May 06, 2009 (Follow-up)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pooled raw eggs at 3dr RI prep top 67F (suspect being stored on cart during lunch and then placed back in refrigerator). Eggs were discarded. Melon at buffet 58F, being kept on ice, but either the quantity is not sufficient or because pan is open, not maintaining temeprature.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Eggs must be kept on ice or in a refrigerator and kept at 41F or below. Eggs were discarded during the inspection and employees were instructed to keep eggs in refrigerator (CFM translated). Melon being kept on buffet is only served from 11:30-2:30 and then all leftovers are discarded. TPHC shall be used for melon, however, due to limited English ability in kitchen, it was not recommended that TPHC be used for eggs.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. CFM purchased a test kit for QAC not CHLORINE.
  A CHLORINE (bleach) test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Either purchase the correct test strips to use at the dishmachine and 3-vat sink OR ask your dishmachine repair person on their next visit.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-501.12(A) - Repeat Observed that the floors and walls in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 17, 2009 (Routine)

• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cooked rice was being scooped out of rice cooker with a small plastic cup.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees must use a SPOON, SCOOP or other utensil with a HANDLE to serve ALL cooked foods.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Items were thawing in 3-vat sink without running water, Raw duck 45-51F, Raw shrimp 41-48F, and frozen scallops.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, OR2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, Scallops were placed under running water. CFM was asked to have employees one of other two food items away in a refrigerator while prepping the other.
• 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: Pooled raw eggs at cart 65F (discarded), general tso's chicken 41-47F (placed in refrigerator), raw duck 45-51F and raw shrimp 41-48F thawing at 3-vat sink, cut melon at buffet 62F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Eggs must be kept on ice or in a refrigerator and kept at 41F or below. Items must be thawed under cold running water or in a refrigerator and kept at 41F. Melon must be placed on buffet on ice and kept at 41F. For today, throw away leftover melon, in the future keep it on ice.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all items washed at dishmachine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  DO NOT use the dishwasher until it is repaired. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. Employee was instructed on how to set-up 3-vat sink but was not able to manually set it up due to different meats being stored in basin.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.15(B) - The floor in the dishwashing area are noted to be covered in 2-3 inches of water, floor drains slow to drain.
  A plumbing system shall be maintained in good repair. CLEAN ALL DRAINS REGULARLY.
• 6-501.12(A) - Repeat Observed that the floors and walls in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 01, 2008 (Follow-up)

• 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: fried chicken at buffet at under 125F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 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: cooler stored pork and chicken found at 45F;vegetables held at 59-63F in multidoor reach in unit by wok
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent bacterial growth.
• 3-501.16(B) - Critical Repeat Observed an ambient temperature above 45F in the cooler where eggs are stored [egg temperature @ 49-50F]
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 4-301.11 - The cooler is not currently operating as required to cold hold food at a temperature of 41F or less; currently the ambient temperature fluctuates between 43-48F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 4-501.11(A) - The multidoor reach in refrigerator across from stove was found to have ambient temperature of approximately 60F;
  REPAIR this unit to restore consistent cold hold capacity and maintain PHFs at 41F

July 30, 2008 (Routine)

• 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat sliced carrot using their bare hands.
  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.
• 3-304.14(B)(1) - 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 including cabbage and
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.16(B) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Corrected During Inspection 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: tofu
  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
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: metal soup bowl that had blackened deposites on exterior
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-204.11 - Condensation from the exhaust hood system in the warewashing area was observed dripping
  Exhaust ventilation hood systems in food preparation areas shall be designed to prevent grease or condensation from draining or dripping onto food and equipment
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(A)(5) - Corrected During Inspection Critical Single set of tongs used multiple times to portion different raw meats
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Your facility is to have a separate set of portioning utensils for each raw protein as well as vegetable or ready to eat food
• 4-602.11(C) - Corrected During Inspection Critical Cooking utensils reportedly not washed at four hour intervals
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-903.11(C) - Take out containers were observed stored unprotected
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-501.113(B) - Outside refuse container lids were left open
  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.
• 6-304.11 - Ventilation absent in hall where portable grill set up
  Remove portable grill from this site as mechanical ventilation is absent
• 6-501.111(C) - Critical Adequate methods are not being used to control pests - crawling bugs found on food preparation surfaces. Contractor may be able to assist in identifying and eliminating harborage locations
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence; harborage locations likely in hallway as well as near dish machine where standing water observed
• 6-501.111(D) - Harborage conditions exist - numerous bugs found on glue boards
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the facility is in need of thorough cleaning
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Corrected During Inspection Critical Containers of pesticide are not properly stored to prevent the contamination of packaged food
  All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment separating the poisonous materials by spacing or partitioning.

