September 15, 2009 (Routine)

• 3-302.11 - Critical Repeat Food is not in packages, covered containers, or wrappings.1. Multiple containers of food (chopped vegetables, eggrolls, and cooked meats) were observed uncovered inside the walk-in refrigerator.2. Eggrolls, cooked breaded pork , and cooked breaded chicken was observed uncovered inside the counter top refrigerator.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw ground pork stored over variety of chopped vegetables (carrots, shredded bok choy, and bean sprouts) inside the walk-in cooler.2. Raw chicken stored over cooked bone-in chicken inside the walk-in freezer.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of spoon was observed in direct contact with the rice inside the rice cooker.2. Handle of spoon was observed in direct contact with chili sauce inside the prep refrigerator.CORRECTED DURING INSPECTION.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. The handle of dispensing scoops for flour and spices was observed in direct contact with not potentially hazardous food.2. Knives were observed stored between equipment ( work table and prep refrigerator).CORRECTED DURING INSPECTION.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. Chlorine concentration in the solution was observed at 0 ppm.CORRECTED DURING INSPECTION.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperature:1. Sliced tomatoes at 54 oF in the prep refrigerator located by the handwashing sink.2. Cooked chicken at 45 oF and raw shrimp at 47 oF in the prep refrigerator across the stove.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-202.16 - The nonfood-contact surface of the soy sauce buckets used as shelving for food inside the walk-in cooler are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-602.13 - Repeat 1. The nonfood-contact surface of the shelving used for storing bulk flour and spices bins is not cleaned at a frequency necessary to preclude the accumulation of soil residues.2. The interior cavity of the fryers are in need of cleaning.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 6-501.12 - Repeat The floor needs cleaning especially under the deep fryers, under some kitchen equipment and the common area room in the back.
  Physical facilities shall 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.

June 01, 2009 (Critical Procedures)

December 10, 2008 (Routine)

• 3-302.11 - Critical Repeat Egg rolls and other food items not covered inside the WIC.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A2 - Critical Repeat Raw beef at 48 F, raw chicken at 51 F, raw shrimps at 52 F, cooked noddles at 60 F (discarded), bean sprouts at 50 F, all these food were inside the prep table, reach-in, WIC and outside on the counter.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.17A - Critical Trays of RTE egg rolls prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
• 3-602.11 - Bulk, unpackaged flour that makes a health, nutrient or other claim or is manufactured or prepared off premises that is not owned by the same person that is regulated by the same agency are not labeled.
  Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: (1) A health, nutrient content, or other claim is not made; (2) There are no state or local laws requiring labeling; and (3) The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of ribs.
  Discontinue the reuse of single-use containers for ribs storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The inside of the deep fryers need cleaning.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Repeat Clean plastic spoons and forks were stored with the food contact surfaces facing different directions.
  Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food, one kitchen hood light id out.
  The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - Repeat Several floor tiles are damaged throughout the kitchen floor.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.12 - Repeat The entire floor need cleaning especially under the deep fryers, behind the cooking line and the corners and edges of the entire kitchen and the hallway behind.
  Physical facilities shall 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 23, 2008 (Critical Procedures)

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the diseases that are transmissible through food (Big Five Foodborne Illnesses: Salmonella, E. Coli, Shigella, Norovirus, and Hepatitis A)
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the diseases that are transmissible through food.
• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
• 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed handling vegetables with bare hands.2. Employee was observed using a bowl without a handle to serve cooked rice.3. A bowl without a handle was observed being used a a scopp for the sugar inside a container.CORRECTED DURING INSPECTION.4. Handle of scoop was observed in direct contact with bean sprouts inside the walk-in refrigerator.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw pork was observed stored over spring rolls inside the walk-in freezer.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was observed stored over raw beef inside the walk-in freezer.
  Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
• 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Julienned carrots, julienned celery and sliced carrots were observed uncovered inside the walk-in refrigerator.2. Cooked breaded chicken was observed uncovered inside the 2 door counter refrigerator.3. BBQ sauce, breaded fish, and eggrolls were observed uncovered inside the "Beverage Air" 2 door prep refrigerator.
  Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
• 3-501.16A1 - Critical Repeat The following foods were observed hot holding at improper temperatures:1. Fried rice at 119oF2. Fried chicken wings at 119oFCORRECTED DURING INSPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Lo mein noodles at 57oF on work table.CORRECTED DURING INPECTION.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45°F or less.1. Eggs were observed cold holding by the stove at a temperature of 84oF.CORRECTED DURING INSPECTION. Eggs were discarded.
  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
• 4-601.11A - Critical The slicer blade is not clean to sight and touch.
  Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

