July 14, 2009 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: observed fish, beef and chicken at 45F in cooler
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F
• 4-501.11(A) - Repeat The cooler was not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. 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 properly operating refrigerators.

July 08, 2009 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 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 or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-301.11(B) - Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cucumber.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Disposable gloves need to be purchased today
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Soda stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken in cooler at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 4-302.12(A) - The facility could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - A Cooler found not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. 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 properly operating refrigerators.
• 4-501.11(B) - The door gaskets of a reach in refrigeration unit was torn
  Equipment components such as doors gaskets shall be kept adjusted in accordance with manufacturer's specifications.
• 4-602.11(A)(1) - Critical Repeat One dispensing utensil used with multiple raw meats
  Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; provide a separate dispensing set of utensils for each raw meat type
• 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not sanitized at 4 hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed utensils and equipment shall be rinsed by use of a distinct, separate water rinse after washing and before sanitizing
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample dishware run through warewashing unit
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment at a concentration of at least 50-100ppm of chlorine; technician is on site.
• 4-903.11(C) - Take out containers 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.
• 5-205.11(B) - The handwashing station is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-501.11 - Observed cooler floor panels warped and waterlogged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Dead bugs seen inside ceiling light panel
  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.
• 6-501.12(A) - Observed that the cooler floor panels in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-301.11(A) - Corrected During Inspection Critical Containers WD-40 adjacent to sodas
  All poisonous and toxic materials for retail sale shall be stored to prevent contamination of food and equipment by separating the poisonous and toxic materials by spacing or partitioning.

March 27, 2009 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using abbreviated handwashing procedures.
  ALL food employees shall wash their hands in the following manner: rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands - rice paper
  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, spatulas, tongs or clean disposable gloves to handle all ready-to-eat foods.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - raw chicken observed over cooked shrimp in upright unit; raw chicken observed shelved over covered sauce container in cooler
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See also storage chart
• 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 - congee and noodle at 45F in cooler
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth. Foods will be relocated to primary cooler.
• 3-501.16(B) - Corrected During Inspection Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 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: congee and noodle
  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 busines
• 4-602.11(A)(1) - Corrected During Inspection Critical In use tong used to dispense multiple raw meat types.
  Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
• 4-602.11(C) - Critical Observed utensils in use were not sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-203.14(A) - Corrected During Inspection Critical Observed the pre-wash spray hose to extend below the flood rim level of a bucket of water/dishes
  A plumbing system shall be installed to preclude backflow into the water supply system at each point of use at the food establishment; hose must be clamped in place to prevent backflow into water system
• 7-201.11(A) - Corrected During Inspection Critical Observed construction material and WD-40 stored at side of new bottles of fish sauce near dry storage area.
  All poisonous and toxic materials shall be stored to prevent contamination of food and equipment by separating the poisonous and toxic materials by spacing or partitioning.

January 05, 2009 (Follow-up)

December 18, 2008 (Follow-up)

• 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:Observed raw fish over cooked fish in the Victory 2 door prep refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored above crab shells stored on the floor in the meat walk in, additionally observed raw chicken stored in a container above a stainless steel container of chopped garlic in the Victory 2 door prep refrigerator and raw chicken stored above raw beef in the Victory 2 door prep refrigerator
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 8-304.11(I) - The permit holder fails to comply with the Health Department directives.Observed plastic take out bags used to store frozen food and labeling of the shelving has only occurred in the protein walk in.
  The permit holder has a responsibility to comply with Health Department directives.

September 25, 2008 (Follow-up)

• 2-301.14(A)-(I) - Critical Repeat Observed a food employee move the mop and mop bucket away from the handsink. Without washing her hands she grabbed saran wrap to cover a plate of food. Also observed employee clean the microwave and sides of the refrigerator and then without washing her hands, resume food preparation. During the course of my inspection, it was observed that only 1 employee out of 4 in the kitchen was practicing proper handwashing.
  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 hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) observed raw fish stored under raw beef in the walk-in cooler #2. 2) observed raw beef stored over raw shellfish in the Superior 3 DR reach-in refrigerator. 3) observed raw beef stored over raw shrimp in the True 1 DR upright freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 5-205.11(A) - Corrected During Inspection Repeat Observed both handwashing sinks in the kitchen were blocked and did not provide easy access for handwashing. The handwashing sink at the rear of the kitchen was blocked by the mop bucket. The handwashing sink by the front entrance of the kitchen was blocked by the dough machine.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.

August 22, 2008 (Follow-up)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Certified food manager could not explain correct procedure for manual warewashing. Note: Inspector reviewed this information with the CFM and employees. Inspector also demonstrated corrected setup of a sanitizer bucket.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat After handling raw meats, two food employees failed to wash their hands. Note: Employees were instructed to wash their 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 hand washing frequencies will help prevent foodborne illness.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers. Note: Hold tags were placed on box of clams.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 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: 1) observed raw beef stored over vegetarian spring roll mix and raw ribs stored over cooked pork in the True 2 DR freezer. 2) observed raw shrimp stored over bags of vegetarian foods in the True 1 DR upright freezer 3) observed raw beef stored over cooked pork in the walk-in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) observed raw chicken in contact with raw beef in the True 2 DR upright freezer 2) observed raw beef stored over raw fish in the walk-in cooler #2 3) observed raw beef in contact with raw chicken in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - Repeat Observed several wet wiping cloths stored on various counter tops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor both walk-in coolers.
  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.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 2 DR prep unit at cookline and the walk-in cooler #2. Note: Food temperatures inside both of these units were acceptable. Monitor these units. If the temperature does not reach 41F or below, do not store potentially hazardous foods inside until the unit is repaired.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. 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.
• 4-402.11(A) - Repeat Observed space between wall and food prep sink.
  Caulk the food prep sink to the wall.
• 4-501.11(A) - Repeat The following equipment was in a state of disrepair:1) water leaking in the Victory prep unit2) non-functioning 3 DR reach-in
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the 2 DR prep unit across from the cookline are torn.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 6-501.11 - Repeat Observed missing coving under the food prep sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the sanitizer inside the dishmachine was observed in excess of 200 ppm.
  Have the dishmachine serviced. Maintain the chlorine between 50-100 ppm.

