June 22, 2009 (Critical Procedures)

• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: rte bean sprouts
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. The bean sprouts were discarded during inspection
• 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: observed raw beef over noodles and suaces in the prep unit in the kitchen
  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)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken over raw beef and seafood in the chest and Artic air freezers.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodles, raw beef , raw pork on the top refrigerated portion of the superior prep.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (keep lid closed in between uses)

March 14, 2008 (Routine)

• 2-103.11(E) - Food employees are verifying that purchased milk and egg arrives at proper temperature of 45F or less
  Employees shall visibly observe the foods as they are received to determine that they are from approved sources, including PHFs transported by staff, and delivered at the required temperatures of 45F or less [dairy/egg] and 41F [meats].
• 3-301.11(C) - Excessive bare hand contact with raw meat that is not in a ready-to-eat form.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - 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 open container of vegetable/herb
  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)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - raw bagged seafood and beef were comingled in reach in freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: vegetable/herb ingredient in reach in unit stored under bagged, raw pork; vegetable found under raw bagged beef in upright freezer
  Foods shall remain covered at all times to prevent potential contamination
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop handle slightly in contact with rice grains.
  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 with their handles above the top of the food, 3) on a clean, sanitized portion of the food preparation table or cooking equipment 4) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - duck and fried chicken pieces.
  ALL 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. If the food is held for only 24 hours, no date marking is required. EHS asked CFM to ensure items are properly labelled by close of business
• 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable: paper towels
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): elevating goods off the floor.
  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 ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of vegetable and drinks.
  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) - Take out containers were not stored in original packaging to prevent potential contamination
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-904.11(A) - Ceramic china plates were found handled, displayed or dispensed with the food contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.

November 28, 2007 (Critical Procedures)

• 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over cooked chicken in prep refrigerator)
  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)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over pork in the walk in cooler
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.17A - Critical Observed that the prepared, ready-to-eat sauce held in the walk in cooler is not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.

May 07, 2007 (Routine)

• 3-202.15 - Critical The following food item(s) from damaged packaging was observed being stored on the storage shelf with other products to be used for the food service:straw mushrooms
  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) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.raw chicken and beef observed stored with precooked products, spice and produce in the chest and reach-in 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)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw beef, chicken and seafood were observed randomly stored in the reach-in and chest freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.13 - Linen and paper towels were found used in contact with food items in the refrigeration while lining the food storage container and covering food.
  Napkins 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.
• 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: duck, curry
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/2 they shall be date marked with a "use by" date not exceeding 5/8
• 4-502.13(A) - Repeat Lids to the manufactured 5 gallon containers were observed being reused.
  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.

November 09, 2006 (Routine)

• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the freezer units. (raw chicken and beef observed randomly stored in the chest freezer)
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. (rice)
  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.
• 3-501.13(A)-(D) - Corrected During Inspection Observed shrimp thawing at room temperature in the 3-vat sink.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-101.11(B) - Papertowel observed being used to line food storage containers.
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
• 4-202.16 - Cardboard boxes observed being reused for storage in the freezer/refrigeration units. Raw wood observed supporting rice cooker by the walk in cooler.
  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.
• 4-501.11(B) - The door gaskets of the Superior prep refrigerator are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food items in the refrigeration units.
  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.
• 4-904.11(B) - Unwrapped fork were not stored on the prep table in the kitchen with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Faucet at the sanitize basin of 3-vat was observed leaking.
  A plumbing system shall be maintained in good repair.
• 6-201.14(A) - Carpeted covebase observed at the floor/wall junctures in the rest-rooms.
  Remove carpeted covebase, seal floor/wall junctures with a material that is smooth, non-absorbent and easily cleanable.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink at the front bar.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Corrected During Inspection Critical One live roach observed on the raw wood panel under the rice cooker.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

June 05, 2006 (Routine)

• 3-302.12 - Repeat Observed unlabeled bulk containers of salt, sugar, corn meal, etc.
  Label working containers with the common name of its contents.
• 3-303.11 - Corrected During Inspection Ice used for cooling the exterior surfaces of bottles in ice maker is also for drink ice or used as food.
  Remove bottles. Do not store any items in the ice bins.
• 3-501.16B - Corrected During Inspection Critical Scallops(47F) and beef(45F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - Observed unfinished plywood on cart used to hold food equipmetn.
  Remove plywood from cart. Wood is not smooth, non-absorbent or easily cleanable.
• 4-204.112B - There was no temperature measuring device located in the 3DR Superior prep reachin 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.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelf to right of handsink2) tops of bulk containers - sugar, salt, etc.3) shelves above 3 vat sink4) shelf above dishwasher
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: KITCHEN AID mixer.
  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.
• 5-205.11B - Corrected During Inspection The handsink in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Urinal in men's room does not flush. If not functional, cover the front so customers will not use.
  Repair urinal.
• 6-501.12A - The wall to the left of the handsink is in need of cleaning.
  Clean the wall.
• 6-501.16 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry.