April 23, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed soy beans stored under raw pork in the reach in freezer and raw chicken over broccoli in the walk in refrigerator.
  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.
• 8-304.11(I) - The permit holder fails to comply with the Health Department directives. Observed no shelves were labeled in any of the refrigerators or freezers.
  The permit holder has a responsibility to comply with Health Department directives and to label the storage shelves in the refrigerators and freezers.

February 28, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- observed raw frozen chicken stored over cooked duck in upright commercial refrigerator.
  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. Proper storage of raw foods and ready to eat foods discussed with CFM where violation occured; pictoral chart provided.
• 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: container of pork in reach in unit seen at 46F (upper portion); lower and middle portions of pork observed at approximately 42F (in reach in refrigerator opposite wok).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Other reach in refrigerator stored PHFs were found to be held at approximately 41F - these include tofu, vegetables, chicken and shrimp. Cooler ambient temperature and PHF temperatures were at or under 41F after cooler was serviced by techician.
• 6-501.111(C) - Critical Repeat Numerous dry mouse droppings seen on tray over mop sink. Tray contained open can of brown sauce.
  If pests are found on the premises methods shall be used to control their presence. Several rectangular glue traps were seen in place under equipment. Side door near dry storage has opening underneath door frame by which rodents may gain access.

February 21, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork filled dumpling were stored over fruit slices in display case; tray of raw chicken was stored over frozen whole duck in upright freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: duck heart @ 48F and densely packed raw beef and chicken in steel compartments @ 45F on upper shelf of wok reach in refrigeration unit.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.

October 26, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures; staff rinsed hands without liquid 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.
• 2-301.15 - A food employee was observed cleaning their hands at wok spigot.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: - raw pork and chicken stored over vegetables in cooler- raw dumpling filling was stored over ready to eat foods in RI unit by water heater- uncooked dumpling with pork filling stored over oranges in display case- uncooked dumpling stored over vegetables in Artic air unit by bar.
  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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: found that foods were left uncovered at rear of store where they were exposed to environmental contamination.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper storage of cloths outside sanitizing solution.
  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 floor at rear of store as well as adjacent to 3C sink.
  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.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: poultry thawing in standing water in 3C sink.
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below.
• 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: chicken and pork observed at 47F. Black beans in oil sauce were maintained out of temperature control.
  Potentially hazardous foods shall be held cold at a temperature of 41F.
• 4-204.11 - Grease from the exhaust hood system at the cook line was about to drip onto food-contact surfaces below.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 6-501.111(C) - Critical Repeat Pieces of sealant used by pest control company observed bitten off and were observed with droppings around wall fixture. Additional pest control measures needed to eradicate any rodent presence in facility, particularly food preparation areas.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the floors were soiled.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 31, 2007 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: found that vegetables and raw meat were comingled in freezer storage.
  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.
• 6-501.11 - Repeat Observed that the wall behind the dry erasure board is not sealed, allowing pest access to internal wall structure.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Repeat Insufficient methods are being used to control pests. Numerous mouse droppings were seen under dry erasure board hanging on wall. Rodent may be living in wall.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Technician is arriving this evening to assess and remedy problem.
• 6-501.12(A) - Repeat Observed that the kitchen, back stairs and food preparation areas are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 31, 2007 (Routine)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: found that vegetables and raw meat were comingled in freezer storage.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: steak, chicken and shrimp @ 57F and above.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Items were discarded.
• 3-701.11(A) - Corrected During Inspection Critical Repeat The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: steak, chicken and beef observed at 57F.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. Items were discarded.
• 4-301.11 - The 2 door RI refrigeration [top compartment] is not maintaining food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately.
• 4-703.11(C) - 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, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: absence of hot water due to non-functional water heater.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-103.11(A) - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
• 6-501.111(C) - Critical Repeat Insufficient methods are being used to control pests. Mouse droppings were seen near the cooler entrance; one live crawling insect observed at side of 3 C sink.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the kitchen, back stairs and food preparation areas are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 03, 2007 (Follow-up)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands after touching nose.
  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.
• 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: stuffed dumplings stored on shelving over sauces in display case. Dumpling contained raw pork stuffing.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ribs observed at 44F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Foods will be relocated to colder section of cooler.
• 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: ribs/whole duck.
  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. If the food is held for only 24 hours, no date marking is required. This item is being corrected.
• 5-202.12(A) - Repeat Water from the handwashing sink at kitchen was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.15(B) - Corrected During Inspection Critical men's room urinal has a leak causing waste water to drain onto tile floor.
  A plumbing system shall be maintained in good repair.
• 6-501.11 - Observed that the tiles of wall under the dish machine are missing or damaged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. This is an observation noted in pest control contractor's report; repair will aid in minimizing pest harborage locations.
• 6-501.111(D) - Contractor cited physical structural issues that may lead to potential harborage.
  evidence of rodents must be dealt with promptly; please address these issues as they arise. cleaning schedule must also be increased.
• 6-501.12(A) - Corrected During Inspection Observed that the kitchen floors, walls and sides of wok station need cleaning. Men's restroom needs cleaning as well.
  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.

