XI HOTPOT

2-2B: .03(5)(k)1&2Observed evidence of employees eating, drinking from unapproved containers, and using tobacco in kitchen (empty pistachio shells and used cigarette in a bowl on prep table, two open soda cans on prep tables).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. (C) Corrective Actions: Food, drinks, and cigarette were discarded.//

2-2D: .06(2)(o)Observed handwashing sink next to three compartment sink with a plastic container and sponge in the basin. Observed handwashing sink next to kitchen entrance with dirty sponges and cup in the basin. Observed handwashing sink in beverage prep area with a bucket of dirty wiping cloths in the basin. THIRD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from handwashing sink.//

2-2D: .07(3)(b)Observed all handwashing sinks in food prep areas (3 total) had no paper towels supplied. SECOND CONSECUTIVE VIOLATION// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided at handwashing sinks.//

2-2D: .07(3)(a)Observed multiple handwashing sinks with no soap available (one at the kitchen entrance, one at the beverage prep area, and one in the men's restroom).// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided during inspection.//

4-2A: .04(4)(c)1(iv)Observed several spices and hot pot soup bases stored uncovered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

6-2: .04(6)(g)Observed several food items (several tofu items, eggs, dumplings) stored in the glass door cooler that were prepared two days ago and not marked with the date of preparation.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food items were marked with the date of preparation.//

12A: .04(4)(q)Observed several packages of food items stored directly on the floor in the walk-in cooler (cabbage, potatoes, eggs, canned goods) and walk-in freezer (bags of hot pot soup bases). FOURTH CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

13A: .02(1)(d)Observed no inspection report posted in the facility.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Post today's inspection report in public view.//

15A: .05(1)(a)Observed facility storing frozen raw meat directly on a metal shelf lined with plastic wrap that is not replaced each use. Observed facility storing hot pot soup bases in plastic grocery bags in the freezer.// Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Plastic wrap shall be removed. Food shall be stored in a clean, durable container.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses./// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

8-2B: .07(6)(b)Observed two spray bottles (sanitizer and soapy water) not labeled with the common name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottles were labeled during inspection.//

8-2B: .07(6)(c)Observed three lighters stored on shelves above prep area.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighters were moved to a separate area on a bottom shelf.//

13A: .02(1)(d)Observed facility does not have the most recent inspection report displayed. An old inspection report from 5/29/25 is posted instead.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

14A: .04(4)(k)Observed scoop in ice machine with handle in direct contact with rice. Observed a scoop with no handle stored in a container of rice.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Ice scoop was adjusted. Rice scoop was removed from container.//

15B: .05(3)(h),(i)Person in charge could not provide chlorine test kit for warewashing machine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17C: .07(5)(a),(b)1,2,3Observed accumulation of debris and residue on the floor in walk-in cooler.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(1)(c)2,3,17Person in charge was not knowledgeable about which symptoms and illnesses must be reported to (1) the person in charge) or (2) the health department. THIRD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was informed of the reportable symptoms and illnesses. A written guide was provided.//

12A: .04(4)(q)Observed several boxes of vegetable and herbs stored directly on the floor in the walk-in cooler. Observed several bags and boxes of food (hot pot soup base, tofu slices, etc.) stored directly on the floor in the walk-in freezer. THIRD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were relocated at least 6 inches off the floor.//

15B: .05(3)(h),(i)Person in charge could not provide a full test kit for measuring chlorine sanitizer. Test strips were on site but no comparison chart to determine chlorine concentration could be provided.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Could not correct on site. Please obtain a full chlorine sanitizer test kit by 12/18/25 or permit will be suspended.//

15C: .05(7)(a)2,3Observed accumulation of food debris and residue on the following nonfood-contact surfaces: prep table across from warewashing machine, prep table and cooler doors in front area, door seal on walk-in cooler, underneath prep table across from cooking area.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed accumulation of debris and residue on the floor in walk-in cooler and walk-in freezer.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that any employees had been informed of their responsibility to report certain symptoms and illnesses. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on site. Please have an employee health agreement available for every employee by 12/18/25 or permit will be suspended.//

