August 05, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Rice paddles storedm in water of 89 degrees.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

April 15, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card. Cousins.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-305.11 - Bag of carrots stored on the floorof walk in refrigerator. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-501.14 - Critical Covered clear chicken broth with condensation on the plastic top 45 degrees.Chicken broth noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 4-501.12 - The cutting board(s) of sandwich units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-602.13 - Slime on the deflection plate of the ice machine.
  Clean.
• 7-101.11 - Critical Unlabelled cleaner in spray bottle.
  Label all liquids and powders when removed from the original container. English and Thi.
• 7-209.11 - Corrected During Inspection Mouthwash, hand lotion stored in such a way that they could contaminate equipment or food.
  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 07, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.14 - Wiping cloths improperly stored between use. Lots of towels laying on counters and no sanitized container around.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Ensure that the cookline employees have a container that they can use for the cloths.

August 07, 2008 (Routine)

• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Food stored under the fans in the walk in with heavy condensate.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 6-501.11 - Repeat The following areas are not maintained in good repair:store room near the restrooms need walls sealed as well baseboardsbasemolding under the three compartment sink needs to be installedclean out behind the grease traphole in the corner near the dish machine needs to be sealedkeep fan in kitchen free of dusthoods/vents need to be tightfitting with no gapsdrain in corner needs cleaningbar will remain not usedfill in threshold at the dry storage off from large dining areaweather stripping on door next to storage closet
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. No handlotions in the kitchen as well.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 04, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. All new employees must be sent immediately.
• 3-305.11 - Corrected During Inspection Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. Cans of food on the floor under the shelves.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-401.11 - Critical Repeat The chicken in the prep units were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Employee is cooking chicken partially through and sticking it over ice then cooks all the way when ordered.
  Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds. Chicken must not be cooked partially, all chicken kept raw, when it is cooked it must be cooked all the way to 165 F then served, unless cooled and then refrigerated.
• 3-501.16 - Critical Curry sauces and a few other foods were cold holding at improper temperatures. Sliding door refrigerator needs to be serviced not properly holding the foods.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-202.16 - The nonfood contact surface of the refrigerator shelves are not designed or constructed to be easily cleanable. Shelves in beer reach in had rubber matting, this will not allow proper air ciruculation to the foods (milk) in this unit, blocking the flow.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Obtain a plastic cleanable liner with slits to allow for air circulation if needed for the glassware.
• 4-204.112 - Repeat There was no temperature measuring device located in the prep units or sliding door refrigerators, ones that were hanging were inaccurate.
  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.
• 4-501.11 - Repeat Ice machine was observed in a state of disrepair and damaged. The ice machine was leaking into a bucket on the floor.
  Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.A work order has already been called in ***

April 23, 2008 (Follow-up)

• 4-204.112 - Repeat There was no temperature measuring device located in the freezers or prep units. Replace any broken thermometers.
  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.
• 4-501.11 - Missing a handle on one of the pull out drawers in the kitchen near prep unit.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Defrost the freezer.
• 4-502.13 - Repeat Single-service items were observed reused for the storage of foods/sauces.
  Discontinue the reuse of single-use containers for foods/sauces storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - Repeat Food container lids found dirty, dirt and debris behind the grease trap, shelving with the dish racks is dirty, and remove all aluminum foil from shelving and in cookware.
  Maintain nonfood-contact surfaces of equipment clean. Food contact surfaces are to be maintained clean and sanitized. Do not line shelves in walk in with aluminum or cardboard.
• 4-903.11 - Aluminum foil was observed stored unprotected on the storage room shelves.
  Store aluminum foil in the original protective package to protect from contamination until used.
• 6-202.11 - Light bulb in the sliding door refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: * walls, floors (tiles), and ceilings throughout establishment in poor repair* a few ceiling tiles still need replacing when fiber glass is showing stained ones over dish area*insulator in corners of walk in and disharea need to be scraped and smoothed out*gap under the grease trap near the stove should be sealed as to not let moisture underneath
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Sewer cleanout and grease behind the stoves on the floor is noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 03, 2008 (Follow-up)