May 02, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical CFM did not recall final cooking temperature requirement of poultry.
  Cooking temperature of 165F required for poultry.
• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands after cleaning an area where evidence of pests was observed.
  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.
• 3-302.11(A)(1) - Critical Repeat Raw poultry observed stored over vegetable and noodles in walk in cooler. Raw uncovered toast was stored under raw beef in freezer.
  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.
• 3-302.11(A)(4) - Critical Repeat raw beef stored over uncovered. ready to eat toast in freezer.
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Repeat several foods stored on cooler floor and freeezer floor.
  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.
• 3-501.14(A)(2) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: peking duck.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 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: chicken observed at 47, 55 and 57F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-701.11(A) - Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: raw chicken pieces observed stored at 55-57F.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-302.12(A) - Repeat The certified food manager could not provide 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.
• 6-501.111(C) - Critical Repeat Methods are not being used to control pests. Rodent droppings observed in area left of cooler door.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Contact pest control company promptly for service.

January 26, 2007 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw chicken stored over ready to eat foods in walk in cooler.
  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.
• 3-302.11(A)(4) - Critical Repeat Observed uncovered food in freezer storage.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Repeat Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cold noodle salad.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-202.16 - Repeat The nonfood-contact surface of the white shelving unit was not designed to be easily cleanable due to the many crevices and surfaces.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.12(A) - The certified food manager could not provide 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-502.13(A) - Repeat Manufacturer containers originally holding tofu were observed reused for vegetable storage.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 5-202.12(A) - Repeat Water from the handwashing sinks in men's room, women's room, bar, and main kitchen observed at under 100F each.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-501.113(B) - Repeat 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.

January 23, 2007 (Routine)

• 2-103.11(D) - Repeat Staff were not observed washng hands during inspection
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw fish stored over vegetables in walk in cooler.
  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.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(2) - Repeat Food stored near kitchen handsink and over a covered mop sink.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Designate handsink and mop sink for handwashing and mop cleaning exclusively.
• 3-305.11(A)(3) - Repeat Sodas were stored on the floor; poultry in container stored on the floor.
  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.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cold noodle salad.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(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:
  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. If the food is held for only 24 hours, no date marking is required.
• 4-202.16 - The nonfood-contact surface of the white shelving unit was not designed to be easily cleanable due to the many crevices and surfaces.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-502.13(A) - Repeat Manufacturer containers originally holding tofu were observed reused for vegetable storage.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: - ceramic plates on shelving unit.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-904.11(A) - Corrected During Inspection Repeat Ceramic plates were stored without protection from dust.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-202.12(A) - Water from the handwashing sinks in men's room, women's room, bar, and main kitchen observed at under 100F each.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-501.113(B) - 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.
• 6-301.14 - Observed that the sign that notifies food employees to wash their hands is not clearly visible at kitchen hand sink.
  Post signs reminding food employees to wash their hands with signs that are clearly visible/
• 6-501.111(C) - Critical More than 15 mouse droppings observed around the fuse box.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the kitchen was dusty and in need of thorough cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that handwashing sink in kitchen are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

October 03, 2006 (Follow-up)

• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Hair nets, caps or hats are needed for all staff to prevent possible cross contamination.
• 3-301.11(C) - Critical Repeat Excessive bare hand contact with wontons observed by two different staff in kitchen preparation areas.
  Single use gloves are required with raw protein. Bare hands can be considered a method of cross contamination.
• 3-302.11(A)(1) - Critical Repeat Raw chicken was stored over supply of bagged bean sprouts.
  Store raw proteins apart from ready to eat foods and raw vegetables. See comments below.
• 3-302.11(A)(4) - Critical Repeat Unwrapped foods in cooler observed. Unwrapped tofu left on shelf of Superior unit.
  Wrap or cover all foods to ensure cross contamination potential is minimized. Discard foods if observed left on shelf without packaging.
• 3-304.12(A)-(F) - Repeat In-use rice serving utensils stored in cool water.
  Store utensils in warm water of 140F, on a clean surface, or in the food with the handle exposed to prevent contact.
• 3-304.14(B)(2) - Repeat Wiping cloths improperly stored between use.
  Cloths must be stored in sanitizer to ensure that bacteria do not grow on surfaces.
• 3-305.11(A)(2) - Repeat Some sauces were stored covered on top of grease interceptor left of wok.
  Foods may not be stored over grease interceptor device due to aerosols from interior of interceptor. Surface is not to be considered safe for equipment or food storage.
• 3-305.11(A)(3) - Repeat Food in buckets stored on the floor, a tray of cabbage was observed on floor when the inspection began.
  Maintain all foods in storage at least six inches off floor at all times.
• 3-501.16(A)(2)(a) - Critical Repeat Chicken and beef stored at 47F respectively
  Foods are to be stored at 41F or below at all times. They must be relocated to another refrigeration unit if coolers are not capable of maintaing foods cold.
• 3-501.17(A)(1) - Critical Repeat The prepared ready-to-eat (RTE) duck, tofu and wonton were not labelled with expiration dates.
  Please ensure all ready to eat food is labelled with an expiration date not to exceed seven days from the day the food was made. BEING CORRECTED.
• 4-301.11 - Repeat Walk in cooler, glass door display and multidoor preparation units were observed not maintaining foods at appropriate temperatures during storage. Ambient air temperatures were seen approximately at 45F-47F.
  Service all refrigeration units to ensure coolant levels are sufficient and components are performing correctly.
• 4-501.11(A) - Repeat Water heater has a round section of approximately 7" diamter missing.
  To ensure proper functioning and safety of the water heater, consult installation company.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of vegetables, tofu etc.
  Do not reuse single use plastics unless approved by Health Dept. staff.
• 4-904.11(A) - Repeat Single service plates displayed or dispensed with the food contact surface facing upward.
  Store plates inverted on a clean surface. Do not allow plates to be uncovered as they will accumulate dust.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:two household toaster ovens on shelving unit.
  Use only the commercial convection oven. The toaster ovens are to be labelled as 'staff use only' or removed from facility.

October 02, 2006 (Routine)