August 21, 2008 (Routine)

• 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.
• 12.1-14(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: roach infestation.
  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. You may not operate until the Health Department reinstates the permit to operate.
• 12.1-17 - Corrected During Inspection Critical The establishment has been ordered to close due to the lack of a certified food manager. Note: CFM arrived during the inspection.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 12.1-10 or is operated without a certified food manager being in control of the food establishment as required by Section 12.1-12. The closure order shall be in writing, shall specifically state the reason for the closure and shall clearly specify the compliance requirements necessary to have the order revoked. The Sheriff of the City of Falls Church shall enforce the closure order until it is rescinded by the Director in writing. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.
• 2-301.14(A)-(I) - Critical Observed food employees multi talk without washing their hands. Observed that no employees wash their hands during the inspection.
  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 hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw beef in contact with cooked beef in the Victory prep unit2) raw beef stored in contact with cooked beef in the True 2 DR upright freezer3) partially cooked chicken stored over cilantro in the Superior 2 DR refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) raw chicken stored over raw fish in the walk-in cooler #2 2) raw beef in contact with raw chicken in the True 2 DR upright freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: 1) various foods in walk-in cooler #1 2) spring rolls in walk-in cooler #2 3) uncovered lettuce4) uncovered sauces throughout the kitchen5) uncovered tofu, lettuce, and shrimp in the 2 DR prep unit
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: 1) rice scoops stored in stagnant water at 82F 2) knives stored in crevice prep unit and prep table.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed several wet wiping cloths stored on various counter tops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor both walk-in coolers.
  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.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: packages of scallops stored in large pot of stagnant water.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 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: sliced tomatoes at 54F.
  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.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 2 DR prep unit at cookline and the walk-in cooler #2. Note: Food temperatures inside both of these units were acceptable. Monitor these units. If the temperature does not reach 41F or below, do not store potentially hazardous foods inside until the unit is repaired.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. 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.
• 4-402.11(A) - Observed space between wall and food prep sink.
  Caulk the food prep sink to the wall.
• 4-501.11(A) - The following equipment was in a state of disrepair:1) water leaking in the Victory prep unit2) non-functioning 3 DR reach-in
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the 2 DR prep unit across from the cookline are torn.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: food slicer that had dried food debris.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The interior bottom of the True 2 DR upright freezer and Superior 2 DR upright refrigerator was observed soiled with an accumulation of food residue.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.12(B) - Observed dried food debris in the ceiling of the microwave oven.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 5-202.13 - Critical The spray arm outlet is below the flood level rim of the drain board by the dishmachine.
  Raise the spray arm so that it is at least 1 inch above the flood rim level.
• 5-205.11(A) - The handwashing facility located closest to the entrance of the kitchen is blocked by a Hobart dough machine preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - Corrected During Inspection The handwashing sinks in the kitchen are being used for purposes other than washing hands. Observed pots and utensils stored in the sinks.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed missing coving under the food prep sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Observed live roaches in the kitchen and lack of cleaning which is attributing to the roach problem.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Observed that the following locations are in need of cleaning:1) drains below the food prep sink and the 3 compartment sink2) floors under the cookline3) floors under and behind all refrigeration units
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical The concentration of the sanitizer inside the dishmachine was observed in excess of 200 ppm.
  Have the dishmachine serviced. Maintain the chlorine between 50-100 ppm.

September 05, 2007 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw beef stored over onions in the walk-in cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw beef stored over raw shell eggs in the Victory prep unit.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.14(A) - Corrected During Inspection Critical Repeat 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: noodles at 103F after 3 hrs of cooling. Note: CFM was asked to discard the noodles.
  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

August 28, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct setup of the 3 vat sink for cleaning and sanitizing utensils and food-contact surfaces of equipment. Note: Signs for correct 3 vat setup and information on sanitizing was given to the CFM.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 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. Note: The handout on foodborne illnesses was provided and reviewed with the CFM.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee dispensed soap into her hands and placed her hands under the faucet of running water, therefore, the soap was being rinsed off before she could scrub for the minimum of 20 seconds.Note: Proper hand washing was demonstrated.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-202.15 - Corrected During Inspection Critical Observed dented can stored with undamaged can on shelving across from the cook line.
  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.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical Observed raw fish stored over cooked fish in the Victory prep unit and raw shell eggs stored over leafy greens in the walk-in cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) raw chicken stored over raw fish in the walk-in cooler 2) raw chicken stored over raw beef in the walk-in freezer 3) raw pork stored over raw shrimp in the True 2 DR upright freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: 1) uncovered lemongrass sauce and shrimp cakes stored on shelving 2) onions, carrots, and noodles in the walk-in cooler. 3) tofu and carrots in the Superior 2 DR cooler.
  Foods shall remain covered at all times.
• 3-501.14(A) - Corrected During Inspection Critical 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: noodles at 70F and 85F after 5 hrs of cooling. Note: Noodles were 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 The food-contact surfaces of the following equipment were not observed sanitized: All food contact surfaces "sanitized" with the wiping cloths in the sanitizer bucket due to no detectable level of chlorine in the sanitizer bucket.
  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 chlorine was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 5-202.13 - Critical The diameter of the air gap between the spray arm and the flood level rim at the dishmachine basin is less than 1 inch.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine solution in the dishmachine was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine solution between 50-100 ppm.

