Key Violations:
26|ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED NO HOT WATER AVAILABLE IN THE WASHROOM FOR PROPER HANDWASHING. MANAGEMENT INSTRUCTED THAT HOT AND COLD RUNNING WATER MUST BE AVAILABLE AT ALL HANDSINKS FOR PROPER HANDWASHING. MUST REPAIR. SERIOUS VIOLATION 7-38-030.;;29|PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160248 ON 2/3/10 NOT CORRECTED: 30/01- MUST STORE FOOD NOT IN ITS ORIGINAL CONTAINER IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL. 32/01- MUST REPAINT RUSTY SHELVING RACKS IN TALL REACH-IN FREEZER IN REAR STORAGE AREA. 34/01- MUST REMOVE CARDBOARD FROM FLOOR IN REAR STORAGE AREA. 35/01- MUST REPLACE STAINED CEILING TILES IN WASHROOM. 38/01- REPAIR LEAKY FAUCET AT 2ND WASHBOWL IN WASHROOM. 43/01- PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP. SERIOUS VIOLATION 7-42-090.;;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU OUT OF REFRIGERATION AT 54F, EGGS IN COOLER AT 50F, COOKED RICE IN COOLERS AT 45F. MANAGEMENT VOLUNATILY DISCARDED 10# OF FOOD WORTH $25. CRITICAL VIOLATION 7-38-005A.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT OR REPLACE THE RUSTED SHELVES IN THE COOLER NEXT TO THE ICE MACHINE.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXCESS GREASE ON THE GREASE BOX NEAR THE WOK STATION, FOOD STORAGE CONTAINERS IN THE REAR STORAGE AREA, INTERIOR OF FREEZER.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE LEFT SIDE HANDSINK IN THE WASHROOM HAS A BROKEN HANDLE. MUST REPAIR. MUST PROVIDE AN ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK.;;7|WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED IMPROPER DISHWASHING OF EQUIPMENT AND UTENSILS. OBSERVED MANAGER ATTEMPT TO WASH DISHES WITHOUT ALL 3 COMPARTMENTS OF THE SINK SET UP. ONLY THE SANITIZER COMPARTMENT WAS SET UP WITH 100 PPM CHLORINE. THE WASH AND RINSE COMPARMENTS WERE NOT SET UP. MANAGER WAS SPLASHING WATER FROM THE SANITIZER COMPARTMENT ONTO THE DISHES AND NOT SUBMERGING OR WASHING OR RINSING THEM FULLY. I ATTEMPTED TO EXPLAIN THE PROPER PROCEDURE FOR WASHING, RINSING AND SANITIZING UTENSILS TO THE MANAGER. CRITICAL VIOLATION 7-38-030.