October 05, 2009 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 4-602.11(C) - Corrected During Inspection Critical In use utensils including cutting boards not sanitized at four hour intervals as required.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: fish, pork, blood cubes observed at 49F, 47F, and 47F. These items are not maintained appropriately in any refrigeration unit
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 7-102.11 - Critical Working containers of cleaning products were not labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance - sauce bottle.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
• 6-501.111(C) - Critical Effective methods are not being used to control pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: knife observed stored vertically in area that does not receive regular cleaning.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean sanitized portion of the food preparation table or cooking equipment
• 4-903.11(C) - Observed take out packages were observed stored unprotected.
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-502.13(A) - Manufacturer plastic container were observed reused for the storage of cooked pork in RI Unit
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soiled crate used to store washed glasses (crate designed for mechanicial dish machine use)
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

March 11, 2009 (Critical Procedures)

• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: noodle during packaging of take out container
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, or disposable gloves to handle all ready-to-eat foods
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - steak stored over greens in RI Ref unit
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: noodle held out of temperature control at 60F
  Reheat food to 165F then hold at a temperature of 135F or above
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: longee fruit drink
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: bowls etc that were not sanitized due to absence of sanitizer
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: absence of hot water
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected
• 5-103.11(A) - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 11, 2009 (Follow-up)

October 02, 2008 (Routine)

• 2-103.11(D) - Handsink was blocked, preventing regular handwashing by employees during peak food preparation times.
  The Person in Charge is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-201.11(B) - Critical The following food item(s) is stored in a private home, and is distributed or offered for sale to the public: meatballs
  Food prepared or stored in a private home may NOT be used or offered for human consumption in a food establishment.
• 3-302.11(A)(1) - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: beef was found stored over and/or adjacent to bagged produce
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See also storage chart.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: soup pot lids were found stored vertically and in contact with wall surface
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) on a clean sanitized 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
• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: bagged peppers were hung over garbage can
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - Food including noodles and soup was stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Soup left out of temperature control found at 129F approximately and noodles found at 65F approximately.
  Potentially hazardous foods can be reheated to 165F then held consistently at 135 F to ensure prevention of bacterial growth.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef, milk and soup at 41-47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable - cardboard liners on floor
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-301.11 - The Bev Air unit is heavily overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.16(B) - The multipurpose warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of beef and catfish
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for reuse
• 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed equipment shall undergo a distinct, separate water rinse after washing and before sanitizing
• 4-903.11(C) - Take out containers were stored out of original packaging
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-501.12(A) - Observed that the floors and walls are in need of thorough cleaning in small kitchen that is not undergoing regular routine cleaning
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical Label on cleaner had washed off.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

October 09, 2007 (Follow-up)

September 27, 2007 (Critical Procedures)

• 12.1-12(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. Note: CFM arrived during inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). CFM stated that minimum cook temperature for pork at 107F.
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw pork and shrimp stored over bamboo in the Turbo Air 1 DR freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.14(A) - Critical (CORRECTED DURING INSPECTION): The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: beef, pork, liver, chicken.Note: CFM stated that these foods had been cooked the previous night. ALL food was discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 4-702.11 - Corrected During Inspection Critical Food contact surfaces were not being sanitized due to no detectable level of chlorine in the sanitize basin of the 3 compartment sink.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine.

April 18, 2007 (Follow-up)

March 28, 2007 (Routine)

• 4-601.11(A) - Critical Walls and ceiling tiles are soiled and, in some cases, not cleanable.
  Repaint walls after first cleaning them. Replace stained ceiling tiles near the hood system.
• 6-201.11 - Floors covered with cardboard.
  Remove the uncleanable cardboard from the floors and clean the floor frequently as needed.
• 6-501.12(A) -
  Clean surfaces of walls and floors under equipment. REpair coving and walls where necessary.