• 2-101.11 - Critical Repeat The person in charge was not available at the time of inspection. The only person available at the time of the inspection was one of the owners and is not the certified food manager. No food knowledge was shown and the CFM was out of town. This facility only has the one manager.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical Repeat Employees had chlorine test kit for warewashing but did not know how to use them and were not using them. The owner, in addition, did not know the temperature that the dishwasher was to reach only knew not to go in the redzone. The owner, the acting person in charge, did not know the temperatures required for cooking potentially hazardous foods. On this follow up the dishwasher employee was unable to show us these items as well.
  Test kit is required for chemical sanitizers for warewashing and all employees should be knowledgable in using them. All employees must be trained and practice safe food handling and cooking.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked meats stored next to (in the same area) raw chicken and raw beef and duck in the prep unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Spoon used to scoop cooked rice was stored in a cup of standing water at room temperature.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Repeat Wiping cloths improperly used. Dirty wiping cloths stored on work surfaces and dirty cloths used for activities that are not allowed. Wiping cloths are for sanitizer and cleaning surfaces not as covers to food in storage. A cook used a dirty wiping cloth on a clean surface then hung it on the side of the prep sink.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination (flyswatter stored on top of freezer).
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 3-305.12 - Repeat Single service items stored in mechanical room. Insulation from ducts were exposed. Disposable hand towels stored in the chemical closet.
  Cease food storage in mechanical rooms. Mechanical rooms cannot be used for restaurant storage of table cloths, single service items, or other food/food contact items. Keep all food products used for the restaurant in the kitchen or other food storage area away from access to the public.
• 3-401.11 - Critical Repeat The chicken in the prep unit was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken is being partially cooked to 80 F and stored in the top of the sandwich/prep unit.
  Continue to cook the meat to heat all parts to 165 F or above for 15 seconds.
• 3-501.11 - Corrected During Inspection Frozen foods not maintained at proper temperature. Two chest freezers in kitchen had frozen raw chicken and pork thawing at almost refrigerator temperatures. Employees will not be cooking them either since the restaurant is closed. In single door reach in freezer had heavily frosted eggrolls not covered.
  Ensure frozen food is maintained frozen. All partially thawed raw meats need to be discarded. Sanitize the freezers after all food is discarded. Eggrolls need to be discarded.
• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) foods 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-201.11 - Repeat The microwave is not designed and constructed to be durable. The microwave is for household use only.
  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. Replace the microwave with a commercial use one.
• 4-204.112 - Repeat There was no temperature measuring device located in the freezers or prep units.
  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.
• 4-501.11 - Repeat Pots and pans were found dented and heavily pitted making them no longer easily cleanable, walk in refrigerator still has two gaps one above and one below where air can escape not tight fitting, single door freezer is heavily frosted with ice, wooden handled strainer baskets (were discarded), and some food containers were cracked. Prep units are out of temperature, not much food left in them but all PHFs were discarded.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Defrost the freezer.
• 4-501.114 - Critical Repeat Chlorine concentration for the wiping cloths was high well over 200ppm. Sanitizer for the dishwasher was at 10 ppm and the temperature only reached 122 F.
  Dilute and adjust the solution for wiping food contact surfaces to 50 ppm as the higher concentration is toxic. Have the machine serviced to reach 125 F and 50 ppm.
• 4-501.12 - Repeat The cutting board(s) along the prep units and in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan in 2 door refrigerator, filters over stove, and ovens (grease running down back of stove), cookline not clean. Food contact surfaces of cooking equipment are soiled, the rice cooker insert has mold growing on it from being stored wet, the wok and its burner need cleaning, rice cooker lid, chest freezers. Shelving under stove is lined with aluminum foil and towel from sugar drawer as a liner.
  Maintain nonfood-contact surfaces of equipment clean. Food contact surfaces are to be maintained clean and sanitized. Do not line shelves in walk in with aluminum or cardboard.
• 4-602.11 - Critical Repeat The ice machine was observed to have heavy accumulation of mold and mildew.
  Wipe and sanitize the inside of the machine so as to clean the mold and mildew and to prevent contamination to the ice used as food.
• 4-901.11 - Repeat Food containers were not found stacked while wet after cleaning and chemical sanitization. Clean dishes still dirty and are stacked wet.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11 - Coffee mugs were found stored stacked a top of each other. Plastic single service spoons were not laying with all handles facing the same direction.
  Store coffee mugs with a divider in between them. Place the handles in one direction to avoid contact with the food contact end.
• 5-202.11 - Critical Repeat Not enough water flow/pressure at three compartment sinkLeak at the dishwasher unit (floor wet from the dishwasher to the handsink)Leak at the sink next to the dishwasher (bucket full of water)
  Have all plumbing repairs fixed as per code and to maintain the facility in working order for proper dishwashing technique.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: * wall behind the prep table* wall behind the dishwasher (finish the patchwork)* walls, floors (tiles), and ceilings throughout establishment in poor repair* wall around chest freezer* holes in back store room seeing to the outside* the ceiling to the back door (where shipments are received)* exhaust vents are bent and not tightly fitted* archway of ceiling from restrooms to large dining room in need of repair* wall in womens restroom in need of repair* wall under coffee pot is crumbling, tile crumbled all over floor with debris etc* a few ceiling tiles still need replacing when fiber glass is showing* basemolding in kitchen* seal the particle board shelves in mechanical room with the linen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floor, walls, and ceilings are noted in need of cleaning throughout the entire facility. Behind the stove and the wall tiles heavily accumulated with grease, flooring and the mats, floor under ice machine, floor in between stove and prep table in the corner heavily accumulated with grease (eggshells, utensils, etc.).
  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.
• 7-102.11 - Critical Repeat Working containers of chemicals are not properly labeled. Spray bottle of chemical? water? is not labeled at the dishwasher. Handsoap and dishsoap was kept over the 3 compartment sink.
  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. Store all soaps and chemicals beneath the sink.

