June 16, 2009 (Routine)

• 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: chicken curry cooling in large buckets in dry storage then placed in walk-in (not acceptable).
  Cooling presentation given to manager by e-mail. Cooling chicken placed in ice baths and stirred frequently.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)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken in walk-in at 57F, egg rolls at 49F, shrimp at 53F in walk-in.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken curry, many other items in walk-in.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7.
• 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: inside refrigerators.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - Gaskets of refrigerators need cleaning. Shelving in walk-in unit needs cleaning.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: no hot water in facility.
  Repairman came during inspection and hot water in 3-vat was up to 130F. The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected.
• 46-37(a)-(h) - The Person in Charge (PIC) has an expired CFM card.
  Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
• 46-38(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: no hot water in facility.
  Repairman came to fix part on hot water heater. This is only a temporary fix. New water heater is to be installed within 1 week.
• 5-103.11(B) - Critical The water heater serving the food service establishment is no longer operable.
  Repairman came during inspection to repair water heater temporarily. Water reached over 130F in 3-basin sink. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The new water heater is approved by the health department.
• 6-501.12(A) - Observed that floor under refrigerators needs cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the bleach solution was measured in excess of 100 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

November 24, 2008 (Follow-up)

November 07, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the proper cleaning procedures for glasses at the bar sink.
  The Person in Charge learned how to properly use the 3-vat sink including how to make santiizer solution in the correct concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Many items measuring between 46 and 56 degrees F in prep unit, walk-in items measuring above 41 degrees F (because of improper cooling procedures).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sauces, fish, chicken, beef.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 7.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in wiping cloth bucket was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution betwen 50 and 100 ppm.

April 22, 2008 (Routine)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
  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 Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerator and on shelves in he dry storage room.
  Foods shall remain covered at all times.
• 3-302.12 - Unlabeled food containers with a variety of sauces and spices that are not easily identified by appearance:
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Ice scoop found on the ice with handle in contact with the ice, inside the ice machine.
  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), 5. 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 storage of wet wiping cloths was observed. Wet wiping towels were noted on work surfaces after 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) - Repeat Food stored on the floor and/or food stored less than 6 inches above 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.
• 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: Food cooled in big pots and pans and in large amounts.
  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)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:red hot sauce, yellow hot sauce, and top layer of raw chicken on the prep line..
  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) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: a variety of sauces.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-202.16 - Milk crates found used for the following purpose(s): as storage racks to keep food supplies above the floor.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(B) - Repeat The door gaskets of the following units are damaged: Refrigerators on the cookline.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Reach-in freezer at the ice machine room, chest ice cream freezer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Defrost the ice cream freezer more frequently to prevent excess accumulation.
• 4-903.11(B) - Corrected During Inspection Clean stainless steel containers 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.
• 5-202.12(A) - Water from the handwashing sinks at the wait station, kitchen, and ice machine room was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 5-501.116(B) - Refuse containers throughout the establishment are soiled an accumulation of stain on the exterior surfaces.
  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.
• 6-202.11(A) - Light bulb(s) under the hood system in the kitchen 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.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the base of the back door entrance to the kitchen.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. You may stall a weather striping at the base of the back door to seal the existing opening or gap.
• 6-501.12(A) - Repeat Observed that the floor under stationary equipment along the cookline in he kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

September 20, 2007 (Routine)

• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches. Two bags of sugar were stored on the floor in the dry storage room.
  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)(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:raw meat at prep table n cookline, and squid on prep table on cookline.
  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 Repeat Observed that the prepared, ready-to-eat sauces held in the walk-in refrigerator were 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.
• 3-602.11(C) - Corrected During Inspection bulk food bin containing hard-to-identify contents such as sugar, flour, salts, were not labeled properly.
  Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
• 4-101.11(D) - Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: cardboard liners on dry storage shelving and inside refrigerator. The foil liner on the grill.
  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. Remove the foil liners and cardboard from these units.
• 4-204.112(E) - The temperature measuring device located on the warewashing machine does not read out proper temperature for wash and rinse cycles.
  Water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
• 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.
• 4-501.11(B) - The door gaskets of the cookline refrigerators are damaged:
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace these torn gaskets.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.14(A)-(C) - The interior and exterior surfaces of the mechanical warewashing machine are soiled with debris and limescale that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods. Crab meat containers as well as other types of commercially prepared food containers are being reused to keep food such as fruit and vegetable.
  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: Interior of upright refrigerator, upright freezer, and chest freezer.
  (Cleaned upright freezer and upright refrigerator. the chest freezer is being defrosted). Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage drawer at the dish machine area, exterior surfaces of the bulk sugar tub, rubber gaskets or seals on doors of refrigerator on the cookline.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener and the holder were observed soiled with accumulations of grime and debris.
  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.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-904.13(A) - Corrected During Inspection Preset tableware on the dining tables were observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 6-202.11(A) - Light bulb(s) in the kitchen located on the ceiling 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.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Observed that inadequate lighting was provided in the hallway to the dry storage room . Some of the light bulbs were burned out.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-303.11(B) - Observed that inadequate lighting was provided in the mop sink /utility room.
  Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out light bulbs.
• 6-501.11 - Observed that the wall base tiles and dry wall near the kitchen entrance from the dining room are damaged. The ceiling tiles are missing above the ice machine. @Physical structure@ is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor in the walk-in cooler, floor under shelves in the dry storage room, under cooking equipment and refrigerators located on the cookline is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 12, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration 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)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and reach-in refrigerators
  Foods shall remain covered at all times.
• 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: peanut sauce. raw pork
  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.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials (chemical spray bottles) were not properly stored to prevent the contamination of utensils on a utensil storage rack.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