March 25, 2008 (Routine)

• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.16A2 - Critical Repeat Lo mein noodles at 65oF, cooked chicken at 75oF, raw shrimp at 55oF, sliced tomatoes at 47oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-402.11 - The mop sink is not sealed to the wall.
  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; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-502.13 - 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.
• 4-903.11 - Cases of sodas stored on the floor behind the front counter.
  Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-203.12 - Critical There are not an adequate number of toilets required by law. There are 2 tables and 8 chairs in the lobby, with no public toilets.
  At least 1 toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries pathogenic microorganisms, and for preventing the spread of disease by flies and other insects. Toilet facilities must be of sanitary design and kept clean and in good repair to prevent food contamination and to motivate employees to use sanitary practices in the establishment.
• 5-205.11 - The handwashing sink at the back of the kitchen is used for purposes other than handwashing.
  A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
• 6-501.11 - The floor of the walk in refrigerator is delaminating.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.12 - Repeat The floor is dirty in the kitchen behind and under equipment.
  Physical facilities shall 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.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
• 8-304.11 - Corrected During Inspection The permit is not posted in a location in the food establishment that is conspicuous to consumers.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
• 8-304.11 - The permit holder is not complying with directives of the regulatory authority. Seating and tables in the establishment being used by patrons to eat in restaurant.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies.

December 10, 2007 (Critical Procedures)

• 2-102.11C - Critical The manager did not have knowledge in the following areas: proper cooling procedures, common food allergens, major foodborne diseases (salmonella, shigella, hepatitis A, e.coli, and norovirus)
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 2-201.11 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella typhi, Shigella spp., Escherichia coli, norovirus or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella typhi, Shigella spp., Escherichia coli or Hepatitis A virus.
• 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks. No food workers observed washing their hands during the inspection.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-501.16A1 - Critical The following were hot holding at improper temperatures: fried chicken 95 F, rice 105 F
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
• 3-501.16A2 - Critical Repeat The cut tomatoes and pork were cold holding at the improper temperatures of 46 F and 74 F (respectively).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-101.11 - Critical The dirty unsanitary boxes used to store food is prohibited. Use washable containers instead. Discard the boxes.
  Replace the cardboard boxes with equipment that is durable, corrosion resistant, nonabsorbent and cleanable.