November 20, 2006 (Critical Procedures)

• 12.1-12(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 3-201.11(B) - Corrected During Inspection Critical According to the CFM, jelly and fruit desserts are prepared in employee's home and offered for sale to restaurant patrons.
  Discard all homemade food. You may prepared it in your establishment or purchase from an approved source. Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.
• 3-301.11(B) - Critical Food employees are handling ready to eat foods (mint and other herbs) using their bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw chicken was stored with cooked shrimp in the freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(2) - Critical In the freezer, observed raw chicken stored with and above raw pork and seafood.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following foods were held on ice across from range and were not holding at proper temperatures: bacon 52 F, shrimp 53, 54 F, noodles 69 F.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 4-702.11 - Corrected During Inspection Critical Observed equipment being washed but not sanitized.
  In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(A) - Corrected During Inspection Critical Observed honey, vinegar, and food coloring stored with chemicals under 3 vat sink.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

November 20, 2006 (Complaint)

May 30, 2006 (Routine)

• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Container with no handle used to dispense ice.
  Use a scoop with a handle to dispense foods and ice.
• 3-305.12F - Repeat Food storage under sink and drain
  Relocate food storage to an approved area not under the sinks.
• 3-307.11 - Corrected During Inspection Food is being thawed in three vat sink while the center vat is being used for washing dishes. The sinks must be cleaned and sanitized between use for washing and for food preparation. Food may then only be prepared in the sanitizer sink.
  Decide which operation is to be done and prepare the sinks by washing and sanitizing and them limit the sink use to one operation only.
• 3-501.13 - Corrected During Inspection Observed Shrimp and chicken thawing in containers on the floor.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical beef 98 F, pork 98 F, hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Shrimp 70 F, pork 54F, cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11A - Corrected During Inspection Critical Cooling beef covered with newpaper. Newspapwer cannot be considered clean and the ink may be toxic
  Do not use newspaper for any purpose in the kitchen. Remove the paper
• 4-101.11D - Repeat Bamboo handled strainer found in kitchen.
  Do not use the strainer as it is not easily cleanable.
• 4-501.12 - Repeat The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Single-service items were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: microwave, food containers.,
  Clean and sanitize these surfaces for food contact.
• 4-603.14 - Repeat Ware and utensils were observed ineffectively cleaned by (manual, mechanical) warewashing. Wrong sink used Food also present.
  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.
• 4-903.11D - Repeat Pots and pans and other items stored directly on the floor.
  Store all items at least 6 " off floor.
• 6-501.12A - Repeat Walls and flooring are soiled.
  Clean these surfaces as needed.

November 02, 2005 (Routine)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: House hold food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Watches
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open soda cans and bottled water used for drinking in kitchen
  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. Do not use sodas or bottled drinks.
• 3-304.12 - Dispensing utensils improperly stored between use.Tongs found stored on oven handles where they can contact clothing.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Containers of food stored on the floor.
  Store all items at least 6" off the floor.
• 4-101.11B - Corrected During Inspection Shelving was lined with foil allowing it to accumulate soil and food particles.
  Do not line the shelves and keep them clean by frequent washing.
• 4-101.11D - Repeat Bamboo strainers found in the kitchen are not easily cleanable because of the absorbant bamboo handle.
  Remove the bamboo strainers from the kitchen.
• 4-501.11B - Repeat Shelving over the sink and prep area is such that it is no longer easily cleanable.
  Provide new shelving for this area and keep it clean.
• 4-501.12 - Repeat The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Damaged metal strainer has broken wires which may get into foods.
  Discard the metal strainer.
• 4-502.13A - Repeat Manufacturer containers and single service takeout containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Food contact containers and utensils are soiled.
  Clean and sanitize utensils.
• 4-601.11C - Repeat Non food contact surfaces of utensils, fans, and containers are soiled.
  Clean non food contact surfaces where needed.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide Chlorine bleach at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-903.11D - Repeat Pots and pans and food container stored on the floor.
  Store all items at least 6" off floor.
• 6-501.12A - Floors covered with rubber floor mats and cardboard.
  Remove the cardboard and clean the floor mats at least daily and before closing for the day to avoid attracting insects and rodents to accumulated food particles.

