February 04, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken above vegetables at the walk-in.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Food containers in the walk-in cooler.
  Foods shall remain covered at all times. Cover foods during storage to protec them t from contamination.
• 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: marinated chicken, fried Gen Tso chicken, and white steamed rice on prep table,.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior of reach-in freezer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

March 12, 2008 (Follow-up)

• 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 shell eggs over cooked chicken in the walk-in.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: tofu, cooked today, but stored at room temperature, 64F. Note: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pooled eggs in the walk-in, 50F; shrimp at room temperature, 62F. Note: Shrimp prepared immediately and eggs keep in walk-in for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer.
  Maintain food contact surfaces clean in storage and between uses.

February 26, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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, rinsed with clean water 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 state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  The Person in Charge or certified food manager shall know the following: Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  Food employees are required to report symptoms of illness to the PIC. The PIC is required to exclude or restrict employees based on those symptoms or report reportable diseases. See handouts for more detailed information.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed 2 food employees using improper handwashing procedures: drying hands with a wiping cloth.
  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.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in the 3 compartment sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food contact surfaces: stored on the slicer.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: dented cans stored with undamaged ones.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat over vegetables in the 2 door upright freezer, raw chicken over vegetables in the walk-in, and raw chicken over cooked ribs in the 2 door reach-in refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Uncovered food in the following location where the food is subject to contamination: container of noodles on top of the cookline shelving and tray of portioned soup crunchies.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing utensils improperly stored between use as follows: rice utensils in stagnant, room temperature water.
  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.
• 3-305.11(A)(3) - Corrected During Inspection Observed the following food stored on the floor: bags of produce in the walk-in, containers of frozen meat and a tray of raw shell eggs under shelving.
  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) - Corrected During Inspection Observed the following food thawing using an improper method: at room temperature.
  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.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: large portions, tightly covered, and room temperature for extended periods of time.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: rice at room temperature, 111F. Note: Placed in refrigeration for additional cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lo mein at room temperature, 53F; pooled eggs in the prep top, 50F. Note: Items placed into refrigeration for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Observed raw shell eggs stored at room temperature on the floor under shelving.
  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: chicken wings, sweet and sour chicken, eggrolls and ribs.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods are prepared on 2/20 they shall be date marked with a "use by" date not exceeding 2/26.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining the shelving in the walk-in.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(B) - The door gaskets of the walk-in are damaged and repaired with duct tape.
  Maintain gaskets in good repair and replace as necessary.
• 4-502.13(A) - Corrected During Inspection Manufacturer containers (cans and an msg container) were observed reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: slicer and unclean plates in storage.
  Maintain food contact surfaces clean in storage and between uses.
• 4-602.11(A)(5) - Corrected During Inspection Critical Observed an unclean utensil with a large amount of crusted debris on the surface used for raw chicken in the prep top.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Gaskets on reach-in2. Shelving in dry storage closet3. Outside surfaces of dry ingredient containers
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 46-33(3) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore chest freezer and small rice cooker at the buffet.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-202.13 - Critical Observed the wash, rinse and sanitize basins all plumbed together and the air gap is also 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.
• 5-205.11(A) - Corrected During Inspection The handwashing facilities located at the following locations are blocked, preventing access by employees for easy handwashing: by the dishmachine blocked by a large trash can stored directly in front of it and at the cookline by a can stored in the basin.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-101.11(A) - The wall in the dry storage closet is repaired with a large cork board. This material is not smooth, durable, nonabsorbent and easily cleanable.
  Ensure that the walls are smooth, easily cleanable, nonabsorbent and durable.
• 6-202.11(A) - Light bulbs in the hallway by the walk-in refrigerator are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.13(B)(1)-(2) - Corrected During Inspection Observed a fly strip hanging over a food prep area.
  Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the handwashing sinks by the dishmachine and cookline.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.12(A) - Observed that the following is in need of cleaning: 1. Floor under wokline2. Wall under dishmachine and 3 vat sink
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 01, 2007 (Critical Procedures)

