August 26, 2009 (Routine)

• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed placing garnishes (cucumber slices and carrots ) on food with bare hands in customer plates.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Spring rolls and dough wrapped shrimp was observed uncovered inside the two door prep refrigerator located by the handwashing sink.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs stored over cut green onions, peppers, and broccoli inside the three door prep refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Various knives in use were observed stored between equipment (handwashing sink and prep refrigerator).CORRECTED DURING INSPECTION.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Fried tofu at 70 oF sitting out on counter.CORRECTED DURING INSPECTION. Tofu was discarded. 2. Cooked duck at 57 oF inside the two door prep refrigerator located by the handwashing sink.3. Bean sprouts were observed sitting out at room temperature.4. Raw shelled eggs (previously sitting out on counter) at 58 oF inside the three door prep refrigerator.5. Half and half cream at (51 oF - 58 oF) inside the "True" two door refrigerator located at the bar.6. Raw calamari at 46 oF and half cooked chicken at 46 oF inside the walk-in refrigerator.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - The "Cuisine Art Pro-Classic" food processor and small "Panasonic" rice cooker are not of commercial grade and not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The two door prep refrigerator by the handwashing sink is not able to refrigerate to 41 oF or below. Temperature observed at 50 oF.2. The dipper well by the ice cream chest freezer was observed not operational.3. The walk-in refrigerator is not able to refrigerate to 41 oF or below. Temperature observed at 55 oF.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered inside the food establishment when they contain food residue and are not in continuous use and/or they are filled.1. Dumpster and recycling container lids were observed open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. The front entrance double doors were observed slightly open.2. The back door of the kitchen leading to the hallway was observed completely open.CORRECTED DURING INSPECTION.
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-501.11 - The wall section under the soap dispenser at the women's restroom was observed damaged.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 7-205.11 - Critical Repeat The lubricant used with incidental food contact does not meet the requirements in 21 CFR 178.3570.1. 3-in-1 oil bottle was used to lubricate the slicer.
  Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces. Lubricants used on food equipment may directly or indirectly end up in the food. Therefore, the lubricants used must be approved as food additives or generally recognized as safe and listed in the CFR. Lubricants that are not safe present the possibility of foodborne illness if they find their way into the food.

May 01, 2009 (Critical Procedures)

• 3-304.11 - Critical Repeat Several containers of vegetables and noddles were covered with cloths inside the WIC and the prep table.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-501.14A - Critical Chicken was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
• 3-501.16A2 - Critical Repeat Chicken at 73 F inside the WIC, was not property cooled before stored in the WIC, the chicken was taken out for property cooling.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning, the dishwashing machine is not ejecting sanitizer.
  Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.

January 06, 2009 (Routine)

• 3-304.11 - Critical (CORRECTED DURING INSPECTION):The bottoms of multiple bowls were observed nested and in contact with fried tofu in the 3-door prep refrigerator (unit D).
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-501.16A2 - Critical Repeat (CORRECTED DURING INSPECTION):The half & half and bean sprouts observed cold holding at the improper temperature of 50F and 52F, respectively.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-501.11 - >>The floor of the walk-in cooler observed peeling up from its' base.>>The dipper well by the ice-cream chest observed not operational.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-601.11A - Critical The inside of the ice-cream freezer was observed with a large amount of food debris on the bottom and insides of unit.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.>>The side door to the dumpster was observed open and the recycyle cardboard dumpster was observed overstuffed so that the lids could not close.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
• 6-501.111 - The premises are not routinely inspected for evidence of pests.>>A small baby roach was observed above the mop sink.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 7-205.11 - Critical (CORRECTED DURING INSPECTION):The lubricant used with incidental food contact does not meet the requirements in 21 CFR 178.3570.>>3-in-1 oil bottle was used to lubricate the slicer.(Bottle was discard and CFM was instructed to get approved food oil for slicer and slicer was washed).
  Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces. Lubricants used on food equipment may directly or indirectly end up in the food. Therefore, the lubricants used must be approved as food additives or generally recognized as safe and listed in the CFR. Lubricants that are not safe present the possibility of foodborne illness if they find their way into the food.

September 18, 2008 (Critical Procedures)

• 2-301.12A - Critical A food employee observed washing hands with water only.
  Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
• 3-501.16A1 - Critical Fried tofu was observed hot holding at the improper temperature of 67F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature;1. Fried crab at 49F (cold gauge changed from 5 to 8)2. Chicken satay at 46F (cold gauge changed from 5 to 8)3. Bean curd at 57F and 65F (placed in walk-in)4. Half and Half at 50F and 49F (moved from unit)5. Bean sprouts at 69F (place in ice water)6. Cooked chicken at 54F (reduced quantity in container)
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical The sticky rice and coconut custards are prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 4-703.11 - Critical The chemical warewasher was observed not sanitizing (test strip observed at zero (0) ppm of chlorine).
  After being cleaned, equipment food contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (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 as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
• 6-501.111C - Critical Repeat A few live roaches observed in the back storage area were the soda boxes are and on the storage rack immediately to the left of entering the kitchen.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