July 27, 2007 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service.On shelf next to the Mr Winter refrigerator found cans of sliced bamboo shoots and Koon Chun thick soy sauce severly dented.
  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.
• 3-301.11 - Critical An bowl was found used as a scoop in an unlabeled spice container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw beef stored in shelf with raw vegetables in Mr Winter Walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Raw shrimp and uncooked eggrolls observed unwrapped or uncovered in the Mr Winter Walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.11 - Critical The scoop handle of the working flour container was store in the flour.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-305.11 - Repeat Found meat stored on the floor ( less than 6" above the floor) in the Mr Winter Walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Sliced water chestnuts sitting out cold holding on working tabler at the improper temperature of 81.4°F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 3-602.11 - Bulk food containers of flour and spices not labeled.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-101.111 - Working shelf on cooking line in lined with cardboard.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the following:1. Far left 2 door prep close to cooking line.2. Beverage air 2 door prep (close to cooking line).3. Beverage air 2 door prep (close to Frico frialator fryer).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.12 - The compartments of the 3-vat is missing the three stoppers.
  Provide all three stoppers.
• 4-501.11 - Repeat The following were observed in a state of disrepair and damaged:1. The Mr Winter Walk-in refrigerator floor is warped.2. Shelf in Beverage Air 2 door prep is rusted.3. Shelf of working table by 3 compartment sink is rusted.4. Dry storage shelf is heavily rusted.5. Stoppers were not provided for 3 compartment sink.6. The kitchen hood cashing canal is missing the caching tray at the end of the canal and was replace by plastic bag.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13 - Manufacturer container (can) was observed reused for the storage of sliced bamboo shoots in Mr Winter Walk-in refrigerator.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Edlund can opener blade and the slicer blade.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following listed below had accumulations of grime and debris.1. Gaskets of Beverage Air 2 door prep by Frico frialator fryer.2. Gaskets of 2 door prep far left close to cooking line.3. Gaskets of Beverage Air 2 door prep close to cooking line.4. Shelf in cooking line.5. Panels of hood in kitchen.6. Stainless steel wall of Wolf Regency grill.7. Mop sink appears moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-903.11 - Repeat Clean plastic tableware were stored with there food contact surfaces facing different direction.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.15B - Plumbing connection under the In-Sink-Erator piping by the 3 compartment sink is leaking. The floor drain in the back storage room is clogged.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - The area around the outside grease barrel is not kept clean it has oil and grease spill.
  A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean.
• 5-501.116 - The outside grease barrel are not kept clean, oil and grease stains.
  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.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. Screen door to the outside located at the rear storage room is damaged (multiple holes).
  Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
• 6-501.11 - Repeat The following were observed not maintained in good repair.1. Cracked tiles in the kitchen floor.2. Missing ceiling tiles in rear dry storage room.
  Physical facilities shall be maintained in good repair.
• 6-501.12 - Repeat The following are not cleaned as often as necessary:1. All areas behind cooking line were found dirty with accumulation of grease.2. Floor under Frico Frialator fryer.3. Gap and floor area between Frico Frialator fryer and Wolf Regency grill.4. Wall behind mop sink.
  Physical facilities shall 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. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.
• 7-201.11 - Critical Container of Ajax Bleach cleaner was observed not properly stored in shelf of the Wolf Regency grill, to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Ajax Bleach cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 11, 2006 (Routine)

• 3-301.11 - Critical Repeat The scoop handle was found buried on the flour.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Uncovered meat, egg rolls and other food found in both prep refrigerators.Most of the bulk food containers throughout the facility are not covered.
  All food that is not immediately used should be covered.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. No sanitizer was found in the wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.The bulk rice containers were found on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Chicken is not being thawed properly. Chicken is left out in the facility to thaw.
  Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order .
• 3-501.16A2 - Critical Sprouts sitting out cold holding at the improper temperature of 51oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-904.11 - Unwrapped knives, forks, or spoons were not stored in the TOGO area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11 - Inadequate light was noted in the hood area. (3 hood lights out)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat The walkin refrigerator floor is warped.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floors around the Wok, bulk rice and under the Wok are in need of cleaning.The walkin refrigerator floor is in need of cleaning.The wall behind the mopsink is in need of cleaning.
  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.

August 11, 2006 (Routine)

• 2-401.11 - Critical One of the cook was eating in the kitchen.
  All personnel who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). There were several food containers not covered inside the walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat There was s food containers store on the walk-in freezer. A bag of onions was stored on the floor next to the flour containers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-402.11 - The mop sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The shelve of the prep table are rusty.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-602.11 - Critical All the flour bulk containers need cleaning.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The 3-part sink is moldy at the wall. The inside of the deep fryers need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Clean plastic spoons and forks were facing different directions.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Floor tiles cracked across the walk-in freezer. The back screen door is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floor need cleaning especially under the 3-part sink, the back hallway floor, behind the cooking line and under the flour containers.
  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.
• 6-501.16 - Mops and brooms are 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 04, 2006 (Routine)

• 3-301.11 - Corrected During Inspection Critical Repeat A bowl was found in the rice bin.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Raw beef stored over chicken in the prep unit.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11 - Critical Repeat Raw shrimp stored over tofu in the walk in.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Repeat Unlabeled bulk 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.
• 3-304.12 - Repeat Scoops with handles were touching the food (flour 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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. There were no buckets for the wiping clothes.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.17 - Critical The prepared, refrigerated RTE egg rolls and sweet and sour chicken and pork held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 4-101.11 - Repeat The food contact surface of the salt plastic container is not finished to have a smooth, easily cleanable surface.
  Repair or replace the container so that it is finished to have a smooth, easily cleanable surface.
• 4-101.111 - The nonfood contact surface of the paper lining and cardboard beneath the spice containers infront of the cook line 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.
• 4-204.112 - There was no temperature measuring device located in the prep units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the outside of the refrigerators and the outside of the fryers and wok grill tops. Also the shelves in the walk in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-501.12 - Repeat The floor in the kitchen especially underneath the wok area and beside the smoke oven was very greasy. The pipes and floor underneath the 3 part sink were also dirty and had lots of food debris on it.
  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.

