September 15, 2009 (Routine)

• 3-306.14(A) - Corrected During Inspection Critical The following food item(s) was held for service or re-served to another patron for consumption after being returned by a consumer. oriental radish/cooked beans dish
  After being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. (Discarded)
• 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 eel=51-F, cooked shrimp=43-F, Tilapia = 43-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (relocated)
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are 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.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-202.16 - soda crate(s) found used for the following purpose(s): stool/rack for elevating supplies off the floor.
  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 ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the floor behind the ice machine is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.113(A) - Corrected During Inspection Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-303.11(B) - Observed that inadequate lighting was provided in the warewashing areas, equipment and storage areas.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.

April 13, 2009 (Critical Procedures)

• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle consisting of cleaning chemical solution was not labeled
  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.

September 18, 2008 (Follow-up)

• 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate.
  Please keep sushi unwrapped in display case until it reaches 41 degrees F.
• 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: raw fish (43 degrees F).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

September 03, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish stored above ready to eat ice cream in freezer.
  Place ice cream above fish in freezer or in separate freezer where other ice creams are located. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: various types of raw fish in sushi displays measuring between 46 and 51 degrees F.
  Raw fish measuring at a temperature above 46 degrees F were discarded. Raw fish measuring at a temperature above 41 degrees F and below 46 degrees F were refrozen. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: raw fish in 2-door prep unit and walk-in.
  Please datemark all fish that are kept in refrigeration for over 1 day. Once it is taken out of freezer, datemark the item for discard according to the following guidelines. Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on August 1 they shall be date marked with a "use by" date not exceeding August 7. .
• 3-501.19(A) - Corrected During Inspection Critical Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Please mark the time that the sushi rice is taken out of cooker and time you intend to discard. Please review the requirements in the handout provided.
• 4-501.114(A) - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed container of water for wiping cloths with no bleach solution.
  The chlorine/bleach solution shall be kept at a concentration between 50 and 100 ppm.
• 7-201.11(A) - Corrected During Inspection Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed soda can stored next to cleaners.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

March 18, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  Employees with diagnosis of one of the Big 5 foodborne illnessess shall be reported to the Health Department immediately. Employees with symptoms of foodborne illness shall be excluded from the facility until 24 hours symptom free. See handout for more detailed information and further guidance on exclusion and restriction.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed a food employee wash hands for less than 20 seconds and fail to use a papertowel to turn off the faucet.
  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.
• 3-302.11(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: raw sushi fish stored over vegetables at the sushi reach-in.
  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.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket at the sushi station with 0ppm bleach.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.

October 16, 2007 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed an employee wash hands without using 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, 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw sushi fish stored over vegetables in the sushi reach-in.
  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.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Observed wet wiping cloths stored on the sushi station cutting boards.
  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) - Repeat Food stored on the floor in the walk-in.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Repeat The following food items for which time rather than temperature is being used as a control was not labeled with a date, time taken out of temperature control or expiration time: sushi rice.
  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.
• 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: styrofoam cooler that was used from a vendor to transport food to the establishment.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat Milk and soda crates found used for the following purpose: elevation in the kitchen and sushi station.
  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 ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior and exterior of the Beverage Air 2 door reach-in prep refrigerator in the kitchen
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 46-33(3) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sharp microwave
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.111(D) - Repeat Harborage conditions exist due to an excessive amount of extra equipment and unnecessary items throughout the back storage area and kitchen shelving.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning.1. Floor in kitchen, especially under equipment2. Floor drains
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat Observed the following improper uses of toxins/chemicals:1. The concentration of the chlorine solution was measured in excess of 100 ppm in the dishmachine.2. Observed an excessive amount of insect powder on the floor in the sushi station and throughout the kitchen floor wall junctures.
  1. Maintain the concentration of the chlorine between 50-100 ppm.2. Wet clean the powder to remove it from the floor so as not to brush it into the air and onto food contact surfaces.

June 11, 2007 (Critical Procedures)

• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: flounder appears on menu.
  Remove raw flounder from the menu.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Repeat The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice was not labeled with any 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.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi and sashimi items in the main menu.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: items washed through the dishmachine due to improper function of the dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Observed dishmachine with 0ppm sanitizer.
  Consistently test the dishmachine to ensure it is supplied with 50-100ppm sanitizer.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray container of a cleaning agent stored on shelving with and over food items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Critical 1. Observed powder pesticides not being used in accordance with law or the manufacturer's use directions. Observed large quantiites of powdered roach pesticide especially at a drain near the walk-in and under the sink area at the sushi bar.
  1. Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Obtain pest control services from an approved source if any activity is seen.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical 2. The concentration of the bleach solution in the sanitizer container at the sushi station was measured in excess of 100 ppm.
  2. Maintain the concentration of the bleach between 50-100 ppm.

