July 31, 2009 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tofu at 45F on cooler shelving rack
  Potentially hazardous foods shall be held cold at a temperature of 41F or below and any storage in the danger zone is not acceptable after conclusion of cooling phase.
• 4-501.11(A) - Repeat The cooler unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Additional adjustment snecessary to reduce air temperature to 41F or below. this will maintain cooler cold hold storage within complaint temperature range.

July 29, 2009 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees rinsing hands without 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.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in freezer
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: covered rice product in two door RI Unit
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. See comments below
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: soft tofu at 128F in commercial hot hold container found unplugged. Per CFM they intended for product to remain hot
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Reheat to 165F then maintain at 135F or above. In process of correction
• 3-501.16(A)(2)(a) - Critical The following potentially hazardous food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: red beans/white beans at 48F at tropical drink making station
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth. Increase contact between ice and steel surfaces of containers to insure proper holding temperature
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: flan in dosplay case.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-202.16 - Milk crate(s) found used for the following purpose(s): elevating food in freezer.
  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.
• 4-302.12(A) - The facility could not locate a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - The cooler was not currenlty operating as required to cold hold food at a temperature of 41F or less. Ambient temperature found at 75F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. See comments below
• 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
  If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
• 4-903.11(C) - Take out containers were observed stored unprotected
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-3-4(a)-(h) - Critical Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. at 6316 Castle Place Falls Church Va. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
• 6-303.11(C) - Observed one ventilation light that was non-functional.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.111(D) - Harborage conditions exist. Unused fryer found in closet that contained bits of fried food in strainer. Crawling insects observed on adjacent wall
  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.
• 6-501.114(A) - Observed unused, unclean fryer in closet
  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 floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

March 06, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: flan
  Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical Time variance log did not include listing of each variety of product offered at buffet
  If time only is used as a public health control for a working supply of potentially hazardous foods detailed written procedures shall be prepared in advance
• 4-602.11(A)(5) - Corrected During Inspection Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Follow instructions listed on poster
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has an expired CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days

October 14, 2008 (Follow-up)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels
• 2-401.11(A) - Critical Open drinking container and sandwich found stored adjacent to cutting board where produce was being sliced.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-501.15(B)(1)-(2) - Hot covered cocunut milk in display case observed at 120F. Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.

October 10, 2008 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - yogurt at 47F in display case observed; ensure all PHF is stored at 41F or less to prevent potential bacterial growth.
  Potentially hazardous foods shall be held cold at a temperature of 41F.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - single service yogurts were not labelled to reflect discard date
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-301.11 - Repeat Turbo air dispaly case is not maintaining PHFs at required 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded

October 10, 2008 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer; see handout provided.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sweetened rice drink on side kitchen table at 100F approximately.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-701.11(A) - Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: uncovered and covered ingredients in Turbo Air refrigerator where insects were sighted in door gasket
  Given that gasket is harborage location, it is logical to assume the insects gain access to sustenance in unit; therefore, food is to be DISCARDED
• 4-101.17(A) - Wood or wood wicker is used in contact with food.
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-202.11(A)(1)-(5) - Critical The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: soft wood ladel containing splintering segments
  Multiuse food-contact surfaces shall be smooth, free of breaks,, cracks, chips, etc.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall monitor the concentration of the sanitizing solution using a test kit or other device.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch - cut blade of can opener.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 3 dr RI Ref gaskets [see comments below], and tabletops
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. DISCARD gasket and have Ref unit inspected by pest control tech. after sanitizing and prior to reuse.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.111(C) - Critical Effective methods are not being used to control pests; roaches seen in left gasket of 3 dr RI Ref unit
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces.
• 6-501.111(D) - Due to high square footage and complexity of food operations, food debri may be sustaining unseen pests. Pests are present in door gasket that was torn and is a harborage site
  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.
• 6-501.114(A) - Observed unnecessary equipment components that are no longer in use stored at rear door
  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) - Repeat Observed that the dry storage room, a second storage room in back of store as well as floors under sinks and in tofu prep areas are is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 27, 2008 (Routine)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. One food employee did not scrub for at least 20 seconds. Another food employee did not use soap. Note: Proper hand washing was reviewed with the CFM.
  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.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, flour, non-fat dairy powder.
  ALL food and ingredients 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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Observed wet wiping cloths on various countertops throughout the facility.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was not labeled: fried tofu. Note: Items were labeled.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): elevation
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: walk-in cooler, True 1 DR prep unit, and Turbo Air 3 DR reach-in cooler. Note: At the time the ambient temperature was observed, the walk-in cooler did not have any potentially hazardous foods. The True 1 DR prep contained whipping cream and non-potentially hazardous fruits. The whipping cream was relocated to the glass cooler. The food items in the Turbo Air 3 DR reach-in cooler were observed at proper temperatures. The CFM was informed not to store any potentially hazardous foods in these units until they are operating at a temperature of 41F or below.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - The door gaskets are torn in the Turbo Air 3 DR reach-in cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) sides of stove and deep fryer 2) shelving racks next to the cookline used to elevate the microwave and rice pot 3) racks inside the walk-in cooler 4) gaskets and doors of the Turbo Air 3 DR reach-in cooler.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: medium size sauce pot.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-904.11(A) - Corrected During Inspection Single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-205.15(B) - Plumbing connections in the walk-in freezer are leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1) Inside of walk-in freezer2) Floor behind the cookline
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 24, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  The Person in Charge or certified food manager is responsible for educating his/her employees on when they can and can not come to work. This person shall be knowledgeable in the symptoms and diseases that are transmissible from a food handler into food during food preparation.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  The Person in Charge or certified food manager is responsible for educating his/her employees on good personal hygiene including handwashing and glove changing to help prevent foodborne illness. Poor personal hygiene greatly contributes to foodborne illness.
• 3-301.11(C) - Corrected During Inspection Critical Observed bowls being used as scoops in containers of flour and sugar.
  Use a scoop or utensil with a handle.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: observed food in the walk in cooler and on counters in the kitchen.
  Foods shall remain covered at all times.

May 01, 2007 (Follow-up)

April 23, 2007 (Follow-up)

March 26, 2007 (Routine)

• 6-202.15(A)(1)-(3) - Observed that the back door is rusted through.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the floors and walls in the back store room are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed that the floors at the 3 vat sink and cookline are in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 12, 2007 (Follow-up)

January 11, 2007 (Follow-up)

January 09, 2007 (Complaint)

January 09, 2007 (Critical Procedures)

• 2-401.11(A) - Critical Observed at least 5 open drinking containers in kitchen.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-201.11(C) - Critical Observed many desserts in merchandisers and on island that are not labeled.
  LABELS MUST INCLUDE THE FOLLOWING: common name of food, list of ingredients, quanity of contents, name and address of the manufacturer, packer, or distributor, and identify any major food allergens contained in product. Major food allergens include: milk, egg, fish (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans.
• 3-301.11(B) - Critical Observed bowls provided as dispensing utensils for items such as sugar.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(4) - Critical Repeat Many uncovered desserts were observed in kitchen.
  Foods shall remain covered at all times.
• 3-501.15(A)(1)-(7) - Yellow beans were being cooled at room temperature.
  Place cooling foods in cooler or freezer. Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.16(A)(2)(a) - Critical The following foods were cold holding at improper temperatures: a box of chinese sausage 71 F under table, (the following were in walk in cooler) red beans 47 F, white beans 48 F, black beans 47 F, and tofu 47 F
  REPAIR WALK IN COOLER IMMEDIATELY. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN KEEP FOODS AT 41 F OR BELOW. RELOCATE THE POTENTIALLY HAZARDOUS FOODS TO ANOTHER UNIT. Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.19(B)(1)-(4) - Critical Various types of tofu, vegetarian ham and shrimp for which time rather than temperature is being used as a control are not being labeled with a discard time.
  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.
• 4-301.11 - The walk in cooler is maintaining foods at 47-48 F.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 6-501.111(D) - Repeat Observed 2 live cockroaches.
  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.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine sanitizer in the 3 vat sink was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50-100 ppm.

