LITTLE JO-TO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in reach in cooler rice (49F - Cooling)Person in charge stated it was placed in reach in cooler on 3/30/26. Educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler rice (49F - Cooling)Person in charge stated it was placed in reach in cooler on 3/30/26. Educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Equipment and utensils not properly air-dried - wet nesting.observed by beverage station plastic cups wet nesting. Person in charge separated to air dry. Corrective Action Taken

Basic - Ice buildup in reach-in freezer in front kitchen area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in reach in cooler cooked rice (49F - Cooling). Person in charge stated it was placed in the reach in cooler on 11/4/25.educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler cooked rice (49F - Cooling). Person in charge stated it was placed in the reach in cooler on 11/4/25.educated Person in charge on cooling procedure and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded.

Basic - Food stored on floor.observed in front kitchen area soda stored on floor. Person in charge removed from floor. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.Person in charge removed cloth. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.observed in main kitchen area microwave soiled with dried food particles.

High Priority - Employee washed hands with no soap and went to clean side of dish machine and started stacking clean dished.educated Person in charge on handwashing procedures and emailed Person in charge a copy of the handout. Employee placed soiled dishes back in dish machine and rewashed hand with soap. Corrected On-Site

Basic - Carbon dioxide tank not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups wet nesting. Person in charge separated cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.observed in main kitchen area single service bowls not inverted. Person in charge inverted. Corrected On-Site

Basic - Soy sauce bucket stored on floor in main kitchen area.Person in charge removed from floor. Corrected On-Site