June 03, 2008 (Routine)

• 3-501.16A2 - Critical Repeat The following foods were observed out on counter at improper temperatures:1. bean sprouts (59 F)2. garlic in oil (50 F).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - Repeat The Amana microwave and the food processor are not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-601.11A - Critical Repeat The following food-contact equipment surfaces were observed not clean to sight and touch:1. the inside of the lid on the ice machine2. small square plates that were stored as clean.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 6-501.11 - Floor tiles and basemolding loose, missing and is not maintained in good repair. Repair to prevent pest harborage (roaches).
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.12 - Repeat The floors and walls are not cleaned as often as necessary to keep them clean and prevent the harborage of pests (roaches). Observed heavy grease build-up in/on/by cookline. Clean floors and walls under and behind equipment.Clean floor drains.
  Physical facilities shall 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.

March 25, 2008 (Routine)

• 2-301.14 - Critical Repeat A food employee (dishwasher) failed to wash his or her hands before handling clean utensils and dishes after handling soiled equipment or utensils.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. Employee garnishing plates before server serves food not wearing gloves.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings. Need to cover vegetables that have been prepped and stored in walk-in cooler. Need a lid on peanut sauce hot holding kettle. Food on cart uncovered next to fryer.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.12 - Containers of dry foods are not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored. Observed ice cream scoops in standing water next to ice cream freezer.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-501.16A2 - Critical Repeat Tofu (57 F) out on counter and garlic mixture (60 F) on cart next to woks cold holding at improper temperatures.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-201.11 - Repeat The Amana microwave and the domestic food processor is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.11 - Critical The food-contact surface of the cutting boards and ice cream scoops are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
  Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
• 4-202.16 - The nonfood-contact surface of the shelving, tables, and carts is not free of unnecessary debris to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-601.11A - Critical Repeat The following food-contact equipment surfaces are not clean to sight and touch:1. the lid on the ice machine2. container used for ice scoop storage at waitstation3. can opener4. plates stored as clean were observed having dead and live roaches on them.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
• 4-904.13 - Tableware that is preset is not protected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
• 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Roaches observed on shelf in kitchen where dishes are stored.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.112 - Dead roaches are not removed from the premises at a frequency that prevented their accumulation, decomposition, or the attraction of other pests.
  Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
• 6-501.12 - Repeat The floors, walls, and ceilings in kitchen and rest-rooms need cleaning. The toilets need cleaning in rest-rooms.
  Physical facilities shall 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.

November 27, 2007 (Critical Procedures)

• 2-102.11C - Critical Certified Food Manager was unaware of the big five foodborne illnesses.
  CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 2-301.12 - Critical Improper handwashing procedures observed.- Observed employee wash hands without using soap.
  CORRECTED.Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  CORRECTED.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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:- several containers and lids observed dirty on clean utensil storage shelf, opposite the dish machine- knives on rack observed dirty, CORRECTED.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Repeat 1. The hand sink at the bar was blocked, utensils in sink and cash drawer in way.2. Line hand sink observed blocked, food in front. CORRECTED.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (line hand sink by True upright).
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

October 17, 2007 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw chicken stored over cooked chicken in walk in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw fish in the 3 door prep on the line.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Ice cream scoops stored in standing room temperature water.
  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.
• 3-305.11 - Repeat A case of peanut oil is stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14 - Critical Tofu, cooked chicken, and spring rolls, noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16A2 - Critical Repeat Eggs holding on counter at 65oF, shrimp holding at 47oF in walk in.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - The Amana microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-903.11 - Boxes of linens and cups were observed stored on the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-202.13 - Critical Repeat The pre-wash spray hose at the dish wash area hangs down into the basin.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 5-205.11 - Repeat The handwashing facility located at the prep table 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.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Front door was open at time of inspection.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - There is a long hole in the wall behind the 3 part sink where the wall covering is seperating.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The area under the prep tables in the kitchen is in need of cleaning. The area under the equipment behind the bar is 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.
• 8-304.11 - Permit is almost completely covered up by other permits, showing only the establishment name.
  Post the permit in a location that is conspicuous to consumers.

