August 11, 2009 (Follow-up)

• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method:Frozen shrimp in the 3-vat sink without running water
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F 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 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.
• 5-205.15(B) - Plumbing connections under the 3-vat sink are leaking.
  A plumbing system shall be maintained in good repair.

July 23, 2009 (Critical Procedures)

• 2-201.11(D) - Critical Observed, upon arrival, no CFM on site. A CFM who was sick, with nausea and stomach pains arrived on site.
  No employee shall work that is exhibiting symptoms of the Big Five Foodborne Illnesses,
• 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging were found offered for sale or service:Observed a dented can of sweet bean sauce
  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.
• 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat foods using their bare hands:Observed an employee touch ready to eat diced garlic with bare hands
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken over potatoes, raw chicken on a stick stored in the same container as cooked spare ribs, in the Turbo Air 2 door prep refrigerator
  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:Observed uncovered container of tofu in the True 3 door prep refrigerator
  Foods shall remain covered at all times.
• 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:Observed raw shrimp at 50F, fried pieces of chicken 44-45F, raw chicken on a stick at 46F, spare ribs at 46F
  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.
• 3-701.11(A) - Corrected During Inspection Critical The following food items are adulterated and shall be discarded:Observed a moldy, opened container of hoisin sauce and a moldy container of jalapenos
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:Observed bamboo steamers used on the hot holding table for dumplings
  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 safe.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch:Observed dried food exhibited on the slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-3(a) - 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-501.111(C) - Critical Repeat Methods are not being used to control pests.Observed 4 lives roaches
  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.CLEAN UNDER ALL OF THE EQUIPMENT AND REMOVE FOOD AT THE BASE OF THE DISHWASHER
• 7-202.12(C) - Corrected During Inspection Critical Repeat Pesticides are not being applied by a certified applicator.Observed a container of Raid Roach spray
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

May 19, 2009 (Follow-up)

• 3-304.14(B)(1) - Repeat Wet wiping cloths were used and not stored in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(A) - Repeat Observed no drain plugs present for the 3-vat sink.
  Obtain and use the drain plugs to wash, rinse and sanitize utensils and equipment that will not fit in the warewasher, in the 3-vat sink.
• 4-602.11(E)(4) - Repeat Surfaces of ice bins are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety 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.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Observed the caulking at the 3-vat sink and the prep sink, adjacent to the warewasher, contained grime and debris
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - Repeat Glasses were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed Waring blender
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. 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 before installation and/or use.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at the bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.12(A) - Repeat Observed that the walls behind the prep refrigerators, the floor beneath the warewasher, 3-vat sink and the beside the water heater are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 05, 2009 (Routine)

• 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 PIC, upon notification an employee has contracted one of the Big Five Foodborne Illnesses, shall notify the Health Department within 24 hours.
• 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.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in the 3-vat sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 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 eggs stored cooked rice in the walk in
  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).
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:Observed rice scoop being stored in 67F water and bowls utilized as scoops in food
  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), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Wet wiping cloths were used and not stored in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-101.11(D) - Corrected During Inspection Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed the use of bamboo steamers
  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 finished to have a smooth, easily cleanable surface.
• 4-501.11(A) - Observed no drain plugs present for the 3-vat sink.
  Obtain and use the drain plugs to wash, rinse and sanitize utensils and equipment that will not fit in the warewasher, in the 3-vat sink.
• 4-602.11(E)(4) - Surfaces of ice bins are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety 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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Observed the caulking at the 3-vat sink and the prep sink, adjacent to the warewasher, contained grime and debris
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-901.11(A) - Glasses were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed Waring blender
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. 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 before installation and/or use.
• 5-205.11(A) - Corrected During Inspection Repeat The both handwashing sinks, in the bar area and in the kitchen were blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - The handwashing station at the bar is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-205.15(B) - The bar handwashing sink does not work.
  A plumbing system shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Observed that hand soap, at the bar handsink, was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at the bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.111(C) - Critical Methods are not being used to control pests.Observed rodent droppings on prep tables, at the base of wall at the walk in and around the water heater
  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.
• 6-501.12(A) - Repeat Observed that the walls behind the prep refrigerators, the floor beneath the warewasher, 3-vat sink and the beside the water heater are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Corrected During Inspection Critical Repeat Pesticides are not being applied by a certified applicator.Observed a bottle of Hot Shot Roach and Ant spray
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