February 28, 2006 (Critical Procedures)

• 2-103.11L - Cooks were not maintaining supply of precooked tofu inside refrigeration units.
  Make sure that all potentially hazardous foods are kept in refrigeration unless they are cooling.
• 3-302.11A1 - Critical Raw chicken stored over a tray of cooked chicken in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from ready to eat foods. See also comments section.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Cubed red tofu and rectangular golden brown tofu was observed uncovered at the wok stations.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 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 - Boxed foods stored on floor at bar [bulk soda], in dry storage and in the walk in cooler
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling sauces cooked and cooled in bulk need improvement.
  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 Tofu was maintained at room temperature.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken pieces as well as bulk sauces in the refrigeration unit are 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.
• 4-101.111 - The nonfood contact surface of the cardboard liners inside freezer is 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. Remove cardboard liners and discard.
• 4-101.19A - A dark brown stained wooden cylinder was used during food preparation
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-202.16 - Corrected During Inspection The nonfood contact surface of the hand held metal strainers is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 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:- inside surface of large freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Corrected During Inspection Critical Food contact surfaces of the utensils stored on metal shelving opposite wok station appeared to need washing and sanitizing.
  Clean food-contact surfaces of utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-202.12A - Corrected During Inspection Water from the handwashing sink near dish machine was less than 60F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-301.14 - 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.
• 6-501.12A - Repeat Cleaning required for floors in dry storage as well as behind and around refrigeration 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.

September 09, 2005 (Follow-up)

• 3-202.15 - Critical Repeat Food from damaged sealed cans found 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.
• 3-304.12 - Repeat In-use utensils scoops found lying horizontally in flour, rice etc.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 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.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, or other debris: - inside top panel of Manitowoc ice machine- sides of stoves and /or fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 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:- Oster blender- microwave oven
  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. Alternatively you may label as staff use only.
• 6-301.14 - 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.
• 6-501.111C - Critical Repeat Methods are not being used to control pests.Numerous fruit flies sighted at dish machine area due to source of water in drains.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Immediately contact your pest control contractor so that the flies can be eradicated. Make sure drains are also treated.
• 6-501.12A - Repeat Walls and floors must be cleaned as residue buildup can be seen.
  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.

September 08, 2005 (Routine)

• 2-301.14A - Critical A food employee failed to wash his or her hands after picking up a stool in another area of the kitchen and returned to food cooking area.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-202.15 - Critical Food from damaged sealed cans found 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.
• 3-301.11C - Staffperson seen wearing a glove on only one hand in food prep area.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered sauces were seen in the refrigeration units at the food line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat In-use utensils scoops found lying horizontally in flour, rice etc.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Repeat Chicken and all items in walk in found at 47 -50 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Corrected During Inspection Repeat Walk in cooler thermostat was being services during inspection due to temperatures reading in the high 40s F.
  Always ensure ambient air temperature is capable of maintaining foods at 41 F. When foods are stored above 45 F this situation requires immediate attention by your refrigeration technician. Improper food storage temperatures are a major contributing factor to foodborne illness. Repairs were successful.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, or other debris: - inside top panel of Manitowoc ice machine- sides of stoves and /or fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Oster blender- microwave oven
  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. Alternatively you may label as staff use only.
• 6-301.14 - 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.
• 6-501.111C - Critical Methods are not being used to control pests.Numerous fruit flies sighted at dish machine area due to source of water in drains.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Immediately contact your pest control contractor so that the flies can be eradicated. Make sure drains are also treated.
• 6-501.12A - Walls and floors must be cleaned as residue buildup can be seen.
  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.

