October 19, 2009 (Follow-up)

Comments:
Noted most of grease cleaned off the cooking line, oven. Plastic removed from shelves and looks clean. ceiling still needs to be cleaned some cleaning done and stains on the light fixtures are gone. Continue cleaning. Lay down freezer moved from kitchen to the outside. needs to be secured.

October 15, 2009 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed and employee not washing hands before preparing food.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen at one handwashing station near the entrance to kitchen.
  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 to drying their hands on their clothing or other unclean materials
• 3020 - Corrected During Inspection Soap was not provided at the 2nd handwash station.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3240 - Repeat Handwashing facilities are unclean and not maintained. Both handwash stations dirty. clean around the faucet.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0260 - Corrected During Inspection Critical A peice of chicken was found in the walk in uncoverd and with freezer marks and is unsound or adulterated. Discarded
  Ensure food is safe and unadulterated.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: eg. crabmeat in walk in, raw fish, sause base. All covered on site.
  Store food in packages, covered containers, or wrappings.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Was at 0 ppm as by chlorine test strip. Corrected by service man during inspection.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: a) Micorwave inside and outside, b) Grease on oven outside top and sides. c) Sides of the cooking line grease build up. d) noted cutting boards stained and worn and dirty. Repair or discard.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following utensils were observed soiled to sight and touch:knifes in the dirty plastic continer . were dirty and contaminated clean or discard.
  Clean and sanitize these surfaces for food contact.
• 0960 1 - Critical The food contact surface of the lay down freezer is not safe. The freezer has a top that has insulation showing that could fall into the food located in the bottorm of the freezer. Repeat violation.
  Repair or replace the lay down freezer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0960 2 - a) The food contact surface of the plastic gloves is not durable, nonabsorbent, easily cleanable, resistant to pitting and dirty. b) The plastic used to cover the equipment is not easily cleanable remove and clean the equipment underneath daily.
  Repair or replace the plastic gloves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1800 - The nonfood contact surface of the dry goods storage shelfs. has 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.
• 3180 - Clean walls floors ceiling in the kitchen, all noted in need of cleaning. Grease build up stains on the ceiling and lights.
  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.
• 3080 - Lights out in the kitchen, also ceiling tiles stained so fixtures not able to see well in the kitchen
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

Comments:
Comments: Need to keep unnecessary people out of kitchen. eg.small kids they may grab and contaminate foods.

February 24, 2009 (Follow-up)

Violations:

• 0130 - Corrected During Inspection Critical Repeat Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0140 - Critical Repeat Improper handwashing procedures observed. Not using soap or not washing.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Went through handwashing procedure and ensured all washed their hands up to elbows.
• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). e.g a) noted shelled eggs stored above vegetables on separate shelves, may crack and fall into the vegetables .b) Raw shelled eggs stored not top of raw beef on a stick. Container of raw beef was covered by a plastic wrap and the shelled eggs were in a egg carton over the plastic. Don't store like that. Vegetables moved to another shelf and egg carton removed form over the beef.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical Repeat Noted chicken in sandwich unit at 46 F . Over full. cold holding at improper temperatures. Noted shrimp at 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1400 - Corrected During Inspection Repeat The dish machine waste collection compartment is not properly sloped to eliminate pooling water. The dish machine pooled into the floor. Service man came and repaired what ever was wrong with it. May not have been cleaned.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 3240 - Repeat Handwashing facilities are unclean and not maintained. Faucets are dirty and need to be cleaned.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
water was turned off because they were fixing a facut. Do repairs involving water flow after food service is done or dont prep food during the repairs since you need to be able to wash hands during food prep. water turned back on. Hand sinks need more cleaning, proper technique of washing hands needs to be used.

February 11, 2009 (Routine)

Violations:

• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0140 - Critical Improper handwashing procedures observed. Not using soap or not washing.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Went through handwashing procedure and ensured all washed their hands up to elbows.
• 3020 - Soap was not provided at the hand washing lavatory in the back next to the mop sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3240 - Repeat Handwashing facilities are unclean and not maintained. Faucets are dirty and need to be cleaned.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2310 - Corrected During Inspection Critical The handwashing facilities in the kitchen were blocked, preventing access by employees for easy handwashing. One had cardboard box in front of it so one could not stand to wash hands. 2nd one had a lid on the sink. All removed
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). e.g a) noted shelled eggs stored above vegetables on separate shelves, may crack and fall into the vegetables .b) Raw shelled eggs stored not top of raw beef on a stick. Container of raw beef was covered by a plastic wrap and the shelled eggs were in a egg carton over the plastic. Don't store like that. Vegetables moved to another shelf and egg carton removed form over the beef.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical Noted chicken in sandwich unit at 46 F . Over full. cold holding at improper temperatures. Noted shrimp at 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1750 - Single-service items were observed reused for the storage of chicken bones skin and meat in walk in freezer. Food stored in smily face plastic grocery store bag. Use food grade bag only or wrap as the other food is wrapped.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Employee food needs to be stored in their own freezer not along with food for the public.
• 1150 - a) The nonfood contact surface of the oven is not designed or constructed to be easily cleanable, It has aluminum foil that cannot be cleaned. Remove and scrub the adjacent oven . Remove the white plastic that is on the grill and clean the area. b)replace the lay down fridge cracked top. Don't use the lay down. c) Replace the plastic bins used to hold the dry goods, cracked and repaired with duct tape and is dirty
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1400 - Corrected During Inspection The dish machine waste collection compartment is not properly sloped to eliminate pooling water. The dish machine pooled into the floor. Service man came and repaired what ever was wrong with it. May not have been cleaned.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 2760 - Corrected During Inspection Noted trash in the form of cardboard boxes and not moved from facility. Was blocking the hand sinks. some located on the dry goods storage. Too much build up to keep area clean.
  Remove trash when you receive shipments .
• 3180 - a) floors need cleaning in the the kitchen, noted in need of cleaning. b) Dry goods store room needs to be cleaned on the floor and on the shlves. c) safe needs to be kept clean, seems to function as a table. d) remove excess trash and order the store room.
  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.

April 22, 2008 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation cooking, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  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 to drying their hands on their clothing or other unclean materials
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained. The knobs of the faucet were dirty cleaned during inspection.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0570 - Wiping cloths improperly stored between use. The wipe cloths had no chemical sanitizer. Use fresh wiping cloths.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - a) Lay down freezer was observed in a state of disrepair and damaged. Attempted repair of the lid is not professionally done and the plastic grout used may fall into the food. B) Noted duct tape used on a stand alone fridge remove . C) Noted duct tape used on a utensil on the handle. remove.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - A) The nonfood contact surface of the wire shelves located in the Walk in fridge has accumulations of grime and debris. B) The Microwave needs cleaning. C) Hood has grease build up underneath the newly cleaned filters. Just wipe it off regularly
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
Noted temp charts in use may need to differentiate between the cooking and hot holding and the cooling. Looks like they were mixed up, Maintain cooking , and cooling charts as well as the refrigeration and receiving.

August 30, 2007 (Routine)

Violations:

• 0270 - Critical noted dried mushrooms for employee consumption (as per manager). Cannot verify orgin.
  Set aside an shelf area for employee food, storage and lable it for employee consumption.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. a)Need to store items in the store room off the floor, 6' off the floor. b)Noted bullion base stored not he floor of the kitchen and store room. c) noted rice wine stored under know sewage line. (manager said for employees use) . remove.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical raw beef in sandwich unit at 51 F. cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Corrected During Inspection Critical Cajun chicken in buffet at 95 F hot holding at improper temperatures. It appears buffet open from 11 to 3. Need to maintain written temp charts showing that the food was over 135 F at 11.00 in order to use time as a control.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1510 - food thermometers not used in facility.
  Check food temps and maintain temperature charts.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: a) noted a clean knife stored between 2 metal tables had grease on it. b) noted knife stored in container next to greasy brush. knife had grease on it. c)noted flour in containers that were not washed. discard,.
  Clean and sanitize these surfaces for food contact.
• 2830 - Floor and wall juncture in kitchen not sealed. Can see hole.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2920 - Toilet room door is not provided with a self-closing door, in both ladies and mens room.
  Provide a self-closer for the toilet room door. 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.
• 3280 - Corrected During Inspection Dead field mouse was found on the premises. Removed.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Comments:
Please me at the office 8:30 to 9:30 so we can go over the temp charts and employee health policy again. No temp charts in use, noted no employee health policy.

July 03, 2007 (Complaint)

Comments:
Talked to manager about complaint.

June 22, 2007 (Complaint)

Comments:
Talked to manager of the complaint.