September 09, 2008 (Critical Procedures)

• 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: In the walk in refrigerator, observed raw shell eggs stored over cut vegetables.
  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 Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the walk in freezer observed raw chicken stored over raw beef.
  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) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Several noodles, raw meats, soups, sauces were observed uncovered in the prep refrigerators and the walk in refrigerator.
  Foods shall remain covered at all times.
• 4-101.11(A) - Corrected During Inspection Critical The food-contact surfaces of the following equipment and/or utensils are not safe: The wooden steamer baskets used to steam vegetables and/or rice. The cfm agreed to remove these items.
  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 safe.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: The mixing bowl of the hobart mixer, several pans stored in clean areas were observed with dried food debris and grease.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Any utensils being washed in the dish machine
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. The sanitizer for te dishmachine was empty. The bucket was replaced, the machine primed and the sanitzer was then, adequate at 50ppm chlorine.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The CFM arrived approximately 30 minutes after the beginning of the inspeciton.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 7-201.11(B) - Corrected During Inspection Critical Containers of raid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Do not store raid in facility, Keep chemicals separate from food or single service items either below or on separate shelving.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed three cans of raid on a shelf in the facility.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. A food worker removed from the premesis and took to car.

February 04, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented cans bamboo shoots
  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 Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over produce in the walk in cooler
  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: chest refrigerator and noodles for the soup
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches above the floor in the walk in freezer kitchen (storage containers)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: raw beef being thawed at room temp
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F 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 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.
• 3-501.14(D) - Corrected During Inspection Critical Raw shell eggs are not refrigerated after receipt in equipment that maintains an ambient temperature of 45F or less. (observed out on the cook line)
  Raw shell eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45F or less.
• 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 at room temperature and roasted pork not directly in a well on the top of the prep line
  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.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): storage in the kitchen and walkin cooler
  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.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Greenworld sandwich prepTurbo Air prep
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-903.11(B) - Clean single service containers were observed stored with the food-contact surface facing upward on the top shelf of the kitchen prep area.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 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:Aroma rice cookerwicker baskets used on the hot holding table
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. 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 before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-303.11(C) - Set of lights observed out in front of the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Observed that the floor around the water heater and bulkk storage containers and under the warewashing machine is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection 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.

September 12, 2007 (Follow-up)

August 22, 2007 (Follow-up)

July 19, 2007 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. ( raw fish over ready-to-eat food in the walk in cooler- Corrected during insepction, raw beef over sauce in the walk in cooler)
  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.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cooked pork on the top of the sandwich prep, not in a wellduck and ribs in the prep refrig (item left out at room temperature after removing from walk in cooler)
  CORRECTED DURING INSPECTION: 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.
• 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: egg rolls, ribs, chicken, duck, sweet sour chicken
  CORRECTED DURING INSPECTION: 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 7/17 they shall be date marked with a "use by" date not exceeding 7/26.
• 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags being used to store unwrapped, cooked chicken, cooked egg rolls, raw animal products in the walk in freezer
  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 safe.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  CORRECTED DURING INSPECTION: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink. (missing at front handsink, behind bar)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

July 10, 2007 (Critical Procedures)

