July 21, 2009 (Routine)

• 0220 - Corrected During Inspection Critical An employee was observed eating in the kitchen.
  Instruct employee to eat in dinning room so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0550 - Corrected During Inspection Meat cleaver stored between food prep table and prep refrigerator.
  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.
• 0570 - Corrected During Inspection Wet wiping cloth laying on top of a refrigerator.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the back of the kitchen is blocked.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty utensils in the basin that are preventing its use.
• 3200 - Hood filters above the end two woks are in need of cleaning.
  Maintain hood system vent filters in a clean condition.

May 22, 2009 (Routine)