• 2-102.11(C)(7) - Corrected During Inspection Critical The manager inadvertantly forgot that the correct hot hold temperature at buffet must be 135F or above.
  Manager must know to keep foods at 41F or below in cold hold and 135F or above in hot hold so that staff are trained to maintain foods outside of the danger zone which is 41-135F.
• 2-103.11(D) - Staff had set up a bowl of water to rinse hands in. It was being used instead of the handwashing sink.
  Make sure staff only wash at handsinks as discussed during the inspection.
• 2-103.11(L) - Based on observations made during today's inspection, staff need additional training from the Certified Food Manager to improve- handwashing technique/frequency- labelling and storage of foods in refrigeration- glove usage with non-ready to eat foods- storage of wiping cloths in sanitizer and use of cloths to maintain work stations and shelving units clean- frequency of washing cooking and preparation utensils- ensuring bulk raw meats are not left out of refrigeration for extended duration.
  Ensure staff are responsible for the above tasks each work shift.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Chef rinsed hands without soap using water kept in bowl.
  All staff are to have access to an approved handsink for proper handwashing at regular intervals and whenever they begin a new task. Handwashing with warm water of 100F for at least 20 seconds is required in order to ensure all areas of hands are thoroughly cleaned to remove dirt, residue etc.
• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Uncovered tea must be consumed in seating area, outside or anywhere food production is not being conducted.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Hair nets, caps or hats are needed for all staff to prevent possible cross contamination.
• 3-202.15 - Corrected During Inspection Critical A can with a large dent was observed on the storage shelf
  Remove and return to supplier for credit so that foods are not exposed to air and potential food poisoning.
• 3-301.11(C) - Corrected During Inspection Critical Excessive bare hand contact with raw poultry and shrimp observed by two different staff in kitchen preparation areas.
  Single use gloves are required with raw protein. Bare hands can be considered a method of cross contamination.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw squid, beef and chicken were observed stored comingled in walk in cooler with vegetables, broth, and cooked items.
  Store raw proteins apart from ready to eat foods and raw vegetables. See comments below.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped foods in cooler observed. Unwrapped tofu left on shelf of Superior unit.
  Wrap or cover all foods to ensure cross contamination potential is minimized. Discard foods if observed left on shelf without packaging.
• 3-304.12(A)-(F) - In-use rice serving utensils stored in cool water.
  Store utensils in warm water of 140F, on a clean surface, or in the food with the handle exposed to prevent contact.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use.
  Cloths must be stored in sanitizer to ensure that bacteria do not grow on surfaces.
• 3-305.11(A)(2) - Some sauces were stored covered on top of grease interceptor left of wok.
  Foods may not be stored over grease interceptor device due to aerosols from interior of interceptor. Surface is not to be considered safe for equipment or food storage.
• 3-305.11(A)(3) - Canned goods observed in foyer on floor.
  Store all foods and food contact equipment 6 inches above floor surface to prevent contamination.
• 3-501.16(A)(1) - Corrected During Inspection Critical Ground beef was cooked and left in large bowl at counter where it was about to be reheated. Temperature was 127F.
  Store hot foods at 135F at all times to prevent bacterial growth.
• 3-501.16(A)(2)(a) - Critical Chicken, tofu [cooler] and shrimp [wok prep unit] observed at 45F, 45, and 47F respectively
  Foods are to be stored at 41F or below at all times. They must be relocated to another refrigeration unit if coolers are not capable of maintaing foods cold.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) cold pork appetizer in the glass refrigeration unit is not properly dated for disposition.
  Please ensure all ready to eat food is labelled with an expiration date not to exceed seven days from the day the food was made.
• 3-602.11(B)(1)-(7) - Foods were not labelled in any refrigeration unit. It was not clear what the contents of the containers were nor their preparation dates.
  Please ensure foods are properly labelled in storage to identify contents and expiration dates for ready to eat foods.
• 3-701.11(A) - Corrected During Inspection Critical The chilis were observed stored in a reused container that originally held a non-food, non-edilble product.
  Foods are never to be stored in any reused plastic single use container unless it is a large commercial food grade plastic container.
• 4-301.11 - Walk in cooler, glass door display and multidoor preparation units were observed not maintaining foods at appropriate temperatures during storage. Ambient air temperatures were seen approximately at 45F-47F.
  Service all refrigeration units to ensure coolant levels are sufficient and components are performing correctly.
• 4-501.11(A) - Water heater has a round section of approximately 7" diamter missing.
  To ensure proper functioning and safety of the water heater, consult installation company.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of vegetables, tofu etc.
  Do not reuse single use plastics unless approved by Health Dept. staff.
• 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch: - silverware in plastic tray at server station.
  All silverware must be stored in a clean dry location to prevent contamination.
• 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: - shelving on which plates are stored- back and sides of walk in cooler- top of water heater- inside of Superior unit,- inside of True one door unit- table area under small stove- gray tray for silverware storage
  Maintain areas free of dust, residue and food particles. Clean equipment regulary then sanitize accordingly.
• 4-602.11(C) - Corrected During Inspection Critical Cooking spatulars, spoons etc. at wok station were not being washed at 4 hour intervals.
  Please ensure that utensils are washed at four hour intervals.
• 4-904.11(A) - Single service plates displayed or dispensed with the food contact surface facing upward.
  Store plates inverted on a clean surface. Do not allow plates to be uncovered as they will accumulate dust.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:two household toaster ovens on shelving unit.
  Use only the commercial convection oven. The toaster ovens are to be labelled as 'staff use only' or removed from facility.
• 5-202.13 - Critical An air gap between the water supply outlet of the white PVC pipe under bar sanitizing compartment of sink and drain was not seen.
  Cut the pipe by 2 " inches to ensure that there is a proper air gap between pipe and floor.
• 5-501.113B - Outside refuse container was uncovered.
  Maintain lids shut to prevent pest access.
• 6-501.12(A) - Cleaning required at the following locations- ventilation over woks- floors under and behind, woks, refrigeration and dish machine.
  Maintain a regular cleaning schedule during work week.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned. Excessive residue was building up over woks, front air ducts, fire suppression system etc.
  Have them cleaned promptly to prevent grease drippings from contact woks or staff.

May 15, 2006 (Follow-up)

May 15, 2006 (Follow-up)

May 12, 2006 (Routine)

• 43.1-3-3A - Critical There was no Certified Food Manager present at the beginning of the inspection.
  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.
• 43.1-3-5 - Upon arrival to the establishment to conduct a routine inspection, there was no Certified Food Manager (CFM) present.
  Provide and maintain presence of CFM during all hours of food preparation and service.

May 12, 2006 (Routine)

• 43.1-3-3A - Critical There was no Certified Food Manager present at the beginning of the inspection.
  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.
• 43.1-3-5 - Upon arrival to the establishment to conduct a routine inspection, there was no Certified Food Manager (CFM) present.
  Provide and maintain presence of CFM during all hours of food preparation and service.