• 3-101.11 - Critical The following food item(s) is observed to be unsound or adulterated:molded canned pineapples in True 2 dr prep half/half with exp date of 3/8/2007 in True 2 dr prep
  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw shell eggs over produce in walk in cooler, raw fish over tofu in prep refrig--Corrected, raw pork over cooked beef in walk in cooler-Corrected)
  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 Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over beef in the walk in freezerraw beef over pork in the walk in cooler - Corrected
  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) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cooked pork on the top of the sandwich prep, not in a wellduck and ribs in the prep refrig (item left out at room temperature after removing from walk in cooler)
  CORRECTED DURING INSPECTION: 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.
• 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: egg rolls, ribs, chicken
  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 7/2 they shall be date marked with a "use by" date not exceeding 7/8.
• 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags being used to store unwrapped, cooked chicken, cooked egg rolls, raw animal products in the walk in freezer
  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 safe.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: can opener
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(A)(5) - Corrected During Inspection Critical Tongs and food tray observed being stored on the trash can in between use.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (missing at front handsink, behind bar)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Critical Repeat Methods are not being used to control pests. One live roach observed on the floor under the soiled apron bag. Flies observed in the kitchen and dining room area.
  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.
• 7-102.11 - Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. (cleaner)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

January 05, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw chicken, pork and seafood above produce in the walk in cooler, raw shell eggs above produce in the walk in cooler)
  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.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler and behind the front counter (fortune cookies)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) fried chicken, egg rolls and general tso chicken in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or 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 left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/2/07 they shall be date marked with a "use by" date not exceeding 1/8/07. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-101.11(A) - Critical Food contact surfaces of equipment and utensils are not safe. (Unwrapped food products observed being stored in take out bags in the walk in cooler cooler.)
  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 safe.
• 4-202.16 - Repeat Cardboard box observed being reused for storage in the kitchen.
  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.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food products.
  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.
• 4-903.11(A) - Corrected During Inspection Box of single service napkins were found stored directly on the floor behind the front counter.
  Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-903.11(B) - Clean plates were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 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:aroma rice warmer
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. 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 before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the front counter 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.
• 6-303.11(C) - Several lights observed out under the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.111(C) - Critical Methods are not being used to control pests. Three live roaches observed. (2)- on warewash machine, (1)- on the shelf above the prep table
  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.
• 6-501.12(A) - Observed that the floor and wall around the warewash area and behind the kitchen prep tables were in need of cleaning.Grease accumulation observed under the hood.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Two containers of Raid observed in the kitchen in the warewashing area.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

July 17, 2006 (Routine)

• 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after handling raw chicken.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw chicken and shrimp over produce in the walk in cooler)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12 - Dispensing utensils for rice are 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 .
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11A - Critical Repeat Take out bags observed being used for the storage of unwrapped food items in the walk in freezer.
  Discontinue the use of take out for food storage containers of unwrapped food.
• 4-202.16 - Cardboard boxes observed being reused to store packaged dry food items in the kitchen.
  Replace this item to provide a surface that is smooth, nonabsorbent and easily cleanable.
• 4-602.13 - The nonfood contact surface of the prep refrigerator door gaskets and the side of the equipment under the hood had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Corrected During Inspection Box of single service items were found stored on floor behind the front counter.
  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 - Repeat Clean plates were observed stored with the food-contact surface facing upward at the front bar.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter (staws and chop sticks)
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 4-904.13A - Preset tableware was observed unprotected from contamination. (chopsticks)
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Aroma rice cookerOsterizer blenderInstablend blender
  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.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facilities located behind the front counter and in the kitchen are 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.
• 6-501.11 - The following areas are not maintained in good repair.:1. Soap dispenser is not sealed in the wall in the men's rest-room2. Handle missing on door of women's rest-room3. Vent shield observed hanging from the ceiling in the men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 6-501.114B - Premises has accumulation of litter.
  Maintain the premise free of litter.
• 6-501.12A - Repeat The following areas were noted in need of cleaning:1. Wall behind True 2 dr prep, next to the ice maker2. Floor under all hood equipment3. Pipes around hood equipment4. Ceiling in men's rest-room
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Ventilation shields in the men's rest-room were observed with dust accumulation.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Corrected During Inspection Mop is not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.18 - Corrected During Inspection Handwashing facilities are unclean and not maintained. Cold water observed off at front handsink. Back handsink observed soiled.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Corrected During Inspection Critical Working containers of floor cleaner are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 19, 2006 (Routine)

