February 10, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands between make dough and covering food in the walkin unit, cleaning.
  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.
• 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: Observed molding peppers
  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw egg mixture over noodles and cooked shrimp.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw shrimp in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: food in walk-in refrigerator.
  Foods shall remain covered at all times.
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: observed a dusty, moldy fan cover.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.12(I) - Food storage under other sources of contamination. Observed rice in a truck trailer.
  Food may not be stored under other sources of contamination.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: wings and eggrolls.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. discarded.

January 22, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef over cut vegetables in the walk in AND observed raw beef over sauces in the Glenco ref.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat cooked ribs held in the Walk in refrigerator and the ready to eat made sauces in the Glenco ref. are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.

August 31, 2007 (Critical Procedures)

• 3-301.11(B) - Corrected During Inspection Critical Observed bowls being used as scoops cooked fries.
  Use a scoop or tongs to dispense ready to eat food.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed chicken over onions and carrots in the walk in cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed chicken stored over beef and pork in the walk in cooler and the reach in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: several uncovered food items in the reach in refrigerators and the walk in cooler.
  Foods shall remain covered at all times.

February 28, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef, raw seafood stored over vegetables in walk in
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Clean the sides of fryers2. Sides of Wok station
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level pipes below the three vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. NOTE: During inspection CFM cut the pipes to meet the standard.
• 6-501.11 - Observed that the following is not maintained in good repair.1. Floor tiles at the double doors when entering the kitchen2. The wall tiles at the corner near the cook line
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

June 07, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking container, bottle of water, 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. Drink from a cup with a lid and a straw.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A bowl is used to dispense the rice and flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: pupu platters, stainless steel bowls, plastic containers, wood table, ice machine with rust inside, reach-in refrigerators with rusty shelves and one unused refrigerator.
  Repair /discard them 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: shelves below prep tables, shelves with clean equipment, inside reach-in units.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Floor and walls in the kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - 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.
• 6-501.12A - Floor under equipment and walls in the kitchen 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.
• 6-501.18 - Corrected During Inspection Handwashing facility in the kitchen is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of degreaser is 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.

April 19, 2006 (Complaint)

April 19, 2006 (Complaint)

November 16, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of all-purpose cleaner is 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 Container of cement is 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 16, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, beef, stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of all-purpose cleaner is 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 Container of cement is 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.

June 06, 2005 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: unused refrigerator, wood table, rusty shelves in reach-in refrigerator.
  Repair/replace them 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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - Repeat Floor and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 06, 2005 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: unused refrigerator, wood table, rusty shelves in reach-in refrigerator.
  Repair/replace them 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.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - Repeat Floor and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 05, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Plastic container in flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - In-use utensils improperly stored between use. Scoop for cooked rice in pan of 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 140oF and the container.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: cutting boards, pans, wood table, one reach-in not used, rusty shelves in one reach-in refrigerator.
  Repair/discard them 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. Cutting boards and some pans discarded.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food sorage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: shelves in kitchen, inside floor of reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connection,pipe under hand sink, is in disrepair.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection 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.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Floor and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - 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.
• 6-501.12A - Walls in kitchen 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.
• 6-501.18 - Corrected During Inspection Repeat Handwashing facility is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Working containers of all-purpose 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 Containers of all-purpose cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 05, 2005 (Routine)

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Plastic container in flour.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - In-use utensils improperly stored between use. Scoop for cooked rice in pan of 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 140oF and the container.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged: cutting boards, pans, wood table, one reach-in not used, rusty shelves in one reach-in refrigerator.
  Repair/discard them 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. Cutting boards and some pans discarded.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food sorage. Provide approved reusable food storage containers designed for your food storage needs.
• 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: shelves in kitchen, inside floor of reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - Plumbing connection,pipe under hand sink, is in disrepair.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection 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.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Floor and walls in kitchen are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - 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.
• 6-501.12A - Walls in kitchen 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.
• 6-501.18 - Corrected During Inspection Repeat Handwashing facility is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Working containers of all-purpose 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 Containers of all-purpose cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 11, 2005 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 11, 2005 (Complaint)