December 21, 2006 (Follow-up)

• 6-202.15(A)(1)-(3) - Observed back door open.
  If ventilation is needed, you may keep exterior door open, but keep the screen door shut.
• 6-501.114(B) - Observed some ground soybean residue on the pavement outside the rear door of the building.
  Powerwash or scrub this area frequently to remove this residue as it may attract pests.

November 21, 2006 (Complaint)

• 3-101.11 - Critical Observed a live ant in the flour. Several live bugs in small package of sugar, and a small flying insect in rice.
  ALL OF THESE FOODS WERE DISCARDED. KEEP FOODS IN TIGHTLY CLOSING CONTAINERS. ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-302.11(A)(4) - Critical Observed uncovered sweet desserts with rice and beans in the kitchen, sitting out on counters to cool while a bug crawled on nearby wall.
  Foods shall remain covered at all times. Roaches are attracted to sweet, sticky foods, so keep these foods in containers with tightly fitting lids. Keep them loosely covered while cooling.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves thoughout facility and inside walk in refrigerator. Shelves under steam table where single service cups are stored have mouse droppings. (cups are in protective packaging)
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN AND SANITIZE THESE SUFACES IMMEDIATELY.
• 6-501.111(D) - Harborage conditions exist.Observed large deposits of food debris under and behind equipment in kitchen and buffet area, inside walk in units, and throughout kitchen. Observed 3 live cockroaches in kitchen and in front service area.
  INCREASE THE FREQUENCY OF CLEANING, KEEP FOODS IN SECURE CONTAINERS AT NIGHT, AND CONTINUE RECEIVING REGULAR PEST CONTROL SERVICES. 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 floor of the walk in freezer is covered in food. Floors throughout out establishment have trash consisting mostly of food debris.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 04, 2006 (Routine)

• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  cool desserts from 140F to 70F in two hours and from 70F to 41F in four hours.
• 2-103.11(L) - Staff training lacking in hygiene, sanitizing, use of gloves, cooling of desserts, monitoring temperatures etc.
  please meet with your staff to emphasis corrective procedures during food production process.
• 3-301.11(C) - Corrected During Inspection Tofu handler observed touching cubed tofu.
  make sure food handlers use gloves to prevent bare hand contact.
• 3-501.16(A)(1) - Critical A sausage dish was observed out of temperature control because all the hot compartments were observed filled with other entrees.
  Please make sure that all hot entrees are consistently held at 135F.
• 3-501.16(A)(2)(a) - Critical Desserts had not been cooled completely and were observed at serving line at 70-85F.
  Store all items at line in cold hold at 41F.
• 4-101.17(A) - aged wood utensils utilized for food preparation.
  replace with easily cleanable utensils made of reusable plastic that is commercially approved.
• 4-202.11(A)(1)-(5) - Corrected During Inspection Critical The food contact surface of the tofu fryer utensil was coated with dark grease and can not be easily cleaned.
  replace with a new strainer.
• 4-301.11 - Repeat Cooler and reach in refrigeration units observed with ambient temperature of 55F and 50F respectively.
  refrigeration must maintain foods at 41F or less at all times. please service coolers and refrigeration units.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  make sure to purchase a test kit at this time. monitor bleach concentration and always adjust to 50 ppm.
• 4-602.11(C) - Corrected During Inspection Critical tofu strainer appeared not to have been sanitized for a long time.
  please ensure that the strainer is sanitized every four hours.
• 4-603.14(A)-(B) - Ineffective sanitizing by staff at compartment sink due to absence of chlorine solution in sink.
  Set up the compartment sink each morning and adjust concentration with test strips so that the equipment and utensils can be properly washed and sanitized.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: steel trays on shelving.
  please sanitize these surfaces after washing according to the technique discussed.
• 5-203.12 - Critical There are not an adequate number of toilets required by law to permit seating for clients.
  The two tables are to be accompanied with a sign indicating that seating area is for waiting only. Clients must understand that seating area is not for dining.
• 6-301.11 - Soap was not provided at one hand washing location.
  make sure soap is located at each hand sink.
• 6-501.111(C) - Critical one crawling insect was sighted .
  immediate pest control service requested.
• 6-501.12(A) - The cleaning schedule has not included hard to reach areas under shelving, fryers, tables etc in production areas. Residue and buildup of particles observed on wall and floor.
  regular cleaning of hard to reach areas is necessary to prevent harborage areas for pests.