June 07, 2007 (Routine)

• 2-401.11 - Corrected During Inspection Critical The personnel is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eating so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 2-401.11 - Critical The personnel is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All personnel who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 2-401.11 - Corrected During Inspection Critical The personnel is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-301.11 - Corrected During Inspection Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. An employee was wrapping a thai dish without the use of gloves.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-301.11 - Corrected During Inspection Critical Repeat An improper scoop was found in the groung peanuts and the sweet and sour sauce.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp stored over sauce and noodles in the walk in 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.
• 3-302.11 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over seafood in the walk in refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-303.12 - Unpackaged food is being stored in direct contact with undrained ice (mussels).
  Store unpackaged food in drained ice.
• 3-304.12 - Repeat In-use utensils improperly stored between use. The rice scoops were stored in standing water. Knives were observed wedged by the handwashing sink.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-304.15 - Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 3-305.11 - A pot of peanut sauce was stored on the floor and/or food stored less than 6" above the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The wiping rag buckets are not being tested (observed at 300 ppm).
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-603.14 - A pot used to cook rice was washed with soap and water in the 2-compartment sink. It was not sanitized.
  Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
• 5-205.11 - Repeat The handwashing facility located at the bar is blocked/being used to store items, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113 - Corrected During Inspection Repeat The dumpster and the grease trap were both uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.
• 6-202.15 - Corrected During Inspection The outer openings of the food establishment are not protected against the entry of insects and rodents (the front door was propped open).
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
• 6-501.11 - Repeat Their is a hole in the wall where the utility box used to be.
  Physical facilities shall be maintained in good repair.
• 6-501.110 - Employees are not using the dressing rooms or lockers provided. Umbrellas, purses and backpacks were observed stored on food and utensil shelves.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12 - Repeat The shelf underneath the soda syrup boxes was not cleaned as often as necessary.
  Physical facilities shall be cleaned as often as necessary to keep them clean.

November 07, 2006 (Routine)

• 3-301.11 - Critical An improper scoop was found in the ice bin at the bar, in the sugar bin, and in the flour bin.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-304.14 - Wiping cloths improperly stored between use. Quatenary ammonia sanitizer observed at 300 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.15 - The methods used for cooling were not adequate. A large container of curry liquid stored in the walk-in reading at 53oF.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.16A2 - Critical Spring rolls cold holding at 60oF and Shrimp rolls cold holding at 49oF in the 2 door prep unit #1; Chicken cold holding in the walk-in at 49oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical The prepared, refrigerated RTE containers of spring rolls in the 2 door prep unit and individual portion rice in the True 2 door glass ref. held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 5-205.11 - Corrected During Inspection The handwashing station at the bar is being used for purposes other than washing hands. Boxes and other things were being stored in there.
  The handwashing facility identified above is to be used for washing hands only.
• 6-501.11 - Repeat There is a hole in the wall by the back door where a utility box used to be.Wall damage in the hall leading to the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Area behind coke syrup boxes was observed dirty.Area under True 2 door glass ref. was dirty.
  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.

May 03, 2006 (Routine)

• 3-302.11 - Critical Cross stacked containers of vegetables on top of uncovered food in the top portion of the chef's prep coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - In-use utensils improperly stored between use.Knife is wedged between equipment at the cook line.Rice scoop is stored in standing water.
  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 were in contact with food. (wet cloth on top of lettuce in the chef's prep unit)
  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.
• 3-501.16A2 - Critical Repeat Bean sprouts at the chef's cart are holding at 56oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical The food contact surface of the metal banded brush in the yellow sauce is not cleanable (obtain an all plastic food grade pastry brush).The food contact surface of the mortar and pestle set is not easily cleanable or durable (clay and wood are porous and are not easily cleanable and the clay is not durable and chips easily).
  Repair or replace the equipment to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food. (pineapple juice should be transferred to another container)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rust in ice machine, hood filters are dusty/greasy, fan guards in glass door refrigerator are dusty.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The faucet at the two part sink drips.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Repeat Outside refuse container was uncovered. (compactor door is missing, grease lid is open)
  Cover all waste containers when not in continuous use.
• 6-501.11 - Wall damage at the sink counter in the ladies restroom.Wall damage in the hall leading to the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The floor in the walk in freezer is in need of cleaning.The wall at the mop sink is 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.

December 16, 2005 (Routine)

• 3-302.11 - Critical Raw animal food (eggs)stored next to ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A2 - Corrected During Inspection Critical Repeat The bean sprouts were cold holding at 76 F should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-903.11 - A box of gloves used in food preparation were found next to chemicals on the back shelf.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - The handsink basin it the dishwashing area is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.111 - The compactor door is missing.
  Replace the door. The manager has contacted the refuse company and they will replace the door soon.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

December 16, 2005 (Routine)

• 3-302.11 - Critical Raw animal food (eggs)stored next to ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16A2 - Corrected During Inspection Critical Repeat The bean sprouts were cold holding at 76 F should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-903.11 - A box of gloves used in food preparation were found next to chemicals on the back shelf.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - The handsink basin it the dishwashing area is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.111 - The compactor door is missing.
  Replace the door. The manager has contacted the refuse company and they will replace the door soon.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