November 02, 2005 (Routine)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: House hold food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Watches
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open soda cans and bottled water used for drinking in kitchen
  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. Do not use sodas or bottled drinks.
• 3-304.12 - Dispensing utensils improperly stored between use.Tongs found stored on oven handles where they can contact clothing.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-305.11A3 - Repeat Containers of food stored on the floor.
  Store all items at least 6" off the floor.
• 4-101.11B - Corrected During Inspection Shelving was lined with foil allowing it to accumulate soil and food particles.
  Do not line the shelves and keep them clean by frequent washing.
• 4-101.11D - Repeat Bamboo strainers found in the kitchen are not easily cleanable because of the absorbant bamboo handle.
  Remove the bamboo strainers from the kitchen.
• 4-501.11B - Repeat Shelving over the sink and prep area is such that it is no longer easily cleanable.
  Provide new shelving for this area and keep it clean.
• 4-501.12 - Repeat The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Damaged metal strainer has broken wires which may get into foods.
  Discard the metal strainer.
• 4-502.13A - Repeat Manufacturer containers and single service takeout containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Food contact containers and utensils are soiled.
  Clean and sanitize utensils.
• 4-601.11C - Repeat Non food contact surfaces of utensils, fans, and containers are soiled.
  Clean non food contact surfaces where needed.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide Chlorine bleach at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-903.11D - Repeat Pots and pans and food container stored on the floor.
  Store all items at least 6" off floor.
• 6-501.12A - Floors covered with rubber floor mats and cardboard.
  Remove the cardboard and clean the floor mats at least daily and before closing for the day to avoid attracting insects and rodents to accumulated food particles.

May 26, 2005 (Routine)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Blender and food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching raw meat. No hand washing observed before wearing gloves, and no hand washing observed during the inspection.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A3 - Corrected During Inspection Critical Repeat Meat tranferred from utensil to pot with some falling into the soiled sink.
  Protect food from contamination by making sure that equipment which may come in contact with food is clean.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Corrected During Inspection Orange found stored in ice used for drinking
  Do not store fruit or containers in ice used for drinks.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat 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.
• 3-305.12F - Repeat Food storage under Food stored under sink drain lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 3-501.16B - Corrected During Inspection Critical Repeat meats, pork, chicken etc. cold holding at improper temperatures as they are stored out with no refrigeration..
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard any food out for more than two hours at elevated temperatures.
• 4-101.11D - Repeat Bamboo strainer used as a utensil is not easily cleanable due to absorptive handle.
  Remove the bamboo strainer and use approved utensils.
• 4-501.12 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A - Some pans and utensils are damaged so that they are not easily cleanable.
  Discard damaged items.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat Shelving, outsides of food containers are soiled.Soiled fan on shelf in kitchen.
  Clean these items. Clean the fan and any other soiled items kept in the kitchen.
• 4-603.14 - Corrected During Inspection Repeat The three vat sink is set up incorrectly for wash, rinse and sanitize. Also the proper method of washing is not being followed.
  Properly set up and use the three vat sink and make sure staff knows how to use the sinks. Do not collect garbage in strainer in sanitizer sink.
• 4-903.11D - Pots and pans and other equipment stored on floor due to lack of space.
  Store all items at least 6" off floor to prevent soiling and to allow access to floor for cleaning.
• 4-904.11B - Take out eating utensils stored randomly allowing bare hand contact with lip contact surface of utensil.
  Store utensils so that handles only are touched.
• 6-202.11A - Repeat Light shield in hood has plastic coating removed.
  Replace the light shield.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted in the cooking area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

December 20, 2004 (Routine)

• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Kitchen
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-603.14 - Employees are not using the three vat sink correctly. (soap being used in center sink)
  Instruct staff in proper setup and use of the three vat sink.
• 4-101.11D - Shelves are lined in the kitchen making them difficult to clean.Bamboo Strainer is not effectively cleanable.
  Remove the lining from the shelves to allow better cleaning.Remove the bamboo strainer from the kitchen.
• 3-501.13 - Observed beef thawing in pan on floor.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-305.11A3 - Repeat 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.
• 4-602.11E - The ice machine door is soiled.
  Clean the ice machine door.
• 6-202.11A - The protective coating has been partially removed from one of the light sheild covers in the hood.
  Replace the damaged light cover.
• 4-501.11B - A door gasket is damaged on the reach-in refrigerator.Shelves in the Reach-in refrigerator are peeling and the plastic can fall into food.
  Replace the damaged door gasket.Replace the damaged shelves.
• 2-304.11 - Some staff wearing street clothing while working in the kitchen.
  Wear clothing designed for use in the kitchen or wear an apron over outer clothing to prevent possible soiling of food by personal clothing.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw meat stored on upper shelves of refrigeration over other foods that could become contaminated.
  Store raw items on lower shelves where they cannot contaminate other foods.
• 3-501.16B - Corrected During Inspection Critical Repeat Beef was found stored in pan near stove area at 56 F. Eggs were found stored on shelf at 52 F.
  
