July 14, 2009 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over uncovered broth
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: red beef in upright display case and broth stored under raw beef
  Foods shall remain covered at all times to prevent potential bacterial growth
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded beef, rice, raw beef at 47F each in display case
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard liner in freezer.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.116 - Test kit not located, therefore testing of chemical sanitizing solution not taking place.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
  If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of potentially hazardous foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-903.11(C) - Corrected During Inspection Styofoam containers were observed stored unprotected on a dusty shelf.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-205.11(B) - The handwashing station is used to store soiled utensils.
  A hand washing sink may not be used for purposes other than hand washing.
• 6-501.12(A) - Observed that floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 24, 2009 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees washing hands without soap.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows - pork stored over uncovered soup
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See also storage chart.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: bean curd
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-602.11(C) - Corrected During Inspection Critical Repeat Observed food contact utensils that had not been sanitized in more than four hours.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

November 12, 2008 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodle and sliced beef at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 4-301.11 - Repeat The glass door Ref unit [2 door] is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: soup spoons.
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin [in residual water after draining]
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine

October 07, 2008 (Routine)

• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly from 135F to 70F in two hours or less and from 70F to 41F in four hours or less.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork stored over uncovered soup
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: raw pork stored over uncovered soup
  Foods shall remain covered at all times to prevent cross contamination.
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Bagged onion stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - soup taken off stove at 129F
  Reheat product to 165F then hold consistently at temperature of 135F or above to prevent bacterial growth
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork chop and raw pork at 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent bacterial growth.
• 3-501.16(B) - Critical Observed eggs maintained at room temperature
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 4-301.11 - The reach in display case was currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Adjust or repair the unit(s) as needed immediately.
• 4-602.11(C) - Corrected During Inspection Critical Grill utensil not sanitized at four hour interval as required.
  If used with potentially hazardous food contact surfaces shall be cleaned at least every 4 hours.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-404.11 - Dented can of vegetable found comingled with other canned goods.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.

September 12, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The Person in Charge shall know the reporting reponsiblities associated with restriction or exclusion of food employees.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee did not wash for at least 20 seconds and turned off the faucet without using a paper towel. Note: Proper hand washing was reviewed with the PIC.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-202.15 - Corrected During Inspection Critical Observed several swollen cans stored with undamaged cans in the dry storage room.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw pork stored over cooked spring rolls in the Turbo air freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: romaine lettuce and noodles sitting on counter.
  Foods shall remain covered at all times.

May 01, 2007 (Follow-up)

May 01, 2007 (Follow-up)

April 23, 2007 (Follow-up)

• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: prep unit 47 F and coca cola unit 45 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

March 27, 2007 (Routine)

• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: prep unit 47 F and coca cola unit 45 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of freezers and pipes at wok station.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

January 09, 2007 (Routine)

• 12.1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: rival ice grinder, cuisinart food processor, proctor silex juicer, emerson toaster oven.
  ALL equipment in a commercial food service establishment shall meet the ANSI certification program (NSF approved) or be approved by the Regulatory Authority. Homestandard brands such as Tupperware, Sterilite, Kenmore, G.E, Rubbermaid, etc. shall not be used.
• 3-302.11(A)(1) - Critical Observed raw shrimp stored over green onions in prep unit. Observed raw pork ribs stored over ready to eat items in 2 door merchandiser.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(4) - Critical Observed many foods in refrigeration units that were not covered.
  Foods shall remain covered at all times.
• 3-302.12 - Repeat Observed unlabeled container of sugar.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Observed water bottle stored inside ice machine.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Corrected During Inspection Observed the handles of several scoops stored in contact with food. Observed utensils stored in room temperature water.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.13 - Corrected During Inspection Towel was used to cover basil.
  Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 4-202.16 - Milk crate(s) found used for the following: elevation.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
• 4-502.11(A) - Corrected During Inspection Cracked plastic bowl was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various foods.
  The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: several knives stored next to slicer.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside beer cooler, shelf above range where pans are stored.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Backsplash inside ice machine has mold.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-903.11(D) - Observed straws stored on floor.
  Elevate single service items 6 inches above floor.
• 5-501.113(B) - Outside dumpster was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50-100 ppm.