May 04, 2006 (Complaint)

December 12, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open soda containers observed stored in a manner (inside ice chest at bar), 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 - 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.
• 3-302.11A2 - Critical Observed different types of raw animal foods stored in such a manner that may cause cross contamination inside walk-in refrigerator and freezer. (e.g. partially cooked duck over partially cooked chicken, raw shrimp over partially cooked duck, etc).
  Separate/rearrange types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Repeat The following uncovered food containers were observed in the Superior 1-door and 3.5 -door prep cooler:1. celery2. onions3. water chestnuts4. straw mushrooms5. bamboo shoots
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Observed wet wiping cloths improperly stored between use on counters/food prep tables in kitchen .
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Various bags of raw meats observed stored and frozen to floor of walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Observed whole ducks thawing in 3-compartment sink basin in standing water.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical General Tsao Chicken (132F), observed hot holding at improper temperatures at buffet.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Cut honeydew melon (57F) observed cold holding at improper temperatures at buffet.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - Materials (e.g. rubber, plastic, paper, cloth, wood, aluminum sheeting), that are absorbent, corrosive, not durable, and/or not smooth were observed being used as lining in the following areas:1. aluminum foil lining inside True Sliding Door cooler, along shelving in various areas of establishment2. cloth napkin and towel lining shelves and food prep surfaces in main kitchen
  Remove and discontinue use of such material(s) as lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in the following equipment:1. chest freezer2. Artic Air Commercial freezer3. True 2-door prep freezer4. 3.5 door cooler unit across from cookline
  Provide and maintain a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Observed the door gaskets of the True 2-door prep freezer adjacent to cookline damaged.
  Repair or replace and maintain the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Observed the cutting board(s) along the cookline heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Storage containers inside cold holding units observed in a state of repair and condition (burned, cracked), preventing effective maintenance and easy cleaning.
  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.
• 4-502.13A - Manufacturer containers of Tofu were observed reused for the storage of :1. flavoring seeds2. chopsticks3. sugar packets4. various food items in walk-in cooler and freezer5. vegetable items in reach-in cooler units
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. 4-burner unit along cookline
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11E - Interior surfaces of the ice machine in contact with non-potentially hazardous food (ice) were observed soiled with accumulations of grime and pink mold/mildew.
  Clean the interior surfaces of the ice 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.
• 4-602.12B - The interior surface of the microwave oven door was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior cavity surfaces of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following equipment observed with build-up/accumulations of grime, food debris:1. interior surfaces of all reach-in refrigeration and freezer units2. soiled gaskets of all reach-in refrigeration and freezer units3. soiled interior surfaces of rice warming compartment
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Clean soup spoons were observed stored with the food-contact surface facing upward in main kitchen.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-501.111 - Noted the outdoor waste storage container lid damaged.
  Replace the broken lid for the waste storage container
• 5-501.113B - Repeat Observed outdoor refuse container lid open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-303.11B - Light bulb observed blown inside Artic Air 1-door freezer.
  Provide and maintain 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 - The following physical structures observed in state of disrepair:1. hole in floor in front of wok grill2. missing floor tile just inside rear kitchen exit door3. displaced ceiling panels in main kitchen4. rear exit door frame damaged along lower corners
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Observed live roach crawling in handsink basin in Women's restroom. Also found evidence of roach activity (e.g. roach feces along floor baseboards and on ledge next to Artic Air Commercial Freezer in rear restaurant.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. (NOTE: Establishment recently contracted with new pest control company to help abate roach nuisance. Services to be conducted three (3) times during first month and once a month thereafter or on as needed basis.)
• 6-501.112 - Dead roaches were found on the premises.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. soiled floors throughout establishment, particularly behind, under, and surrounding equipment and all floor corners2. surfaces under and behind tea brewing machine3. soiled wall behind tea brewing machine4. soiled walls and vent covers above and adjacent to wok grill; heavy build-up of grease and dust5. soiled/mildewed caulking at kitchen 3-compartment sink and dishmachine inlet/outlet drainboard6. heavily soiled mesh fan cover above kitchen 3-compartment sink and wall underneath fan7. soiled top and side surfaces of grease traps8. all soiled wall surfaces throughout establishment
  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.
• 6-501.14A - Vent covers in Men's and Women's restroom observed soiled with build-up of dust.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.14B - Observed ventilation hood system soiled with heavy build-up of grease and dust.
  Clean and maintain all surfaces, extensions, and components of the hood ventilation system.