November 06, 2005 (Routine)

• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shrimp stored over vegetables in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Repeat Unlabeled bulk food containers. (next to cook line)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11 - The food contact surface of the open metal can of cocktail sauce and the cracked plastic food bin are not durable or easily cleanable.
  Repair or replace the equipment so that it is durable, corrosion resistant, and nonabsorbent.
• 4-202.11 - Critical The food contact surface of the wood handled, metal banded paint brush used for sauce and oil is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Cease using the metal banded paint brush as a food contact surface (use a food grade pastry brush instead).
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.15B - The faucet at the three part sink drips.
  Repair the plumbing fixtures so that they are in good operating condition.

November 06, 2005 (Routine)

• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw shrimp stored over vegetables in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Repeat Unlabeled bulk food containers. (next to cook line)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11 - The food contact surface of the open metal can of cocktail sauce and the cracked plastic food bin are not durable or easily cleanable.
  Repair or replace the equipment so that it is durable, corrosion resistant, and nonabsorbent.
• 4-202.11 - Critical The food contact surface of the wood handled, metal banded paint brush used for sauce and oil is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Cease using the metal banded paint brush as a food contact surface (use a food grade pastry brush instead).
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.15B - The faucet at the three part sink drips.
  Repair the plumbing fixtures so that they are in good operating condition.

October 06, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the bulk food bins (tubs with no handles).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in cooler and bulk food bins.Bottled water stored on top of uncovered onions in the top portion of the sandwich prep unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled bulk 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.
• 3-304.12 - In-use utensils improperly stored between use.Rice scoop stored in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor in the walk in cooler and bulk food bins/buckets on the floor under the hood.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Bean sprouts at room temperature.Chicken in the top portion of the chef's prep unit at 52oF.Open container of mayonnaise labeled "Refrigerate after opening" is not stored cold (on dry goods shelf).
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical Repeat The food contact surface of the open metal cans (used to hold skewered meat) is not finished to have smooth welds and joints.The cut jug used as a cooked rice scoop is not easily cleanable.
  Cease using the metal cans as food contact surfaces.
• 4-402.11 - Repeat The kitchen hand sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The door gasket for the chef's prep refrigerator is torn.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - 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 the sandwich prep refrigerator, outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.14 - Repeat The toilet room door is not or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door was propped open when I arrived.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen (some overhead lights are out).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Baseboard under the kitchen hand sink is loose.Floor tile in the threshold of the walk in cooler is damaged.FRP wall panels behind bulk food bins are not properly sealed to the wall along the top of the panels (seal with silicone or caulking along the top of the panels).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Fan guard and ceiling in the walk in cooler are in need of cleaning.Walls at the back by the bulk food bins are in need of cleaning.
  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.

October 06, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the bulk food bins (tubs with no handles).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in cooler and bulk food bins.Bottled water stored on top of uncovered onions in the top portion of the sandwich prep unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled bulk 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.
• 3-304.12 - In-use utensils improperly stored between use.Rice scoop stored in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. (on counter tops)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor in the walk in cooler and bulk food bins/buckets on the floor under the hood.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Bean sprouts at room temperature.Chicken in the top portion of the chef's prep unit at 52oF.Open container of mayonnaise labeled "Refrigerate after opening" is not stored cold (on dry goods shelf).
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical Repeat The food contact surface of the open metal cans (used to hold skewered meat) is not finished to have smooth welds and joints.The cut jug used as a cooked rice scoop is not easily cleanable.
  Cease using the metal cans as food contact surfaces.
• 4-402.11 - Repeat The kitchen hand sink is loose from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Repeat The door gasket for the chef's prep refrigerator is torn.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - 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 the sandwich prep refrigerator, outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.14 - Repeat The toilet room door is not or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door was propped open when I arrived.
  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.
• 6-303.11 - Repeat Inadequate light was noted in the kitchen (some overhead lights are out).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Baseboard under the kitchen hand sink is loose.Floor tile in the threshold of the walk in cooler is damaged.FRP wall panels behind bulk food bins are not properly sealed to the wall along the top of the panels (seal with silicone or caulking along the top of the panels).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Fan guard and ceiling in the walk in cooler are in need of cleaning.Walls at the back by the bulk food bins are in need of cleaning.
  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.

