LAN PAN ASIAN CAFE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish racks. Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed at callback. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at kitchen entrance hand sink; container stored inside. Observed hand sink outside of sushi bar area; hand sink used to rinse dishes. Operator removed container from hand sink. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed waitress wash glasses in hand sink upon kitchen entry. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed at callback. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen on vents; dust accumulation. Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed in kitchen at time of callback. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed next to mop sink. Warning - From follow-up inspection 2026-01-14: Observed at time of callback. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall above prep table across mop sink. Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed at time of callback. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. Repeat Violation Warning - From follow-up inspection 2026-01-14: Observed at time of callback. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on personal phone and then begin scooping toppings into bowl for soup. Inspector spoke to manager and coached on proper hand wash techniques; operator corrected on site with employee. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef in freezer stored above and on same shelves as wonton wrappers. Operator fixed during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves across cook line where food is held. Observed on dry food and dish racks; dust accumulation.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand sink at cook line. Operator moved on site. Observed employee wash off juicer in hand sink at cook line. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Basic - Accumulation of debris on exterior of warewashing machine. Observed at time of inspection. Employee cleaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in rice container; bowl used as scoop.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on cooler at sushi counter. Employee moved for proper segregation. Corrected On-Site

Basic - Hole in or other damage to wall. Observed across mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at front counter where boba is made.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed last copy not on site.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a public health control for boba pearls at boba station. Provided operator with form. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/vents soiled at cook line

Basic - Food stored on floor. Observed box of chicken bones stored on floor inside walk in cooler. Operator picked up box. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water. Operator discarded water. Corrected On-Site

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer in back prep soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in sushi area

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over dumplings at standing reach in freezer in prep area. Operator relocated the salmon to the bottom. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed raw salmon over ready to eat items. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored next to vegetables in the walk in cooler. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food remnants and a container in the hand washing sink by steam table. Warning - From follow-up inspection 2025-02-26: At time of callback, inspection still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed no record of the acidification of sushi rice. Warning - From follow-up inspection 2025-02-26: At time of callback inspection observed monitoring chart available, but incomplete with last monitoring done on 2/10/2025. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored in walk in cooler with no date marked label. As per operator over 24 hours. Repeat Violation Warning - From follow-up inspection 2025-02-26: At time callback inspection still observed items, not date marked. Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish bearing the label inside of individual ROP package at reach in cooler. Operator opened the packaging. Corrected On-Site Warning - From follow-up inspection 2025-02-26: At time and callback inspection still observed. Operator removed from packaging during inspection. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed 2 trash cans with no lid in the women's bathroom. Warning - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed Time Extended

Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease dripping from the hood on to the walls and in front of the equipment. Warning - From follow-up inspection 2025-02-26: At time callback inspection still observed Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed several containers of sauce stored on the floor at walk in cooler. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the door handles of the oven in the kitchen area. Operator removed the tongs. Corrected On-Site Warning - From follow-up inspection 2025-02-26: At time to come back inspection still observed Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues located in front of cooking equipments. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed, shelves soiled Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted. Operator inverted the containers. Corrected On-Site Warning - From follow-up inspection 2025-02-26: At time I'll come back inspection still observed single service items not inverted. Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed heavy grease buildup in the hood at the kitchen area. Warning - From follow-up inspection 2025-02-26: At time of callback inspection still observed Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over dumplings at reach in freezer. Operator started to rearrange the products. Corrective Action Taken Warning - From follow-up inspection 2024-06-26: Observed raw chicken stored over ice cream. Operator started to relocate the products. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish at reach in freezer. Operator started to relocate the products. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-06-26: Observed raw chicken stored over raw fish at reach in freezer. Operator started to relocate the products. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (51 F - Cold Holding) at preparation table. As per operator for about one hour. And massago (50 F - Cold Holding) at preparation table sushi station. As per operator for less than one hour. Operator moved the product to the reach in freezer and moved the massago to the reach in cooler for rapid cooling. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-06-26: Observed massago (66 F - cooling) as per operator was outside 15 minutes ago. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at preparation area. Repeat Violation Warning - From follow-up inspection 2024-06-26: Observed ceiling vents soiled at preparation area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels at preparation tables Sushi station. Repeat Violation Warning - From follow-up inspection 2024-06-26: Observed towels at preparation tables Sushi station. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 67°F at boba station. Operator discarded the water. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables stored inside of thank you bag. Operator changed the bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over sauces containers at reach in cooler preparation area. Operator relocated the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork at reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (55 F - Cold Holding) at ambient temperature next to hand wash sink preparation area. As per operator for less than two hours. Operator moved the products to the reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed tapioca pears under time control not time marked. As per operator for less than two hours. Operator time marked the products. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked at walk in cooler. As per operator was made it more than 24 hours. Operator date marked the product. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at preparation area.next to hood.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed ginger container, sauce container and raw chicken container stored on floor at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler precipitation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on preparation tables at sushi station.