March 27, 2008 (Routine)

• 2-101.11 - Critical The person in charge was not available at the time of inspection. The only person available at the time of the inspection was one of the owners and is not the certified food manager. No food knowledge was shown and the CFM was out of town. This facility only has the one manager.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical Employees had chlorine test kit for warewashing but did not know how to use them and were not using them. The owner, in addition, did not know the temperature that the dishwasher was to reach only knew not to go in the redzone. The owner, the acting person in charge, did not know the temperatures required for cooking potentially hazardous foods.
  Test kit is required for chemical sanitizers for warewashing and all employees should be knowledgable in using them. All employees must be trained and practice safe food handling and cooking.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee was observed using a dirty cloth to clean surfaces and then after doing so took a clean food container and never washed their hands, when told to do so the employee washed them over the prep sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 2-401.11 - Critical The employees are storing personal foods in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Personal water bottle stored in same container with the clean knives, personal food like a whole duck or chicken in a grocery bag from New York stored with frozen foods for the restaurant. This is an unapproved source mixed with the current facility.
  Provide a designated area where employees may keep their personal food so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-301.11 - Critical Scoop in bulk rice container had no handle.
  Refrain from using bowls and cups for scoops, food should be dispensed with a handled scoop pointing up to avoid bare hand contamination to the food.
• 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked meats stored next to (in the same area) raw chicken and raw beef and duck in the prep 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.
• 3-302.12 - Unlabeled food containers. Foods stored in the walk in had no labels and incorrect labels not removed from the food before.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3-304.12 - In-use utensils improperly stored between use. Spoon used to scoop cooked rice was stored in a cup of standing water at room temperature.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Wiping cloths improperly used. Dirty wiping cloths stored on work surfaces and dirty cloths used for activities that are not allowed. Wiping cloths are for sanitizer and cleaning surfaces not as covers to food in storage. A cook used a dirty wiping cloth on a clean surface then hung it on the side of the prep sink.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.12 - Single service items stored in mechanical room. Insulation from ducts were exposed over the single service cups and lids. Chest freezers unlocked and stored in dining room in carpeted area.
  Cease food storage in mechanical rooms. Mechanical rooms cannot be used for restaurant storage of table cloths, single service items, or other food/food contact items. Keep all food products used for the restaurant in the kitchen or other food storage area away from access to the public.
• 3-401.11 - Critical The chicken in the prep unit was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken is being partially cooked to 80 F and stored in the top of the sandwich/prep unit.
  Continue to cook the meat to heat all parts to 165 F or above for 15 seconds.
• 3-501.16 - Corrected During Inspection Critical All foods cold holding at improper temperatures in the walk in refrigerator.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. All food was discarded for the walkin had food at 48-50 F overnight.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) foods 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-201.11 - The microwave is not designed and constructed to be durable. The microwave is for household use only.
  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. Replace the microwave with a commercial use one.
• 4-501.11 - Repeat Establisment storing excess equipment (knives and containers) not used for the restuarant under the prep table. Personal belongings being stored in the back storage area. The door gaskets to the walk in refrigerator and the chest freezer is heavily damaged. The dishwasher was not working properly.
  Remove all unnecessary utensils and equipment not for the use of the establishment. Food facilities are not storage areas for home use or broken equipment. Replace and repair the door gasket to the walk in refrigerator and the chest freezers for the proper manufacturer use and to ensure a secure seal to the temperature. (Walk in out of temp.) Call in company to maintenance the dishwasher so it is working properly up to code.
• 4-501.114 - Critical Chlorine concentration for the wiping cloths was high well over 200ppm. Sanitizer for the dishwasher was at 10 ppm and the temperature only reached 122 F.