April 24, 2007 (Follow-up)

March 28, 2007 (Routine)

May 02, 2006 (Critical Procedures)

• 3-203.12A - Corrected During Inspection Critical Inadequate record keeping system of oyster tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Maintain tags for 90 days.
• 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).Raw shell eggs observed stored over uncovered sauces in 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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Walk-in refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 7-201.11B - Corrected During Inspection Critical Lubicant found stored on shelf over the microwave.
  Store toxic chemicals below and away from food or food related items or equipment.

April 14, 2006 (Complaint)

• 2-102.11J - Corrected During Inspection Critical The person in charge did not immediately explain to staff the requirement for sanitizing steel table after use with raw food preparation.
  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.
• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11L - Cbserved meat being cut on steel table using scissors and bare hand contact was evident. Table was not sanitized afterwards.
  Prevention of cross contamination is lacking due to absence of cutting board and wiping cloths immersed in solution.
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. No staff were wearing gloves.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw beef stored over egg rolls in cooler. Raw foods stored over chinese broccoli in cooler. Fondue soup ingredients including noodles and raw seafood were stacked on same plate.
  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. See comments below.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered fish was seen in Victory unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.11 - Corrected During Inspection Critical Raw fondue ingredients including shrimp calamari and scallop were stacked on a plate containing noodles and greens. Two sets of chop sticks may be provided at table for preparation of raw ingredients and for consumption.
  Soup ingredients for fondue will require separate equipment so as not to cross contaminate equipment and foods. Use serving utensils instead of chop sticks for preparatoin of fondue dishes.
• 3-304.14B2 - Few wiping cloths were observed and none were seen in sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat bagged carrots observed in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Repeat Large tray of beef was stored on counter at 55F and higher for several minutes.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat produce cooler observed with ambient air temperature of 47 f.
  ajdust or service components and coolant levels so that foods are stored at 41f at all times. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: steel table
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - Plumbing connections under the compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Soap was not provided at most handwashing stations.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

October 16, 2005 (Follow-up)

• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: two blenders
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Walk-in refrigeration units..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers. Sugar at front.
  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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.In walk-in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11D - Corrected During Inspection Repeat Bamboo handled strainers found in kitchen are difficult to effectively clean.
  Remove the strainers from the kitchen.
• 4-204.112B - Repeat Temperature measuring devices missing from bar cooler and from rear preparation unit.
  Make sure all refrigeration units have working temperature measuring devices.
• 4-501.11B - Repeat There are several rusted shelves, primarily in the walk in units which make it difficult to clean them. Some new shelving has been obtained and more has been ordered. The three door under counter unit has a faulty latch so door does not close securely and the threshold cover panel is missing.
  Continue replacement of remaining rusted shelves.Make proper repairs to the three door refrigerator.
• 4-501.12 - Repeat The cutting board(s) in the bar and kitchen areas 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 - Serving plates are chipped making cleaning ineffective and in some cases leaving sharp edges.
  Discard damaged plates.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. 5 gallon soy sauce buckets only may be used if kept clean but the lids must be discarded.
• 4-903.11D - Repeat Pots found stored on floor.
  Store all items at least 6" off floor.
• 6-202.15 - Repeat The screen door is dragging on floor preventing effective self closing.
  Adjust the door to make it close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen area. Flourescent fixtures do not have the four bulbs needed..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Formica counter top is water damaged from adjacent hand sink.Water damaged ceiling tile observed in kitchen.
  Repair counter top and protect from water from sink.Replace the ceiling tile and make sure there is no leak above.
• 6-501.12A - Repeat Walls and doors in kitchen area are soiled with grease and food particles.
  Clean and refinish walls and other surfaces as necessary.

