September 25, 2009 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee not washing hands for at least 20 seconds total.
  Food employees shall wash their hands and exposed portions of their arms by: 1) removing an discarding used gloves; 2) rinsing under clean, running warm water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under clean, running warm water; and 6) drying with paper towels or air drying device.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on gloves.
  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.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in prep area.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-203.12(A) - Corrected During Inspection Critical Tags missing from the molluscan shellfish containers. (They are kept in container separate from shellfish.)
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-301.11(C) - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed food employee using bare hands to place ice on food that is to be cooked.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: unwrapped foods in 2-dr prep unit.
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Pork at 45F and 46F, shrimp at 42F in prep unit.
  Foods relocated to walk-in to cool before placing in prep unit. Do not cool foods in prep unit. Make sure food is at 41F before placing in unit. Do not leave prep top open for extended periods of time. Fill prep top items only 2/3 full.Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection 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: dumplings in walk-in.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 25th they shall be date marked with a "use by" date not exceeding September 31.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  Manager came 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 another employee with the food manager's license. 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. Enforcement action may be necessary if observed multiple times.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach sanitizer between 50 and 100 ppm.

April 28, 2009 (Follow-up)

• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 46-41 - Corrected During Inspection Critical The establishment has been ordered to close due to the lack of a certified food manager.
  A certified food manager shall be present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.

March 09, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Repeat A food employee had a drink with no lid next to clean dishes.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Manager will buy shelves for food items that are currently on floor - soy sauce, Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-602.11(C) - Corrected During Inspection Critical Cutting boards not sanitzed every 4 hours.
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

August 11, 2008 (Routine)

• 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: container of water? vinegar? on cart near soup in front area.
  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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - wet wiping cloths lying on counters.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.14 - Seafood is put into containers in prep refrigerator to cool after preparation. The containers are overfilled and the top part of the refrigerator does not seem capable of cooling the seafood quicly enough.
  Do not overfill the pans.Put pans into the coldest part of the refrigerator to cool; bring them out when the first order comesLower the refrigerator a few degrees
• 3-307.11 - Repeat food is stored in the hallway ,and not under the direct control of employees, where it is at risk from tampering.
  Food must be protected from possible contamination/tampering. Food must be stored where it can be seen or else stored in locked cabinets or cupboards.
• 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): as dunnage racks. Also cardboard is used as a liner on the service cart (corrected)
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.114(A) - Corrected During Inspection Critical there was no chlorine sanitizer being used in the sanitizing vat of the three vat sink.
  A chlorine solution must be between 50 and 100ppm
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of many other foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(A)(5) - Corrected During Inspection Critical knives and cleavers are being returned to the storage rack after using; there is food debris on them.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: container holding scissors at front area and two pans in the kitchen holding utensils and containrs.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical Repeat employee washing and rinsing dishes and then rinsing again since there is no bleach in the third sink.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 43.1-1-5(f) - Repeat The sausage maker appears to be homestyle; there is no NSF or similar label on it
  Food equipment that must be NSF or the equivalent. Remove the sausage maker or provide documentation that it is commercial.
• 5-205.11(A) - Repeat The handwashing facility in the kitchen is blocked by a prep table.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.15(A)(1)-(3) - Corrected During Inspection front door was open and rear door after delivery was kept open longer than necessary
  keep the doors closed
• 6-501.111(D) - Corrected During Inspection Observed flies in the restaurant. Front and rear doors were open when I arrived. Rear door was open for a delivery but the front did not have to be open
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.

April 07, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored above other foods in the walkin refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with flour, sugar, etc
  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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - Repeat food and single service items are stored in the hallway where they are not under the direct control of restaurant employees and are at risk for tampering.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
• 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): as shelving under equipment. Also a large wooden block is used as a table in the kitchen.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: knives stored in knife rack.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuckoo rice cooker and unknown brand chest freezer and sausage maker.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.111 - The waste storage container for cardboard behind the restaurant has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  post handwashing signs at all sinks
• 6-304.11 - Corrected During Inspection Ventilation is not sufficient to keep rooms free of excessive condensation, steam, odors, etc. Hood fan is turned off. Very strong grease odor outside..
  Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils, and similar wastes.
• 6-305.11(B) - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employees are using plastic bags to store personal belongings
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 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.
• 7-209.11 - Corrected During Inspection Observed rubbing alcohol stored in food prep area.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

December 17, 2007 (Routine)

• 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(C) - Corrected During Inspection bowl as scoop in sugar
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food such as pooled eggs and sliced beef is stored above prepared foods in the walkin refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:salt
  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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-307.11 - food stored in the hallway near toilets
  food, single service items, clean equipment may not be stored on the floor, near the toilets or in an area where they are not under the direct control of the employees due to risk of tampering or contamination
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: shrimp at room temperature
  thaw under running water, as part of the cookng process or under refrigeration
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: wooden block used as a table under bags of flour; chair used as table under rice cooker
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(B) - one light is out at the hood system;
  replace the burned out bulb
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-603.14(A)-(B) - Corrected During Inspection employees is washing dishes under running water.
  set up the sink to immerse dishes and utensils in hot soapy water to wash them
• 4-702.11 - Corrected During Inspection Critical The dishwasher is washing and rinsing items without sanitizing them.
  the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-904.11(B) - Corrected During Inspection rice scoop food contact surface stored up and handled by employee
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Sausage maker
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - The handwashing facility located in the kitchen is directly next to a prep table that also blocks easy access to the walkin refrigerator. Also the table makes movement in the kitchen difficult and handwashing may splash food being prepared.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove the table or replace it with a small one that eliminates problems (above)
• 5-205.15(B) - there is no cold water at the kitchen handsink
  repair the sink so there is cold water as well as hot
• 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.110(B) - Observed employee clothing stored with food and single service items
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

May 29, 2007 (Critical Procedures)

• 2-201.11(C) - Corrected During Inspection Critical the manager was not aware of the specific reporting requirements regarding the "big five" foodborne illnesses
  all employees and those who are offered a job must be informed about the current (and past) illnesses to be disclosed to the manager
• 3-202.15 - Corrected During Inspection Critical observed a badly dented can of bean sprouts
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walkin and prep refrigerator
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: soup in steamer
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp and squid in prep refrigerator
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: soiled knife stored in space between prep tables
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-201.11(B) - Corrected During Inspection Critical Observed that cleaner in spray bottle was stored with food and above clean equipment
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

May 16, 2007 (Other)

May 10, 2007 (Pre-Opening)

• 6-303.11(B) - Observed that inadequate lighting was provided in the ladies room.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.16 - Observed that mops are improperly stored between use.
  Provide a mop rack at the mop sink. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.