CAU UT KITCHEN

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Facility thawing commercially packaged chicken, noddles, and shrimp in the same sink. Food removed from sink. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

11C: .04(6)(c)Facility thawing foods in stagnant water. Food relocated to cold-hold unit Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factors observed today due to 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)

2-2B: .03(5)(j)1&2Employee tumbler stored on top of espresso machine; employee tumbler stored on food in dry storage room; employee Starbuck's drink stored on prep table. 3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION 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) Corrective Actions: Drinks moved to a designated area.

10D: .04(4)(d)Several foods in working containers did not have label with contents such as oil, vinegar, salt, rice powder, soy sauce, and pepper. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All working containers labeled with name.

10D: .04(8)(b)Box of quail eggs with sell by date of December 2025 stored in cooler in dining area. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Box set aside to return to store.

12A: .04(4)(v)Chili flakes placed in bowls with lid and spoon and left on table between customers. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C) Corrective Actions: Bowls removed from tables.

14A: .04(4)(k)Bowl used as scoop stored in container of tea; handle of scoop touching food in sugar container; handle of scoop touching ice inside ice bin. 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: Bowl removed. Handles placed upright.

14B: .05(10)(e) 1,2,4Several clean pots and large bowls stored on floor. 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)

15A: .05(1)(i)Cardboard lining several shelves throughout facility. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard removed.

17D: .07(4)(b)Jackets stored above dry noodles in dry storage room; Purse stored on top of bags of sugar in the other dry storage room; personal food above food for restaurant in stand up freezer. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Personal items moved to designated area.

2-2D: .06(2)(o)Observed employee using front handwash sink to fill rice paper bowls with water. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Employee discontinued using handwashing sink.

3-1C: .04(1)Debris from ice bin falling into ice. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Ice discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw eggs over produce and ready to eat; raw ground pork over produce in walk in cooler. // raw egg above ready to eat in prep cooler across from grills. // Raw ground pork over mint leaves; raw egg whites over ready to eat food in stand up cooler across from meat sink. 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

4-2B: .05(7)(a)1Ice machine with heavy build up inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Cooked ground pork and raw pork chops stored next to grill above 41F. Raw shell eggs in prep cooler above 41F. See temp log. 3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Ground pork and pork shops added to time control. Eggs allowed to cool down.

6-2: .04(6)(g)Several foods in stand up freezer prepared in facility over 24 hours did not have date marking such as cooked chicken, cooked pork, cooked shrimp as well as in stand up cooler across from meat sink such as cooked crab and shrimp, and cooked pork. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food labeled with prep date and discard date.

8-2B: .07(6)(c)Air fresheners and can of flex seal stored above food in dry storage room. 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: Chemicals moved to designated area.

8-2B: .07(6)(g)Chlorine sanitizer in spray bottle for table cleaning above 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer diluted to below 100ppm.

13A: .02(1)(d)Facility did not post most recent inspection report. 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: Facility posted today's report.

6-1A: .04(6)(f)Several half n half's and heavy whipping cream observed above 41F or below in 3 door cooler in dining area. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.