• 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  Food employees with symptoms of illness shall report their symptoms to the person-in-charge. Persons with symptoms of foodborne illness shall be excluded until 48 hours symptom free. Other symptoms may require restriction from normal food handling responsibilities. See handout provided.
• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed a food employee wash his hands less than 20 seconds.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the 2 door upright freezer and 2 door reach-in refrigerator.
  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 Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef in the 2 door 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).
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Room temperature: lo mein noodles, 56F; General Tso's, 61F; chicken wings, 64F. Note: Noodles moved to refrigeration for cooling and both chickens discarded.2. In 2 door reach-in prep or prep top: pooled eggs, 50F; chicken, 50F; raw beef, 46F. Note: Moved to walk-in for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat ribs, egg rolls, sweet n sour pork/chicken held in the walk-in refrigerator are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

April 06, 2007 (Follow-up)

• 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in and less than 6" on a homemade shelf in the dry storage area.
  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.
• 3-501.16(A)(1) - Critical Repeat The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:1. Buffet items: fried chicken, 123F; chicken on a stick, 115F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Wontons for soup in ice bath, 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.
• 4-202.16 - Repeat Milk crates found used for the following purposes: storage of miscellaneous items.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located by the dishmachine is blocked with a large trash can directly in front of it and by items stored in the basin, thus preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - Repeat One of the dumpsters is missing a lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-101.11(A) - Repeat Ceiling tiles in the restrooms are not smooth, easily cleanable or nonabsorbent.
  Replace the ceiling tiles in the restrooms if they become damaged or renovations occur.
• 6-101.11(A) - Repeat The corkboard used to repair the wall in the dry storage room does not meet the standard of: smooth, durable and easily cleanable.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink (bar).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. Floor areas with large accumulation of grease and food debris, especially under areas that may be difficult to reach due to equipment at the wokline
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 22, 2007 (Routine)

• 2-401.11(A) - Critical Observed cigarette ashes on a pan on a shelf by the cookline.
  Food employees may only eat, drink, or use tobacco in designated areas. Employees shall not smoke in the kitchen.
• 2-401.11(A) - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-301.11(B) - Critical (REPEAT): Food employees was observed handling the following ready-to-eat foods using their bare hands: fried tofu and soup crunchies.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical (REPEAT): Raw animal food stored over ready-to-eat food in the reach-in, upright and walk-in refrigeration units/freezers.
  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.
• 3-304.14(B)(1) - Corrected During Inspection (REPEAT): Improper use of wet wiping cloths for the following activity: lining cutting boards.
  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 in the walk-in and less than 6" on a homemade shelf in the dry storage area.
  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.
• 3-501.16(A)(1) - Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:1. Buffet items: crab rangoon, 100F; chicken on a stick, 96-118F; mussels, 103-109F2. Fried tofu at room temperature, 74F3. Beef stored in a pan above the wokline, 127FNote: items were discarded, placed into refrigeration units to cool or reheated.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Fried chicken at room temperature, 58F2. General Tso's chicken at room temperature, 62F3. Pooled eggs in the prep top, 58F4. Wontons for soup in stagnant, room temperature water, 51FNote: items placed in refrigeration units
  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.
• 4-101.11(D) - (REPEAT): The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: plastic containers with cut outs used to hold vegetables at the cookline.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. Cardboard boxes used to line shelving2. Cardboard boxes reused to hold items (sauces, soup crunchies, etc.) on shelving
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat Milk crates found used for the following purposes: storage of miscellaneous items.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-402.11(A) - (REPEAT): The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 1. handsink by the dishmachine2. handsink at the bar3. spray arm area currently sealed with packing tape4. mop sink area currently sealed with duct tape
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.11(A) - (REPEAT): The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: 1. Rusted shelving under prep tables2. Rusted shelving under the wokline handsink
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Knives sitting directly on unclean shelving2. Soup spoons stored in unclean containers
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(E)(1) - (REPEAT): Surfaces of the interior of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and mildew.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Outsides of ingredient containers2. Sides of equipment at the wokline3. Mixer stand4. ALL shelving throughout the facility5. Dusty/moldy fan covers and ceiling in the walk-in
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Corrected During Inspection (REPEAT): Single service containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-202.13 - Critical Repeat The diameter of the air gap between the spray arm nozzle and the flood level rim of the wash drain board at the dishmachine 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.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located by the dishmachine is blocked with a large trash can directly in front of it and by items stored in the basin, thus preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - One of the dumpsters is missing a lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-101.11(A) - (REPEAT): The corkboard used to repair the wall in the dry storage room does not meet the standard of: smooth, durable and easily cleanable.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-101.11(A) - Ceiling tiles in the restrooms are not smooth, easily cleanable or nonabsorbent.
  Replace the ceiling tiles in the restrooms if they become damaged or renovations occur.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present due to the rips/holes in the screen on the back screen door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink (wokline).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (bar and wokline).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (wokline).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - (REPEAT): Observed that the following is in need of cleaning:1. Floor areas, especially under equipment at the wokline and in the dry storage room2. Mop sink/water heater area
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