November 08, 2006 (Routine)

• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used as scoops in ice and uncooked rice.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over RTE rice.
  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, left over foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw seafood in the walk-in.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.12 - Repeat Unlabeled food containers - sugar.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Observed a rice scoop stored in stagnant, 71F 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, 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) - Corrected During Inspection Observed wet wiping cloths stored on the counter in between use.
  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)(2) - Food stored in a location where it is subject to splash, dust or other contamination in the following places: 1. walk-in - due to dusty fan covers2. ice by kitchen handsink - due to papertowel dispenser located directly over ice bin
  Clean fan cover and relocate papertowel dispenser.
• 3-305.11(A)(3) - Food stored on the floor in the walk-in.
  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.
• 3-501.19(B)(1)-(4) - Critical Sushi rice for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated
  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.
• 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable - wooden sushi rice bowl and spoon
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
• 4-101.19 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. styrofoam containers reused to hold cold foods on prep tables2. newspaper lining cutting boards
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material.
• 4-202.16 - Repeat Milk and soda crates found used for the following: elevation throughout establishment
  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.
• 4-502.13(A) - Manufacturer containers (tofu buckets) were observed reused for the storage of food.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1. all gaskets2. rolling rack with misc. items3. chemical shelf
  Nonfood contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes in the improperly functioning dish machine.
  In conjunction with 4-703.11: food contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Monitor the unit continuously to ensure that it has a sanitizer concentration of 50-100ppm.
• 4-903.11(A) - Equipment and cookware were found stored on the floor in the back storage room.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 5-202.12(A) - Corrected During Inspection Water from the handwashing sink in the kitchen was measured at a temperature less than 100F due to the hot water turned off at the sink.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen is blocked with a water pitcher stored in the basin, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - The toilet in the employee restroom is currently repaired with a shoelace to flush.
  A plumbing system shall be maintained in good repair.
• 5-501.13(A) - A cardboard box used as a trashcan was observed in the employee restroom.
  Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leakproof, and nonabsorbant.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - employee restroom.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.111(D) - Harborage conditions exist due to extra items and clutter throughout the establishment.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the following is in need of cleaning:1. floors2. floor drains
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.19 - Corrected During Inspection Observed that toilet room doors are being kept open - employee restroom.
  Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed a spray bottle of a toxin mislabeled.
  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.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of a toxin stored on top shelf above dishware.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed homeuse pesticides in the facility.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