  Dilute and adjust the solution for wiping food contact surfaces to 50 ppm as the higher concentration is toxic. Have the machine serviced to reach 125 F and 50 ppm.
• 4-501.12 - The cutting board(s) along the prep units and in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-502.13 - Single-service items were observed reused for the storage of foods. Zip loc bags were observed to be re used for food and not labeled.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood system, filters over stove, shelving in kitchen, shelving with the soda syrups, racks used to dishes through the machine, containers holding clean knives are dirty, and ovens. Food contact surfaces of cooking equipment are soiled. Shelving in walk in are in poor repair and lined with cardboard and aluminum.
  Maintain nonfood-contact surfaces of equipment clean. Food contact surfaces are to be maintained clean and sanitized. Do not line shelves in walk in with aluminum or cardboard.
• 4-602.11 - Critical Repeat The ice machine was observed to have heavy accumulation of mold and mildew.
  Wipe and sanitize the inside of the machine so as to clean the mold and mildew and to prevent contamination to the ice used as food.
• 4-901.11 - Food containers were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-202.11 - Critical Not enough water flow/pressure at three compartment sinkLeak at the dishwasher unit (floor wet from the dishwasher to the handsink)Leak at the sink next to the dishwasher (bucket full of water)
  Have all plumbing repairs fixed as per code and to maintain the facility in working order for proper dishwashing technique.
• 5-203.13 - The service sink (mop sink) was blocked with pans, cutting boards, and other food equipment. 90 gallon trash can is also blocking the service sink as well as the three compartment sink next to it.
  Remove the food equipment and allow access to the mopsink, reduce the size of the trash can to a smaller one as to not block the sinks.
• 5-402.12 - Grease trap was observed dirty.
  Keep the grease trap cleaned to avoid pest attraction and as part of a routine cleaning.
• 5-502.11 - Refuse containers are stored full overnight at the dumpster causing an attractant to pests.
  Call for more frequent pick ups if necessary, dumpsters should not be overflowing.
• 6-202.11 - Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Outer openings on exterior of the building leading into the mechanical room/storage.
  Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 6-301.13 - Handwashing Aids are being used at the food preparation sink. Dishwashing and handwashing is being done here at the prep sink.
  Remove handwashing aids from the food preparation sink. Prep sinks are for food use only. Handsink and 3 compartment sinks are to be used accordingly.
• 6-303.11 - Less than 10 foot candles of light was noted in the walk in refrigerator. Walk in needs more light. Inadequate lighting at the prep sink area as well.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Provide at least 50 foot candles for food prep areas.
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: * the wall above the door in kitchen * the ceiling above the walk in * wall behind the prep table* wall behind the dishwasher* ceiling tiles are in need of work and the porous tiles to be replaced with smooth, and cleanable ones* window trim in need of repair metal building material showing, rag used to seal the air gaps in windows* glass window in poor repair* walls, floors (tiles), and ceilings throughout establishment in poor repair* wall around chest freezer* holes in back store room seeing to the outside* the ceiling to the back door (where shipments are received)* exhaust vents are bent and not tightly fitted
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Critical Harborage conditions exist. Fly strips (sticky) are used and installed over top of ovens in kitchen, chest freezers, dining room, and other parts of the kitchen where cooking and prepping is conducted.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Remove the fly strips and use only proper pest control methods from a licensed person or company.
• 6-501.12 - Floor, walls, and ceilings are noted in need of cleaning throughout the entire facility.
  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.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled. Spray bottle of chemical? water? is not labeled at the dishwasher. Handsoap and dishsoap was kept over the 3 compartment sink.
  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. Store all soaps and chemicals beneath the sink.
• 7-201.11 - Critical Containers of power steering fluid as well as brake fluid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (single service drinking cups and lids in back storage area)
  Containers of car fluids must be located in an area that is not above food, equipment, utensils, linens or single service items. In addition, car fluids have no place in an food establishment and should be removed.