May 25, 2005 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw ready to eat 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 Unwrapped or uncovered vegetables found in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.12E - Corrected During Inspection Rice stored in large bucket in mechanical room.
  Cease food storage in mechanical rooms.
• 3-501.16B - Corrected During Inspection Critical All raw meats in the upper shelf compartment of refrigerator at the wok station were found between 46- 52 F.
  Discad these meats. Ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) crispy duck, ribs and fried chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-601.12A - Corrected During Inspection Orange juice container at bar was expired.
  Discard the food in question.
• 4-201.11 - The rice bucket was not food grade and is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved commercial NSF unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-203.12A - The ambient (air/water) temperature measuring device located in the Superior unit is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 4-301.11 - Upper shelf of wok station refrigerator unit was not sufficiently cooling raw meats and therefore, was not operating according to specifications of manufacturer for use in a commercial establishment.
  Adjust or repair this unit before using for cold holding. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration [0 ppm].
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: grey plastic container in the walk in cooler
  Discard this equipment as it is heavily soiled and appears aged.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the utility sink and a water outlet next to compartment sink faucet.
  Provide an approved backflow prevention device for the utility sink and the water outlet at right of the compartment sink faucet.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.12A - The old structure of the building requires regular cleaning on floors, walk in cooler floors and under refrigeration units to maintain areas clean.
  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.
• 7-201.11B - Corrected During Inspection Critical Containers of cooking fuel locating next to ceramic plates.
  Containers of fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 15, 2004 (Follow-up)

December 14, 2004 (Complaint)

• 4-501.114A - Critical Repeat Chlorine sanitizing solution used in dishmachine was found not at an acceptable concentration --- it was too low, or absent.
  CORRECTED DURING INSPECTION--Manual wash, rinse, sanitize compartments set up at 3-comp.sink and chlorine sanitizer solution tested and found correct concentration at 50-100 PPM in sanitizer basin.**Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 6-501.111C - Critical Repeat Live mouse observed running from prep-side to cook-side at cookline.
  CORRECTED--**Permit suspended pending mouse capture/extermination as reported on routine inspection report filed separately.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soy sauce pitcher on shelf at cookline.
  CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.

December 13, 2004 (Follow-up)

• 4-501.114A - Critical Repeat Chlorine sanitizing solution used in dishmachine was found not at an acceptable concentration --- it was too low, or absent.
  **Immediately contact service professional. ** Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements.*** Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 43.1-3-5 - Critical Repeat Health Department permit hereby suspended due to live mouse observed at cookline.
  Do the following before re-inspection by Health Department:1. Immediately contact commercial pest company for service;2. Thoroughly clean and sanitize all surfaces;3. all food prep must cease, and foods stored securely BEFORE pest servicing;4. Thoroughly clean all areas, and surfaces, AFTER commercial pest service.5. **Do not resume food prep, and do not reopen until Health Department re-inspection.
• 6-501.111C - Critical Repeat Observed live mouse at cookline running from prep side to under cooktops.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-501.12 - Repeat The white cutting board at the cookline that was observed stained and heavily scratched and scored was removed;***the wooden cutting board today observed at cookline found overly scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: soy sauce pitcher on shelf at cookline.
  CORRECTED--Clean and sanitize these surfaces for food contact.
• 4-202.16 - Repeat Found tin foil covering lower shelves in slide-door RI refrig. at entrance of dining room.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

December 13, 2004 (Routine)

• 4-501.114A - Critical Chlorine sanitizing solution used in dishmachine was found not at an acceptable concentration --- it was too low, or absent.
  **Immediately contact service professional. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3-501.16A - Critical Found the following foods hot holding at improper temperatures: fried rice at 132 on buffet.
  CORRECTED DURING INSPECTION--Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-301.11 - Found Superior 1-door RI at 46F (at warewash area), Superior RI at 45F, one of LPs at cookline at 45F, ambient air, indicating units were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures:1. cantaloupe at 56F on buffet;2. cooked noodles at 55F in top prep unit at cookline;3. fried chicken at 47F at RT, at cookline;4. top prep unit: raw chicken at 57F, raw beef at 60F.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: rice cooker.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-302.11A1 - Critical Found raw beef stored over vegetables (peas and carrots) in WI freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSEPCTION--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.
• 4-202.16 - Found tin foil covering grease trap at cookline, and plastic wrap on piping near warewash area.
  Remove paper and plastic and clean areas frequently.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-302.11A2 - Critical Raw pork and raw fish found stored on bar area freezer chest; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED DURING INSPECTION--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 4-501.11B - Repeat The door handle of the frood lid was found missing.
  Repair or replace the door handle so the lid is easily usable, in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board at the cookline was observed stained and heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer container for straw mushrooms was observed reused for the storage of other food in the front Arctic Air RI.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 7-208.11B - Found analgesics and supplements stored at cookline on prep table.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer with food debris.
  CORRECTED--Clean and sanitize these surfaces for food contact.
• 3-501.13 - Observed six packaged ducks in standing water in basin of 3-compartment sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 5-402.12 - Repeat The grease trap at the cookline has been installed preventing easy access for cleaning.
  Remove the item obstructing easy access to the grease trap.
• 43.1-3-5 - Critical Health Department permit hereby suspended due to live roaches found at cookline.
  Do the following before re-inspection by Health Department:1. Immediately contact commercial pest company for service;2. Thoroughly clean and sanitize all surfaces;3. all food prep must cease, and foods stored securely BEFORE pest servicing;4. Thoroughly clean all areas, and surfaces, AFTER commercial pest service.5. **Do not resume food prep, and do not reopen until Health Department re-inspection.
• 6-501.111C - Critical Observed live roaches at cookline and near grease trap.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

