August 06, 2009 (Routine)

August 01, 2008 (Routine)

• 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Repeat Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed chiken stored over beef.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Repeat Wiping cloths improperly stored between use. Obsserved wiping cloths stored on prep table counter top.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Observed shirmp thawing in pitcher of water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1010 - Repeat Sponges are being used to wipe down food contact surface of the counters and prep tables
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 2350 - Critical A recent repair to plumbing system components of the 3 compartment sink are not in accordance with law. Faucet handle broken, faucet dripping.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

July 14, 2008 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored above ready to eatfoods (carrots, onions, cabbage) in True sliding door refrigerator..
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. Observed spoon stored in bowl of raw chicken with handles in contact with chicken in refrigerator.
• 0570 - Repeat Wiping cloths improperly stored between use. Observed multiple wet wiping cloths stored on countertops.,
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Repeat Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@ Observed chicken thawing in a covered pot at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Critical Repeat @FOOD@ (sliced tomatoes in sandwich prep unit) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.Observed prepared foods inb refrigeration units with no date labeling.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1010 - Repeat Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - Repeat The nonfood contact surface of the bare wood in back storgage area 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.
• 1570 - Repeat Unused or non-functioning equipment ( broken refrigerator and table top oven not removed from the premises. Oener stated 9/25/07 that these pieces would be repaired.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - Repeat The cutting board(s) along the prep table in kitchen and front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator doors,, all shelving in kitchen, upright freezer, bottom shelf of stainless steel prep table, rolling cart at wok line, wok line, stovetop area, and rice cookers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device (mop sink) not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2520 - Critical Repeat A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3100 - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions observed childs pottie chair stored on top of bottled water.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3180 - Repeat @Physical structure@ in the wall behind three comprtment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Critical Repeat Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. observed bottle of chlorine bleach chemical stored next to dry storage bins.,
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Repeat Sanitizer concentration of wet wiping cloth being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration observed to be much greatert than 200 PPM.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 01, 2008 (Routine)

• 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed chicken stored above ready to eat imnitation crab in freezer.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. Observed in-use flour scoops without handles being used; observed in-use flour scoops with handles in contact with flour; observed utensils stored in contact with food in refrigerator.
• 0570 - Repeat Wiping cloths improperly stored between use. Observed multiple wet wiping cloths stored on countertops.,
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Repeat Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@ . Observed ground beef and boxes of shrimp being thawed at roon temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Critical @FOOD@ (sliced tomatoes and cheese in sandwich prep unit) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.Observed prepared foods inb refrigeration units with no date labeling.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the bare wood in back storgage area 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.
• 1570 - Repeat Unused or non-functioning equipment ( broken refrigerator and table top oven not removed from the premises. Oener stated 9/25/07 that these pieces would be repaired.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - The cutting board(s) along the prep table in kitchen and front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator doors,, all shelving in kitchen, upright freezer, bottom shelf of stainless steel prep table, rolling cart at wok line, wok line, stovetop area, and rice cookers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device (mop sink) not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions observed outdoor boots stored on top of bottled water.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3180 - Repeat @Physical structure@ in the wall behind three comprtment sink noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Critical Repeat Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. observed bottle of chemical cleaner stored next to open bag of flou.,
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Sanitizer concentration of wet wiping cloth being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration observed to be much greatert than 200 PPM.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3460 - Critical Medicines are located above the food preparation. observed several bottles of medications stored on shelf above food prep area.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

September 25, 2007 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food [tomato and cooked noodles] with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Repeat Different types of raw animal foods [chicken, beef, and shrimp] stored in such a manner that may cause cross contamination. Food storage order is incorrect
  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.
• 0550 - Repeat Dispensing utensils improperly stored between uses. Rice scoop and ice scoop both stored with the handles in the food product.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths improperly stored [on counter tops/work surfaces/food prep. tables] between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Chicken in the True sliding door refrigerator, noodles at the 3 compartment sink, and tomatoes in the vegetable prep unit were noted cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Repeat Unused or non-functioning equipment [broken refrigerator and table top oven] not removed from the premises. The operator stated that these items were not going to be fixed.
  Remove any unused or non-functioning equipment from the premises.
• 2000 - Single service items [ to go containers] observed unprotected from contamination. Containers were not in original packaging and stored face-up on the shelf above the s/s prep table.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Walls and floors in the entire facility noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 16, 2006 (Routine)