June 09, 2006 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo ice chest, Natural wood cutting board.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Due to use of bowls instead of scoops with handles.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs over vegetables.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Food which are not being cooled are sitting uncovered.
  Cover all foods when not in actual preparation to prevent contamination.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers White granular powders.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.inwalk-in cooler and other areas of the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection Door gasket on walk-in cooler and non food contact surfaces of walk-in unit are soiled. Strainer wrapped with towels and plastic to insulate handle is not cleanable.
  Clean all of these surfaces. Remove wrapping from strainer and obtain suitable iems to handle hot utensils.
• 4-204.112A - There is no temperature measuring device in the under counter refrigerator.
  Make sure that refrigerators have accurate thermometers.
• 4-301.11 - Corrected During Inspection Repeat The walk-in refrigerator is overloaded.
  Provide more refrigeration by utilizing unit in rear of establishment or by providing more refrigeration.
• 4-301.12A - Corrected During Inspection Warewashing in the three vat sink is not effective due to lack of drain plugs.
  Provide drain plugs for the sinks so that they may be properly used.
• 4-401.11A - Access to newly created storage room for foods and other supplies is through toilet room.
  Provide another entrance to this room and do not allow access from the toilet room.
• 4-501.11B - Water accumulates in bottom of reach in under counter refrigerator.
  Make sure the refrigerator drains propelry.
• 4-501.12 - Corrected During Inspection The wood cutting board is a section of a tree and is not approved for use as a cutting board due to absorption potential.
  Replace the cutting boards with an approved board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: food utensils, soiled rolling pin, inside of sugar storage container, work surfaces, stored pots and pans..
  Clean and sanitize these surfaces for food contact.
• 4-603.14 - Corrected During Inspection Repeat Employee does not know proper three vat sink washing method.
  Instruct employees in proper use of the three vat sink.
• 4-903.11A - The same storage shelves are used for storage of clean ( top two shelves) and soiled (bottom three shelves) ware for washing and sanitizing.
  Make a definite separation between these items.
• 4-903.11B - Corrected During Inspection Stored pans not inverted to prevent soiling.
  Invert stored pans to prevent soiling.
• 6-202.11C - Lights over walk in door are not protected.
  Provide cover for light fixture.
• 6-301.12A - Corrected During Inspection Hand towels placed in towel dispenser before being unwrapped.
  Unwrap towels in dispenser to make them accessible
• 6-301.14 - 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.
• 6-501.12A - Corrected During Inspection Repeat A good general cleaning of floor a large supporting post, ceiling near vent and other surfaces in the kitchen is necessary.
  Perform a general cleaning of the kitchen and repeat as needed daily to maintain kitchen is a clean condition.
• 7-201.11A - Corrected During Inspection Glass and surface cleaners found stored with and on single service items.
  Store the cleaners away from the single service items.
• 7-208.11B - Corrected During Inspection Burn cream stored in with food and food containers.
  Keep first aid items away from food and food related items.