October 12, 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: two blenders
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Walk-in refrigeration units..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Sugar at front.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat Food tongs stored on oven handles are subject to contamination from contact with employee clothing.
  Store tongs so that they cannot be soiled.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.In walk-in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - Corrected During Inspection Food storage under other sources of contamination. Uncovered Ginger stored on shelf with maintainence items such as caulking, paint etc.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 3-501.13 - Corrected During Inspection Observed shrimp thawing in pot on floor under sink
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Beef in refrigeration unit (Middle Prep Unit) was 60 F
  Make sure meats are at proper cold holding temperature before placing in unit.
• 4-101.11D - Bamboo handles strainers found in kitchen are difficult to effectively clean.
  Remove the strainers from the kitchen.
• 4-204.112B - Temperature measuring devices missing from bar cooler and from rear preparation unit.
  Make sure all refrigeration units have working temperature measuring devices.
• 4-301.11 - The rear prep unit and the walk-in refrigerator for produce are operating at 45 F or greater.
  Have these units checked and adjusted to 41 F if possible or if not possible at least to 45 F.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Repeat There is water dripping into bus pans below the ceiling of the produce unit.Walk-in freezer needs part of condenser defrosted.
  Repair the unit so that the water is eliminated or properly intercepted and drained away in an approved manner. Defrost freezer as needed.
• 4-501.11B - Repeat There are several rusted shelves, primarily in the walk in units which make it difficult to clean them.
  Replace all rusting shelves with smooth easily cleanable shelves. DO NOT REPAINT SHELVES.
• 4-501.12 - Repeat The cutting board(s) in the bar and kitchen areas 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 .
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods
  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 Surfaces where glasses are stored on bar mats or shelves as well as shelves in the kitchen on cook li9ne are sticky to touch. Soiled sugar scoop found in storage room
  Clean and sanitize these food contact surfaces
• 4-903.11D - Pots found stored on floor.
  Store all items at least 6" off floor.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were stored in kitchen with the food contact surfaces up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.15 - Repeat The screen door is dragging on floor preventing effective self closing.
  Adjust the door to make it close properly.
• 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.
• 6-501.11 - Formica counter top is water damaged from adjacent hand sink.Water damaged ceiling tile observed in kitchen.
  Repair counter top and protect from water from sink.Replace the ceiling tile and make sure there is no leak above.
• 6-501.12A - Walls and doors in kitchen area are soiled with grease and food particles.
  Clean and refinish walls and other surfaces as necessary.
• 7-201.11B - Corrected During Inspection Critical Ajax cleanser stored on shelf with food ingredient containers.
  Keep cleaning agents away from food contiiners.

October 12, 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: two blenders
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Walk-in refrigeration units..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Sugar at front.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat Food tongs stored on oven handles are subject to contamination from contact with employee clothing.
  Store tongs so that they cannot be soiled.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.In walk-in coolers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - Corrected During Inspection Food storage under other sources of contamination. Uncovered Ginger stored on shelf with maintainence items such as caulking, paint etc.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 3-501.13 - Corrected During Inspection Observed shrimp thawing in pot on floor under sink
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Beef in refrigeration unit (Middle Prep Unit) was 60 F
  Make sure meats are at proper cold holding temperature before placing in unit.
• 4-101.11D - Bamboo handles strainers found in kitchen are difficult to effectively clean.
  Remove the strainers from the kitchen.
• 4-204.112B - Temperature measuring devices missing from bar cooler and from rear preparation unit.
  Make sure all refrigeration units have working temperature measuring devices.
• 4-301.11 - The rear prep unit and the walk-in refrigerator for produce are operating at 45 F or greater.
  Have these units checked and adjusted to 41 F if possible or if not possible at least to 45 F.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Repeat There is water dripping into bus pans below the ceiling of the produce unit.Walk-in freezer needs part of condenser defrosted.
  Repair the unit so that the water is eliminated or properly intercepted and drained away in an approved manner. Defrost freezer as needed.
• 4-501.11B - Repeat There are several rusted shelves, primarily in the walk in units which make it difficult to clean them.
  Replace all rusting shelves with smooth easily cleanable shelves. DO NOT REPAINT SHELVES.
• 4-501.12 - Repeat The cutting board(s) in the bar and kitchen areas 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 .
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods
  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 Surfaces where glasses are stored on bar mats or shelves as well as shelves in the kitchen on cook li9ne are sticky to touch. Soiled sugar scoop found in storage room
  Clean and sanitize these food contact surfaces
• 4-903.11D - Pots found stored on floor.
  Store all items at least 6" off floor.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were stored in kitchen with the food contact surfaces up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.15 - Repeat The screen door is dragging on floor preventing effective self closing.
  Adjust the door to make it close properly.
• 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.
• 6-501.11 - Formica counter top is water damaged from adjacent hand sink.Water damaged ceiling tile observed in kitchen.
  Repair counter top and protect from water from sink.Replace the ceiling tile and make sure there is no leak above.
• 6-501.12A - Walls and doors in kitchen area are soiled with grease and food particles.
  Clean and refinish walls and other surfaces as necessary.
• 7-201.11B - Corrected During Inspection Critical Ajax cleanser stored on shelf with food ingredient containers.
  Keep cleaning agents away from food contiiners.

April 14, 2005 (Follow-up)

• 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: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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). Raw meats and poultry over ready to eat items
  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 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigeration unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 .
• 4-502.13A - 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.
• 6-202.15 - Repeat Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. A few remaining light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Corrected During Inspection Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.

April 14, 2005 (Follow-up)

• 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: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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). Raw meats and poultry over ready to eat items
  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 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigeration unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 .
• 4-502.13A - 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.
• 6-202.15 - Repeat Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. A few remaining light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Corrected During Inspection Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.

April 14, 2005 (Follow-up)

• 12.1-12A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers 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.
• 2-402.11A - Repeat 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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats and poultry over ready to eat items
  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 - Critical Repeat 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Rice scoops 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Repeat Soiled ware in three vat sink while food preparation is going on.
  Decide if sink is being used for ware washing or food preparation and in either case remove the other items and completely clean and sanitize the sinks before use. Limit food preparation to the sanitizer sink.
• 3-501.16B - Critical Repeat Potentially hazardous foods cold holding at improper temperatures. This in some cases is due to units operating at greater than 41 F or in other cases is due to placing warm foods into units before they are cooled after they have warmed up during preparation
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigerationj unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 - Repeat Metal strainers and plastic containers are damaged or uncleanable.
  Discard and replace damaged or uncleanable 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.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of large pot of noodles is 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 into 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 that 1 inch for proper backflow prevention by the air gap.
• 5-205.11A - Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Cutting boards stored in sink.,
  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 Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. Most light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.