September 10, 2006 (Follow-up)

• 3-305.11A2 - Repeat Food stored in a location where it is subject to splash, dust or other contamination due to the dust accumulation on the fan cover in the walk-in.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Repeat Food stored on the floor in the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical (REPEAT): Observed pork wontons cold holding at improper temperatures at room temperature, 70F.
  Ensure that potentially hazardous food items are held at 41F or below.
• 4-101.111 - Repeat The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. cardboard used to line shelving2. cardboard beer boxes used to store single service items and noodles
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - Repeat The 3 compartment sink and handsink are not installed in a manner that allows accessibility for cleaning.
  Recaulk the equipment to adjoining walls to minimize the need for cleaning.
• 4-501.11A - Repeat Shelving under prep tables was observed in a state of disrepair and damaged due to extensive rust.
  Repair/replace the shelving.
• 4-502.11B - Repeat The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-602.11(C) - Corrected During Inspection Critical (REPEAT): Observed the meat slicer with an accumulation of debris. Slicer had been used more than 4 hours ago.
  Ensure that all parts of the slicer are cleaned and sanitized.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level at the spray arm at the dishmachine 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 not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.11(A) - Corrected During Inspection (REPEAT): The handwashing facility located in the kitchen is blocked with a large trash can, preventing access by employees for easy handwashing.
  Ensure that the handsink is easily accessible at all times.
• 6-101.11A - Repeat The corkboard used to repair the wall in the dry storage room does not meet the standard of: 1. smooth, durable and easily cleanable.
  Replace corkboard with a material that meets the standard.
• 6-501.11 - Repeat The wall tiles at the mop sink are not maintained in good repair and damaged tiles are repaired with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 28, 2006 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over vegetables in the 2 door upright freezer and raw chicken over noodles in the 2 door reach-in prep unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths. Observed wet wiping cloths used to line cutting boards.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination due to the dust accumulation on the fan cover in the walk-in.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Food stored on the floor in the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14A - Critical Fried chicken was noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken was prepared the previous day and measured 47F in a 41F unit. Chicken observed in large quantities, in plastic containers and tightly covered.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - The methods used for cooling were not adequate. Observed chicken prepared yesterday in large plastic containers, tightly covered with plastic or in tightly sealed plastic bags.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed food items cold holding at improper temperatures, 45-60F, including pork wondtons at 60F at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. cardboard used to line shelving2. cardboard beer boxes used to store single service items and noodles
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11D - Obsreved plastic containers with cutouts and crevices used for vegetables at the cookline.
  Replace with containers that are smooth, easily cleanable and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following: storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - The 3 compartment sink and handsink are not installed in a manner that allows accessibility for cleaning.
  Recaulk the equipment to adjoining walls to minimize the need for cleaning.
• 4-501.11A - Shelving under prep tables was observed in a state of disrepair and damaged due to extensive rust.
  Repair/replace the shelving.
• 4-502.11A - Bulk ingredient containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Lids and containers cracked and damaged.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. sides of equipment at the cookline with an accumulation of grease and debris2. outside of bulk ingredient containers3. floor mixer housing
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice machine at any time when contamination may have occurred or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. gaskets on reach-ins along cookline2. shelving under prep tables
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11A - Corrected During Inspection Single service containers were found handled and displayed with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5A - Corrected During Inspection Critical Observed a food employee handle food with barehands.
  Ensure that there is no barehand contact with ready-to-eat food items. Use tongs, spoons, gloves, etc.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. microwave at bar2. Rival rice cooker
  Remove identified household food equipment from the establishment or label as "Employee Use Only." All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level at the spray arm at the dishmachine 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 not less that 1 inch for proper backflow prevention by the air gap.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the dishmachine is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-101.11A - The corkboard used to repair the wall in the dry storage room does not meet the standard of: 1. smooth, durable and easily cleanable.
  Replace corkboard with a material that meets the standard.
• 6-202.11A - Light bulbs in the dry storage room are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Soap was not provided at the handsink in the kitchen.
  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.
• 6-501.11 - The wall tiles at the mop sink are not maintained in good repair and damaged tiles are repaired with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following was noted in need of cleaning:1. walls throughout the facility2. ceiling tiles3. dry storage room (walls and floor)4. mop sink area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-102.11 - Corrected During Inspection Critical Observed a spray bottle of a cleaning agent not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 24, 2006 (Routine)

