August 03, 2009 (Follow-up)

July 24, 2009 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Sanitizer was only being mixed up and used at the end of the day versus throughout/as needed.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0560 - Napkins in contact with food -- used to cover foods.
  Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

May 04, 2009 (Follow-up)

April 23, 2009 (Routine)

• 0820 A 2 - Critical Some foods in the make-up table coolers and walk-in cooler are being cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Suggest placing tofu, summer rolls, and tomato inside of lower cooling unit, or keeping them in metal containers surrounded by ice.
• 0830 - 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. 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.
• 1080 - Corrected During Inspection Carryout bags were being used to store some food items in the freezers. They are not designed and constructed to be durable.
  Remove this item from the facility and replace with food grade storage bags or food storage containers. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the dish machine.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions in the dish machine and maintain them at a safe and effective level.
• 1800 - The non-food contact surfaces of the hood filters and vents and walls around and below the filters themselves have accumulations of grime and debris, as well as lower and upper prep table shelving.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 25, 2008 (Routine)

March 17, 2008 (Routine)

• 1730 - The thermometer on the prep. refrig. is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3030 - 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

December 13, 2007 (Routine)

• 0470 - Corrected During Inspection 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.
• 0820 - Corrected During Inspection Critical Chicken and shrimp at 48 deg. F. in the prep. refrigerator.
  Move food product to another refrigerator with an operating temperature of 41 deg F. (or lower).

September 11, 2007 (Routine)

June 12, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the reach in freezers.
  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.
• 3030 - 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

March 01, 2007 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

November 17, 2006 (Routine)

• 0060 - Corrected During Inspection Critical Sanitizer bucket not set up in the kitchen area.
  Set up one quat.sanitizer bucket in the kitchen area.
• 3460 - Corrected During Inspection Critical Medicines are located above food contact surfaces.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

August 15, 2006 (Routine)

• 0610 - 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.
• 2810 - Wall construction not complete in the storeroom.
  Finish the wall construction and paint the wall.

July 12, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the prep. and bar 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.
• 2810 - Wall or wall covering in storeroom is not smooth and easily cleanable.
  Paint,finish wall in storeroom.