November 01, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators/freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Repeat The "garlic" balsamic dressing was stored at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11 - Repeat The food contact surface of the linen under the cutting board is not durable or nonabsorbent. Remove the linen.
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - Repeat The Cuisinart food processor is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - Gaskets on the front prep refrigerator are worn.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dirt ladened fan over the food prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: all the equipment under the hood.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: food containers located in the kitchen and walk-in refrigerator/freezers.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Repeat The handwashing facility located at the dishwashing area is blocked by dishracks, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.110 - Repeat Employees are not using the dressing rooms or lockers provided. Belongings are stored on shelves with food and food articles.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Dead roaches were found in pots/pans. The PCO comes once a month (second week).
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 01, 2005 (Routine)

• 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators/freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Repeat The "garlic" balsamic dressing was stored at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11 - Repeat The food contact surface of the linen under the cutting board is not durable or nonabsorbent. Remove the linen.
  Repair or replace the @EQUIPMENT@ so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - Repeat The Cuisinart food processor is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Repeat The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - Gaskets on the front prep refrigerator are worn.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dirt ladened fan over the food prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: all the equipment under the hood.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: food containers located in the kitchen and walk-in refrigerator/freezers.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Repeat The handwashing facility located at the dishwashing area is blocked by dishracks, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.110 - Repeat Employees are not using the dressing rooms or lockers provided. Belongings are stored on shelves with food and food articles.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111C - Critical Repeat Methods are not being used to control pests. Dead roaches were found in pots/pans. The PCO comes once a month (second week).
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 04, 2005 (Routine)

• 2-301.15 - Repeat A food employee was observed cleaning their hands in a food preparation sink (three-compartment sink). Remove the handwashing sign from over this area.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers. Employees were observed preparing food on the floor. Boxes stored on the floor were later stored on top of in-use cutting boards.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Cut onions were stored in unclean boxes.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Scoop handles for the bulk food were stored in the food.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - 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.
• 3-501.13 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.16A2 - Critical Repeat Ducks, bean sprouts and prepared vegetables were stored at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (prepared sauces, cooked meat) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.11 - The food contact surface of the linen stored under the cutting board and paint brush are not durable, corrosion resistant and/ or nonabsorbent. You may use a washable rubber mat.
  Repair or replace the linen so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - The homestandard Cuisinart food processor is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the crates used as shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - One refrigerator at the end of the prep line had an internal temperature of 55 F. Bags of ice were used to keep proper temperature of the food stored up top. check to make sure the unit is operating properly.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the dust ladened fan over the slicer
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: cuttingboards on the prep line, food containers, .
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Clean pots/pans were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.14A - Critical Observed plastic attached to pipes under the hand and three-compartment sinks. The plastic extended below the flood rim level of the floor sink .
  Remove the plastic to provide the necessary separation between the water supply and the flood rim level of the floor sink. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 5-205.11 - The handwashing facility located in the dishwashing is blocked by dishracks, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents .The front and back doors were propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was at one of the line handsinks.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.110 - Repeat Employees are not using the dressing rooms or lockers provided. Personal belongings were found stored on top of food and food articles.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111C - Critical Methods are not being used to control pests. Lots of flies were found in the establishment.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat The floors, walls and ceilings were found with an accumulation of dirt, debris, stains and mold.
  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.
• 6-501.16 - Repeat Mops and brooms are 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.
• 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. i.e.over the food prep area, next to food
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-207.11 - Critical Medicines for the employees are not properly located. They were found stored over the food preparation area.
  Label medicines for employees as specified under 7-101.11 and locate the medicines to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

October 04, 2005 (Routine)

• 2-301.15 - Repeat A food employee was observed cleaning their hands in a food preparation sink (three-compartment sink). Remove the handwashing sign from over this area.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers. Employees were observed preparing food on the floor. Boxes stored on the floor were later stored on top of in-use cutting boards.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Cut onions were stored in unclean boxes.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Scoop handles for the bulk food were stored in the food.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - 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.
• 3-501.13 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.16A2 - Critical Repeat Ducks, bean sprouts and prepared vegetables were stored at room temperature.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (prepared sauces, cooked meat) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.11 - The food contact surface of the linen stored under the cutting board and paint brush are not durable, corrosion resistant and/ or nonabsorbent. You may use a washable rubber mat.
  Repair or replace the linen so that it is durable, corrosion resistant, and nonabsorbent.
• 4-201.11 - The homestandard Cuisinart food processor is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the crates used as shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - One refrigerator at the end of the prep line had an internal temperature of 55 F. Bags of ice were used to keep proper temperature of the food stored up top. check to make sure the unit is operating properly.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the dust ladened fan over the slicer
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: cuttingboards on the prep line, food containers, .
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Clean pots/pans were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-203.14A - Critical Observed plastic attached to pipes under the hand and three-compartment sinks. The plastic extended below the flood rim level of the floor sink .
  Remove the plastic to provide the necessary separation between the water supply and the flood rim level of the floor sink. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 5-205.11 - The handwashing facility located in the dishwashing is blocked by dishracks, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents .The front and back doors were propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was at one of the line handsinks.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.110 - Repeat Employees are not using the dressing rooms or lockers provided. Personal belongings were found stored on top of food and food articles.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111C - Critical Methods are not being used to control pests. Lots of flies were found in the establishment.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat The floors, walls and ceilings were found with an accumulation of dirt, debris, stains and mold.
  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.
• 6-501.16 - Repeat Mops and brooms are 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.
• 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. i.e.over the food prep area, next to food
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-207.11 - Critical Medicines for the employees are not properly located. They were found stored over the food preparation area.
  Label medicines for employees as specified under 7-101.11 and locate the medicines to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

