September 25, 2009 (Routine)

• 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: raw chicken stored next to raw beef on a shelf in the WIR.
  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).
• 4-602.11(E)(1) - Observed the interior panel of the ice machine soiled with mold.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: cut tomatoes 70F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Tomatoes were discarded.
• 3-501.17(A) - 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: sticky rice in the WIR.
  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. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The bottle of Raid is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.
• 3-304.14(D) - Corrected During Inspection Heavily soiled wiping cloths in use.
  Dry and wet wiping cloths shall be free of food debris and visible soil.

May 21, 2009 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed two dented cans of pineapple stored on a shelf for use.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11B - Critical 1. Observed an employee handling ready-to-eat (RTE) food (bean sprouts, celantro, etc.) with her bare hands. 2. Observed an employee handling RTE food (peppers) with wearing only one glove.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Ensure employees wear both gloves (a pair) rather than only one glove.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (raw beef) stored over ready-to-eat (RTE) food (vegetables) in the Walkin 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food:1. Observed ice uncovered at the bar (at the 3-vat sink).2. Observed Mango ice cream uncovered inside the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Corrected During Inspection Critical Observed Potentially Hazardous Foods (PHFs) cold holding at improper temperature: crab soup 50F, tofu 60F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11B - Observed grocery bags used as food container.
  Repair or replace the containers so that it is durable, corrosion resistant, and nonabsorbent.
• 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.114A - Critical The chlorine sanitizing solution used was above 50 ppm in the sanitizing solution for wet cloths.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-602.11E - Critical Observed the interior panel of the ice machine soiled with mold.
  Clean the surface of ice machine's interior panel 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.
• 4-903.11B2 - Corrected During Inspection Repeat Clean single service items (plates) were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11C - Corrected During Inspection Clean coffee filters were observed stored unprotected at the tea station.
  Store items in the original protective package to protect from contamination until used.
• 5-205.11A - The handwashing facility located at the bar is blocked with a karaoke machine, preventing access by employees for easy handwashing. CFM stated that the machine will be placed back on the counter after the paint is completely dried off.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B4 - Corrected During Inspection The handwashing station at the main prepline is being used to rinse foods.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B1 - Repeat Observed faucet leaking at the 3-vat sink.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.15A1 - The cover of the refuse container located outside the establishment is missing.
  Replace the cover of the outside refuse container with one that is a tight fit.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-501.112 - Dead bugs were found in the light shield in the Walkin freezer and on top of cans on a shelf.
  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 other pests.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Corrected During Inspection Critical Working container of chemical (pink solution) is not properly labeled at the tea station.
  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.
• 7-201.11A - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: Observed a bottle of hand sanitizer stored next to chopsticks at the tea station. Observed chemicals stored along with boxes of forks and wine bottles on a shelf in the back kitchen.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-209.11 - Personal items (purse, cellphones, etc.) were stored in such a way that they could contaminate food utensils or food throughout the kitchen.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

January 22, 2009 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered ice in the bar three compartment sink. All food items including ice must be covered during storage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Repeat In-use utensils improperly stored between use. The rice scoop and the spatula next to the hand sink in the cooking area.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. A can of oyster flavoring was improperly stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11B2 - Repeat To-go containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-904.11B - Unwrapped serving spoons, and utensils were not stored 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.
• 5-205.15B1 - Plumbing fixture at the 3 compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

August 28, 2008 (Routine)

• 3-304.12A - In-use utensils improperly stored between use. The ice scoop was improperly stored on top of the ice machine.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Critical Several foods in the make table refrigerator were out of temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - The make table refrigerator was observed in a state of disrepair.
  Repair the make table refrigerator 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.
• 4-903.11B2 - To-go containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