May 03, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the steamed rice cooker (bowl with no handle).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw hamburger patties stored over ready to eat food in the sandwich 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.
• 3-302.11 - Critical Unwrapped or uncovered food in the back (bulk food bins, fried rice container).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (in the walk in freezer and walk in cooler).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Bean sprouts (potentially hazardous) are held at room temperature at the chef's prep station at 51oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical The food contact surface of the metal banded paint brush used in a red sauce container (in the sandwich prep unit), the cracked plastic container where par-cooked egg rolls are held in the counter top refrigerator, and the cut jug used as a rice scoop are not easily cleanable.
  Discontinue use of these items for food contact. Obtain a pastry brush for use with the sauce and a proper scoop with a handle for the rice.
• 4-204.112 - There was no temperature measuring device located in the two door reach in cooler at the end of the cook line.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-402.11 - Repeat The kitchen hand sink is no longer sealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The door gasket for the sandwich prep unit is torn.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-202.14 - The toilet room door does not self-close tightly.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11 - Inadequate light was noted in the kitchen (at the hood by the three part sink) - overhead lights are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Baseboard are loose under the kitchen hand sink.The floor in the walk in cooler is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The caulking at the three part sink is moldy.The wall at the mop sink is in need of cleaning.The floor in the walk in freezer was noted in need of cleaning.
  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.

May 03, 2005 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the steamed rice cooker (bowl with no handle).
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw hamburger patties stored over ready to eat food in the sandwich 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.
• 3-302.11 - Critical Unwrapped or uncovered food in the back (bulk food bins, fried rice container).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (in the walk in freezer and walk in cooler).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Bean sprouts (potentially hazardous) are held at room temperature at the chef's prep station at 51oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.11 - Critical The food contact surface of the metal banded paint brush used in a red sauce container (in the sandwich prep unit), the cracked plastic container where par-cooked egg rolls are held in the counter top refrigerator, and the cut jug used as a rice scoop are not easily cleanable.
  Discontinue use of these items for food contact. Obtain a pastry brush for use with the sauce and a proper scoop with a handle for the rice.
• 4-204.112 - There was no temperature measuring device located in the two door reach in cooler at the end of the cook line.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-402.11 - Repeat The kitchen hand sink is no longer sealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The door gasket for the sandwich prep unit is torn.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-202.14 - The toilet room door does not self-close tightly.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-303.11 - Inadequate light was noted in the kitchen (at the hood by the three part sink) - overhead lights are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Baseboard are loose under the kitchen hand sink.The floor in the walk in cooler is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The caulking at the three part sink is moldy.The wall at the mop sink is in need of cleaning.The floor in the walk in freezer was noted in need of cleaning.
  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.

December 28, 2004 (Routine)

• 3-304.11 - Critical The rice scoop handle was stored in the rice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The 3-part sink facet is dripping.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-301.11 - Critical Repeat An improper scoop was found in the rice bulk container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-602.11 - Bulk food containers of sugar, salt, and flour are not labeled.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 5-205.11 - The handwashing facility located 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.
• 3-305.11 - Repeat Onions stored on the kitchen floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-602.13 - Repeat The 3-part sink is moldy at the wall juncture. The mop sink is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floor need cleaning especially under all kitchen equipment, around the flour bulk containers, under the back room shelve and inside the walk-in freezer, also the walls around the flour bulk containers need cleaning.
  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.
• 4-501.11 - Repeat The door gaskets of the two prep tables cooling units are damaged. Rusted shelve inside the prep tables.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.11 - The walk-in cooler floor is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 28, 2004 (Routine)