Basic - Wiping cloth sanitizing solution stored on the floor at sushi station. Operator moved the sanitizer bucket to the three compartment sink. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the chlorine WC sanitizing concentration at 200ppm

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the back area hand wash sink used to store a plastic jug. The jug was removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Ob

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soil cardboard on the kitchen floor Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a container with fish heads stored on the floor of the walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water Water temperature 77F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top area of the reach in freezer by the preparation area soiled.

Basic - Soiled dry wiping cloth in use. Observed soiled WC used at the hot kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed the sanitizing bucket of the sushi area is stored on the floor

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizing concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mo vacuum breaker on the mop splitter, at the grey hose connection area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the shake area hand wash sink with a mixer cup inside. The mixer cup was removed Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed a soiled cardboard on the hot kitchen floor

Basic - Ceiling tile missing. Observed a tile missing on top of the servers station.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at the hand wash sink of the sake station. The hand wash sign was added. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed fried chicken stored in a plastic container with the name label of tea.

Basic - Reach-in freezer interior has accumulation of soil residues.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed in the walk in cooler cabbage stored in a supermarket plastic bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the kitchen reach in cooler shell eggs over pickled onions

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at the kitchen area 5 bags of snapper thawed in the ROP package.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink splitter no vacuum breaker at the hose connection Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine sanitizing solution concentration at 200 ppm. Operator dalled a technician to check the equipment

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date change label at the ice machine water filter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at the kitchen area 5 bags of snapper thawed in the ROP package.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed a soy sauce container stored on the floor by the entrance to the walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice scoop in standing water. Water temperature 133°F Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean spoons stored by the entrance to the walk in cooler with the food contact surface up Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty equipment, dishes, containers , put it to clean in the dishwasher and then touch the clean and sanitized, equipment, dishes, containers, without changing gloves or washing his hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler eggs stored over cucumber.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen at ambient temperature bean sprouts (72°F - Cold Holding). Per operator less than one hour. Bean sprouts were moved into a reach in cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the splitter of the mop sink no vacuum breaker at the hose connection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic food containers stored at the clean container rack with food residue.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink by the blenders used to dump liquid left in the blenders cups Observed the hot kitchen hand wash sink used to store a red plastic container with soap, an aluminum scraper, .observed the sushi hand wash sink covered with an aluminum bowl with. shredded carrots

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container a tee cup without handle used as scoop

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the kitchen preparation area

Basic - Floor not cleaned when the least amount of food is exposed. Observed the floor of the hot kitchen not clean

Basic - Food not stored at least 6 inches off of the floor. Observed oil and soy sauce containers stored on the floor of the kitchen area

Basic - Food stored on floor. Observed in the walk in cooler cucumbers stored on the floor

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop of the rice stored in standing water. Water temperature 78° F Observed ice cream scoops stored in standing water. Water temperature 100° F

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean forks, knifes and spoons stored with the food contact surface up

Basic - Single-service articles not stored inverted or protected from contamination. Observed transparent plastic single service containers not inverted at the sushi counter. Observed single service plastic containers not inverted in the hot kitchen area and by the clean containers rack

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a soiled wet wiping cloth in use next to the microwave