July 26, 2005 (Complaint)

• 2-103.11D - Did not observe any employee washing hands before changing tasks during food service operations.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11L - Employees keeping potentially hazardous foods such as cooked chicken satai and tofu cubes at room temeprature.
  Staff must understand the concept of safe cold holding temperatures and safe hot holding temperatures and must adhere to maintaining foods outside of the temperature danger zone at all times.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered tofu and scallops were seen in the walk in cooler and in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat In-use tongs and strainers impoperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF.
• 3-305.11A2 - Fried vegetable was stored in a bowl underneath and to the side of a handsink which is located outside an employee restroom
  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.
• 3-501.16B - Critical Repeat Chicken satai were held next to stove at 75 F. Tofu pieces were held next to stove at 75 F. Raw chicken in process of being cleaned of fat held at 50 F. Scallops were being cleaned of salt residue in standing water at room temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - Milk crate(s) found used for the following: elevating bowls of vegetable and for work stations while cutting vegetables.
  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.
• 4-301.11 - Repeat Staff were using insufficient ice supply to cool raw chicken while outside of cooler during process of removing fat.
  Supply large quantity of ice to any raw meat kept out of refrigeration for short periods. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.12 - The facilty does not have a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 5-202.12A - Temperature has been adjusted to 90 F at both handsinks.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 05, 2005 (Complaint)

• 2-103.11E - Uncooked, pre-packaged items need to be inspected before using in entrees.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped fried entree found in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

April 06, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the chicken and other foods were found in walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing scoops improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 3-305.11A3 - 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.
• 3-501.15A - The methods used for cooling beef could be improved.
  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 - Critical Repeat Chicken, ham and other meats found at 47 F and above in prep units.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the walk in cooler in the refrigeration unit is 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.
• 4-301.11 - Prep refrigerator was not operating according to specifications of manufacturer for use in a commercial establishment.
  Adjust or repair unit to maintain foods at 41 F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 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: deep fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11A - Plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.11 - Broken floor tile seen in kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 7-208.11B - Corrected During Inspection First Aid Supplies are not being stored in a kit or container.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

December 01, 2004 (Routine)

• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit for your sanitizing solution used in the compartment sink. This way mployees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gasket of the several refrigerators are dirty and in need of cleaning.
  Clean the door gaskets in accordance with the manufacturer's specifications.
• 5-202.12A - Repeat Water from the handwashing sinks does not always reach a warm temperature.
  Because one of the handsinks also serves as the employee restroom handwash location, you need to adjust the water temperature to 110 F by adjusting the warm water valve.
• 6-501.111C - Critical Fruit flies are evident in the back of the kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Use a chlorine and water solution to pour into the drains at night. This will kills any fly eggs.
• 6-501.111D - Harborage conditions exist in drains and elsewhere..
  Eliminate harborage conditions - consult with your pest control company. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Dead or trapped flies were seen in the kitchen in their trap.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat More regular cleaning behind and under cooking equipment and refrigeration units is required.
  All floors, walls, and ceilings must be cleaned regularly. 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.
• 6-501.14A - Intake and exhaust air ducts are in need of cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

September 17, 2003 (Routine)

• 5-202.12A - The handwashing sink at the rear of the kitchen is equipped with one faucet which does not permit adjsuting the temperaturet.
  Provide a means to adjust the water temeprature so that it can be held at 110F and above.
• 6-202.11A - Lights tubes at one kitchen ceiling installation 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.
• 3-305.11A1 - Food stored on the floor
  Protect food from contamination by storing the food in a clean and dry location at least six inches above the floor.
• 4-501.14 - The exterior of the dishwashing machine and attached piping and parts are very soiled
  Clean the machine
• 4-205.10 - Repeat Noted homestyle microwave (for employees) and a homestyle blender, Osterizer,
  Remove noncommercial equipment; if the microwave is for employee use this should be noted on it
• 3-501.16B - Critical Repeat Beef in pan in upper part of refrierator unit cold holding at improper temperatures.(50F)
  Adjust the unit to keep the beef at 45F or lower or relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.(corrected during inspection)
• 3-301.11C - A bowl is used to dispenser bulk rice
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.; provide a scoop or dispenser with a handle
• 4-202.16 - Cloths are used as a liner under glasses
  Replace cloths with a material that is easy to clean.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-904.13A - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 5-205.11A - The handwashing facility located at the bar 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.
• 6-501.12A - Repeat Walls at the rear hand sink in the kitchen and at the prep area near the dishmachine (can opener wall)in need of cleaning.The caulked area at the two vat sink is moldy
  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. Replace the caulk at the two vat sink
• 7-202.11A - noted a sticky fly strip hanging from the kitchen ceiling
  remove this as it is an unnecessary potential contaminant. corrected during inspection