• 0550 - Repeat Rice scoops for the rice warmers are being stored in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0620 - Food stored under sewer lines. Uncooked spaghetti was found stored underneath the drain at the prep sink.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0790 - Repeat Improper methods used to thaw beef and chicken in the 3-compartment sink. Foods were thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0840 - Corrected During Inspection Critical The sliced cheese in the refrigerator is not properly dated for disposition.
  If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
• 1320 - Several refrigeration units and freeers lacked thermometers..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The door gasket of the cookline prep cooler is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2260 - Corrected During Inspection Critical The hose at the mop sink is being left under continuous pressure. The built-in vacuum breaker at the faucet is not rated for continous pressure.
  Turn "off" the hose when not in-use. Or, provide a pressure vacuum breaker at the faucet. HOSE WAS TURNED OFF.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located near the cookline was blocked, preventing access by employees for easy handwashing. There was a plastic basin being stored in the sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use.
• 3180 - Repeat The following areas are noted in need of cleaning: (1) Ceiling vents throughout the kitchen are dusty. (2) Floor areas underneath equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Repeat Container of paint was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The paint container was stored on a rack above equipment.
  Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2005 (Routine)

• 0470 - Critical Repeat Raw animal foods were stored 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. Food items were relocated.
• 0480 - Repeat Bulk flour containers are unlabeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Rice scoop is being stored in a container of standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0960 1 - Corrected During Inspection Critical Plastic grocery bags were being used for direct-contact food storage - they are not foodgrade bags.
  Provide foodgrade storage containers to permit easy cleaning and to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Repeat The woodein storage shelves in the sandwich prep area are no longer smooth, nonabsorbent, and easily-cleanable. The paint is damaged.
  Repaint the storage shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gasket of the cookline prep cooler is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1750 - Repeat Manufacturer containers were observed reused (utensil storage).
  Discontinue the reuse of manufacturer containers. Provide approved reusable containers designed for your storage needs.
• 1800 - The outside surfaces of the cookline have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical The handwashing facility in the sandwich prep area was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2890 - Repeat Light bulbs above the cookline prep cooler are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 3340 - Corrected During Inspection Critical Containers of chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2004 (Routine)

• 0820 - Critical Repeat Cheese cold holding at improper temperatures. Product rated 51 degrees Fahrenheit and had not been out of temperature for more than 4 hours. Front reach-in unit does not appear to be functioning. Thermometer inside rated 48 degrees Fahrenheit. No other potentially hazardous foods were stored in this unit. (OPEATOR CORRECTED)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Refrigeration unit needs to be repaired. Once repaired, unit shall maintain 41 degrees or below.
• 1800 - The nonfood contact surface of the wooden shelves and tables, rubber gaskets inside refrigeration units, area inside upright freezer, sides of make tablehas accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - The nonfood contact surface of the wooden tables and shelves 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.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (OPERATOR TO CORRECT)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Open tin cans of food inside reach-in unit. Uncovered cabbage inside upright refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (CORRECTED).
  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.
• 0220 - Critical Staff are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. (OPERATOR TO CORRECT)
  All staff eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0570 - Wiping cloths improperly stored between use. (CORRECTED)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Light bulb in back food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0160 - Critical A food employee failed to wash his or her hands between glove exchange. Worker did not wash hands after handling raw chicken (CORRECTED)
  Instruct food employees to clean their hands and exposed portions of their arms immediately after handling raw meats and between glove exchange.
• 3180 - Wall behind woks noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1560 - Homestyle chest freezers and refrigeration units are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install wheels 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 0790 - Improper methods used to thaw raw chicken (CORRECTED)
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 0480 - Two plastic containers storing dry food products need to be labeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0260 - Critical The cooked chicken in a reused cardboard box is unsound or adulterated. (OPERATOR VOLUNTARILY DISCARDED)
  Ensure food is safe and unadulterated.