June 05, 2006 (Routine)

• 3-302.12 - Repeat Observed unlabeled bulk containers of salt, sugar, corn meal, etc.
  Label working containers with the common name of its contents.
• 3-303.11 - Corrected During Inspection Ice used for cooling the exterior surfaces of bottles in ice maker is also for drink ice or used as food.
  Remove bottles. Do not store any items in the ice bins.
• 3-501.16B - Corrected During Inspection Critical Scallops(47F) and beef(45F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - Observed unfinished plywood on cart used to hold food equipmetn.
  Remove plywood from cart. Wood is not smooth, non-absorbent or easily cleanable.
• 4-204.112B - There was no temperature measuring device located in the 3DR Superior prep reachin 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.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) shelf to right of handsink2) tops of bulk containers - sugar, salt, etc.3) shelves above 3 vat sink4) shelf above dishwasher
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: KITCHEN AID mixer.
  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.
• 5-205.11B - Corrected During Inspection The handsink in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Urinal in men's room does not flush. If not functional, cover the front so customers will not use.
  Repair urinal.
• 6-501.12A - The wall to the left of the handsink is in need of cleaning.
  Clean the wall.
• 6-501.16 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry.

December 06, 2005 (Routine)

• 4-101.111 - Observed wooden handled utensils with worn handles.
  Replace utensils. Handles must be a sealed wood or another smooth and easily cleanable material.
• 4-202.16 - 1) Protective plastic observed on top shelf of service line.2) Rack at pre-wash area of dishwash machine is rusted and paint is peeling.
  1) Remove plastic coating from top shelf.2) Remove rack at pre-wash. Surfaces must be free of unnecessary ledges, projections, and crevices.
• 4-501.11B - Repeat The door gasket of the lowboy freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board at 3 vat sink is 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 .
• 4-502.11C - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use. Measured water temp was 137F, gauge read 125F
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) knives in bucket under 3 vat sink2) bucket that knives were being kept in.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - Wall to right of grill/wok line is in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

June 14, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-302.12 - Repeat Unlabeled food containers. Containers observed without labels to properly identify their contents.
  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 - Corrected During Inspection Repeat In-use utensils improperly stored between use. In use utensils observed stored in 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 140oF and the container.
• 3-304.13 - Linens/newspaper observed lining containers of food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-305.14 - A larger splash guard observed necessary between prep sink and clean utensil storage shelf in back kitchen.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - Repeat Wicker baskets observed used for rice.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-501.11B - Repeat The following observed in need of repair:1. gaskets to the Superior prep2. service countertop observed damaged3. caulk at the vent hood observed coming apart4. gaskets to the Artic Air freezer observed damaged.
  Repair all.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods/utensils.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A - Clean utensils observed stored on shelf with food next to prep sink.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Corrected During Inspection Single service lids and spoons observed stored with the food contact surface exposed.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.13B - Corrected During Inspection Unused table settings were observed not removed when a new consumer was seated.
  Due to exposure of unused table settings to contamination by prior consumer, replace all table settings prior to service of a new consumer.
• 5-103.12 - Hot water under insufficient or inadequate pressure was found to serve the following equipment: hot water in men's room.
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
• 5-205.11A - Repeat 1. The handwashing facility located at the bar area observed blocked, preventing access by employees for easy handwashing.2. Container of utensils observed in back hand sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Establishment observed very unorganized and cluttered.
  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.
• 6-501.14A - Grease observed at the vent hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

December 22, 2004 (Routine)

• 6-303.11A - Inadequate lighting was noted in the walk-in cooler.
  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.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle RTE entree (duck) with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.12 - Unlabeled food containers. Several containers observed not labeled in English.
  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.
• 7-202.12A - Critical Chlorine sanitizer at the dishmachine observed at 200ppm.
  Chlorine must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 6-501.12A - The floor drain at the three compartment sink observed in need of cleaning.
  Clean the drain and remove duct tape. 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.
• 6-201.11 - The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans/trays.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef observed stored above RTE vegetables in the Continental unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.Straws observed not individually wrapped.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-901.11A - Containers/utensils observed stacked wet after cleaning and sanitizing.
  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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 4-501.11B - The following observed in need of repair:1. shelving next to prep sink observed rusted.2. one catch pan observed missing at the vent hood.
  1. Paint/replace shelving to provide a surface that may be easily cleaned and sanitized.2. Replace the catch pan.
• 3-304.12 - In-use utensils improperly stored between use.1. Utensils observed in water at room temperature.2. Ice scoop handle observed in direct contact with the ice.
  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 140oF and the container.
• 4-402.11A - The following tables observed not sealed to wall or on wheels:1. table with microwave2. table with rice cooker.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage or install wheels.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the front/bar is blocked, 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-101.19A - Wicker rice baskets observed in kitchen.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-204.112B - There was no temperature measuring device located in the Continental prep.
  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.