June 09, 2006 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo ice chest, Natural wood cutting board.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Due to use of bowls instead of scoops with handles.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs over vegetables.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Food which are not being cooled are sitting uncovered.
  Cover all foods when not in actual preparation to prevent contamination.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers White granular powders.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.inwalk-in cooler and other areas of the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection Door gasket on walk-in cooler and non food contact surfaces of walk-in unit are soiled. Strainer wrapped with towels and plastic to insulate handle is not cleanable.
  Clean all of these surfaces. Remove wrapping from strainer and obtain suitable iems to handle hot utensils.
• 4-204.112A - There is no temperature measuring device in the under counter refrigerator.
  Make sure that refrigerators have accurate thermometers.
• 4-301.11 - Corrected During Inspection Repeat The walk-in refrigerator is overloaded.
  Provide more refrigeration by utilizing unit in rear of establishment or by providing more refrigeration.
• 4-301.12A - Corrected During Inspection Warewashing in the three vat sink is not effective due to lack of drain plugs.
  Provide drain plugs for the sinks so that they may be properly used.
• 4-401.11A - Access to newly created storage room for foods and other supplies is through toilet room.
  Provide another entrance to this room and do not allow access from the toilet room.
• 4-501.11B - Water accumulates in bottom of reach in under counter refrigerator.
  Make sure the refrigerator drains propelry.
• 4-501.12 - Corrected During Inspection The wood cutting board is a section of a tree and is not approved for use as a cutting board due to absorption potential.
  Replace the cutting boards with an approved board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: food utensils, soiled rolling pin, inside of sugar storage container, work surfaces, stored pots and pans..
  Clean and sanitize these surfaces for food contact.
• 4-603.14 - Corrected During Inspection Repeat Employee does not know proper three vat sink washing method.
  Instruct employees in proper use of the three vat sink.
• 4-903.11A - The same storage shelves are used for storage of clean ( top two shelves) and soiled (bottom three shelves) ware for washing and sanitizing.
  Make a definite separation between these items.
• 4-903.11B - Corrected During Inspection Stored pans not inverted to prevent soiling.
  Invert stored pans to prevent soiling.
• 6-202.11C - Lights over walk in door are not protected.
  Provide cover for light fixture.
• 6-301.12A - Corrected During Inspection Hand towels placed in towel dispenser before being unwrapped.
  Unwrap towels in dispenser to make them accessible
• 6-301.14 - 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.
• 6-501.12A - Corrected During Inspection Repeat A good general cleaning of floor a large supporting post, ceiling near vent and other surfaces in the kitchen is necessary.
  Perform a general cleaning of the kitchen and repeat as needed daily to maintain kitchen is a clean condition.
• 7-201.11A - Corrected During Inspection Glass and surface cleaners found stored with and on single service items.
  Store the cleaners away from the single service items.
• 7-208.11B - Corrected During Inspection Burn cream stored in with food and food containers.
  Keep first aid items away from food and food related items.

November 13, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo ice coolers. Natural wood cutting boards.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Repeat Containers of hard to identify ingredients are not labeled for identification.
  Lable the containers.
• 3-305.11A3 - Repeat Food stored on floor of walk-in freezer.
  Store all food at least 6" off floor.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage and 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.
• 4-301.11 - Repeat Walk-in freezer is filled with food stored on floor so that it cannot be entered.
  Arrange for more storage space or reduce amount delivered at one time.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Corrected During Inspection Repeat Mold growing on surfaces of ice machine. Outer surfaces of the ice machine are soiled.
  Remove ice and completely clean and sanitize ice machines.
• 4-603.14 - Repeat Large pans was observed ineffectively cleaned by manual warewashing.due to size.
  Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
• 4-703.11C - Critical Repeat Due to size of items being washed it is not possible to dip them is sanitizer.
  Follow proper clean in place washing and sanitizing procedures.
• 5-205.15B - Repeat Drains on three vat sink are leaking and drip on floor or grease trap. Hand sink not supplying hot water.
  Repair these sinks.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at toilet room and kitchen hand sink..
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.111B - Repeat Mouse droppings found in cabinet and on food container in kitchen.
  Have pest control operator evaluate and treat as needed.
• 6-501.114A - Corrected During Inspection Repeat Plant found on food prep unit.
  Remove unnecessary items from food preparation areas.
• 6-501.12A - Repeat Floors of walk-in freezer as well as areas under movable equipment in kitchen are not being cleaned adequately.
  Clean floors as needed.

