August 13, 2009 (Routine)

• 2-402.11(A) - One male employee observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 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: upright refrigerator. Raw meat stored above cleaned vegetables and ready-to-eat food.
  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.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Wet wiping towel noted on work table and not in sanitizing solution after each use..
  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) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: cookline 1-door refrigerator and upright refrigerator with a broken outer thermometer.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Place thermometer in a place where it can be easily found when needed for use.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of refrigerator at cookline and 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. Clean inside refrigerators and freezer more frequently to prevent food contamination.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: compartment under deep fryer has excess grease build-up.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean the surfaces under the deep fryer often to prevent grease accumulation.
• 6-501.12(A) - Repeat Observed that the floor under fryer and other cookline equipment is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean floors more frequently to prevent grease and debris build-up.
• 7-206.11 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Home use roach spay was noted in the kitchen.
  Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. Use only restaurant or commercial use insecticide for roach control.

April 24, 2009 (Follow-up)

April 21, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Several food containers inside refrigerators were no covered.
  Foods shall remain covered at all times. Each food container must be properly covered during storage to prevent e contamination.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop observed laying on steam rice with the hand in contact with the rice.
  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) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels found on shelf and not in sanitizing solution.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(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: potato sld=48-F
  (Doiscarded) 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.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods. Empty Tofu cups were used to stored sauces and other foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior storage areas of refrigerators were soiled and in need of cleaning.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside refrigerators thoroughly to prevent foods contamination.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: deep fryer noted with heavy grease accumulation
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.12(A) - The food-contact equipment surface of the stove and cooking area under the hood system is observed soiled with accumulations of grime and debris.
  The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
• 4-903.11(B) - Clean stainless steel pans/bowls were not found stored in a position that allows for air-drying.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. Stored newly cleaned pans, pots, and bowls up-side-down position to properly air dry .
• 46-36(a) - Critical There is no Certified Food Manager present at the beginning and end of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 46-41 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  A certified food manager shall be present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 5-501.116(B) - The large trash container in he kitchen soiled on the interior and exterior surfaces with an accumulation of debris.
  Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents.
• 6-501.11 - Observed that the wall base is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to reduce clutter and to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the floor and walls throughout are in need of cleaning. Grease accumulation was noted under the cooking equipment. Debris build-up noted under refrigerators, 3-compartment sink and other stationary equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use. Wet mops noted in mop buck and not hung to properly air dry.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 6-501.18 - Observed that handwashing sink is unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-201.11(B) - Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Paint cans stored in the kitchen among equipment and utensils.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

August 22, 2008 (Critical Procedures)

• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  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)(4) - Critical (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:1) Reachin units,2) Prep cooler.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:1) Shrimp Tempura (86F)
  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.
• 4-702.11 - Critical (CORRECTED DURING INSPECTION) The food-contact surfaces of the following equipment were not observed sanitized:1) Observed dishes being washed and rinsed, but not sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.

May 13, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Observed the following raw animal foods stored over ready-to-eat foods: 1) Raw shell eggs stored over containers of pickled radish in the True 2 DR upright cooler.2) An open carton with 1 raw shell egg stored on top of a bag of bean sprouts and a bag of rice cakes in the glass cooler.
  Store raw foods below ready to eat foods to prevent cross contamination.
• 3-302.11(A)(2) - Critical Observed a pan of raw chicken stored over raw beef in the True 2 Door prep unit.
  Different types of raw animal foods shall be separated from each other during storage, preparation, holding, and display to prevent cross contamination.
• 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment. EHS observed food preparation occurring.
  A certified food manager must be present during all hours of operation, food preparation, food service, and cleaning. Note: CFM arrived during the inspection.

February 26, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Observed raw squid and mussels stored over soup broth and seasoned roe in the Turbo Air freezer. Also observed raw shrimp stored over cut vegetables in the True 2 DR prep unit.
  Raw animal foods shall be separated from ready-to-eat foods during storage, preparation, holding & display to prevent cross-contamination. Raw animal foods shall be stored below and separate from ready-to-eat foods.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  A certified food manager must be present at ALL times of operation, food preparation, food service and cleaning. Lack of CFM presence is grounds for closure.
• 8-304.11(I) - The Turbo Air reach-in freezer and True 2 DR prep unit did not have food storage charts on the front of the units nor were the shelves labeled to indicate where raw animal and ready-to-eat foods shall be stored. Digital images of storage chart posting and shelf labeling for the True 1 DR upright cooler and glass cooler were taken.
  

January 03, 2008 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shrimp and eggs stored over vegetables in the 2 door glass upright, raw pork over cooked crabstick and cooked shrimp in the 2 door reach-in freezer and raw seafood stored over garlic in the True 2 door upright.
  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: raw chicken stored over beef in the 2 door reach-in 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).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: California rolls stored on top of the prep top, 46F. Note: sushi placed into the refrigeration unit.
  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.
• 46-38(a)-(c) - Corrected During Inspection Critical Repeat The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: lack of hot water. The hottest water in the facility at the beginning of the inspection measured 80F.
  Food facilities may not operate if they do not have adequate hot water. The minimum requirements are 100F at handsinks and 110F at the 3 vat.
• 5-103.11(B) - Corrected During Inspection Critical Repeat The hottest water in the facility at the beginning of the inspection measured 80F.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the bleach solution in the sanitize basin in the 3 vat sink was measured in excess of 100 ppm.
  Maintain the concentration of the bleach between 50-100 ppm.