October 14, 2004 (Complaint)

June 03, 2004 (Follow-up)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex toaster and plastic laundry baskets.
  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.
• 3-305.14 - Splash guard observed necessary between prep sink and clean utensil storage shelf.
  Install a splash guard to protect clean utensils from splash from the prep sink.
• 4-501.11A - 1. Beer reach-in cooler (51F) observed above 41F. This unit is used to stored half and half.2. Observed heavy accumulation of ice in the Artic Air chest freezer.
  1. Do not store any potentially hazardous foods in the unit until it has been repaired. Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.2. Defrost the unit to maintain it in good repair.
• 4-602.13 - The caulking by the dishmachine observed with mildew.
  Clean and sanitize the caulking to prevent contamination of equipment/utensils. Recaulk if necessary.
• 6-201.16B - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.

May 25, 2004 (Routine)

• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex toaster and plastic laundry baskets.
  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.
• 3-303.11 - Carton of juice observed in the ice bin. Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  CORRECTED DURING THE INSPECTION. Cease use of ice used as a cooling medium for food. Do not store anything in the ice bin except ice. This will prevent contamination of ice used for consumption.
• 3-305.14 - Splash guard observed necessary between prep sink and clean utensil storage shelf.
  Install a splash guard to protect clean utensils from splash from the prep sink.
• 3-305.11A3 - Boxes of noodles and milk, as well as, containers of MSG observed on the floor in the dry storage hallway. Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
• 3-501.15A - When asked how rice was cooled, it was explained that it was cooled on table at room temperature and then placed in the walk-in.
  CORRECTED DURING THE INSPECTION. Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling. Foods should be cooled as rapidly as possible.
• 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink at the bar.
  Provide a 1" air gap at the sanitizing basin of the three compartment sink at the bar to prevent the backflow of solids, liquids, and other contaminants.
• 6-303.11C - Repeat Light bulb observed out at the vent hood.
  Replace bulb to 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.
• 3-304.12 - Rice spoon observed stored in standing water at room temperature.
  CORRECTED DURING THE INSPECTION. 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 140oF and the container.
• 4-204.112A - The temperature measuring device in the Continental and Superior units observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 6-501.12A - Noodles observed spilled on the floor in the walk-in.
  Clean the floor of the walk-in. 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.
• 4-904.11C - Unwrapped straws observed used for customers drinks.
  Provide individually wrapped straws to prevent the contamination of the straw by employee.
• 4-901.11A - Glassware observed stacked wet after cleaning and sanitizing.
  CORRECTED DURING THE INSPECTION. 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.
• 4-501.11A - Repeat 1. Beer reach-in cooler (51F) observed above 41F. This unit is used to stored half and half.2. Observed heavy accumulation of ice in the Artic Air chest freezer.
  1. Do not store any potentially hazardous foods in the unit until it has been repaired. Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.2. Defrost the unit to maintain it in good repair.
• 4-202.16 - Milk crates observed being used as storage shelves for bag of carrots in the walk-in.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Obtain shelving that is smooth, durable, and easily cleanable, that provides at least a six (6) inch elevation.
• 3-501.16B - Critical Half and half (51F) observed above 41F in the beer reach-in cooler.
  CORRECTED DURING THE INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-602.13 - The caulking by the dishmachine observed with mildew.
  Clean and sanitize the caulking to prevent contamination of equipment/utensils. Recaulk if necessary.
• 4-502.13A - Manufacturer containers (tofu and milk) observed reused for the storage of other foods and drinks.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers should be smooth, durable, and easily cleanable.
• 3-302.12 - Containers of spices observed without labels to properly identify their contents.
  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.
• 6-201.16B - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.

October 08, 2003 (Follow-up)

October 06, 2003 (Pre-Opening)

• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level from the 3-compartment sanitization sink to the grease trap is not observed.
  Provide an air gap with at least a one (1) inch above flood rim level.
• 6-303.11C - Observed missing light bulbs in kitchen.
  Replace them to provide light intensity of at least 50 ft. candles.
• 4-501.11A - Observed heavy ice accumulation in the Artic Air chest freezer.
  Defrost and maintain in good repair.