June 15, 2005 (Follow-up)

June 15, 2005 (Follow-up)

June 13, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands inthe wok stove faucet.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food. Ice bags were stored in ice maker to keep ice frozen.
  Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Handles of scoops found in the rice, flour, and sugar containers were in the food.
  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.
• 3-501.15 - Repeat The methods used for cooling were not adequate. Sauce in big pot made previous day was still holding at 60oF.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.16A2 - Critical Repeat Food in first 2 door prep refrigerator on cookline (near 2-vat sink) cold holding at 48oF.Food in second 2 door prep (middle refrigerator) cold holding at 45oF.Food in 3 door prep refrigerator (near office) cold holding at 70oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE sauces held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - Filter to hood system missing.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: deli slicer which was last used the previous day.
  Clean and sanitize these surfaces for food contact.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the handsink with plastic bag helping direct the water flow was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 5-501.113 - Repeat Outside refuse container was uncovered. Manager spoke to property management. Property manager has sent a notice to the dumpster company to replace the cover that is broken off.
  Cover all waste containers when not in continuous use.
• 6-501.110 - Personal bags were stored on boxes of beer.
  Store personal belongings in lockers provided.
• 6-501.111 - Dead roaches were in light fixtures.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat Floor behind and under fryers are in need of cleaning.Floor behind ice maker in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops are 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.

June 13, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands inthe wok stove faucet.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food. Ice bags were stored in ice maker to keep ice frozen.
  Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Handles of scoops found in the rice, flour, and sugar containers were in the food.
  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.
• 3-501.15 - Repeat The methods used for cooling were not adequate. Sauce in big pot made previous day was still holding at 60oF.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.16A2 - Critical Repeat Food in first 2 door prep refrigerator on cookline (near 2-vat sink) cold holding at 48oF.Food in second 2 door prep (middle refrigerator) cold holding at 45oF.Food in 3 door prep refrigerator (near office) cold holding at 70oF.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE sauces held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-501.11 - Filter to hood system missing.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: deli slicer which was last used the previous day.
  Clean and sanitize these surfaces for food contact.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the handsink with plastic bag helping direct the water flow was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 5-501.113 - Repeat Outside refuse container was uncovered. Manager spoke to property management. Property manager has sent a notice to the dumpster company to replace the cover that is broken off.
  Cover all waste containers when not in continuous use.
• 6-501.110 - Personal bags were stored on boxes of beer.
  Store personal belongings in lockers provided.
• 6-501.111 - Dead roaches were in light fixtures.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat Floor behind and under fryers are in need of cleaning.Floor behind ice maker in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops are 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.

May 09, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the sticky rice.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over vegetables 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.
• 3-302.12 - Repeat Unlabeled food containers (sugar).
  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 - In-use utensils improperly stored between use. Handles of scoops in flour and sugar stored in food.
  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 - Repeat Linens and/or napkins were in contact with food. Wiping rag was stored over the lettuce.
  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.
• 3-305.11 - 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.
• 3-501.15 - The methods used for cooling were not adequate. Peanut sauce made yesterday cold holding at 50oF.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.16A2 - Critical Shrimp cold holding at 47oF in the middle cookline refrigerator. Check temperature in refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE sauces held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.11 - The food contact surface of the basket used for sticky rice is not finished to have a smooth, easily cleanable surface.
  Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface.
• 4-101.111 - Repeat The nonfood contact surface of the wood along dish area wall is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-203.11 - The Fahrenheit food temperature measuring device located in the True Refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Repeat There was no temperature measuring device located in the cookline 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.
• 4-501.11 - The gasket of the end cookline refrigerator was torn through.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-501.11 - Handle to rice cooker lid was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13 - Repeat Single-service items were observed reused for the storage of sauces.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mold in ice maker and soda gun holster in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Dish racks were found not stored 6 inches above the floor in the dish area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - Repeat The handwashing facility located at the dish area 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.
• 5-205.11 - The handwashing station at the coffee urn is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - The faucet to the 3 compartment sink was noted damaged and/or in poor repair.The piping under the 3 compartment sink are held together by plastic bags.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Outside refuse container was uncovered - door was broken off compactor.
  Cover all waste containers when not in continuous use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Front door propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the handwashing facility in the cookline handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the cookline handsink..
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Ceiling tile by mop sink is not placed into proper space. Hole in ceiling where ceiling tile should be.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors along the cookline and by mop sink were noted in need of cleaning.Hood system in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops and brooms are 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.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of chemical cleaner was not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 9.2-3.3 - Critical There is no certified food manager on duty. Certified Food manager showed up halfway through inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