• 3-304.11 - Critical The rice scoop handle was stored in the rice.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The 3-part sink facet is dripping.
  Repair the plumbing fixtures so that they are in good operating condition.
• 3-301.11 - Critical Repeat An improper scoop was found in the rice bulk container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-602.11 - Bulk food containers of sugar, salt, and flour are not labeled.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 5-205.11 - The handwashing facility located 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.
• 3-305.11 - Repeat Onions stored on the kitchen floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-602.13 - Repeat The 3-part sink is moldy at the wall juncture. The mop sink is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floor need cleaning especially under all kitchen equipment, around the flour bulk containers, under the back room shelve and inside the walk-in freezer, also the walls around the flour bulk containers need cleaning.
  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.
• 4-501.11 - Repeat The door gaskets of the two prep tables cooling units are damaged. Rusted shelve inside the prep tables.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.11 - The walk-in cooler floor is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 23, 2004 (Routine)

• 3-302.11 - Critical Repeat Some unwrapped or uncovered food in the walkin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 6-501.12 - Repeat Kitchen floor under equipments not kept clean.Kitchen walls not kept clean.Walkin cooler floor under shelving in need of cleaning.Kitchewn sink caulkings moldy.Mop sink 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.
• 4-101.11 - Repeat Using Thank You bags to store food in walkin cooler.
  Replace by food grade bags.
• 4-602.13 - Walkin cooler shelves in need of cleaning.Kitchen shelves not kept clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11 - Cook line refrigerator door gaskets not kept clean.Inside of refrigerators in need of cleaning.Exterior of bulk food containers not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-402.11 - Kitchen handsink not sealed to wall.
  Recaulk.
• 4-601.11A - Critical Can opener blade not kept clean.
  Clean and sanitize these surfaces for food contact.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 3-302.12 - Some bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Cheese on top portion of prep refrigerator cold holding at 50.8oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 69.2oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.13 - Improper methods used to thaw frozen shrimps (At room temperature).
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-305.11 - Repeat Box of broccoli stored on kitchen floor.Some food stored on walkin floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11 - Repeat Several shelves rusted in refrigerators and walkin cooler.Walkin cooler door in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-301.11 - Soap was not provided at the employee restroom handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the employee restroom handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 3-301.11 - Critical An improper scoop was found in the rice container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

July 23, 2004 (Routine)

• 3-302.11 - Critical Repeat Some unwrapped or uncovered food in the walkin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 6-501.12 - Repeat Kitchen floor under equipments not kept clean.Kitchen walls not kept clean.Walkin cooler floor under shelving in need of cleaning.Kitchewn sink caulkings moldy.Mop sink 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.
• 4-101.11 - Repeat Using Thank You bags to store food in walkin cooler.
  Replace by food grade bags.
• 4-602.13 - Walkin cooler shelves in need of cleaning.Kitchen shelves not kept clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11 - Cook line refrigerator door gaskets not kept clean.Inside of refrigerators in need of cleaning.Exterior of bulk food containers not kept clean.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-402.11 - Kitchen handsink not sealed to wall.
  Recaulk.
• 4-601.11A - Critical Can opener blade not kept clean.
  Clean and sanitize these surfaces for food contact.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 3-302.12 - Some bulk food containers not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Cheese on top portion of prep refrigerator cold holding at 50.8oF should be relocated to a different location.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 69.2oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.13 - Improper methods used to thaw frozen shrimps (At room temperature).
  Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
• 3-305.11 - Repeat Box of broccoli stored on kitchen floor.Some food stored on walkin floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11 - Repeat Several shelves rusted in refrigerators and walkin cooler.Walkin cooler door in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-301.11 - Soap was not provided at the employee restroom handsink.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided at the employee restroom handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 3-301.11 - Critical An improper scoop was found in the rice container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.