February 28, 2007 (Complaint)

Comments:
Talked to manager of the complaint. cannot confirm

February 06, 2007 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Sanitizer liquid is not prepared or used for wipe cloths. Foold prep areas are not being wiped down, showed employees again how to do it.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0620 - Food stored under sewer lines. noted canned food stored on the rack of an exposed sewer line again. To be moved.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0790 - Improper methods used to thaw beef. Not under running water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: A) knifes stored with food particles on it. removed. b) tables used for food prep not wiped down with sanitizing liquid.
  Clean and sanitize these surfaces for food contact.
• 1960 - Corrected During Inspection pans were found stacked while wet after cleaning and chemical sanitization. removed for wipeing
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2280 - Corrected During Inspection Critical Hand sink had utensils in it and could not be used. Hand sink was not accessible.
  remove utensils from the hand sink. Not to be used for storage or other uses aside from washing hands.
• 2840 - Carpeting installed as floor covering in kitchen.
  Remove carpeting and replace with approved floor material. eg. rubber mat.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
Recommend separate veg sink to be installed or replace the old 3 comp sink with one with rounded corners inside the basin if it is to be used. a) buffet was not checked. b) outside not checked.

August 28, 2006 (Follow-up)

Comments:
Corrections noted; a) noted some cleaning was done. Make sure you clean the shelves every day and not once a week. dont use a cardboard covering on the bottom shelves. b) noted sandwich unit is not in use except for raw vegetables, small fridge for the meats. meat 34 F. Noted dishwash machine working properly. Though the sanitizer tube seems to come out. could see the sanitizer through the tube.

August 15, 2006 (Follow-up)

Violations:

• 0820 - Corrected During Inspection Critical Repeat noted sandwich unit holding meat. discard don't use unit until repaired. meat about 55 F useing surface temp gun.
  discrded.
• 1570 - Repeat Sandwich unit was observed in a state of disrepair and damaged. Noted meats in the sandwich unit, and it was still unrepaired. the meats were out of temp. Don't hold meats in unit until it can reach 41 F . meats thrown away.
  Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
Pearl river called to have dishwash machine to be checked. Corrections. a) noted dishwash machine working and properly sanitizing. 50 ppm. b) noted handles of the walk in cleaned. no other corrections noted.

August 14, 2006 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical Repeat person in charge and the others in the restaurant did not know how to set up or use a 3 comp sink for wash rinse and sanitize. Had to show it is done.
  Showed how to set up and check the wash rinse and sanitize procedure.
• 0620 - Corrected During Inspection Food stored under sewer lines. cooking oil in containers were stored under know sewer lines in the back . Removed.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0820 - Corrected During Inspection Critical cold holding at improper temperatures. e.g. Shrimp in sandwich unit 54F. Raw chicken in the sandwich unit 56F. Discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. The tubes with the sanitizer were encrusted with dirt so could not see if the sanitizer was feeding properly.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - Sandwich unit was observed in a state of disrepair and damaged. It is not holding cold temp should be 45 F (old unit) or below. Ambient was 55 F. All meat removed from the unit during inspection.
  Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the dishwasher
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No one is checking the sanitizing solution so employees could not tell when the dishwasher was not sanitizing. had to show them how to test.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: a) small metal Pan with stains on it. b) ladle with satins on it. c) Large metal pan/pot encrusted with food and greasy hung up. Pulled for cleaning and sanitizing.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the metal tables has accumulations of grime and debris on their bottom shelves. Mostly grease/oil build up. Needs to be cleaned daily at a minimum.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Plates and pans were not sanitized since the dishwasher machine was not sanitizing. Rewash and sanitize all pots and plates etc. Contact dish wash contractor for repair of the dishwasher machine and call for reinspection when repaired and working properly..
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Corrected During Inspection Pans were found stacked while wet after cleaning and chemical sanitization. Noted some pans with stains on them and some cups put up wet. air dry them for about 5 min and use clean paper towel after allowing to dry if still wet to dry. Dont stack wet.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3340 - Corrected During Inspection Critical Containers of Chemical sanitizer are not properly stored to prevent the contamination of food. It was stored next to cooking oil containers. removed .
  Containers of the chemical sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
90 days for non criticals. call when diswash machine has been repaired. Notice of violation to be sent.