March 01, 2006 (Critical Procedures)

March 01, 2006 (Critical Procedures)

August 05, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor and small Toaster. Rival ice crusher at drink area.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Food employee wasSmoking in the kitchen area area.
  All employee smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. Small container of sugar in front service area.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Food tongs are stored on handles of oven where they can come in contact with employee clothing.Knives stored in space between equipment.
  Store the utensils so that they cannot become soiled.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Onions
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Damaged plastic film found on microwave. Top of small oven covered with aluminum foil.
  Remove plastic and foil from equipment.
• 4-101.11D - Repeat Two bamboo strainers found in the kitchen. these items are not easily cleanable and are not approved for use.
  Remove the strainers from kitchen and obtain approved strainers.
• 4-201.11 - Wooden skewers found stored in damaged and soiled styrofoam cup.Food stored in direct contact with grocery store style plastic bags. These bags are not intended for direct contact storage.
  Obtain and use approved containers for storage of food and food related items..
• 4-301.11 - The Beverage-Air glass front refrigerator is not designed or approved for storage of potentially hazardous foods and is intended for bottled or canned beverages and pre packaged items.
  Limit use of the unit to these types of items.
• 4-501.12 - Repeat The cutting board(s) along the prep units 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 .
• 4-502.13A - Repeat Manufacturer containers and single use containers were observed reused for the storage of food and other kitchen items..
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat Food graters found soiled.Upper inside of microwaves are soiled.
  Clean and sanitize all utensils after use.Clean microwaves.
• 5-205.11A - Repeat Sink access is blocked by large refuse container which can contaminate hands when removed and then later repositioned with clean hands.
  Move the large refuse container and replace with small container for disposal of towels.
• 6-305.11B - Corrected During Inspection Repeat Personal items like purses are stored on shelves with food or food related items.
  Provide a suitable location for personal items away from the food preparation area.
• 6-501.114A - Repeat Reach in freezer in rear room is not working and manager plans to remove unit.
  Remove the non working unit.

August 05, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor and small Toaster. Rival ice crusher at drink area.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Food employee wasSmoking in the kitchen area area.
  All employee smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. Small container of sugar in front service area.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat Food tongs are stored on handles of oven where they can come in contact with employee clothing.Knives stored in space between equipment.
  Store the utensils so that they cannot become soiled.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Onions
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Damaged plastic film found on microwave. Top of small oven covered with aluminum foil.
  Remove plastic and foil from equipment.
• 4-101.11D - Repeat Two bamboo strainers found in the kitchen. these items are not easily cleanable and are not approved for use.
  Remove the strainers from kitchen and obtain approved strainers.
• 4-201.11 - Wooden skewers found stored in damaged and soiled styrofoam cup.Food stored in direct contact with grocery store style plastic bags. These bags are not intended for direct contact storage.
  Obtain and use approved containers for storage of food and food related items..
• 4-301.11 - The Beverage-Air glass front refrigerator is not designed or approved for storage of potentially hazardous foods and is intended for bottled or canned beverages and pre packaged items.
  Limit use of the unit to these types of items.
• 4-501.12 - Repeat The cutting board(s) along the prep units 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 .
• 4-502.13A - Repeat Manufacturer containers and single use containers were observed reused for the storage of food and other kitchen items..
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat Food graters found soiled.Upper inside of microwaves are soiled.
  Clean and sanitize all utensils after use.Clean microwaves.
• 5-205.11A - Repeat Sink access is blocked by large refuse container which can contaminate hands when removed and then later repositioned with clean hands.
  Move the large refuse container and replace with small container for disposal of towels.
• 6-305.11B - Corrected During Inspection Repeat Personal items like purses are stored on shelves with food or food related items.
  Provide a suitable location for personal items away from the food preparation area.
• 6-501.114A - Repeat Reach in freezer in rear room is not working and manager plans to remove unit.
  Remove the non working unit.