2-2D: .06(2)(o)Observed a bowl and piece of equipment inside of handwashing sink next to vegetable sink. Observed a cutting board in the handwashing sink in the front beverage area.SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwashing sinks.//

2-2D: .07(3)(b)Observed handwashing sink next to vegetable sink with no paper towels provided.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided at handwashing sink.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed an open package of raw fish stored inside of the ice machine (in direct contact with ice used for food). Observed packages of raw fish and shrimp stored above a container of mushrooms in the walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Corrective Actions: Ice was discarded. Raw fish items were properly stored and separated.//

6-1A: .04(6)(f)Observed four hot pot soup bases cold holding above 41F (see temperature log). THIRD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Soup bases were discarded.//

8-2B: .07(6)(b)Observed two chemicals in spray bottles with no label to indicate the contents.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge only knew what was inside of one spray bottle. That bottle was labeled and the other was discarded.//

8-2B: .07(6)(e)Observed a can of residential insecticide in the kitchen.// Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Insecticide was discarded.//

11C: .04(6)(c)Observed seven large pieces of raw meat thawing on a prep table at ambient temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was placed back in the walk-in freezer.//

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(1)(c)2,3,17Person in charge was not knowledgeable about which symtpoms and illnesses must be reported to (1) the person in charge) or (2) the health department. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION//. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: An information sheet regarding employee health reporting requirements was provided to person in charge.//

12D: .04(4)(g)Observed employee washing dishes in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee removed dishes from vegetable sink. Sink was cleaned and sanitized. Advised employee that dirty dishes may not be cleaned in a vegetable sink.//

13A: .02(1)(d)Observed facility does not have an inspection report posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Please post today's inspection report in public view.//

13A: .02(1)(c)2Observed facility does not have a choking poster in public view.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: A choking poster was provided. Please post in public view.//

13A: .02(1)(f)(1)Observed facility does not have permit displayed.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: A copy of permit was provided to person in charge.//

14A: .04(4)(k)Observed in-use utensil for scooping rice stored in standing water below 135F. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Rice utensil was washed, rinsed, and sanitized. Person in charge was advised on how to properly store in-use utensils.//

14B: .05(10)(e) 1,2,4Observed ice wand stored directly on floor in walk-in freezer.// Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that any employees had been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on site. Correct by 5/29/25 or permit will be suspended.//

2-2D: .06(2)(o)Observed a piece of equipment sitting in handwashing sink located next to vegetable sink. Also observed a trashcan blocking the sink from being used.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Equipment and trashcan were moved to allow access to handwashing sink.//

5-2: .04(7)(e)Observed digital menu provided to customers on a tablet device that does not have a consumer advisory statement. Person in charge stated that raw meats are served to customers, which customers cook themselves.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: Could not correct on site. Correct by 5/29/25 or permit will be suspended.//

6-1A: .04(6)(f)Observed several soup bases cold holding above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Soup bases were cold holding improperly for less than 4 hours and were placed in walk-in cooler to cool down.//

6-1D: .04(6)(i)Observed cooked peppers and cabbage kimchi in the front self-service area intended to be placed on time control with no label to indicate when the 4-hour time control period began.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were discarded.//

6-2: .04(6)(h)Observed the following time/temperature control for safety foods in standing glass cooler with the following date marks indicating when the items were prepared, cooked, or removed from packaging: 3 bowls of tofu (5/6), 2 bowls of rice cakes (5/9), 3 bowls of cooked pork product (5/12), 2 bowls of fried tofu (5/11), 3 bowls of cooked crawfish balls (5/11), 2 bowls of cooked crawfish balls (5/9), container of cooked chicken wings (4/30). Person in charge stated that none of the foods were frozen after being date marked.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

12A: .04(4)(q)Observed containers of pork, tofu, squid, and beef stored directly on floor in walk-in freezer. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12C: .04(4)(m)Observed wet wiping cloth for cleaning prep surfaces stored directly on top of prep table.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloth was discarded. Person in charge was advised to store wet wiping cloths in a sanitizing solution.//