March 17, 2004 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-101.11 - Repeat The food contact surface of the metal banded brush is not finished to have a smooth, easily cleanable surface.
  Repair or replace the metal banded brush so that it is finished to have a smooth, easily cleanable surface.
• 4-204.112 - There was no temperature measuring device located in one of the prep table cooling unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-202.16 - The nonfood contact surface of the white paper is not designed or constructed to be easily cleanable, lining the kitchen cart with white paper..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - Repeat Several shelve inside of the prep table cooling units are rusted.
  Repair the shelve to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-305.11 - Food, (onions) stored on the kitchen floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Raw meat stored next to vegetables inside the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink wall juncture is moldy. The 3-part sink is dirty in between the sinks. Bulk food containers are dirty on the outside. Mop sink wall juncture moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floor area under the deep fryer, corners, under equipment and behind the cooking line need cleaning. The wall area under the 3-part sink is dirty. The floor under the bulk food containers and the wall behind are dirty. Walk-in freezer floor dirty.
  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. Wall behind the mop sink is dirty.

March 17, 2004 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-101.11 - Repeat The food contact surface of the metal banded brush is not finished to have a smooth, easily cleanable surface.
  Repair or replace the metal banded brush so that it is finished to have a smooth, easily cleanable surface.
• 4-204.112 - There was no temperature measuring device located in one of the prep table cooling unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-202.16 - The nonfood contact surface of the white paper is not designed or constructed to be easily cleanable, lining the kitchen cart with white paper..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - Repeat Several shelve inside of the prep table cooling units are rusted.
  Repair the shelve to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-305.11 - Food, (onions) stored on the kitchen floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Raw meat stored next to vegetables inside the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink wall juncture is moldy. The 3-part sink is dirty in between the sinks. Bulk food containers are dirty on the outside. Mop sink wall juncture moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The floor area under the deep fryer, corners, under equipment and behind the cooking line need cleaning. The wall area under the 3-part sink is dirty. The floor under the bulk food containers and the wall behind are dirty. Walk-in freezer floor dirty.
  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. Wall behind the mop sink is dirty.

May 08, 2003 (Routine)

• 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 6-501.11 - Repeat The baseboard under the 3-part sink is not maintained in good repair, loose from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator, (eggs rolls).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink had accumulations of grime and debris.Walk-in refrigerator fan covers and area around it heavily dusty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The wall and floor area under the 3-part sink and walk-in freezer floor in the kitchen was noted in need of cleaning.
  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.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned in the employees bathroom.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

May 08, 2003 (Routine)

• 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 6-501.11 - Repeat The baseboard under the 3-part sink is not maintained in good repair, loose from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator, (eggs rolls).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - Repeat The nonfood contact surface of the 3-part sink had accumulations of grime and debris.Walk-in refrigerator fan covers and area around it heavily dusty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12 - Repeat The wall and floor area under the 3-part sink and walk-in freezer floor in the kitchen was noted in need of cleaning.
  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.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned in the employees bathroom.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

March 26, 2003 (Routine)

• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse containers outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-501.16A2 - Critical Foods inside the walk-in refrigerator (pork pieces, noodles, egg rolls, sweet 'n' sour chicken) cold holding at 53oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 5-103.11 - Critical The peak hot water demand for the establishment cannot be met by the current hot water heater. (During my inspection the hot water was< 100oF)
  An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer and provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 4-402.11 - The 3-part sink is no longer installed with closely abutting surfaces to minimize the need for cleaning.
  Re-seal (caulk) the unit to its adjoining wall.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: can opener, inside the cook's prep refrigerator.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - The ceiling and walls by the ceiling leak above the hot-water are damaged. There is missing wall and floor juncture coving inbetween the kitchen back door and the bathroom door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-502.13 - 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.
• 4-101.111 - The nonfood contact surface of the cardboard used to line a couple of shelves and aluminium foil used around some cooking equipment pipes are 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.
• 3-501.17 - Critical The prepared, refrigerated RTE noodles, egg rolls, sweet 'n' sour chicken, etc. held more than 24 hours are not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 2-102.11 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 9.2-3.3 - Critical There was no certified food manager on duty when I arrived.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 5-501.113 - Some outside refuse containers were uncovered.
  Cover all waste containers when not in continuous use.
• 4-501.11 - The walk-in refrigerator was observed in a state of disrepair and damaged only reading 53oF.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.11 - The food temperature measuring devices were 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. (32oF in ice water, 212oF in boiling water)
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (There is an old fryer and refrigerator in the back hallway.)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (restroom)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-202.16 - The exterior walls and/or roof of the food establishment do not provide a protective barrier. (Rain/water leaking from the ceiling above the hot water heater)
  Repair the perimeter walls and roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and food from the weather, windblown dirt and debris, and flying insects.
• 3-301.11 - Critical Several improper scoops were found bulk food containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 5-205.15B - Repeat The 3-part sink facuets are constantly dripping. The employee toilet was constantly running.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-205.15B - Plumbing connections under the handsink by the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator door gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 6-303.11 - Inadequate light was noted in the food prep area behind the walk-in refrigerator.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. (The back door self-closing device is broken.)
  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.
• 6-501.12 - Repeat The walls, floors, and ceiling were noted in need of cleaning.
  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.
• 4-202.11 - Critical The food contact surface of the some plastic containers were not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace cracked containers to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 2-301.15 - A food employee was observed cleaning their hands in the wash compartment of the 3-part sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-101.11 - The food contact surface of the smile face plastic bags are not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition.
  Replace these style bags with food grade plastic, bags, or containers.
• 4-602.13 - The nonfood contact surface of the bulk food containers, 3-part sink, and pipes under the 3-part sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2-402.11 - Repeat An employee was observed working in the food service area without a proper hair restraint.
  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.
• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.