April 14, 2005 (Follow-up)

• 12.1-12A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers 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.
• 2-402.11A - Repeat 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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats and poultry over ready to eat items
  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 - Critical Repeat 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Rice scoops 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Repeat Soiled ware in three vat sink while food preparation is going on.
  Decide if sink is being used for ware washing or food preparation and in either case remove the other items and completely clean and sanitize the sinks before use. Limit food preparation to the sanitizer sink.
• 3-501.16B - Critical Repeat Potentially hazardous foods cold holding at improper temperatures. This in some cases is due to units operating at greater than 41 F or in other cases is due to placing warm foods into units before they are cooled after they have warmed up during preparation
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigerationj unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 - Repeat Metal strainers and plastic containers are damaged or uncleanable.
  Discard and replace damaged or uncleanable 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.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-202.13 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of large pot of noodles is 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 into 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 that 1 inch for proper backflow prevention by the air gap.
• 5-205.11A - Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Cutting boards stored in sink.,
  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 Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. Most light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.

April 12, 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: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-301.14A - Corrected During Inspection Critical One person running dishwash operation first prescrubs food from dishes contaminating hands in the process and then after loading dishmachine unloads clean ware without first washing hands.
  Preferrably use two persons for this task or make sure that one person thoroughly washes hands after each loading of the dish machine.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers 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.
• 2-402.11A - Repeat 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.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging stored with other items.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats and poultry over ready to eat items
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Hard to identify powders and liquids.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Rice scoops 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 - Corrected During Inspection Linens and newspaper in contact with food.
  Cease use of linens or newspaper with moist food.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Corrected During Inspection Soiled ware in three vat sink while food preparation is going on.
  Decide if sink is being used for ware washing or food preparation and in either case remove the other items and completely clean and sanitize the sinks before use. Limit food preparation to the sanitizer sink.
• 3-501.16B - Critical Potentially hazardous foods cold holding at improper temperatures. This in some cases is due to units operating at greater than 41 F or in other cases is due to placing warm foods into units before they are cooled after they have warmed up during preparation
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11B - Repeat Ingredients stored in styrofoam which is not durable or cleanable.Meat cleavers stored in cardboard sheaths.
  Use approved food containers for storage of food and ingredients. nSo not store utensils in cardboard sheaths.
• 4-101.11D - Bamboo handled strainer which is not easily cleanable observed in use.
  Remove strainer from kitchen.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Wipe grease drips between major cleanings
• 4-204.112B - Termperature measuring devices not found in refrigeration units.
  Obtain temperature measuring devices for all refrigeration units that do not have them now.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigerationj unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 - Metal strainers and plastic containers are damaged or uncleanable.
  Discard and replace damaged or uncleanable 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: shelves, work surfaces, food container surfaces, utensils
  Clean and sanitize these surfaces for food contact.
• 4-803.11 - Corrected During Inspection Soiled aprons found on shelves with food related items.
  Place soiled aprons in proper collection container.
• 4-903.11B - Corrected During Inspection Clean foil pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Cutting boards stored in sink.,
  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 - Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. Most light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Corrected During Inspection Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.
• 6-501.114A - Unnecessary items like books and newspapers found in kitchen.
  Keep such items away from the food preparation areas.
• 6-501.12A - Non food contact surfaces in kitchen area are soiled indicating infrequent cleaning and infrequent hand washing.
  Clean all areas of the kitchen and make sure staff washes hands thoroughly and frequently.
• 7-201.11B - Corrected During Inspection Critical Containers of hazardous soaps, lubricants are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap powder, WD-40
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 12, 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: two Cuisinart food processors and home use blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-301.14A - Corrected During Inspection Critical One person running dishwash operation first prescrubs food from dishes contaminating hands in the process and then after loading dishmachine unloads clean ware without first washing hands.
  Preferrably use two persons for this task or make sure that one person thoroughly washes hands after each loading of the dish machine.
• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers 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.
• 2-402.11A - Repeat 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.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging stored with other items.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats and poultry over ready to eat items
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the food preparation and storage areas. Other containers placed directly on uncovered foods can contaminate foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Hard to identify powders and liquids.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Rice scoops 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 - Corrected During Inspection Linens and newspaper in contact with food.
  Cease use of linens or newspaper with moist food.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. In kitchen and refrigeration units
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Corrected During Inspection Soiled ware in three vat sink while food preparation is going on.
  Decide if sink is being used for ware washing or food preparation and in either case remove the other items and completely clean and sanitize the sinks before use. Limit food preparation to the sanitizer sink.
• 3-501.16B - Critical Potentially hazardous foods cold holding at improper temperatures. This in some cases is due to units operating at greater than 41 F or in other cases is due to placing warm foods into units before they are cooled after they have warmed up during preparation
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.11B - Repeat Ingredients stored in styrofoam which is not durable or cleanable.Meat cleavers stored in cardboard sheaths.
  Use approved food containers for storage of food and ingredients. nSo not store utensils in cardboard sheaths.
• 4-101.11D - Bamboo handled strainer which is not easily cleanable observed in use.
  Remove strainer from kitchen.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Wipe grease drips between major cleanings
• 4-204.112B - Termperature measuring devices not found in refrigeration units.
  Obtain temperature measuring devices for all refrigeration units that do not have them now.
• 4-501.11A - Repeat Walk-in freezer needs to be defrosted to remove accumulated ice. Walk in refrigerator has two bus pans catching water from cooling unit. Also temperature is about 48 F
  Defrost freezer and have walk-in unit serviced to enable it to maintain 41 F or if that temperature is not possible then it can maintain 45 F until replacement date in 2008.
• 4-501.11B - Repeat Shelving in several units are severely rusted or peeling the plastic coating. Some shelves are painted and the paint peels and can get into the food. Door to counter refrigerationj unit will not stay closed reducing efficiency of the unit.
  Obtain new shelving to replace damaged shelving.Secure refrigerator door to obtain sufficient cold tempertures
• 4-501.12 - Repeat The cutting board(s) along the prep lines 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 - Metal strainers and plastic containers are damaged or uncleanable.
  Discard and replace damaged or uncleanable 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: shelves, work surfaces, food container surfaces, utensils
  Clean and sanitize these surfaces for food contact.
• 4-803.11 - Corrected During Inspection Soiled aprons found on shelves with food related items.
  Place soiled aprons in proper collection container.
• 4-903.11B - Corrected During Inspection Clean foil pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11B - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored in kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Cutting boards stored in sink.,
  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 - Rear screen door does not self close properly.
  Repair screen door to self close properly.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. Most light fixtures have fewer than the maxmimum numbers of flourescent bulbs..
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Load all light fixtures to full bulb capacity.
• 6-305.11B - Corrected During Inspection Repeat Employee clothing and purses found stored on or with food and food related items.
  Store all personal items away from food or food related items.
• 6-501.114A - Unnecessary items like books and newspapers found in kitchen.
  Keep such items away from the food preparation areas.
• 6-501.12A - Non food contact surfaces in kitchen area are soiled indicating infrequent cleaning and infrequent hand washing.
  Clean all areas of the kitchen and make sure staff washes hands thoroughly and frequently.
• 7-201.11B - Corrected During Inspection Critical Containers of hazardous soaps, lubricants are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap powder, WD-40
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2004 (Follow-up)

• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Under-cooked beef, Under-cooked shrimp
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing. Manager claims menu change ordered but could not produce the menu order form.
• 3-203.12A - Critical Repeat Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: two food processors, a blender, three bamboo handled strainers.
  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.
• 4-501.11B - Repeat Shelves in refrigeration equipment are either rusted or peeling plastic or both conditions exist.Door gasket on walk-in refrigerator door is damaged.
  Replace the damaged shelving within 30 days.Replace door gasket within 30 days.
• 4-501.12 - Repeat The cutting board(s) along the prep 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 .
• 4-601.11C - Repeat Refrigerator door gaskets are soiled.
  Clean the door gaskets.
• 5-205.11A - Repeat Access to hand sinks is prevented by position of floor mixer and storage of cutting boards on other sink.
  Keep the sinks clear and easily accessible for frequent hand washing.
• 3-302.11A1 - Critical Repeat Raw shell eggs found stored over vegetables and other foods.
  CORRECTED DURING INSPECTION: Store eggs where they cannot contaminate other foods.
• 4-601.11A - Critical Repeat Storage shelves in walk-in refrigerator and dry storage area soiled. Hood dripping over food cooking area.
  CORRECTED DURING INSPECTION: Clean and sanitize the shelves.Remove drips from the hood which is considered a food contact area.
• 3-302.11A4 - Critical Repeat Several foods are not adequately covered. Some foods are covered or wrapped in newspaper.
  CORRECTED DURING INSPECTION: Cover foods properly and DO NOT USE NEWSPAPER as it is not considered clean and the inks may be toxic.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of ALL single-use containers for food or utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-304.12 - Repeat Food tongs are hung on oven handles where they are exposaed to employee clothing contact.
  CORRECTED DURING INSPECTION: Store tongs so that they cannot become contaminated.
• 4-904.11B - Repeat Eating utensils stored with lip contact surfaces exposed to hand contact.
  CORRECTED DURING INSPECTION: Store utensils with handles toward employees to prevent contamination of the lip contact surfaces.
• 2-402.11A - Repeat Several employees observed working in the food service area without proper hair restraints.
  CORRECTED DURING INSPECTION: 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor, particularly in refrigeration and freezer units.
  CORRECTED DURING INSPECTION:Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-602.11E - Repeat The upper inner surfaces of the ice machine are molded and rusted.
  CORRECTED DURING INSPECTION: Remove the mold and rust deposits from inside the ice machine.