November 10, 2005 (Routine)

• 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. CFM Card Expired
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Igloo ice coolers. Natural wood cutting boards.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-301.14A - Corrected During Inspection Critical Soiled surfaces including toilet room door indicate inadequate hand washing.
  Enforce frequent and effective hand washing.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. bowls in food ingredients.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen on prep surfaces or storage shelves. Bowl sitting in onions, uncovered tapioca. Uncovered foods in containers during cleaning operations in Tofu processsing area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Containers of hard to identify ingredients are not labeled for identification.
  Lable the containers.
• 3-304.14B2 - Corrected During Inspection 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 floor of walk-in freezer.
  Store all food at least 6" off floor.
• 3-501.16A - Critical Tofu hot holding at improper temperatures. Tofu is a high protein food that required temperature controlled storage at 140 F or above or 41 F or below.
  Maintain the tofu at 140 F or above or enter into a written agreement with the health department to use time rather then temperature as a control.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage and 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.
• 4-301.11 - Walk-in freezer is filled with food stored on floor so that it cannot be entered.
  Arrange for more storage space or reduce amount delivered at one time.
• 4-501.11A - Condenser drain dripping into stored food continers.
  Repair drain and if any exposed food was affected discard the food.
• 4-502.11A - Corrected During Inspection Five damaged food mitts found and discarded.
  Discard such damaged items when observed.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat Soiled shelves observed in kitchen. Some food containers soiled.
  Clean and sanitize food contact surfaces.
• 4-602.11E - Mold growing on surfaces of ice machine. Outer surfaces of the ice machine are soiled.
  Remove ice and completely clean and sanitize ice machines.
• 4-603.14 - Large pans was observed ineffectively cleaned by manual warewashing.due to size.
  Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
• 4-703.11C - Critical Due to size of items being washed it is not possible to dip them is sanitizer.
  Follow proper clean in place washing and sanitizing procedures.
• 4-903.11A - Boxes of single serve food containers found stored on floor.
  Store all items at least 6" off floor.
• 5-202.12A - Handsink is not able to provide hot water.
  Have sink repaired
• 5-203.12 - Critical Repeat There are not an adequate number of toilets required by law. If there is customer seating in the establishment ther must be accessible toilet facilities. One for up to 15 employees and seats combined and two facilities if this number is exceeded.
  Install additional toilets to be in compliance with law OR remove all customer tables and seating.. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-205.15B - Drains on three vat sink are leaking and drip on floor or grease trap. Hand sink not supplying hot water.
  Repair these sinks.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at toilet room and kitchen hand sink..
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purses and clothing on storage shelving.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.111B - Mouse droppings found in cabinet and on food container in kitchen.
  Have pest control operator evaluate and treat as needed.
• 6-501.114A - Plant found on food prep unit.
  Remove unnecessary items from food preparation areas.
• 6-501.12A - Floors of walk-in freezer as well as areas under movable equipment in kitchen are not being cleaned adequately. Inner surface of door to toilet room. THis indicates a lack of handwashing before and after using the toilet room
  Clean floors as needed.Clean the surfaces of the door.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of spray cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-201.11B - Corrected During Inspection Critical Repeat Spray cleaner found with single sevice items.
  Keep spray cleaners away from food related items.