May 09, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the sticky rice.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over vegetables 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.
• 3-302.12 - Repeat Unlabeled food containers (sugar).
  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 - In-use utensils improperly stored between use. Handles of scoops in flour and sugar stored in food.
  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 - Repeat Linens and/or napkins were in contact with food. Wiping rag was stored over the lettuce.
  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.
• 3-305.11 - 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.
• 3-501.15 - The methods used for cooling were not adequate. Peanut sauce made yesterday cold holding at 50oF.
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-501.16A2 - Critical Shrimp cold holding at 47oF in the middle cookline refrigerator. Check temperature in refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared, refrigerated RTE sauces held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.11 - The food contact surface of the basket used for sticky rice is not finished to have a smooth, easily cleanable surface.
  Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface.
• 4-101.111 - Repeat The nonfood contact surface of the wood along dish area wall is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-203.11 - The Fahrenheit food temperature measuring device located in the True Refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Repeat There was no temperature measuring device located in the cookline 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.
• 4-501.11 - The gasket of the end cookline refrigerator was torn through.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-501.11 - Handle to rice cooker lid was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13 - Repeat Single-service items were observed reused for the storage of sauces.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mold in ice maker and soda gun holster in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Dish racks were found not stored 6 inches above the floor in the dish area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - Repeat The handwashing facility located at the dish area 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.
• 5-205.11 - The handwashing station at the coffee urn is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - The faucet to the 3 compartment sink was noted damaged and/or in poor repair.The piping under the 3 compartment sink are held together by plastic bags.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Outside refuse container was uncovered - door was broken off compactor.
  Cover all waste containers when not in continuous use.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Front door propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the handwashing facility in the cookline handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the cookline handsink..
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Ceiling tile by mop sink is not placed into proper space. Hole in ceiling where ceiling tile should be.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors along the cookline and by mop sink were noted in need of cleaning.Hood system in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Repeat Mops and brooms are 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.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of chemical cleaner was not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 9.2-3.3 - Critical There is no certified food manager on duty. Certified Food manager showed up halfway through inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

January 06, 2005 (Routine)

• 3-202.15 - Critical Dented can of Tomato Ketchup and Pineaple chunks on storage shelves.
  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.
• 3-302.11 - Critical Raw beef stored over ready-to-eat (RTE) food in the walkin cooler (Corrected).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Some food not covered in the cook line refrigerators and in trhe walkin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.13 - Corrected During Inspection Linens used to line cutting boards.
  Cease.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.13 - Improper methods used to thaw frozen chicken.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.111 - Repeat PIeces of raw wood used along dish machine drain board.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the cook line refrigerfator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Walkin cooler shelves in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Boxes of single service items stored on store room floor.Dish racks stored on floor by dish machine.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - Repeat The handsink at the dish machine and the handsink at the cook line 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.
• 5-205.15B - The dish machine spray hose is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Light bulb out in store room.
  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.
• 6-501.12 - Repeat Kitchen floor under, around equipments and at corners in need of cleaning.Walkin floor needed to be cleaned.Caulkings moldy at 2-part sink, 3-part sink and dsih machine.
  Clean and recaulk.
• 6-501.14 - Corrected During Inspection One hood filter was missing.
  Replace.

January 06, 2005 (Routine)

• 3-202.15 - Critical Dented can of Tomato Ketchup and Pineaple chunks on storage shelves.
  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.
• 3-302.11 - Critical Raw beef stored over ready-to-eat (RTE) food in the walkin cooler (Corrected).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11 - Critical Some food not covered in the cook line refrigerators and in trhe walkin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.13 - Corrected During Inspection Linens used to line cutting boards.
  Cease.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.13 - Improper methods used to thaw frozen chicken.
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-501.17 - Critical The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.111 - Repeat PIeces of raw wood used along dish machine drain board.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the cook line refrigerfator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Walkin cooler shelves in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Boxes of single service items stored on store room floor.Dish racks stored on floor by dish machine.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - Repeat The handsink at the dish machine and the handsink at the cook line 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.
• 5-205.15B - The dish machine spray hose is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Light bulb out in store room.
  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.
• 6-501.12 - Repeat Kitchen floor under, around equipments and at corners in need of cleaning.Walkin floor needed to be cleaned.Caulkings moldy at 2-part sink, 3-part sink and dsih machine.
  Clean and recaulk.
• 6-501.14 - Corrected During Inspection One hood filter was missing.
  Replace.