February 24, 2006 (Routine)

December 20, 2005 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical 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.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food, chicken and beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Corrected During Inspection Critical Repeat The cooked General Tsao's chicken in a pan on the table is 54F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 7-207.11B - Corrected During Inspection Critical Vitamins are located on a shelf above the food prep table.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

June 03, 2005 (Routine)

• 3-202.15 - Critical Observed dented can in dry storage area.
  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.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp and chicken thawing on the floor and 3-vat 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 - Critical Eggs (63F) cold holding at improper temperatures in the walk-in refrigerator and cookline (54F).
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The cardboard used to line the walk-in refrigerator and the wooden block used under the dishwasher are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat The door gasket of several cooling units are damaged and sealed with duck tape.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: *Prep table shelves*Dry storage Rack
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave @ bar
  Remove identified household food equipment from the establishment OR use and LABEL for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-201.11 - Ceiling panels in the dry storage area as well as the restroom are absorbent and not easily cleanable.
  Ceiling tiles shall be replace with smooth, easily cleanable, and nonabsorbent panels,
• 6-202.15 - Openings to the exterior of the building are present along the rear screen door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.14 - Corrected During Inspection Repeat 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 27, 2004 (Routine)

• 4-204.17 - A liquid waste drain line is improperly routed through the ice storage bin of the ice machine.
  Relocate the drain line to prevent contamination stored ice.
• 4-601.11C - Repeat Observed a rusty table surface in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-501.17A - Corrected During Inspection Critical Observed cooked pork in the walk-in refrigeration unit not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Observed following surface of the refrigerator not designed or constructed to be easily cleanable:(1) Duct tape holding broken door gasket at the walk-in refrigerator.(2) Cotton towels on the reach-in refrigerator shelf
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-305.11A3 - Repeat Observed flour and onion bags stored on the floor at the dry food storage room and walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the in the kitchen are blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored on the spoon bin with the handles up at the kitchen.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-502.13A - Repeat Bamboo shoot containers were observed reused for the storage of sauce in the walk-in refrigerator.
  Discontinue the reuse of single-use containers for storage of food. Provide approved reusable food storage containers designed for your food storage needs.
• 6-403.11A - Corrected During Inspection Area designated for employee to keep their food, eat, and drink so that there is no possibility of contamination for food or other clean items.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at kitchen and 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.
• 3-501.13 - Corrected During Inspection Observed minced pork being thawed at room temp (78F)
  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.
• 43.1-1-5F - Corrected During Inspection Goldstar microwave oven is intended for household use only and are not approved for use in a commercial food establishment:
  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. ORThe non-commercial equipments of the kitchen shall bare the marking of "Staff use only." if they are for the purpose of employee use only.
• 4-501.11B - The door gasket of the walk-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

February 23, 2004 (Routine)