February 02, 2005 (Routine)

• 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor and toaster, chest freezer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Meats and eggs over other vegetables and other foods.
  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 - Corrected During Inspection Unlabeled food containers. Small unidentifiable foods in containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.11 - Corrected During Inspection Beverage bottle found in drink ice
  Do not store containers in the drink ice to prevent soiling of the ice.
• 3-304.12 - Corrected During Inspection Utensils are stored in gaps between equipment. Tongs are stored on oven handles where they can contact kitchen employee clothing.
  Store these items where they cannot be soiled.
• 3-307.11 - Corrected During Inspection Partially covered pitcher of tea stored almost under the soap dispenser.
  Keep food items away from the soap dispenser to prevent possible contamination.
• 3-501.13 - Corrected During Inspection Observed foods thawing in standing water at 105 F and other foods thawing at room temperature..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Food cold holding at improper temperatures due to improper storage above cold items or insulating containers with paper towels.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11D - Repeat Bamboo handled strainers in use in kitchen are not effectively cleanable and are not approved for use.
  Remove the bamboo strainers.
• 4-202.16 - Dish racks used for off the floor storage of cleaning items. These item are difficult to clean without a dish machine and they prevent acess to the floor.
  Discontinue use of these items.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for wipecloths.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Two hand food slicers are soiled.
  Clean and sanitize utensils before storage.
• 4-601.11C - The bottom of the cooler at the bar is soiled.Pot handles wrapped with cloth are soiled.
  Clean the cooler.Obtain suitable easily removable and cleanable pot holders for handling hot utensils
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked by a large refuse container, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - Corrected During Inspection The handwash station at the Kitchen is being used for purposes other than washing hands. Supporting small cutting board.
  The handwash facility identified above is to be used for washing hands only.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purse on shelf over slicer.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.114A - Repeat Newpapers and a few other no longer used item like freezer in rear storage room observed.
  Remove any unnecessary item from the food preparation area.
• 7-201.11B - Corrected During Inspection Critical Wrapped package of rodent bait found on area used to store food related items.;
  Remove this hazardous material from this area.

February 02, 2005 (Routine)

• 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor and toaster, chest freezer.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Meats and eggs over other vegetables and other foods.
  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 - Corrected During Inspection Unlabeled food containers. Small unidentifiable foods in containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.11 - Corrected During Inspection Beverage bottle found in drink ice
  Do not store containers in the drink ice to prevent soiling of the ice.
• 3-304.12 - Corrected During Inspection Utensils are stored in gaps between equipment. Tongs are stored on oven handles where they can contact kitchen employee clothing.
  Store these items where they cannot be soiled.
• 3-307.11 - Corrected During Inspection Partially covered pitcher of tea stored almost under the soap dispenser.
  Keep food items away from the soap dispenser to prevent possible contamination.
• 3-501.13 - Corrected During Inspection Observed foods thawing in standing water at 105 F and other foods thawing at room temperature..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16B - Corrected During Inspection Critical Food cold holding at improper temperatures due to improper storage above cold items or insulating containers with paper towels.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11D - Repeat Bamboo handled strainers in use in kitchen are not effectively cleanable and are not approved for use.
  Remove the bamboo strainers.
• 4-202.16 - Dish racks used for off the floor storage of cleaning items. These item are difficult to clean without a dish machine and they prevent acess to the floor.
  Discontinue use of these items.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for wipecloths.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Two hand food slicers are soiled.
  Clean and sanitize utensils before storage.
• 4-601.11C - The bottom of the cooler at the bar is soiled.Pot handles wrapped with cloth are soiled.
  Clean the cooler.Obtain suitable easily removable and cleanable pot holders for handling hot utensils
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked by a large refuse container, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.11B - Corrected During Inspection The handwash station at the Kitchen is being used for purposes other than washing hands. Supporting small cutting board.
  The handwash facility identified above is to be used for washing hands only.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purse on shelf over slicer.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.114A - Repeat Newpapers and a few other no longer used item like freezer in rear storage room observed.
  Remove any unnecessary item from the food preparation area.
• 7-201.11B - Corrected During Inspection Critical Wrapped package of rodent bait found on area used to store food related items.;
  Remove this hazardous material from this area.

