage preventer or replace faucet with one that does not have screw threads..
• 6-202.15 - Repeat There are gaps under the rear door and the screen door is half screened with decorative metal grid that is not insect proof.
  Make the rear door fly proof and repair or replace the screen door to provide proper screening.
• 6-301.12A - Observed that no paper towels were available for handsink at rear kitrchen .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.114A - Corrected During Inspection A book was found on a food mold in storage.
  Keep non-essential items away from food related items.
• 6-501.12A - Repeat Floors in refrigeration units are soiled.
  Clean the floors.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaner spray bottles 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.
• 7-201.11B - Corrected During Inspection Critical Cleaners found stored on the three vat sinks.
  Store cleaners below and away from sinks, utensils and foods.
• 7-202.12A - Corrected During Inspection Critical The several containers of raid insecticide are not being used in accordance with law or the manufacturer's use directions.
  The insecticides only by a licensed pest control technician must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Do not do you own pest control application.

December 14, 2004 (Routine)

• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Repeat 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.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands. (POT IN SINK)
  The handwash facility identified above is to be used for washing hands only.
• 5-205.11A - Corrected During Inspection The access to the hand sink in the kitchen is blocked by items placed in front of it.
  Make sink accessible for frequent handwashing.
• 4-402.11A - The three vat sink is installed in a manner that does not allow accessibility for cleaningIt is not installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning. Seal unit to wall.
• 5-203.14B - Critical The hand sink at the rear of the kitchen has a threaded faucet which will allow attachment of a hose.
  Change to a non threaded faucet or install a backflow/backsiphonage device on the faucet.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage of utensils and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-202.15 - There are gaps under the rear door and the screen door is not insect or rodent proof.
  Weatherstrip the gaps under the door and repair or replace the screen door to make it insect and rodent proof.
• 6-501.114A - There are some unnecessary items in the kitchen such as metal screening on a food tray cart.
  Remove all unnecessary items from the kitchen to make it easier to keep clean.
• 4-601.11A - Critical Repeat Some food contact containers and equipment are soiled with a build up of food residue.
  Clean all soiled food contact items.
• 4-601.11B - Corrected During Inspection Outsides of food containers as well as handles for utensils and surfaces of stoves are soiled.
  Clean the containers and the handles of utensils.
• 3-307.11 - Corrected During Inspection A tray used in food preparation is set on the top of an open refuse container.
  Keep all items used in food preparation away from the refuse container.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food and utensils..
  Discontinue the reuse of single-use containers for food and utensilsstorage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-101.111 - Corrected During Inspection The nonfood contact surface of the some items in the kitchen like cardboard is not nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3-304.14B2 - 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.
• 6-501.12A - Floors particularly in the walk-in freezer are soiled
  Clean the floors on a frequent basis.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. This is particularly true in refrigeraton and freezer units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11B - Repeat Storage shelves in the cooling units is rusted and needs to be replaced.
  Replace heavily rusted shelving in refrigeration.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-601.11C - Repeat The seal between the sinks and the wall is soiled and moldy. Some door seals are soiled.
  Clean the soiled non food contact surfaces.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Crock pot and small rice cooker.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-301.11 - The counter top refrigeration unit holding meats and vegetables in the serving area is not maintaining food at the required 41 F temperature.
  Have this unit serviced and repaired if necessary to enable it to maintain food at 41 F or less.
• 3-501.16B - Critical Foods in the counter top unit in the serving area and some foods on the serving line are not at the required 41 F due to method of storage. Spacer pans are under the food pans separating them from contact with the cold surfaces of the unit.
  Remove the spacer pans and suppliment with ice if necessary in order for the food to be maintained at 41 F. Do not place potentially hazardous foods in the other unit which needs tobe serviced until it is working effectively.

March 19, 2004 (Follow-up)

• 4-101.11D - Repeat Cooking surfaces of pans are coated with burnt on food.
  Remove the built up carbon from the pans.
• 4-502.13A - Repeat Manufacturer containers 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. (Owner has placed an order for new containers.)
• 4-202.16 - Repeat Milk crates and similarly constructed items were found used for the following: Shelving.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat Shelving in the refrigerator is rusted.
  Replace the rusted shelving.
• 6-501.11 - Repeat Wall panels are loose in some areas or unsealed offering harborage to insects or rodents.
  Secure and seal loose wall panels and other inaccessible areas to prevent entry by insects and to keep hard to reach places clean.
• 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food. (Watch)
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.

March 17, 2004 (Routine)

• 6-305.11B - Clothing items, purses, umbrellas etc. found stored on shelves with food and equipment.
  Store all personal items away from food storage and preparation areas.
• 4-101.11D - Cooking surfaces of pans are coated with burnt on carbon.
  Remove the carbon from the pans.
• 4-202.11A - Critical The food contact surface of the food storage equipment contains cracks, chips, or pits and can not be easily cleaned. Unapproved containers and which are not durable enough for regular daily use are damaged and have in some cases been repaired.
  Repair or replace the food storage storage containers and equipment to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturers or other unapproved food containers for food storage. Provide NSF or equivalent approved reusable food storage containers designed for your food storage needs. Place an order for new containers within 10 days.
• 4-502.13A - Repeat Single-service items were observed reused for the storage of food. (Foil pans)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Discard foil pans after one use.
• 3-302.12 - Containers of hard to identify foods are stored unlabeled.
  Label the foods in English as well as the language/s spoken in the kitchen for identification>
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11C - Non food contact surfaces found soiled in the kitchen.
  Give the kitchen a good general cleaning to remove soil residue from these surfaces.
• 6-303.11A - Light burnt out in hood.
  CORRECTED DURING INSPECTION: Replace the light bulb.
• 2-402.11A - Repeat 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.
• 3-305.11A2 - Repeat Several items are stored on the floor in the kitchen and in the refrigeration units.
  Store all items at least 6" off the floor to prevent soiling and to allow access to the floor for cleaning.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage of food and equipment.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat Shelving in the refrigerator is rusted.
  Replace rusted shelving.
• 4-601.11A - Critical Food contact surfaces like food containers, utensils and preparation surfaces are soiled.
  Clean and sanitize these surfaces and keep them clean to prevent soiling food. There has been expressed interest in installing a dish machine. This would help in maintaining items in a clean conditions. If such a machine is to be installed it must be approved by the health department and it may increase hot water needs which may require installation of a larger water heater.
• 4-101.11B - Cardboard used as cover for mixer unit.
  Do no use cardboard for any purpose in the kitchen. Remove foods from cardboard as soon as possible.
• 6-501.11 - Wall panels are loose in some areas or unsealed offering harborage for insects.
  Secure and seal wall panels and other inaccessible areas to prevent entry of insects and to keep inaccessible areas clean.
• 3-301.11C - Repeat Bowls are being used to dispense flour and other bulk ingredients.
  Use approved dispensing utensils.
• 3-301.11B - Critical Person slicing vegetables with grater using an unapproved wool glove over latex glove. This is not cleanable. If the cloth food cutting gloves are used a new set must be use after a each job to prevent spreading bacteria. The gloves should them be washed and sanitized or disposed of and replaced.
  Use approved gloves to handle ready the eat foods.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.