November 08, 2004 (Routine)

• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over lettuce in the walkin. Raw meat above cooked food in the walkin. Eggs stored over chicken on cooking line in 2 door 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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walkin and in reachin units. Cross stacking observed in the walkin (lettuce on top of lettuce) and in the prep refrigerator on the cooking line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Fish and meat stored in the same container in the walkin.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A2 - Critical Vegatable mix at 61oF in the walkin. Pre cooked chicken at 65oF on the walkin. Sprouts at 56oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the reachin refrigerator, the blender, the mixer, cutting board, can opener, meat slicer and knives.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the hood filters are greasy, shelving in dish area and prep area in need of cleaning, food containers in need of cleaning and walkin shelving is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. Stored on the counter tops.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 5-205.11 - The handwashing facility located in the kitchen and dishwashing area 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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 7-102.11 - Critical Working containers of hand soap 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.
• 3-301.11 - Critical An improper scoop was found in a container next to the salt container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 7-204.11 - Critical Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
• 4-903.11 - Repeat Clean pots, pans, bowls and plastic containers were not observed stored in a position to allow air-drying.
  Store pots and pans in a self-draining position that allows air-drying.
• 4-903.11 - Repeat Clean single service carry out items were observed stored uncovered or with the food contact surface facing upward
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Repeat Dish rakcs were found not stored 6 inches above the floor in the washing area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Knives stored between the wall and shelving in the wash area and inbetween the refrigerator and handsink in the prep area.Scoops found buried in the chopped peanuts and the salt.
  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.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Several cans of food severely damaged.
  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.
• 4-502.13 - Repeat Single-service items were observed reused for the storage of food. Grocery bags being used for food in the walkin.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food. Food container being reused for the storage of sauces and drinks.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12 - Floors under the equipment, in corners, behind the ice machine, in the walkin, in the dishwashing area and in the prep area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Critical Harborage conditions exist. Roaches seen in the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.16 - Mops are 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.
• 5-205.15B - Repeat The 2-part sink is leaking, the 3-part sink is leaking, the ice machine is leaking, and the sprayer in the wash area is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-501.11 - Dipper well and Delonghi coffee maker not operating properly. Wooden food inserter is cracked.
  Repair the dipper well 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-402.11 - The handsink is not properly sealed to the wall. It needs recaulking.
  Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
• 4-202.16 - The nonfood contact surface of the milk crates and cardbaord is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-202.11 - Critical The food contact surface of the plastic containers and stainless steel bowls are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace the containers and bowls to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-501.12 - The cutting board(s) on the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.11 - Walls in the kitchen have holes.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.13 - Linens and/or napkins were in contact with food. Used to cover food in the walkin (noodles, vegetables).
  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.
• 7-201.11 - Critical Containers of chemicals and detergents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-101.111 - Repeat The nonfood contact surface of the raw wood in the wash area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-901.11 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

November 08, 2004 (Routine)

• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over lettuce in the walkin. Raw meat above cooked food in the walkin. Eggs stored over chicken on cooking line in 2 door 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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walkin and in reachin units. Cross stacking observed in the walkin (lettuce on top of lettuce) and in the prep refrigerator on the cooking line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Fish and meat stored in the same container in the walkin.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16A2 - Critical Vegatable mix at 61oF in the walkin. Pre cooked chicken at 65oF on the walkin. Sprouts at 56oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the reachin refrigerator, the blender, the mixer, cutting board, can opener, meat slicer and knives.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the hood filters are greasy, shelving in dish area and prep area in need of cleaning, food containers in need of cleaning and walkin shelving is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. Stored on the counter tops.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 5-205.11 - The handwashing facility located in the kitchen and dishwashing area 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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 7-102.11 - Critical Working containers of hand soap 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.
• 3-301.11 - Critical An improper scoop was found in a container next to the salt container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 7-204.11 - Critical Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
• 4-903.11 - Repeat Clean pots, pans, bowls and plastic containers were not observed stored in a position to allow air-drying.
  Store pots and pans in a self-draining position that allows air-drying.
• 4-903.11 - Repeat Clean single service carry out items were observed stored uncovered or with the food contact surface facing upward
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Repeat Dish rakcs were found not stored 6 inches above the floor in the washing area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - In-use utensils improperly stored between use. Knives stored between the wall and shelving in the wash area and inbetween the refrigerator and handsink in the prep area.Scoops found buried in the chopped peanuts and the salt.
  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.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Several cans of food severely damaged.
  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.
• 4-502.13 - Repeat Single-service items were observed reused for the storage of food. Grocery bags being used for food in the walkin.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food. Food container being reused for the storage of sauces and drinks.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12 - Floors under the equipment, in corners, behind the ice machine, in the walkin, in the dishwashing area and in the prep area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.111 - Critical Harborage conditions exist. Roaches seen in the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.16 - Mops are 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.
• 5-205.15B - Repeat The 2-part sink is leaking, the 3-part sink is leaking, the ice machine is leaking, and the sprayer in the wash area is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 4-501.11 - Dipper well and Delonghi coffee maker not operating properly. Wooden food inserter is cracked.
  Repair the dipper well 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-402.11 - The handsink is not properly sealed to the wall. It needs recaulking.
  Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
• 4-202.16 - The nonfood contact surface of the milk crates and cardbaord is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-202.11 - Critical The food contact surface of the plastic containers and stainless steel bowls are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace the containers and bowls to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 4-501.12 - The cutting board(s) on the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.11 - Walls in the kitchen have holes.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.13 - Linens and/or napkins were in contact with food. Used to cover food in the walkin (noodles, vegetables).
  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.
• 7-201.11 - Critical Containers of chemicals and detergents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-101.111 - Repeat The nonfood contact surface of the raw wood in the wash area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-901.11 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