March 26, 2003 (Routine)

• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse containers outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-501.16A2 - Critical Foods inside the walk-in refrigerator (pork pieces, noodles, egg rolls, sweet 'n' sour chicken) cold holding at 53oF.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 5-103.11 - Critical The peak hot water demand for the establishment cannot be met by the current hot water heater. (During my inspection the hot water was< 100oF)
  An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100F rise within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer and provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 4-402.11 - The 3-part sink is no longer installed with closely abutting surfaces to minimize the need for cleaning.
  Re-seal (caulk) the unit to its adjoining wall.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: can opener, inside the cook's prep refrigerator.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - The ceiling and walls by the ceiling leak above the hot-water are damaged. There is missing wall and floor juncture coving inbetween the kitchen back door and the bathroom door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-502.13 - 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.
• 4-101.111 - The nonfood contact surface of the cardboard used to line a couple of shelves and aluminium foil used around some cooking equipment pipes are 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.
• 3-501.17 - Critical The prepared, refrigerated RTE noodles, egg rolls, sweet 'n' sour chicken, etc. held more than 24 hours are not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
• 2-102.11 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 9.2-3.3 - Critical There was no certified food manager on duty when I arrived.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 5-501.113 - Some outside refuse containers were uncovered.
  Cover all waste containers when not in continuous use.
• 4-501.11 - The walk-in refrigerator was observed in a state of disrepair and damaged only reading 53oF.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.11 - The food temperature measuring devices were 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. (32oF in ice water, 212oF in boiling water)
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (There is an old fryer and refrigerator in the back hallway.)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (restroom)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-202.16 - The exterior walls and/or roof of the food establishment do not provide a protective barrier. (Rain/water leaking from the ceiling above the hot water heater)
  Repair the perimeter walls and roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and food from the weather, windblown dirt and debris, and flying insects.
• 3-301.11 - Critical Several improper scoops were found bulk food containers.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 5-205.15B - Repeat The 3-part sink facuets are constantly dripping. The employee toilet was constantly running.
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-205.15B - Plumbing connections under the handsink by the 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator door gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 6-303.11 - Inadequate light was noted in the food prep area behind the walk-in refrigerator.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. (The back door self-closing device is broken.)
  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.
• 6-501.12 - Repeat The walls, floors, and ceiling were noted in need of cleaning.
  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.
• 4-202.11 - Critical The food contact surface of the some plastic containers were not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace cracked containers to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
• 2-301.15 - A food employee was observed cleaning their hands in the wash compartment of the 3-part sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-101.11 - The food contact surface of the smile face plastic bags are not resistant to pitting, chipping, crazing, scratching, scoring, distortion, and/or decomposition.
  Replace these style bags with food grade plastic, bags, or containers.
• 4-602.13 - The nonfood contact surface of the bulk food containers, 3-part sink, and pipes under the 3-part sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2-402.11 - Repeat An employee was observed working in the food service area without a proper hair restraint.
  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.
• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.