March 02, 2006 (Routine)

Violations:

• 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation. a) noted dirty pans stored next to clean pans. b) dirty drainboard with clean utensils stored on top of it. c) dirty racks holding utensils.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Critical Repeat Unwrapped or uncovered food in the store room. e.g. bakeing powder, flour..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Heavily soiled wiping cloths in use. The sanitizing solution was dirty.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. food in the freezer on stored on the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a commonly wet or soiled location. potatoes stored on the wet floor in the kitchen.
  Protect food from contamination by storing the food in a clean and dry location.
• 0960 1 - Critical The food contact surface of the single use plastic bags is not safe for covering the food.
  Replace the plastic bags with food grade bags/wrap to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1080 - The Veg sink is not designed and constructed to be durable. It has mold on its corners and is not easily cleanable.
  Remove this item from the facility and replace with an approved unit with curved surfaces inside the basins. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: knifes stored in a container which were soiled..
  Clean and sanitize these surfaces for food contact.
• 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). The new handwash station has no running water.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Appears utility sink was removed to install the hand sink.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen at the new hand wash station.
  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 to drying their hands on their clothing or other unclean materials
• 3180 - Floor in the store room 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.
• 3270 - Premises are not being routinely inspected for evidence of pests. Noted mice feces on a shelf in the dry storage room.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Noted old equipment and trash stored outside next to dumpster. Also noted that there were a lot of equipment and cans of paint?? outside that could provide a harborage for mice.
  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.

Comments:
90 days for noncritical. 10 days for criticals violations. Manger to contact me to check sewage lines, noted that buffet tables had been moved.

August 26, 2005 (Follow-up)

Violations:

• 0050 - Critical Repeat The person in charge was not available at the time of inspection, One pic is up front takeing orders, Owner still in china and owners son in another store.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat Employees lacking knowledge of food safety. Person in charge up front and not watching/ monitering employees in the kitchen.
  train employees in food safety
• 0130 - Critical Repeat Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0140 - Critical Repeat Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Employees observed working in the food service area without proper hair restraints. Cook pup on cap when reminded
  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.
• 0260 - Corrected During Inspection Critical Fried foods in the grease fryer is unsound or adulterated. It appears the employees were using plastic wrap to cover a gap between the 2 fryers. Well the plastic wrap melted and appears to have been fried in the grease .
  Ensure food is safe and unadulterated. The oil was removed and discarded during inspection. The employees removed all food that had been deep fried this morning.
• 0470 - Critical Repeat a) Unwrapped or uncovered food in the lay down freezer. Noted cook putting tofu in a container on top of broccoli, kook took it off.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Round cutting boards are stained and too worn to be cleaned some are stained / and scoured. .
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the grease fryers has accumulations of grime and debris on the sides
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: a) Meat cleaver that the cook washed and did not sanitize before use. Corrected on site. b) The stainless steel table used to pep the meats in the kitchen had stains on it and had not been wiped down till I wiped it down to illustrate the usage of the sanitizer of the wipe cloth.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

Comments:
60 days to install lavatory. NOTE: A) The restaurant appears to have been cleaned but still has a way to go in terms of more cleaning since last insp. It appears that floor and some of the equipment had been cleaned.B) They also had too much sanitizer in the one sanitizer bucket. Showed them how to sanitize again and wipe down the tables with the sanitizer. Some of the wipe cloths were not stored in sanitizing liquid and some of the wipe cloths were dirty. Went through the sanitize procedure again. Make sure all wet wipe cloths are stored in sanitizing liquid and make sure to wipe down all food contact surfaces. Noted employees trying to wash hands during inspection but also noted they did it improperly and infrequently.

August 26, 2005 (Complaint)

Comments:
Talked to Robert about the complaint of 08/23/05

August 19, 2005 (Critical Procedures)

Violations:

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection. Owner is in china and the person in charge who is up front is not watching the kitchen employees.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Demonstration of Knowledge lacking with the employees until son of owner came from his store next door and communicated and showed to the employees of the restaurant what to do.
  Send employees in the restaurant to food safety class or monitor the employees.
• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the laydown freezer and in sandwich unit e.g carrots in sandwich unit had food for the cook in a single service container stored on top of it..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0540 - Corrected During Inspection Critical Repeat Food in contact with soiled equipment or utensils. Noted cuttnig board was washed and not sanitized and was to be put in use. Other cutting boards in use
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0800 - Corrected During Inspection Critical Fried rice in a hot holding unit noted not being adequately cooled to prevent the growth of harmful bacteria. The cover was on the container sitting at room temp with the food being at 127 F. As long as the cover is on this insulated container will not cool the food properly within 4 hours. owner's son says that they spread the rice out in shallow containers and put it in the walk in once it is cooled down a little more. You need to uncover the rice and stir it to help remove the excess heat.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knifes stored in a container pulled from service.
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. a)The knife's were stored in a container that was soiled and the knifes themselves had food residue on it. Pulled from service. b) Noted chicken sitting out to be prepped on a table with other containers, there were no wipe cloths in sanitizer to be used to wipe down the table or the cutting board until I showed employees how to set it up. No one was wiping down counters with a sanitizing solution. c) sandwich unit counter not being wiped down with sanitizing solution while in use.
  Clean food-contact surfaces of knifes no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: noted cutting board was going to be put in use after washing..
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2010 - Clean equipment/utensils were found stored at the store room under the sewer pipes. The rack was used to store food a food product it should have been moved from under the sewer line since last inspection.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) . Noted employees not washing hands or washing in the veg sink
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 - Corrected During Inspection Critical Observed employees using 2 comp sink (food prep sink) to wash hands.
  Use handwash sink to wash hands.
• 3270 - noted many flies in the restaurant. appears door closure is broken so outside entry door is not shelf shutting.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
A) This is a critical violation inspection and only none critical related to the ciriticals are mentioned. . b) buffet not checked . c) Owner needs to provide written statement stating that no sewage line over the buffet table. d) OWNER NEEDS TO SUPERVISE AND TRAIN KITCHEN STAFF IN HANDWASHING, SANITIZING, AND OTHER FOOD SAFETY ISSUES. e) noted dishwashing machine working properly 50ppm. f) none critical violations seen not listed eg. a) no sanitizer in sanitizing liquid which should be used to sanitize entire restaurant to include steel table and counter tops. All food prep tables, microwave's on the outside and other equip needs cleaning. `

March 03, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Container bottoms were touching the unwrapped food as they were stored above the unwrapped food in the reach 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.
• 0540 - Corrected During Inspection Critical Repeat Food in contact with soiled equipment or utensils. Noted some knifes up up dirty.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0620 - Repeat Food stored under sewer lines. noted storage of food equipment under the know sewage line. Ceiling tile has been put up but you should not store any food equipment, eg. racks, basins under the line even if it is unused as someone might decide to reuse it later. Note: the Canned food has been removed and placed on the wooden shelves.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0650 - Repeat The food on display is not protected from contamination. Get a cover for the top of the buffet line.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1080 - Repeat The lay down freezer is not designed and constructed to be durable. The top is still cracked and looks to have some portions repaired with duct tape. Duct tape is not a acceptable repair.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - Repeat These nonfood contact surfaces of these equipment has accumulations of grime and debris. a) Hood , noted accumulation of grease on the hood and not the filters. this means filters are washed and the hood is not wiped down. b) Clean the greas from the sides of the oven, fryer and back area. Clean the entire cooking line. c) Clean the bottom shelf holding the crock pot. Note entire cooking line needs to be cleaned.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove the excess equipment from the outside and the inside of the facility that is not in use for the restaurant. noted old buffet table, and other equipment probably from the apts that is being stored at this facility. The less equipment you have the easier it is to clean the facility.
  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.

Comments:
1) Owner says that there are no sewage lines over the buffet and in the kitchen. She has checked however you need to do a letter to the health dept stating this. 2) Replace the cardboard on the back door with glass or plastic at the window. The kitchen is very cold . 3) Noted Mayo stored on the storage shelf, but it appears to be used baked in some of the food so is not ready to eat food product in this restaurant. Please note that all ready to eat foods needs to be date marked with the disposition date if not used within 24 hours. 45 min added for health space input.