June 08, 2004 (Routine)

• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the hood filters are very greasy, fan guards in reach in refrigerators are dusty.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops instead of in sanitizing solution) - corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - One light in the hood is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-903.11 - Dishracks stored on the floor by the dishwasher.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Knives stored wedged between the prep unit and hand sink at the cook line and wedged between the paper towel holder and the wall at the cook line - knives stored in this manner are subject to contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-501.16A2 - Critical Sliced raw chicken and beef cold holding at 48-49oF in the top portions of the prep unit.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the raw wood is not nonabsorbent.A wooden beam is stored under the dishwahser.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3-501.15 - Repeat The methods used for cooling were not adequate.A deep container of cooked chicken in the prep unit was found at 70oF (separate cooked food into shallow pans to allow for proper cooling).
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived (corrected).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of drinks.Plastic jugs and garlic/spice containers reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12 - The caulking at the two part sink is moldy.The caulking at the sprayer sinks is moldy.The plastic back splash at the three part sink/sprayer sink is moldy and needs to be replaced.
  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.
• 5-205.15B - The sprayer and the faucet at the three part sink leak.
  Repair the plumbing fixtures so that they are in good operating condition.

June 08, 2004 (Routine)

• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the hood filters are very greasy, fan guards in reach in refrigerators are dusty.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops instead of in sanitizing solution) - corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 6-202.11 - One light in the hood is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 4-903.11 - Dishracks stored on the floor by the dishwasher.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Knives stored wedged between the prep unit and hand sink at the cook line and wedged between the paper towel holder and the wall at the cook line - knives stored in this manner are subject to contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-501.16A2 - Critical Sliced raw chicken and beef cold holding at 48-49oF in the top portions of the prep unit.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the raw wood is not nonabsorbent.A wooden beam is stored under the dishwahser.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3-501.15 - Repeat The methods used for cooling were not adequate.A deep container of cooked chicken in the prep unit was found at 70oF (separate cooked food into shallow pans to allow for proper cooling).
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived (corrected).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of drinks.Plastic jugs and garlic/spice containers reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12 - The caulking at the two part sink is moldy.The caulking at the sprayer sinks is moldy.The plastic back splash at the three part sink/sprayer sink is moldy and needs to be replaced.
  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.
• 5-205.15B - The sprayer and the faucet at the three part sink leak.
  Repair the plumbing fixtures so that they are in good operating condition.

February 05, 2004 (Routine)

• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (There are none at the two cook's line hand sinks).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-101.19A - There are a couple of bamboo baskets that are used as a food contact surface.
  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.
• 5-205.11 - Repeat The handwashing facility located at the bar and by the dish machine were blocked, preventing access by employees for easy handwashing. (Corrected-on-site)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration 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.
• 6-301.12 - No disposable towels were provided at the hand washing facility at the bar.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-101.15 - Critical Open cans of pineapple juice were observed in the bar refrigerator and the server refrigerator. (Corrected-on-site)
  Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 3-501.14 - Critical Red curry sauce noted not being adequately cooled to prevent the growth of harmful bacteria. It was cooked yesterday; found today in the walk-in in a large, covered, pot at 85oF. (Corrected-on-site)
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard the product.
• 4-102.11A1 - Critical Some grocery bags are being used which allows the migration of deleterious substances.
  Discontinue use of these bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 5-501.113 - The mall outside refuse containers were uncovered; one dumpster is missing its lids.
  Cover all waste containers when not in continuous use. Replace the missing lids.
• 4-602.11E - Surfaces of the bar soda gun nozzle and holder were observed soiled with accumulations of grime and debris.
  Clean these surfaces at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-201.11 - The "Proctor Silex" crock-pot is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.15 - The methods used for cooling were not adequate. (Large covered pot of curry sauce found.)
  Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
• 4-502.13 - Manufacturer containers (vinegar bottles, white containers) were observed reused for the storage of foods and drinks.
  Discontinue the reuse of single-use containers for food & drink storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.112 - Repeat There was no temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.