September 22, 2004 (Follow-up)

• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit for the tablet sanitizer. Obtain a chlorine test kit if using bleach as the sanitizer so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-303.11B - Repeat Inadequate lighting was noted in the Delfield reachin refrigerator. The switch is bad. The part has been ordered.i
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-201.13A - Repeat Cove molding in back men's room is missing.
  Replace cove molding in men's room.
• 4-101.11D - Repeat Top shelf of storage shelf i nback room is not painted to be smooth and easily cleanable.
  Finish top shelf to be smooth and easily cleanable.
• 4-501.12 - Repeat The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Cutting board has been ordered. Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 5-203.14B - Critical Repeat Hose observed attached directly to faucet in mop room.
  Povide a backflow prevention device on faucet. Owner attempted to purchase device from major hardware retailer. They were unable to provide him with one.

September 14, 2004 (Routine)

• 6-202.11A - Lights bulb(s) in the refrigerator back area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Food processor2.Rice cooker3.Chest freezer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) (all foods )in the unit in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Observed 2 bamboo strainers in the kitchen.
  Provide only stainless steel strainers.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.1.All handsinks in the kitchen and restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 6-202.15 - Repeat Observed a middle gap at the upper and lower part of the back door.
  Protect from insect entry, fill the gap.
• 3-305.12I - Observed the food storage at the back door is opened to clients. Food storage under other sources of contamination.
  Lock the door at all times for this room. Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 3-307.11 - Observed the ktichen door leads to billiard room and cigarrette smokes goes in the kitchen.
  Closed the door at all times and provide a self-closing device.
• 6-501.12A - Observed the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-204.112B - There was no temperature measuring device located in the Delfield unit at the back door.
  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.
• 6-501.11 - Repeat Observed a ceiling hole at the back storage and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-203.14B - Critical Repeat Observed a hose attached to the mop sink faucet.
  Provide a backflow prevention device.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment at the back door storage.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other types of foods.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the following:1. hood filters 2.All refrigerators interiors and exteriors3.All rubber gaskets for the refrigerators. 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.

September 07, 2004 (Follow-up)

• 6-303.11B - Inadequate lighting was noted in the Delfield refrigerator. Light bulb is out.
  Replace light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-204.112B - There was no temperature measuring device located in the Delfield refrigerator .
  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.
• 12.1-12A - Critical At the time of this inspection there was no Certified Food Manager on the premises.
  It is mandatory that a CFM be on the premises of the food establishment during all hours of food preparation and service. CORRECTED DURING INSPECTION.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the unisex bathroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Observed that no paper towels were available for handsink at back ladies room .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Provide tubes and endcaps for protective shielding on flourescent bulbs.
• 6-201.13A - Cove molding in back men's restroom is missing.
  Replace coving in back men's room.
• 6-501.11 - Repeat Wall in men's room has hole where plumbing repair was done.
  Cover hole in wall in men's room. A hinged door may be used since access to the pipe in the wall is necessary. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-502.13A - Repeat Manufacturer containers - CLOUT laundry detergent 5 gallon container - was observed reused for the storage of foods.
  Do not reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-101.11D - Repeat Top shelf of storage shelf unit in back room is not painted to be smooth and easily cleanable.
  Finish top shelf to be smooth and easily cleanable.
• 4-501.12 - Repeat The cutting board(s) along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Ice scoop stored in container with water.
  CORRECTED DURING INSPECTION. Store the ice scoop in the ice with the handle up.
• 7-203.11 - Critical A container previously used to store poisonous or toxic materials - laundry detergent - is being used to store soup.
  DO NOT REUSE manufacturer containers. Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
• 3-501.13 - Observed beef thawing at room temperature in the prep sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.