December 03, 2007 (Routine)

• 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 and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shrimp stored over vegetables in the glass upright and raw pork over ice in the reach-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(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: raw chicken over raw beef in the 2 door upright.
  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).
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: 1. Hardboiled eggs stored in the prep top2. Sushi rice at room temperature
  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 Repeat The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sushi rice held at room temperature, 77F. Note: Sushi rice placed into refrigeration for immediate 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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A bleach (chlorine) test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - Corrected During Inspection The following equipment was observed damaged: stopper for sanitize basin.
  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) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: unclean knife and utensils in storage with clean items.
  Maintain all food contact surfaces clean in storage.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Gaskets and doors on reach-in refrigerators2. Sides of equipment at the hood3. Top of oven
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Observed employees wash and rinse food contact surfaces with warm water (see 5-103.11B) and skip the sanitize step.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 46-38(a)-(c) - Corrected During Inspection Critical Repeat The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: lack of hot water. The hottest water in the facility at the beginning of the inspection measured 84F.
  Ensure that the facility has adequate hot water (at least 110F at the 3 vat) at ALL times. You may voluntarily close if you do not meet this requirement and reopen when it has been corrected.
• 5-103.11(B) - Corrected During Inspection Critical Repeat The hottest water in the facility measured 84F at the beginning of the inspection.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
• 5-205.11(A) - Corrected During Inspection The only handwashing sink in the facility was blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at ALL times for employee use.
• 5-205.15(B) - Plumbing connections under the 3 vat sink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. ALL floors, especially under equipment2. Walls throughout
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

July 09, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed employees washing hands in the 3 compartment sink by rinsing them only with water.
  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.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat (CORRECTED DURING INSPECTION): Raw animal food stored over ready-to-eat food in the refrigeration and freezer units.
  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 Repeat (CORRECTED DURING INSPECTION): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Raw chicken over raw beef in upright refrigeration unit2. A bowl of raw beef stored in a container of raw pork in the upright refrigeration 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).
• 3-302.11(A)(4) - Critical Repeat (CORRECTED DURING INSPECTION): Unwrapped or uncovered food in the following location where the food is subject to contamination: 1. On a shelf in the dry storage area2. In refrigeration units
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Found at room temperature: shrimp tempura, 81F; sushi rice, 101F.Note: items moved to refrigeration units for 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) - Critical (CORRECTED DURING INSPECTION): The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Stored at room temperature: raw shrimp, 72F; egg pancake, 77F; hardboiled egg, 55F.Note: items moved to 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.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION): The following equipment/utensils were observed soiled to sight and touch: 1. Unclean knives stored on the wall magnet2. Cutting board stored on the floor
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch and stored protected from contamination.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: ALL items washed in the 3 vat sink.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical Repeat The wash procedure was observed as wash and rinse only.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in the wiping cloth container was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50-100 ppm.

January 25, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Observed handwashing activities performed without soap in the 3 compartment warewashing sink.
  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 Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw pork stored over RTE sauce in the upright refrigeration unit..
  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 stored over beef in the reach-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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: large pot of vegetable soup 'hot holding' at room temperature under the counter.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: tongs on the oven handles where contamination by employee clothing is likely
  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.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at room temperature at improper temperatures using a calibrated food temperature measuring device: tempura shrimp, 81F; tempura chicken, 88F; vegetable soup, 110F. Note: tempura items placed in refrigeration units to cool and soup was in the process of reheating by the end of the inspection.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A bleach (chlorine) test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.16(A) - The compartments of the manual warewashing sink was observed being used for handwashing activity.
  A warewashing sink may not be used for hand washing.
• 4-502.13(A) - Manufacturer containers (mayonnaise) 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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. bottom shelving of prep tables2. bottom of reach-in freezer
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Critical Observed employees wash and rinse utensils/dishware without sanitizing. Also, no sanitizing chemicals were located in the facility at the beginning of the inspection.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 4-903.11(A) - Pans were found stored on the floor under prep tables.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 46-38(a)-(c) - Corrected During Inspection Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: inadequate supply of hot water. At the beginning of the inspection, water at the handsink measured 86F and at the 3 compartment sink, 87F.
  Ensure that the facility is supplied with adequate hot water.
• 5-103.11(B) - Corrected During Inspection Critical Observed the hot water heater not able to provide adequate hot water to the facility due to a popped breaker. Hot water in the facility measured 86-87F.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
• 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.
• 6-501.110(B) - Corrected During Inspection Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.12(A) - Observed that the walls and floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 15, 2006 (Pre-Opening)

December 12, 2006 (Pre-Opening)

• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  Provide a food thermometer for checking hot(135F or more) and cold (41F or less) food temperatures.
• 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-202.13 - Critical There is no air gap on the drain line from the sanitizer sink to the floor sink.
  Provide an air gap of approximately 4" between the drain line of the sanitize sink and the floor drain.
• 5-402.13 - Critical The drain lines from the garbage grinder and the rinse sink drain directly to the floor sink(drain).
  The lines from the grinder, wash sink and rinse sink must go through the grease trap. Modify plumbing to make these lines go through the grease trap.
• 6-303.11(B) - Observed that inadequate lighting was provided in the Beverage Air refrigerator and the True refrigerator.
  Provide light bulbs in both refrigerators. Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed holes in wall above prep table, to left of hood. Observed holes in wall to right of hood. Observed holes in wall above mop sink.
  Patch all holes to make wall smooth and cleanable.