June 17, 2008 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-304.12A - Repeat In-use utensils improperly stored between use. (rice scoop)
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Wiping cloths improperly stored between use. Sanitizer buckets are not used.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Tea and chili were improperly stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-402.12A - The milk crate is not elevated off the floor. All shelves must be 6 inches off the floor.
  Elevate the equipment/ shelf to a minimum of 6" off the floor.
• 4-903.11A3 - Pots were found not stored 6 inches above the floor under the storage rack..
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-501.114B - Repeat The premises has accumulation of litter near the back door and the dumpster.
  Maintain the premises free of litter.
• 7-201.11A - Corrected During Inspection Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Clean bowls are improperly stored with cleaner at the 3 compartment sink.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

April 01, 2008 (Routine)

• 2-103.11D - Corrected During Inspection Poor handwashing procedures observed. Employee did not use a paper towel to dy his hands.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-402.11 - 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.
• 3-501.13A - Corrected During Inspection Improper methods used to thaw chicken in standing water.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 6-501.114B - The premises has accumulation of litter.
  Maintain the premises free of litter.

January 11, 2008 (Routine)

• 3-304.12A - Repeat In-use utensils improperly stored between use. The rice scoop is not properly stored.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 5-205.15B1 - Plumbing connection under the dump sink piping is leaking.
  Plumbing systems and components shall be maintained in good repair.

November 06, 2007 (Follow-up)

October 26, 2007 (Routine)

• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. Several dented canned goods were stored on the shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12A - Repeat In-use utensils improperly stored between use. (rice scoop)
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-501.11A - Repeat The make table refrigerator was observed in a state of disrepair. REPAIR IN 48 HOURS.
  Repair the make table 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: make table refrigerator and rice scoop and container.
  Clean and sanitize these surfaces for food contact.
• 6-501.111C - Critical Repeat Methods are not being used to control flies in the kitchen. Provide an approved method to control flies.
  When pests are found use methods 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.
• 7-201.11A - Critical Container of sterno was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

August 09, 2007 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Remove dented raw mush rooms and baby corn.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. food improperly stored on the walk-in freezer and refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Repeat The make table refrigerator was observed in a state of disrepair and damaged.
  Repair the make table refrigerator 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the utensil bin, knives, the microwave oven, the ice machine and food storage bins.
  Clean and sanitize these surfaces for food contact.
• 4-603.16A1 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 6-501.111C - Critical Repeat Methods are not being used to control flies.
  When pests are found use methods 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.
• 6-501.114B - The premises has accumulation of litter.
  Maintain the premises free of litter.

May 24, 2007 (Routine)

• 3-302.11A1 - 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 - The make table refrigerator was observed in a state of disrepair (unit does not hold PHF at the required temperature).
  Repair the make table 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.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-603.16A1 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-205.15B1 - Plumbing connections under the 3 compartment sinks piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-501.111C - Critical Methods are not being used to control flying bugs.
  When pests are found use methods 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.

March 15, 2007 (Routine)

• 3-304.14D - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.13A - Corrected During Inspection Improper methods used to thaw frozen sausage (at room temperature).
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior of microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Observed faucet leaking at women's bathroom.
  Plumbing systems and components shall be maintained in good repair.

December 18, 2006 (Routine)

• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw pork stored next to raw chicken.
  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 a different shelf. Store raw pork above raw chicken to avoid cross contamination.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: fanguard in the Walkin cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-202.12A2 - Water from the handwashing sink at women's bathroom was measured at a temperature less than 100F.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

September 22, 2006 (Routine)

• 4-202.11A1 - Critical Observed food containers cracked.
  Repair or replace the food containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the interior panels.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A2 - Observed tong stored at the trash can.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11A - The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-209.11 - Observed personal belongings stored on top of cans.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 10, 2006 (Routine)

• 4-501.11B - Repeat The door gasket of the B.A. prep cooler is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A1 - observed serving trays stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed the back door panel damaged.
  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.

April 25, 2006 (Routine)

• 4-501.11B - The door gaskets are torn at the main prep cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: exterior rim of the rice container.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Observed floors soiled under the shelving unit near the back door.
  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.

February 06, 2006 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at room temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated beef rib soup held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade soiled with old buildup.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: exteror of rice machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - The light bulbs in the hood system were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.12A - Observed the mopsink area soiled with dust buildup.
  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.