October 13, 2004 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor. Noted Flour in paper bags stored on the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0650 - The food on display is not protected from contamination. Get a cover on top of the buffet line to stop any contamination from ceiling leaks.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0620 - Food stored under sewer lines. noted cans moved back under the sewage lines in the store room. Move as soon as possible or by 10/15/04. Plastic covering over the sewage line in not enough to provide protection.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 3170 - A) Ceiling tiles over the buffet is stained , not maintained in good repair. Make sure not from any sewage lines over buffet. 25 days to locate any sewage lines (at owners request appears she is going to china). Any sewage lines if over the buffet line needs to be moved. According to owner the roof of the apts above was lost during insbel and the stains from water. B) need paper towels in the towel dispenser in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0540 - Critical Food in contact with soiled equipment or utensils. Noted some spoons and knifes put up dirty . Continer holding the spoons was dirty . Corrected on site
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 1080 - a)The cardboard covering the shelves is not designed and constructed to be durable. Remove cardboard from the store room shelves and the walk in cooler shelf. b) Laydown freezer has top cracked inside on the inside. Insulation is showing where the handle used to be on the outside. repair or replace.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1800 - The nonfood contact surface of these equipment has accumulations of grime and debris. a) metal shelves in the walk in are dirty. Food particle build up clean. b) door of the freezer is dirty on the outside to include the light switch.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1580 - The cutting board(s) along the Sandwich are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Comments:
30 days to correct non critical. Comment: You need to provide the hopewell health dept with a letter stating that there are no sewage lines over the food prep areas. All sewage lines (if they exist) over food prep areas need to have a special cover/protection in case of leaks or move the food prep.

April 12, 2004 (Follow-up)

Comments:
Noted these corrections: 1) noted plumbing at mop sink and 3 compartment sink repaired. b) noted cans moved from under the sewage pipes. 3) noted all food items coverd with plastic. 4) noted contaners holding flour were cleaned. Announced inspection.

April 07, 2004 (Follow-up)

Comments:
Noted some corrections from insp of 04/06/04. a) most unwropped fod was coverd din note 3 items uncoverd. 1780 Scoops were discarded. Noted no eggs sitting out. noted handwash sign. manager passed demo of knowledge written quiz. floor in the store room has been cleaned.

April 06, 2004 (Routine)

Violations:

• 0210 - Food employees wearing soiled clothing. Cook had on dirty apron. change when dirty.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 0540 - Critical Repeat Food in contact with soiled equipment or utensils. a) metal pan of seafood stored on cooked spare ribs. spare ribs was missing cover. b) lay down freezer had container bottom stored on top of a sauce/meat product. container was frozen on to the sause/meat product. c) Meat slicer had food particles encrusted on the food holder. remove.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned. Noted grease build up in the hood. grease strings hanging. Clean/wipe down. Note: the filters are clean but you have not cleaned the sides
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1800 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris. a) Shelf holding grease/oil next sandwich unit had grease build-up b) Sides of grill has grease build up. c) dirty shelves at the bottom of the food prep table. d) bottom shelves next to sandwich unit where oil was stored.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No one at the restaurant checking to make sure it was functioning properly
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Corrected on site by eco lab which was called and repaired/serviced the dish washing machine.
• 0060 - Critical a) Person in charge failed to pass demonstration of knowledge written. b) No one knew how to set up the 3 compartment sink propery when the dishwashing machine , had to show employees how to wash rinse and sanitize at the 3 compartment sink.
  retake quiz or take the serve safe class.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Corrected during inspection when eco lab came and left a test kit for the resturant.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: A)Bulk flour and Rice containers, has stains and does appear to have been cleaned recently. Clean bulk contaniners when new product is to be put in. Don't mix old product with new.
  Clean and sanitize these surfaces for food contact.
• 0470 - Critical Unwrapped or uncovered food in the a) reach in refrigerator in kitchen line where the seafood was stored b) In the sandwich unit c)in the walk in freezer. Corrected on site. all were coverd.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1100 - The food contact surface of these following equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned. a) round cutting boards have scratches on it. b) Sanwich unit has scrathes/ warped to the point where it is not easily cleanable.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2810 - Floor or floor covering and ceiling covering in the store room is not smooth and easily cleanable.
  Repair or replace floor or floor and ceiling covering to make it smooth and easily cleanable.
• 3180 - floor in the store room 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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. This includes the outside area.
  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.
• 0570 - Wiping cloths improperly stored between use, they were not stored in sanitizing fluid. Corrected on site
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Hand made cut out scoops stored in bulk storage (flour) needs to be cleaned every day. Recommend ordinary scoops with a handle
  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.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. this needs to be added within 3 years if it had been installed it would have warned you that the sanitizer was not working.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 2350 - Critical repair faucets at the 3 compartment sink and the mop sink. They should work properly right now you have to turn on hot water below the sinks in order to get it at the sinks.
  Repair the faucets.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. noted onions and rice in plastic bags stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2010 - canned food were found stored at the store room in the back under the sewage lines that were reveled where ceiling tiles were removed. move the can rack . You need to install extra shielding to intercept potential drips. If you have any other areas in the restaurant like this that you have covered with ceiling tiles then you need to install extra shielding to intercept potential drips.
  Discontinue storage of clean equipment and utensils or food in a location subject to contamination.
• 0820 - Critical a) Shelled eggs on cooking line cold holding at improper temperatures. Discarded. Recommend you put a small refrig unit to hold the eggs at 41 on the cooking line . Noted cooked rice at 80 F sitting out moved to walkin. Keep an eye on time and temp
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