August 04, 2004 (Routine)

• 6-501.11 - Wall in men's room has hole where plumbing repair was done.
  Cover hole in wall in men's room. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B - Hot water was turned off at handsink at front service area.
  CORRECTED DURING INSPECTION. Leave hot water turned on. Handwashing is to be done with warm water.
• 4-501.12 - The cutting board(s) along the sandwich prep unit 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 .
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Information was left with owner regarding how to obtain a test kit.
• 4-502.13A - Manufacturer containers - soy sauce containers and tofu containers - were observed reused for the storage of foods.
  Do not reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-304.12 - Dispensing utensils improperly stored between use. Ice scoop stored in container with water.
  CORRECTED DURING INSPECTION. Store the ice scoop in the ice with the handle up.
• 6-303.11B - Inadequate lighting was noted in the Delfield refrigerator. Light bulb is out.
  Replace light bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw eggs stored above other raw foods in Delfield refrigerator.
  CORRECTED DURING INSPECTION. Eggs were moved ot bottom shelf of refrigerator. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented.
• 4-204.112B - There was no temperature measuring device located in the Delfield refrigerator .
  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.
• 4-101.11D - Top shelf of storage shelf unit in back room is not paited to be smooth and easily cleanable.
  Finish top shelf to be smooth and easily cleanable.
• 12.1-12A - Critical At the time of this inspection there was no Certified Food Manager on the premises.
  It is mandatory that a CFM be on the premises of the food establishment during all hours of food preparation and service. CORRECTED DURING INSPECTION.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the reachin refrigerator.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the unisex bathroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 4-101.111 - The nonfood contact surface of the bottom shelf of the prep table below the slicer is lined with cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove cardboard. Do not line shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) edges of doors on Delfield freezer and Delfield refrigerator; 2) top shelf above sandwich prep unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12A - Observed that no paper towels were available for handsink at back ladies room .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Provide tubes and endcaps for protective shielding on flourescent bulbs.
• 4-702.11 - Critical The food-contact surfaces of equipment were not observed sanitized. There was no sanitizer step as part of the warewash process.
  CORRECTED DURING INSPECTION. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 6-201.13A - Cove molding in back men's restroom is missing.
  Replace coving in back men's room.
• 3-301.11C - Plastic container is being used as a dispensing utensil in the rice.
  Provide a scoop for dispensing the rice. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Rival toaster oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

April 14, 2004 (Pre-Opening)

• 6-303.11B - Inadequate lighting was noted at the bar hand sink and all rest rooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the food preparation area ( above the prep cooler) and at the vent hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Facility is storing unnecessary items in the back storage room to the operation or maintenance of the establishment. (inoperable freezer, television, buckets, light fixtures, wood and others)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-202.14 - Doors to rest room are not closing tightly.
  Adjust the self closing device, so doors can be tight fitting once closed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 5-203.14B - Critical There is no back flow prevention device provide for the faucet of the mop sink. The mop sink was observed with a hose connected to a household faucet.
  Provide a back flow prevention device to prevent the back flow of solids, liquids and other contaminates or provide a safety cap to prevent hose connection.
• 4-101.111 - 1. Wooden storage shelves observed at the bar. 2. Counter tops at the bar observed with worn seal and surfaces is not easy cleanable 3. Wooden storage shelves observed in the back storage room.
  1. Seal/paint all wooden shelves to provide a easy cleanable surfaces. 2. Re-seal the front counters at the bar.
• 6-501.11 - 1. Holes observed in the walls throughout the establishment - behind the ice machine, rest rooms, behind the water heater, and other areas. 2. Base coving missing from walls in the back storage room. 3. Walls in the back storage room observed heavy stain and not in good repair. 4. Floor tiles around the ice machine observed broken/damaged and not in good repair. 5. Gap observed between wall and all hand washing sinks.
  1. Make repairs necessary to maintain the establishment in good condition. 2. Repair/paint walls as needed to maintain the establishment in good condition. 3. Caulk/seal seal all hand washing sinks to wall for easy cleaning.
• 6-202.15 - Gap observed between the double back exit doors.
  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.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: juice squeezer, Baaun blender, Hamilton blender and cuisinart food processor.
  Corrected during the inspection. Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.