• 2-103.11B - Corrected During Inspection Unauthorized personnel such customers in the food preparation and warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Corrected During Inspection Critical Dented can of bamboo shoots observed in kitchen.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw beef over produce, sauce and ketchup in the walk in cooler and prep refrigerator)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.13 - Corrected During Inspection Napkins in contact with food. (napkins observed lining food storage containers of chicken, fried egg rolls and sauces)
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Fried rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Fried chicken wings, general tso chicken and cooked pork were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cow intestine and fish 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 - Corrected During Inspection Critical Take out bags observed being used as direct food contact storage containers for egg rolls and raw chicken in the refrigeration units.
  Discontinue the practice of storing food in direct contact with non-food grade materials.
• 4-501.11A - Repeat Turbo Air 2 door refrigerator was observed in a state of disrepair and damaged.Stoppers missing at 3-vat sink.
  Repair the Turbo Air refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. 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.
• 4-501.11B - Repeat The door gasket of the walk in freezer are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of dough. Tops to 5 gallon soy sauce containers observed being reused.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward on top shelf over sandwich prep refrig.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Sears and Ostersizer blenderstoaster
  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.
• 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen 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.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink behind the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-403.11B - Corrected During Inspection Locker or other suitable facilities are not located to protect food on the prep table from contamination.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (behind the establishment)
  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.
• 6-501.12A - Repeat Ceiling around the vent sheild and the wall behind the prep table in 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.
• 7-202.12C - Corrected During Inspection Critical Container of RAID observed by the office door.
  Discard. Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

January 19, 2006 (Routine)

• 2-103.11B - Corrected During Inspection Unauthorized personnel such customers in the food preparation and warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Corrected During Inspection Critical Dented can of bamboo shoots observed in kitchen.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw beef over produce, sauce and ketchup in the walk in cooler and prep refrigerator)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.13 - Corrected During Inspection Napkins in contact with food. (napkins observed lining food storage containers of chicken, fried egg rolls and sauces)
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Fried rice hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Fried chicken wings, general tso chicken and cooked pork were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cow intestine and fish 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 - Corrected During Inspection Critical Take out bags observed being used as direct food contact storage containers for egg rolls and raw chicken in the refrigeration units.
  Discontinue the practice of storing food in direct contact with non-food grade materials.
• 4-501.11A - Repeat Turbo Air 2 door refrigerator was observed in a state of disrepair and damaged.Stoppers missing at 3-vat sink.
  Repair the Turbo Air refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. 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.
• 4-501.11B - Repeat The door gasket of the walk in freezer are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of dough. Tops to 5 gallon soy sauce containers observed being reused.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward on top shelf over sandwich prep refrig.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Sears and Ostersizer blenderstoaster
  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.
• 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen 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.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink behind the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-403.11B - Corrected During Inspection Locker or other suitable facilities are not located to protect food on the prep table from contamination.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (behind the establishment)
  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.
• 6-501.12A - Repeat Ceiling around the vent sheild and the wall behind the prep table in 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.
• 7-202.12C - Corrected During Inspection Critical Container of RAID observed by the office door.
  Discard. Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

December 21, 2005 (Pre-Opening)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Provide shelving. Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Corrected During Inspection Shelves at bar are lined with shelf liners.
  Remove liners. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Corrected During Inspection Milk crates found used for the following: elevated shelf in walkin.
  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.
• 4-501.11A - There are no stoppers for the 3 compartment sink. Sink can not be used properly.
  Provide a stopper for each vat of the three compartment sink.
• 4-501.11B - The door gasket of the walkin freezer is damaged and unattached to door.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Corrected During Inspection The cutting board along the 3DR prep station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Cutting board was turned over. Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - (CORRECTED DURING INSPECTION) The nonfood contact surface of the following equipment had accumulations of grime and debris:1) top surface of broiler and duck oven2) all outside surfaces of microwave oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Corrected During Inspection Inadequate lighting was noted in the hood. Two bulbs burned out.
  Replace bulbs. 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.
• 6-501.12A - (CORRECTED DURING INSPECTION) The following is in need of cleaning:1) air vent opposite broiler at grill station 2) wall at air vent3) ceiling tiles at air vent in kitchen4) wall above beverage cooler at wait station.
  Clean