July 13, 2004 (Other)

• 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness. Operator is responsible for checking all food temperatures after any extended power supply interruption.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. DISCUSSED W/ OWNER THE NEED TO ROUTINELY MONITOR FOOD TEMPERATURES. CORRECTED.
• 0820 - Critical Some potentially hazardous foods were cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. OPERATOR VOLUNTARILY DISCARDED PRODUCTS IN QUESTION. REFRIGERATION AND FREEZER UNITS ARE FUNCTIONING PROPERLY AFTER POWER RESTORATION. CORRECTED.

March 19, 2004 (Critical Procedures)

February 12, 2004 (Follow-up)

• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (IN PROCESS)
  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
• 2810 - Repeat Floor or floor covering in front service area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0550 - Repeat Rice scoops improperly stored between use. (CORRECTED)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Repeat Single-service items were observed reused for dispensing dry food products
  Discontinue the reuse of single-service item to dispense dry food products.
• 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1560 - Repeat Upright freezer unit is not elevated at least 6" off floor.
  Equipment needs to be elevated to allow proper cleaning.
• 3260 - Repeat Personal belongings not stored properly (CORRECTED)
  Personal belongings shall be stored in a way that will not contaminate food or equipment.

February 10, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) chicken product in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1800 - The nonfood contact surface of the upright refrigeration unit, vent hood filters, inside reach-in unit had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (only 20 foot candles available-verified by light meter)
  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
• 2810 - Floor or floor covering in front area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0550 - Repeat Several rice scoops improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Single-service items were observed reused for the dispensing of dry food products.
  Discontinue the reuse of single-use containers for dispensing food items.
• 0570 - Repeat Improper use of dry wiping cloths. Cloths used to cover food inside refrigeration units.
  Cloths should not be used to cover food.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the upright freezer is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Hands not being washed between glove exchange. (OPERATOR TO CORRECT)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0480 - Repeat Unlabeled white-powdered food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1560 - Repeat Upright freezer not elevated off floor. This is a cleaning hazard.
  Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table
• 3240 - Handwashing facilities are unclean and not maintained (CORRECTED)
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2310 - Critical The handwashing facility located at the back preparation area is blocked, preventing access by employees for easy handwashing. (CORRECTED)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the paper bag preventing its use.
• 3260 - Personal belongings observed in preparation area (OPERATOR TO CORRECT)
  Personal belongings need to be stored in a way that will prevent contamination of food ,equipment, and utensils.
• 1100 - Critical The food contact surface of the wooden cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned. (NEW CUTTING BOARD IS AVAILABLE-HOWEVER, NOT IN USE AT TIME OF PREPARATION)
  Replace the cuttingboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0470 - Critical Repeat Raw animal foods stored over ready-to-eat (RTE) broccoli and snow peas in the refrigeration unit. A significant amount of blood from raw chicken had contaminated two cases of uncooked produce. 20 pound case of broccoli;10 lbs case of snow peas (FOOD WERE EMBARGOED-OPERATOR CORRECTED)
  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.
• 0220 - Critical The worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. (OPERATOR CORRECTED)
  All workers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 1880 - Critical The food-contact surfaces of the round oven pans were not observed sanitized. Bowl used for raw eggs not being washed, rinsed, and sanitized after use. (OPERATOR TO CORRECT)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

September 03, 2003 (Routine)

• 0470 - 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.
• 0550 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the freezer is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Three compartment sink is not maintained in good repair. (leak observed).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1560 - There is a floor mounted upright refrigeration unit that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (CORRECTED)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.

May 08, 2003 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the food preparation area.(only 34 foot candles available-verified by light meter).
  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
• 3170 - Ceiling tile is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3030 - No disposable towels were provided a the hand washing lavatory in the dishwashing area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

May 01, 2003 (Pre-Opening)

• 3220 - 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. A mop rack may be needed.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area.
  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
• 2280 - Critical There is no handwash lavatory at dishwashing area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at dishwashing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2830 - Floor and wall juncture in front area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Wall behind three compartment sink, ceiling tile above three compartment sink and by vent hood are not maintained in good repair. Pipes in wall need to be sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3600 - Properly prepared plans and specifications for proposed handsink in dishwash area are needed for review and approval.
  Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.