November 15, 2004 (Routine)

• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Under-cooked beef, Under-cooked shrimp
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 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.
• 3-302.11A1 - Critical Raw shell eggs found stored over vegetables and other foods.
  Store eggs where they cannot contaminate ofher foods
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: bamboo strainer, blender, food processer
  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.
• 4-501.11B - Shelves in refrigeration equipment are either rusted or peeling plastic or both conditions exist.
  Replace rusting and peeling shelves.
• 6-305.11B - Coats hung on storage racks and purses found on storage shelves.Cell phones found on shelves over prep counter and on a dinner plate.
  Store personal items away from food storage areas or equipment.
• 3-501.13 - Observed shrimp thawing inadequately in sink.
  CORRECTED DURING INSPECTION: 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.
• 4-501.12 - Repeat The cutting board(s) along the prep lines and at bar 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 .
• 6-202.13A - Six fly strips found hung in the kitchen area.
  CORRECTED DURING INSPECTION: Remove the fly strips and maintain the rear door in a manner that does not allow excessive fly entry.
• 3-304.12 - Food tongs hung on oven handles where they are exposed to employee clothing contact./
  Store tongs so that they cannot become contaminated.
• 4-601.11C - Door gaskets on refrigeration are soiled.
  Clean the door gaskets.
• 6-303.11A - Repeat Lighting in the walk-in refrigerator is inadequate.
  Provide at least 10 Foot candles of light.
• 6-303.11C - Inadequate lighting was noted in the hood due to burnt out bulb.
  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.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION: 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.
• 7-208.11B - The first aid kit which has a soiled outside surface is stored on a shelf at the food prep line.
  CORRECTED DURING INSPECTION: Clean the kit and store away from food prep area to discourage rendering first aid where it could contaminate food.
• 4-101.11B - Meat cutting cleavers are stored in cardboard sleeves which are not cleanable.
  Do not use cardboard to store the meat cleavers.
• 4-904.11B - Eating utensils stored with lip contact surfaces exposed to handling.
  CORRECTED DURING INSPECTION: Store utensils with handles toward staff.
• 4-501.11A - Condenser drain in reach-in freezer is not connected, resulting in ice forming on stored items.
  Correct drain so the drain pan drains properly.
• 4-601.11A - Critical Storage shelves in walk-in and dry storage area are soiled.Hood is dripping in some places over foods.The bottom of freezer is soiled.
  CORRECTED DURING INSPECTION: Clean and sanitize the shelves.Clean out bottom of freezer.Remove drips from hood which is considered a food contact surface as it is over exposed foods.
• 4-602.11E - The upper inner surfaces of the ice machine are molded and rusted.
  Remove the rust deposits and mold from the refrigerator.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 5-205.11A - Access to hand sink blocked by floor mixer.
  Maintain easy access to the handsink for frequent handwashing.
• 3-203.12A - Critical The tags for the Shellfish are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Have records available for inspection.
• 3-302.11A4 - Critical Some foods not covered adequately. Some covered with newspaper.
  CORRECTED DURING INSPECTION: Cover foods properly and do not use newspaper as it is not considered clean and the inks may be toxic.
• 4-502-11A - Meat mallet broken and piece of metal fell out during inspection.
  CORRECTED DURING INSPECTION: Discard the meat mallet.
• 6-301.12A - Observed that no paper towels were available for handsink at kitchen hand sink
  CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 5-202.12A - Hot water turned off at hand sink in kitchen.
  CORRECTED DURING INSPECTION: Maintain a constant supply of hot water to hand sinks for effective hand washing.

October 07, 2003 (Follow-up)

• 6-303.11A - Repeat Inadequate lighting was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3-305.11A2 - Repeat Drain board of the preparation sink observed next to hand washing sink.
  Install a splash guard to prevent the contamination of food products.
• 3-304.12 - Repeat Spoons for rice observed in bowl of water..
  Corrected during the inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 6-501.111D - Fruit flies observed throughout the establishment.
  1. Clean drains more frequently to prevent the harborage and nesting of fruit/drain flies. 2. Seek the advice of your Professional Pest Control Service.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-204.113 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-501.11A - Repeat Broken handle observed on the door of the four (4) door cooler.
  Repair or replace handle to maintain equipment in good working condition. Handle on order.
• 3-307.11 - Repeat Mixer located next to the hand washing sink at the entrance o the kitchen.
  Re-locate mixer to prevent the contamination of food products.
• 3-301.11B - Critical Repeat Bowls and cups observed being used for scoop, to dispense ready to eat food products.
  Corrected during the inspection.
• 4-501.11B - Repeat The door gasket of the True cooler and the walk in cooler door observed torn and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting board(s) along the True and Victory cooler 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 - Repeat 1.Holes observed in walls of the back storage room. 2. Floor at the entrance of the walk in cooler observed damaged and not in good repair. 3. Base coving throughout the establishment observed damaged and not in good repair. 4. Ceiling tiles in the rest rooms observed with water stains and not in good repair.
  1. Make repairs necessary to maintain the establishment in good condition. 2. replace ceiling tiles in the rest room with cleanable ceiling tiles.
• 5-205.15B - Repeat Floor drains throughout the establishment observed with food, grease and other soil build up.
  Clean floor drains more frequently to prevent the harborage of insects and to maintain plumbing fixtures in good condition.
• 5-203.14A - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  (Parts on order). Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-501.111C - Critical Repeat 1. One (1) live roach observed in the dining area. 2. One (1) dead roach observed under the drain board the three compartment sink.
  1. Contact your Professional Pest Control Company for follow up inspection. 2. Pest Control service provided monthly. Pest Control Company scheduled for follow up within a couple of days

September 08, 2003 (Routine)