Comments:
use 3 compartment sink to wash rinse and sanitize, Use single service items for service until dishwashing machine repaired. make sure your contractor eco lab leaves you the test strips and showes employees how to use it. Note. Eco lab came in and serviced the dish washing machine while inspection was going on. Note: Owner not at facility and is on vaction. Official inspection deliverd on 04/07/04. 30 days to correct repeats. 90 days to correct non criticals that are not repeats. reinspection in 10 days to check criticals.

December 01, 2003 (Routine)

Violations:

• 0540 - Critical Food in contact with soiled equipment or utensils. A) noted meat slicer with old food particles on it . B) Food scoops in bulk containers had old stains on them. wash rinse and sanitize all scoops every day.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3200 - Intake and exhaust air ducts are not being cleaned. Noted grease builid up on the hood needs to be added to the cleaning schedule.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1800 - The nonfood contact surface of the sandwich unit had accumulations of grime and debris. b) the shelf holding the grease oil next to the sandwich unit needs cleaning oil and grease build up and stained, remove al foil and white plastic.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Unwrapped or uncovered food in the store room. Noted flour and other bulk food containers were now warped so that the lid does not cover them compleatly. Insects may get into the food overnight. See if you can store the bulk foods in their original package close the package overnight and discard the original package when it is empty. Also put a top on bulk food containers that cover the food product .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3170 - Repeat floor and ceiling in the back is not maintained in good repair appears to have been leak caused by isabel. floor is warped and ceiling tiles are missing and roof just put back in . Repair ASAP.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
very little food prep at time of inspection.

June 24, 2003 (Routine)

Violations:

• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Noted material from rennovation of apts stored outside and inside of resturant. remove as soon as possible.
  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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Cutting board on shelf was stained and not cleanable. 2) Clean the bottom shelf's of tables in the kitchen noted grease/oil stains. 3) Clean wire shelves in the store room noted food particle buildup.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - 1) floor in the store room and storage room where the ice machin is located is not maintained in good repair. gaps make the floor hard to clean.2) Replace/repair all gaps in the ceiling in the store room and clean stains in the dineing room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
get soap dispenser at kitchen handwash station. noted corrections from last inspection.

February 21, 2003 (Follow-up)

Violations:

• 0060 - Critical person in charge failed written test
  retake test
• 3180 - 1) clean floor in the walkin cooler. Stained and uncleanble repeat violation. 2) clean floor in the storeroom. dirty.3) clean floor behind grill line to include the sewer line. grease and dirt buildup.4) Clean grease on and in light shields on the hood system.
  
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment:. 1) blade of can opner. 2)Crock pot in kitchen on the outside.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1920 - In-use dry wiping cloths are observed to be heavily stained and soiled.
  Soiled dry wiping cloths may directly or indirectly contaminate food or food-contact surfaces. Launder or discard cloths when heavily stained or soiled.
• 0470 - A)Unwrapped or uncovered food in the walk in Freezer and Coca cola refrigrator.B) Pan of cooked pork stored on another pan of cooked pork. C) Dirty wipe cloth used to wipe off pot bottom.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0380 - Critical Food from damaged packaging offered for sale or service. noted dented can of maderin orange,
  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.
• 0340 - Critical noted mussels at 54 F on the buffet
  
• 0820 - Critical mussels on the buffet at 54 F cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0790 - Improper methods used to thaw , noted frozen chicken in store room sitting out to thaw.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

February 21, 2003 (Routine)

Violation: 0670 - Unsanitary conditions observed at the consumer self-service food buffet/bar. Noted new ice cream bar with consumers bending over and dipping into the ice cream lay down refrigerator ice cream falling back into the containers, sleeves touching the ice cream, and possible hair falling into the ice cream. You need to have an employee serve the Ice cream. Monitoring the area will be insufficient since the consumer has to bend and reach into the lay down refrigerator and he or she is cannot be practically monitored.
Ensure the food employees who monitor and service the food buffet/bar are trained in safe operating procedures.
Comments:
violation left out from the inspection of feb 21 -2003.