May 09, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Natural wood cutting boards and igloo ice chests.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Evidence of eating in the kitchen.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-305.11A3 - Corrected During Inspection 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.
• 4-101.111 - Excessive amount of cardboard used for storage in kitchen is becoming soiled and oil soaked.
  Remove items from cardboard as soon as possible and use other suitable containers.
• 4-202.16 - Milk crate(s) found used for the following: Miscellaneous storage of food and equipment on floor and other locations
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.11A - Corrected During Inspection Dry ingredient stored in glass jar with crack.
  Discard the jar and store foods in approved containers.
• 4-502.13A - Manufacturer and single use containers were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: shelves, tables surfaces. food container surfaces.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in freezer floor.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the Ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of idce machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Remove the protective plastic and paper coatings from ice machines to make4 them cleanable
• 4-903.11D - Single service items are stored on the floor.
  Store all items at least 6" of the floor to prevent soiling and to allow for access to the floor for cleaning.
• 5-203.12 - Critical There are not an adequate number of toilets required by law If there is seating in the establishment there must be toilet facilities accessible to the consumer.
  Remove the seating or provide toilet facilities accessible to the public. If the combined seating and employees exceeds 15 persons a second toilet room would be required.
• 5-205.11B - Corrected During Inspection The handwash stations at the kitchen are being used for purposes other than washing hands.
  The handwash facilities identified above is to be used for washing hands only.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen and toilet room.
  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.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at kitchen and toilet room .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - 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.
• 6-303.11C - Inadequate lighting was noted in the hood. Bulb is burnt out..
  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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.111D - Single immature roach observed. Remove cardboard and wherever possible. Numerouse mouse droppings found in ventilation fan.
  Remove cardboard wherever possible. Clean droppings from the fan. Contact pest control service to evaluate and treat as needed.
• 7-102.11 - Critical
  
• 7-201.11B - Corrected During Inspection Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-208.11B - Corrected During Inspection Burn cream found stored on shelf with food and food related items.
  Store first aid items away from the food preparation area.

December 13, 2004 (Routine)

• 6-301.12A - Observed that no paper towels were available for handsink at Front Serving area
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: ice cooler
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-301.11B - Critical The ice is dispensed with a bowl rather than a scoop or ladle.
  Use a suitable utensil to prevent hand contact.
• 3-302.12 - Unlabeled food containers. Dry creamer.
  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.

February 18, 2004 (Other)

February 06, 2004 (Follow-up)

January 23, 2004 (Routine)

• 5-205.11B - The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.11B - The handwash station at the back area for tofu production is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.11B - The handwash station at the entrance to the kitchen is being used as a shelving station.
  The handwash facility identified above is to be used for washing hands only.
• 4-101.111 - The nonfood contact surface of the following are not corrosion resistant, nonabsorbent, and/or smooth:1.Cardboard boxes for storing utensils.2.Racks ,unsealed woods infront of the tofu walk-in3.Shelving units at the front counter.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-301.12A - Observed that no paper towels were available for handsink at tofu production area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor:1.Hot tofu containers at the front counter (3X)2.Finished products of tofu infront of the 3 vat sink floors.3.Foods inside the walk-in units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Trash can being used as a food tray station.
  Corrected during inspection. Protect unpackaged food from environmental sources of contamination during preparation.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 7-201.11B - Critical Containers of acetaminophen are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected during inspection. Containers of medicines must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-307.11 - Observed food handler preparing foods on the kitchen floor.
  Use the prep tables to prepare foods. Protect food from miscellaneous sources of contamination.
• 4-202.16 - Milk crate(s) found used for the following:1. As shelving unit all over the establishment2. Elevating foods in the walk-ins.
  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.
• 4-903.12A - Clean equipment/utensils were found stored under the 3 vat drain board sitting on the floor.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1.Broken ice machine
  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.
• 6-303.11A - Inadequate lighting was noted in the back walk-in unit.
  Corrected during inspection. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 4-501.11A - Observed all prep tables in the kitchen are missing wheels.
  Provide wheels for the tables 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.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.16A - Critical All fried tofu products at the serving counter hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Critical All foods at the front serving counter cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 12.1-5F - The following items are not NSF/ANSI approved:1.Rice cooker2.one large unit with rectangular storage unit3.three huge vats being connected to electrical current.4.two large tables with food pressing devices.5 Cuisinart food processor6.Ice crusher on the prep table
  Remove identifiedfood equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

November 24, 2003 (Follow-up)

November 21, 2003 (Pre-Opening)

• 4-201.11 - Some of the proposed kitchen equipment have not been installed..
  Install all kitchen equipment before rescheduling for a final Health Department inspection..
• 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 6-202.15 - A self close device has not been installe on the bsck exterior door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-201.11 - Spaces on both right and left sides of the walk-in freezer , as well as surfaces around the exhaust hood system have not been sealed.
  Caulk and seal the spaces on both sided of walk-in freezer.