• 6-303.11A - Inadequate lighting was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3-302.11A1 - Critical Repeat Raw shell eggs observed above sauce and soup's in the walk in cooler.
  Corrected during the inspection.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Corrected during the inspection. 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.
• 3-305.11A2 - Drain board of the preparation sink observed next to hand washing sink. While conducting hand washing, water splashed onto drain board of preparation sink. Preparation sink used to prepare raw and ready to eat food products.
  Install a splash guard between the drain board and the hand washing sink to prevent the contamination of food products.
• 3-305.11A3 - Repeat Food products observed on the floor in the walk in freezer and walk in cooler.
  Store all food at least Six (6) inches off the floor to prevent the contamination of food products.
• 6-501.111B - Repeat Premises are not being routinely inspected for evidence of pests. Old mice dropping observed on the floor behind the storage shelf next to the True single door cooler.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-304.12 - In-use utensils improperly stored between use. 1. Knife stored between the True reach in cooler and the preparation table. 2. Dirty utensils stored with clean utensils. 3. Spoon for rice observed in bowl of water.
  Corrected during the inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-203.12A - Critical Tags missing from the clams shellstock containers.
  Corrected during the inspection. Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 4-601.11B - The following were observed with food, grease and other soil build up: grill, deep fryer, stove, wok and other cooking equipment.
  Clean all cooking equipment more frequently to prevent the contamination of foods and to maintain the establishment in good sanitary condition.
• 4-602.11E - 1. Interior of the two door reach in cooler observed with food, and other soil build up. 2. Interior of the microwave observed with old food and other soil build up. 3. Can opener observed with old food and other soil build up.
  Corrected during the inspection.
• 6-202.15 - 1. No self closing device observed at the screen door of the back exit. 2. Gap observed at the threshold of the back exit door.
  Provide a self closing device and seal gap at threshold to prevent the entry of insects, rodents and others.
• 3-304.14B2 - Moist wiping cloths observed on the preparation tables, cutting boards and other food contact surfaces.
  Corrected during the inspection.
• 12.1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart Food Processor and National Rice Cooker.
  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.
• 4-901.11A - Pots and pans observed stacked wet on the utensils storage shelf.
  Corrected during the inspection. Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-204.113 - There data plate on the warewashing machine is not readable.
  Provide a data plate that is legible (readable) for the warewashing machine that lists the machine's design and operating specifications.
• 4-501.11A - Broken door handles observed on the four door reach in cooler. Doors to cooling unit not closing properly.
  Repair door handles to maintain the equipment in good condition.
• 4-903.11A - Clean utensils observed in dirty storage containers.
  Corrected during the inspection.
• 6-501.111C - Critical Repeat 1. One (1) live roach observed on the wall above the hand washing sink across from the mixer. 2. Fruit flies observed at the hand washing and three compartment sinks in the kitchen. 3. One (1) dead roach observed under the drain board of the three compartment sink.
  1. Seek the advice of the Professional Pest Control Service. 2. Professional Pest Control Company on site at the time of the inspection.
• 3-302.12 - Unlabeled food containers. Bulk food containers observed without labels to identify the food products.
  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.
• 3-307.11 - Mixer observed next to the hand washing sink in the food preparation area.
  Corrected during the inspection.
• 3-301.11B - Critical Bowls and cups observed being used to dispense food products.
  Corrected during the inspection.
• 4-601.11A - Critical Slicer observed with old food and other soil build up.
  Corrected during the inspection.
• 4-501.11B - Repeat The door gasket of the True single door cooler and walk in cooler observed torn and damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.15B - Repeat 1. Leak observed at the plumbing line of the garbage disposal. 2. Leak observed at the sprayer hose at the pre wash sink. 3. Leak observed at the cold water control knob of the preparation sink. 4. Plumbing lines under the preparation sink observed with food, grease and other soil build up. 5. Faucet at the bar hand washing sink observed broken and not in good repair.
  Make repairs necessary to maintain all plumbing fixtures in good working condition.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Dented can goods observed on the food storage shelf in the dry storage room.
  Corrected during the inspection. 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.
• 4-501.12 - The cutting board along the True single door cooler 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 .
• 6-501.11 - Repeat 1. Holes observed in the wall above the preparation table at the entrance of the kitchen. 2. Floors in the walk in cooler observed damaged and not in good repair. 3. Ceiling tiles in the food preparation area observed stain and not in good repair. 4. Ceiling tiles in the rest room observed with stain (water damaged) and not in good repair. 5. Holes observed in walls throughout the establishment. 6. Base coving throughout the establishment observed broken and damaged.
  1. Make repairs necessary to maintain the establishment in good condition. 2. If ceiling tiles are replaced in the rest room, please replace ceiling tiles with cleanable ceiling tiles.
• 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. Dented can goods observed on the shelf in the dry storage room with food products intended for food service.
  Corrected during the inspection. Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.12A - 1. Ceiling in the food preparation area observed with stain, dust and other soil build up. 2. Vents in the food preparation area observed with dust and other soil build up.
  Clean ceiling and vents more frequently to maintain the establishment in good sanitary condition.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food products.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-301.11 - Repeat Soap was not provided at the hand washing sink next to the preparation sink.
  Corrected during the inspection. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 7-201.11B - Critical 1. Cleaning toxic observed on shelf with tooth picks and other single service articles. 2. Fly strips traps located above food preparation area throughout the establishment.
  Corrected during the inspection.

September 08, 2003 (Other)

September 05, 2003 (Follow-up)

September 05, 2003 (Complaint)