• 3-304.12 - Corrected During Inspection Bowl found in rice cooker.
  Do not use bowls in the rice cooker as it allows exposure to surfaces which have had hand contact.
• 4-601.11C - Corrected During Inspection Fan and soap dispenser are soiled.
  Clean non-food contact surfaces in the kitchen. surfaces in kitchen
• 3-305.12F - Corrected During Inspection Food storage under hand sink
  Relocate food storage to an approved area away from under the sink.
• 4-903.11A - Corrected During Inspection Pans lids are stored by being wedged between water pipes and the wall
  Store these items where they cannot be soiled.

June 25, 2004 (Routine)

• 4-601.11A - Critical The following equipment was observed soiled to sight and touch: 1. The interior shelves of refrigeration units3. Teh 3-compartment sink, santizing basin.4. All counter tops where food preparation is ongoing.
  Clean and sanitize these surfaces for food contact.
• 3-501.16B - Critical Repeat Almost all the potentiall y hazardous food items in the melted ice bath in front of the stove were cold holding at improper temperature (see list above), due to over stocking or melted ice.
  CORRECTED. Provide equipment or continual ice capable of maintaining all food items that require temperature at 41F or at maximum 45F.
• 3-305.11A3 - Repeat 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.
• 6-501.16 - Mops and brooms 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage of food, including sugar in old MSG paper barrel and grocery bags for storing refrigerated food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-303.12B - Unpackaged food (cooked) stored in direct contact with undrained ice.
  CORRECTED. Store unpackaged food in drained ice. Once ice melts water becomes and environment for bacteria. Ensure the ice bath is not in direct contact with perishable food.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs in the refrigeration units wer store above cooked and other ready to eat food. ALSO ALL DIFFERENT TYPES OF RAW MEATS WERE STORED TOGETHER.
  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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the shelving units above food prep area, through out the facility on the floor and lower shelves, and in refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - The entire facility was observed in need of thorough cleaning, specially the following:1. The entire floor area in the kitchen and dining particularly wher the wall meets the floor, under and behind equipment.2. The walls of the entire kitchen are acumulating grease and food debris.3. All Shelving units on the walls.
  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.
• 3-302.11A3 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. All food prep equipment (counter tops and surfaces for food prep) was observed soiled throughout the kitchen. Containers used for food storage were also soiled and accumulating grime.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. All oxterior and interior of refrigeration units2. Stove and grill surfaces surfaces 3. All equipment doors and bottom shelves of food prep tables4. All sinks5. Garbage cans and mop buckets.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Empty food containers were observed throught out and other items non neccessary for the food establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.111D - Harborage conditions exist. Due to the lack of cleanliness of the facility the facility is an environment wher pest can thrive.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 16, 2003 (Follow-up)

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet towels are stored in a chemical sanitizng bucket.
• 3-501.16B - Critical Repeat Observed beef 70F, pig 90F cold holding at improper temperatures.
  "Corrected during inspection" Cold hold foods at 41F or below.

May 08, 2003 (Routine)

• 4-101.111 - Observed newspaper being used as a floor liner under the rubber mats.
  "Corrected during the inspection" Remove the newspaper.
• 4-903.11A - Observed single service items suh as to go boxes, etc. being stored on top of the hood system.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination.
• 3-304.13 - Observed towels being used to cover vegetables.
  Cease use of linens with food to prevent any kind of cross contamination.
• 5-205.11B - The handwash station at the kitchen is being used for purposes other than washing hands such as cleaning utensils.
  The handwash facility identified above is to be used for washing hands only.
• 3-501.16B - Critical Repeat Beef 52F, Pork, 56, shrimp 56, beef 76, duck, 60 cold holding at improper temperatures. Observed ice being stored on top of the foods to keep cold.
  "Corrected during inspection" Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.14A - Critical Repeat Duck and beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) 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.
• 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 4-101.11B - Observed a rice bag being used to store clean lids for containers.
  "Corrected during inspection" Discontinue this practice and provide an area for storage of clean and sanitized utensils and equipment.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Bruan juicer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food such as vegetables with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities. The 3-compartment sink must be set up in the following way:WASH (SOAP and WATER)RINSE with WATERSANITIZE (BLEACH and WATER)
• 3-305.11A3 - Repeat Food in containers are being 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.
• 3-302.12 - Repeat Unlabeled food containers of salt.
  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 such as knives and scissors improperly stored between the wall and shelving equipment.
  "Corrected during inspection" Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 24, 2003 (Complaint)