November 18, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Employee has an eating area in a food prep table.
  All employees must be in the designated break area for eating away from food preparation/handling areas to prevent cross contamination.
• 3-202.15 - Critical Observed dented cans of baby corn stored on a shelving unit. Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-501.114A - Corrected During Inspection Critical Repeat The chlorine sanitizing solution used was at 0 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 6-501.111C - Critical Observed mice droppings on the dishwashing liquid container. Methods are not being used to control pests.
  When pests are found use methods 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.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 30, 2005 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at 50F in Walkin cooler.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: exterior of the microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Corrected During Inspection Clean pots were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

June 14, 2005 (Routine)

• 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food (mango) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.12 - The cutting board(s) along the prep cooler are 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 .
• 4-502.13A2 - Single-service items were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. prep cart.2. fanguard in the Walkin cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Repeat Observed floor drains soiled.
  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.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 30, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (eggs) 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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food: Observed a bottle of Gatorate stored in ice bin.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-202.11A1 - Critical Observed food strainer broken.
  Replace the strainer with new one to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-501.11B - Repeat The door gaskets are torn at prep cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 6-202.11A - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.12A - The pipelines and floor drains under the 3-vat sink are heavily soiled with old buildup.
  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.

January 12, 2005 (Routine)

• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Cloths under cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 5-501.16B2 - Observed excessive refuse outside.
  Increase the number of pick-ups to prevent the accumulation of debris on the ground and outside of the container.

October 27, 2004 (Routine)

• 4-501.11B - Handle missing on rice cooker.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 3-501.16A2 - Critical Repeat Beef @ 47F, chicken @ 48.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

August 06, 2004 (Routine)

• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 4-502.11A1 - Knife in use was observed in a state of repair and condition preventing the equipment to be used as designed.
  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.
• 6-501.11 - Edge of the upright counter by kitchen door is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 24, 2004 (Routine)

• 3-501.16A2 - Critical Chicken @ 45F, beef @ 48F held on top of sandwich prep unit.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Top of sandwich prep unit in not holding potentially hazardous foods at 41F or below. Latch on the rice cooker is missing.
  Repair the equipment 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.
• 6-501.111D - Roaches seen in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: dishmachine not sanitizing on the rinse cycle.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 3-307.11 - One food product uncovered in the walk-in refrigerator.
  Protect food from miscellaneous sources of contamination.

March 11, 2004 (Routine)

• 3-501.13A - Repeat Improper methods used to thaw meat.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-304.13 - Linens and/or napkins were in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 4-501.11A - Rice cooker handle was observed in a state of disrepair and damaged.
  Repair the cooker 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.
• 4-602.13 - The nonfood contact surface of the exterior of the dishmachine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 29, 2003 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-903.11A1 - Repeat Dishracks stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: no sanitizer in the dishmachine.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-101.11B - The food contact surface of the inverted soda container used as storage shelf in the walk-in refrigerator is not durable, corrosion resistant, and/or nonabsorbent.
  Replace the inverted shelf so that it is durable, corrosion resistant, and nonabsorbent.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3-501.13A - Repeat Improper methods used to thaw poultry..
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity

October 09, 2003 (Routine)

• 3-501.13A - Improper methods used to thaw meat.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-304.14A - Wiping cloths improperly used. Wiping cloths on counter.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 6-501.12A - Repeat Exterior screen door was 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.
• 4-903.11A1 - Dishracks stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

July 24, 2003 (Routine)

• 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Screen door not closing properly after being opened.
  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.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
• 3-302.11A1 - 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.
• 4-602.13 - The nonfood contact surface of the dishmachine exterior had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.12A - Interior and exterior surfaces of screen door was 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

May 12, 2003 (Routine)

• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
• 4-201.11 - The foil lining shelving is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved 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.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils. Stacking food in bowls on top of each other.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 6-501.12A - Wall by dishmachine was 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
• 4-602.13 - The nonfood contact surface of the shelving in walk-in had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Screen door not closing properly after being opened.
  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 door
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.