July 20, 2004 (Routine)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastic baskets used for vegetable storage.
  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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Can of soda observed stored in ice machine.
  CORRECTED DURING THE INSPECTION.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.
• 6-501.11 - Repeat The following observed in need of repair:1. Floor tiles missing behind the bar/waiting area.2. Coving tile by rear exit door (both sides).3. Tile by the back hand sink.4. Floor tiles missing under dishmachine.
  Repair floor, coving, and wall tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-502-11A - Several food containers observed damaged.
  Replace containers with ones that are smooth, durable, and easily cleanable. Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-603.14 - Certified Food Manager advised that dishes are washed, rinsed, and sanitized from left to right. However, the sink is plumbed the other way.
  CORRECTED DURING THE INSPECTION.From right to left, wash rinse, and sanitize. This will also keep all of the sanitized dishes (from the dishwasher as well) in the same place.
• 7-201.11A - Repeat Container of surface cleaner observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container observed on shelf with spices.
  CORRECTED DURING THE INSPECTION.Containers of surface cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-602.13 - Repeat Bulk containers used to store spices observed dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-502.13A - Repeat Manufacturer containers (soy and duck sauce) observed reused for the storage of vegetables and meats.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 3-304.12 - Rice spoons observed stored in containers of standing water.
  CORRECTED DURING THE INSPECTION.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 140oF and the container.
• 4-204.112A - The temperature measuring device in the Glenco upright observed not properly located in the warmest part of the unit.
  CORRECTED DURING THE INSPECTION.Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 3-301.11B - Critical Cup observed being used as scoops for RTE sauces.
  CORRECTED DURING THE INSPECTION.Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-501.12A - The caulking behind the dishmachine and three compartment sink observed with mildew.
  Clean and sanitize the caulk to prevent contamination of food and utensils. 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.
• 6-301.14 - No handwash signs observed at any of the hand sinks. 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.
• 4-903.11A - Clean pans/trays observed stored on shelf directly next to mop sink.
  Relocate shelf. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-501.11B - 1. The door gasket of the walk-in observed damaged.2. The door gaskets to the Glenco upright observed with mildew and other soil build-up.3. The shelving in the Glenco upright observed rusty.4. Cold faucet (on left) handle at the three compartment sink observed missing.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Clean and sanitize the door gaskets to prevent contamination of food. 3. Repaint or replace the shelving to provide a surface that may be easily cleaned and sanitized.4. Replace the handle.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Upright freezer and Perlick cooler at bar observed not working.
  If units are to remain for storage, be sure they are kept clean and sanitized. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-302.12 - Repeat Containers of spices observed without labels to properly identify their contents.
  CORRECTED DURING THE INSPECTION.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 11, 2003 (Routine)

• 8-304.11A - Repeat The permit is not posted in a location that is conspicuous to consumers.
  Corrected. Post the permit in a conspicuous location to consumers.
• 6-501.114A - Facility is storing unnecessary item to the operation or maintenance of the establishment. Observed Perlick beer cooler in the bar area is used as storage unit.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-202.11A - Critical Repeat The food contact surfaces of the following contain cracks, chips, or pits and can not be easily cleaned:1. food container for pork in the Glenco unit is cracked.2. plastic containers stored on the shelving unit adjacent to the mopsink contain cracks.
  Replace the nonfood grade containers with food grade containers to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 6-301.12A - Observed that no paper towels were available for handsink at back kitchen.
  Corrected. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-202.11A - Lights bulb(s) in the back storage room (where the grease trap is located) is covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 5-205.15B - Observed the faucet at the 3-vat sink leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-602.13 - Repeat The nonfood contact surfaces of the following had accumulations of grime and debris:1. soda nozzles are soiled with accumulation of mold.2. shelving units in the Walkin cooler are rusted.3. fanguards in the Walkin cooler are soiled with dust.4. gaskets in the Glenco cooler are soiled with mold.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-304.14D - Heavily soiled wiping cloths in use near the meat cutter.
  Corrected. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 7-102.11 - Critical Repeat Working container of sanitizing solution (bleach) is not properly labeled.
  Corrected. 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 - Critical Container of Magic cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected. Chemical containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-202.15 - Openings to the exterior of the building are present along the back 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.
• 4-203.12A - The ambient (air/water) temperature measuring device located in the Walkin freezer not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 6-501.11 - Repeat Physical structure is not maintained in good repair:1. Floor tile in the bar area (near the bathroom) is missing.2. Coving tile near the back door is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Physical structure noted in need of cleaning: handsink in the back kitchen is soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food.