May 17, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers (e.g. salt, sugar).
  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 Scoops improperly stored with handles down between use (e.g. sugar, salt, flour).
  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 .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. bags of flour and foods within the 3-Dr Kolpak Refrig).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Elevation (e.g. Sushi Bar)
  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 The door gasket of the 1-Dr Bev Air Prep Unit at the sushi bar is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the 2-Dr Prep Unit in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- Mini Oven- Rice Cooker
  Remove identified household food equipment from the establishment OR use and LABEL for "EMPLOYEE USE ONLY. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Corrected During Inspection Repeat The handwash stations in the kitchen are being used for purposes other than washing hands (e.g. storing food products and dishware).
  The handwash facility identified above is to be used for washing hands only.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 19, 2005 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.15 - Repeat A food employee was observed cleaning their hands in a 2-vat sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (e.g. fish, chicken, eggs) stored over ready-to-eat (RTE) food in the 2-Door True freezing unit and the 3-Door Kolpak refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-305.11A3 - Repeat Food (e.g. raw chicken) stored on the floor and/or food stored less than 6" above the floor (e.g. 3-Door Kolpak).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed raw chicken thawing at room temperature in the kitchen.
  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.
• 4-101.111 - Repeat The paper towel and newspaper lining food contact surfaces in the Bev Air 2-Door prep unit (kitchen) are not corrosion resistant, 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.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Elevation
  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.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-501.11B - Repeat The door gasket of the 2-Door Bev Air Prep Unit is damaged at the sushi bar.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - Bev Air 2-Door prep units throughout the establishment.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- Mr. Coffee Maker- Oven Toaster @ Sushi Bar-Rice Cooker (kitchen)
  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.
• 5-205.11A - Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink near the dishwasher.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11B - Inadequate lighting was noted in the 3-Door Kolpak refrigeration unit.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Repeat 3-Vat Sink (near dishwasher) is not maintained in good repair. Sink sprays from faucet base.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 15, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11A - Critical Food employee failed to wash his or her hands properly.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Also bowls shall not be used as scoops for foods.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - Repeat Ice scoop improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - 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.
• 3-501.16B - Critical Repeat Eggs (64F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 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:
  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.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - The nonfood contact surface of the follwing are not corrosion resistant, nonabsorbent, and/or smooth:* Aluminum foil under grill* Cardboard pieces under microwave* Paper towels lining food containers
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following: Elevation
  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.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (10ppm).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets of Bev-air prep unit (cookline).
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Toaster Oven at Sushi Bar
  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.
• 5-205.11A - The handwashing facility located near the dish washer is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - The handwash station along the cookline is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Lights bulb(s) at the kitchen entrance are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Soap was not provided at the hand washing lavatory near the cookline.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Employee restroom toilet and the 3-Vat sink (near dishwasher) are not maintained in good repair. Toilet is not fully functional. 3-Vat sink has a spraying leak at the base of the spout.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114B - Repeat Premises has accumulation of empty paper bags (lawn care) and newspaper at the back door.
  Maintain the premise free of litter.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 27, 2004 (Routine)

• 3-501.16B - Critical Foods in Traulsen drawer unit and Bev Air unit at left of stove were kept above 41 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-305.11A1 - Sodas stored next to warewashing machine.
  Protect food from contamination by storing the food in a clean and dry location.
• 4-502.13A - Manufacturer containers for tofu were observed reused for the storage of pickled ginger.
  Discontinue the reuse of single-use containers for ginger storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.114B - Premises has accumulation of cardboard boxes at back door.
  Maintain the premise free of litter.
• 4-301.11 - Traulsen 8 door Refrigerator and Bev Air Ref at right of stove are not performing according to manufacturer's specifications.
  Repair units so that ambient air temp is 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 6-501.12A - Floors need cleaning especially around dishwasher and water heater where there is accumulation.
  All floors, walls, and ceilings must be cleaned regularly. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
• 7-201.11B - Critical Containers of bleach were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-303.11C - Inadequate lighting was noted in the kitchen due to a pair of flourescent bulbs that were not operating.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-501.11B - The door gasket of the Bev Air Ref was dirty.
  Clean gasket in accordance with the manufacturer's specifications.
• 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: Sushi.
  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.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 3-304.12 - Dispensing utensils for rice was improperly stored between use.
  Use a scooper with a handle for rice and other items. 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered vegetable seen in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Soy sauce, vinegar and soda were 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.
• 4-201.11 - The toaster at the sushi bar is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 3-305.11A2 - Canned drinks were stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration [10 ppm].
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-305.12I - Ice machine adjacent to plant soil and tools.
  Relocate soil outside of main kitchen.
• 4-501.11A - There are several pieces of equipment that are not being used. .
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. If the items are retained in storage they should be stored in an orderly way so that access to all rooms is feasible.

December 18, 2003 (Other)

December 05, 2003 (Routine)

• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shelled eggs and chicken stored over beef and raw vegetables in 3-door refrigerator.
  CORRECTED DURING INSPECTION. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 5-205.11B - Observed the handwash station in the kitchen adjacent to cook line is being used as a dump station.
  CORRECTED DURING INSPECTION. The handwash facility identified above is to be used for washing hands only.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the sushi bar and cook line hand sink.
  CORRECTED DURING INSPECTION. Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.12A - Observed that no paper towels were available for handsink at sushi bar and at employee bathroom .
  CORRECTED DURING INSPECTION Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-202.14 - Repeat Employee toilet room door in kitchen is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Freezer in the sushi bar2.Small rice cooker in kitchen
  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.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. It was only soapy water not the required min 50ppm clean water
  CORRECTED DURING INSPECTION . Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered pitcher full of bread crumbs in the back storage area .
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. The following:1. Mixer in back storage area2. Rice cooker 3. Dish cleaning and storage unit
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths on top of counters and not in solution.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.