January 16, 2008 (Follow-up)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the white freezer, in the sandwich units, and in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-203.12 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Repeat There was no temperature measuring device located in the sandwich units, chest freezers, and beer cooler.
  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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 4-501.11 - Repeat The door gasket of the walk in refrigerator is damaged. This unit is losing temperature. The chest freezers were heavily frosted.
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications. Defrost the units for proper maintenance of unit.
• 4-602.11 - Critical Repeat The ice machine in the back near the three compartment sink was observed to heavy accumulation of black mold/mildew.
  Wipe this unit down with a sanitized cloth as to not contaminate the ice used as food.
• 6-501.11 - Repeat Repair the bent exhaust hood vent. A space (gap) is created in between the vents.
  The vents must all be in working order well fitted and not allowing any spaces in between.

January 09, 2008 (Routine)

• 3-302.11 - Critical Unwrapped or uncovered food in the white freezer, in the sandwich units, and in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-102.11 - Observed use of black trash bag as a single-use/single-service food contact material. Trash bag was used as a cover to raw chicken in the walk in.
  Discontinue use of the black trash bag as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. This is not a food grade plastic and is not does not allow visibility of the food and may act as a insulator being doubled over on top of chicken.
• 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112 - There was no temperature measuring device located in the sandwich units, chest freezers, and beer cooler.
  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.
• 4-501.11 - The door gasket of the walk in refrigerator is damaged. This unit is losing temperature. The chest freezers were heavily frosted.
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications. Defrost the units for proper maintenance of unit.
• 4-602.11 - Critical Repeat The ice machine in the back near the three compartment sink was observed to heavy accumulation of black mold/mildew.
  Wipe this unit down with a sanitized cloth as to not contaminate the ice used as food.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The restrooms used by employees and the handsink in the kitchen in corner.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repair the bent exhaust hood vent. A space (gap) is created in between the vents.
  The vents must all be in working order well fitted and not allowing any spaces in between.

September 10, 2007 (Routine)

• 2-101.11 - Critical The person in charge (Robert Costa / Certified food Manager)was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 3-302.11 - Critical Uncovered food (2 pots, sauce and soup) in the walk-in fridge
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.14 - Prepping food on chopping boards set on the sanitize section of the 3 compartment sink. Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 4-501.11 - Cooing fan in walk-in cooler was observed in a state of disrepair / leaking condensate into bucket (on shelf above produce.)
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-602.11 - Critical Surfaces of both ice machines were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris and mold.
  Clean the surface of both ice machines 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.
• 6-501.11 - Repeat Ceiling in dish washing room has 2 tiles missing / open over dishes etc.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 07, 2007 (Routine)

• 4-501.11 - Silver King prep unit was observed in a state of disrepair and damaged.
  Repair the silver king prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the silver king prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walk-in shelving, shelving in dishwasher area, metal table
  Clean and sanitize these surfaces for food contact.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.11 - Tiles missing from ceiling in dishwasher area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Corrected During Inspection Critical Repeat Spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 23, 2006 (Routine)

• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs next to lemons.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:microwave, inside of refrigeration, door gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Surfaces of the soda fountain nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface at any time when contamination may have occurred, at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the storage shelves in restaurant 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.
• 6-501.11 - Floor in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Wall next to soda canisters, also floor under and behind equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 31, 2006 (Routine)

December 12, 2005 (Routine)

• 2-401.11 - Critical Repeat The PERSONNEL is drinking (open container) in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All PERSONNEL who are drinking out of a open container must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-302.11 - 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 RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-204.112 - There was no temperature measuring device located in the chest 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.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood, fans.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelf with pots on it, ice machine, green dry storage bins, grey and clear containers with utensils in it.
  Clean and sanitize these surfaces for food contact.
• 6-202.11 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the back preperation area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back preperation area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 6-501.12 - Repeat The floor underneath all eqipment and the ceiling tiles noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 14, 2005 (Routine)

• 2-401.11 - Critical The PERSONNEL is storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dusty fan, ventilation hood .
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: inside the ice machine, soda dispenser, metal shelving under the china bowls and plates, green dry storage bins.
  Clean and sanitize these surfaces for food contact.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: cutting boards and knives (after cutting meat)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 6-501.12 - The floor under the oven and all eqipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-207.11 - Critical Medicines can't be stored by food products.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

February 14, 2005 (Follow-up)

February 06, 2005 (Follow-up)

• 3-501.16 - Critical Beef, eggs, chicken, beef, tofu cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-701.11 - Critical The eggs, tofu (not at 41 degrees F or below for more than 4 hours) is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 4-204.112 - There was no temperature measuring device located in all of the freezers, walk-in freezer has a broken thermometer, and sandwich unit underneath the wall clock.
  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.

January 31, 2005 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor (in the walk-in refrigerator).
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-305.11 - Food (mango's) stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16 - Corrected During Inspection Critical Beef, eggs, chicken, beef, tofu cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-701.11 - Corrected During Inspection Critical The eggs, tofu (not at 41 degrees F or below for more than 4 hours) is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 4-204.112 - Repeat There was no temperature measuring device located in all of the freezers, walk-in freezer has a broken thermometer, and sandwich unit underneath the wall clock.
  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.
• 4-501.11 - Microwave was observed in a state of disrepair and damaged.
  Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 6-501.12 - Floor in the kitchen area noted in need of cleaning. The ventilation hood needs to be cleaned.
  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.

January 15, 2004 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-501.19 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the floor by ice machine 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.
• 7-209.11 - Purses and paperwook stored in such a way that they could contaminate food in the preperation area.
  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.
• 4-204.112 - There was no temperature measuring device located in the front refrigerators.
  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.
• 7-207.11 - Critical Medicines are not located in food preperation area (vitamins and medicines).
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

June 24, 2003 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: nozles of soft drink dispenser.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave and the top shelf of the sandwich unit..
  Maintain nonfood-contact surfaces of equipment clean.
• 3-304.12 - Dispensing utensils (ice scoop) improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 6-202.11 - Repeat Light bulb in the kitchen area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 3-302.12 - Unlabeled food containers containers containing white powder.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3-305.12 - Food found stored on floor that is not in a water proof container. Corrected during inspection.
  Remove food from floor area and place in an elevated position, or place it in a water proof container.

February 26, 2003 (Routine)

• 4-602.13 - The nonfood contact surface of the refrigerators, storage shelves 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.
• 4-101.111 - The nonfood contact surface of the walk-in shelves and storage drawers is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-501.12 - Wall behind dishwasher and prep tables noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-202.11 - Light bulb in vent hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 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, and unwrapped single-service and single-use articles.

January 16, 2003 (Routine)

• 3-304.11 - Critical Food in contact with soiled equipment or utensils. The soda nozzle holster is molded.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-501.11 - The walls of the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2350 ii - The sink basin in the men's room is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 4-101.111 - The nonfood contact surface of the storage shelves of walk-in are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.13 - The nonfood contact surface of the bar sink 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.
• 6-501.12 - Ceiling vents noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.