December 31, 2003 (Routine)

• 3-306.11 - The ice cubes in the ice bin next to 3-comp sink at the front bar is not protected from contamination.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the handsink located behind the bar in the front desk area.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the front and at the kitchen handwash sinks used by food employees.
  Corrected during inspection: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-502.13A - White plastic grocery bags were observed reused for the storage of raw and cooked meat in reach-in and walk-in refrigerators.
  Discontinue the reuse of single-use containers for raw and cooked meats storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in outside cooler underneath the service desk.
  Corrected during inspection: 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.
• 3-501.16B - Critical Cooked chicken (46F), cooked peking duck (46F) and cooked beef (46F) cold holding at improper temperatures in the walk-in refrigerator..
  Corrected during inspection: 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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) cooked chicken, peking suck, and beef in the reach-in, and walk-in refrigerator units is not properly dated for disposition.
  Corrected during inspection: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food (soda bottle for employee) is also used for drinks.
  Corrected during 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.
• 4-904.13A - Preset tableware was observed unprotected from contamination (open fork, spoon and drinking glass).
  Corrected during inspection: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below due to six missing oil drip catch pans .
  Replace six missing oil drip catch pans in the the hood system to prevent grease from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 5-402.12 - Observe two plastic storage bins were stored on the top of the grease trap located under the 3-comp sink preventing easy access for cleaning.
  Corrected during inspection: Remove the item obstructing easy access to the grease trap.
• 6-404.11 - Products (dented can of Straw Mushroom) for credit, redemption, or return is not being stored in a separate designated area.
  Corrected during inspection: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3-304.14B2 - Wiping cloths improperly stored between use on the food display table.
  Corrected during inspection: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.13 - The nonfood contact surface of the one door reach in refrigerator located in the front service area had accumulations of grime and debris at the bottom shelf.
  Corrected during inspection: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-501.11A - Temperature control dial of Walk-in refrigerator was not corrected adjusted (ambient temp = 46F).
  Corrected during inspection: Set the temp control dial of the Walk-in refrigerator at or below 41F all the time 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. (Temp after reset was found to be 33F).

December 02, 2003 (Pre-Opening)

• 6-202.11A - Light shields throughout the ware washing and food preparation area observed without end caps.
  Provide end caps to prevent the possible contamination of food products.
• 6-303.11C - Inadequate lighting was noted in the food preparation area. (above the preparation tables, make station coolers and other food preparation areas)
  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.
• 5-202.11A - Critical Waste water, grease particles and others liquid waste from the three compartment sink currently being discharged directly to the floor drain.
  Install a grease trap for proper disposal of liquid waste, grease particles and others. Wash and rinse plumbing lines of the three compartment sink must be plumbed to drain to the grease trap.
• 4-501.11B - The door gasket of the walk in cooler observed torn and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-203.14A - Critical Air break observed at the plumbing line of the sanitizing basin for the bar.
  Provide an one (1) inch air gap at the plumbing line of the sanitizing basin, to prevent the backflow of solids, liquids and others. All equipment and utensils will be washed, rinsed and sanitized in the kitchen ware washing area.
• 6-201.11 - Ceiling tiles in the men and women are not cleanable.
  Install cleanable ceiling tiles in both rest rooms.
• 3-305.11A2 - Ice bin located next to the sanitizing drain board of the bar three compartment sink.
  Install a splash guard to prevent the contamination of ice.
• 6-501.11 - 1. Holes observed around plumbing fixture under the bar three compartment sink. 2. Broken and damaged wall tiles observed behind the cook line. 3. New caulking applied on top of old caulking at the three compartment sink. 4. Floor area in the walk in cooler observed with heavy accumulation of rust build up. 5. Some ceiling tiles in the food preparation area observed with stain build up. Ceiling tiles were painted, but stain still observed in some area.
  1. Make repairs necessary to maintain the establishment in good condition. 2. Seal all holes, cracks and opening to prevent the entry of insects, rodents and others. 3. Provide a second coating of paint to the ceiling tiles in the food preparation area.