• 4-703.11C - Critical Chemical sanitizer immersion time and exposure was not adequate for food contac surfaces throughout the facility. There was no sanitizing solution available for sanitizing food contact areas.
  CORRECTED DURING INSPECTION. Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (50PPM FOR CHLORINE)
• 3-501.17B - Critical The prepared ready-to-eat fried food stored in the freezer and then stored in refrigerator is not properly DATED for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 3-501.16A - Critical Repeat The following food was observed hot holding at improper temperatures:1. Rice at cook line 77F2. Egg rolls at buffet 132F3. Dumplings at buffet 133F
  CORRECTED DURING INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
  CORRECTED DURING INSPECTION. 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 the walk in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed that all cooling units did not have proper storage and separation of different kinds of raw meats and also from vegatables and ready to eat items.
  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. STORING ALL RAW MEATS IN THE LOWER SHELVES OF COOLING UNITS WITH CHICKEN (POULTRY) AT LOWEST SHELF, BEEF ABOVE, AND SEAFOOD ABOVE ALL OTHER RAW MEATS.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. They were stored on top of counters and not inside of a sanitizing solution bucket.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (50ppm for chlorine)
• 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  CORRECTED DURING INSPECTION. A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 4-502.13A - Repeat Manufacturer containers(plastic grocery bags and empty canned food cans) were observed reused for the storage of food and KNIVES.
  CORRECTED DURING INSPECTION. Discontinue the reuse of single-use containers for food storage or for storage of utensils that prepare food. Provide approved reusable food storage containers designed for your food storage needs.
• 4-901.11A - Clean metal food containers were observedstacked while wet after cleaning and chemical sanitization. Also observed employee wiping utensils with a napkin after chemical sanitation.
  CORRECTED DURING 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.
• 4-101.11B - Observed the following used as food storage containers:1. Empty metal former canned food cans2. Red cardboard bins for dry food storage3. Old soy sauce buckets.
  Provide approved containers for food storage that meet the following criteria:1. Easily cleanable (washing and sanitizing)2. Non absorbent 3. Durable (strong and coverable)4. Non corrosive
• 3-306.11 - The food on display (rice in rice cooker) is not protected from contamination at buffet.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 4-904.13A - Preset tableware at buffet (clean dishes)were observed unprotected from contamination, with food contact surface facing up.
  Discontinue practice of presenting clean items for self service unprotected. Protect from contamination by maintaining items wrapped, covered, or INVERTED.
• 7-201.11B - Critical Repeat Container of potassium carbonate was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  CORRECTED DURING INSPECTION. Containers of all chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.11A - The following poisonous or toxic material was found stored in front of slicer (WD 40 lubricant).
  CORRECTED DURING INSPECTION. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment.
• 6-202.11A - Lights bulb(s) in the small dry storage closet are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat The following areas were noted in need of cleaning and organizing to allow cleaning.1. Both dry storage areas.2. Mop sink area (floor and walls)3. Area surrounding water heater.4. Area mentioned in latest pest control report 5. Floor under stationary and removable equipment
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. 1. Observed coats in dry storage closet2. Cellphone and keys on top of prep counter
  CORRECTED DURING INSPECTION. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.

August 11, 2003 (Routine)

• 6-501.12A - Repeat The floor under stationary equipment such as racks and prep-tables are noted in need of cleaning.
  All floors and walls must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-602.11E - Surfaces of the can opener that comes in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
  Clean the can opener surface of often or any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of different food,
  CORRECTED DURING INSPECTION. Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:The rubber gaskets of the cook-line refrigerator, the exterior surfaces of the sides of the stove and deep fryer.
  Maintain nonfood-contact surfaces of equipment clean. Clean the grease build-up on the sides of the cooking equipment under the hood system.
• 4-501.11A - The shelves under the prep-tables in the cooking area and are observed in a state of disrepair and damaged with rust build-up.
  Repair , resurface, or clean the shelves to restore them to a state of condition that allows for proper maintenance, and cleanability. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 10, 2003 (Follow-up)

April 04, 2003 (Complaint)

April 04, 2003 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-501.12A - Repeat The floor throughout the facility is in need of cleaning.
  Clean all floors more often and properly to prevent dirt build-up. Floor in all areas must be maintained in a clean condition at all times.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-i n refrigerator and in the dry storage areas.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 7-201.11B - Critical Bottles of detergents observed in a beverage storage cabinet are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
• 6-202.15 - Openings to the exterior of the building are present on the screen of he back door entrance to the kitchen.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings (2) Closed, tight fitting windowsand (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Replace the torn screen on the back door.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-205.11A - The handwashing facility located near the dish machine in the kitchen is blocked, preventing access by employees for easy handwashing. A large trash containers is stored in front of the sink and containers were stored on the sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. CORRECTED DURING INSPECTION.
• 6-501.11 - Repeat The floor in the kitchen is not maintained in good repairsome of the tiles are missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-502-11A - Some of the trays and stainless steel containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-501.16A - Critical The white steamed rice and the fried rice on the kitchen prep-tables are hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical Repeat The shelves inside the walk-in refrigerators are crusted with debris, residue and rust.
  Clean or resurface these shelves properly to prevent contamination of foods.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate 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. CORRECTED DURING INSPECTION.
• 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. CORRECTED DURING INSPECTION.

March 21, 2003 (Follow-up)

February 25, 2003 (Follow-up)