KOQUIO

1-2A: .03(2)(a)-(n),(p)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) Corrective Actions: Could not correct on-site. Please correct by 6/8/2026.

2-2D: .06(2)(g)Facility was permitted with 3 hand sinks in kitchen and one was removed by dish machine. A food service establishment shall provide a number of handwashing sinks necessary for convenient use by employees in areas specified under Rule .06(2)(l), and not fewer than one handwashing sink or fewer than the number of handwashing sinks required by law. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/8/2026.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over cooked chicken and raw chicken over raw pork in walk-in cooler. In upright freezer, raw tilapia stored over brownies and raw tuna stored over cooked chicken. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

4-2B: .05(6)(n)Observed dishes in dish machine with no observable amount of chlorine. Chlorine container was empty.

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Chlorine container was empty and PIC changed container and that resulted in the proper concentration at final rinse.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

5-2: .04(7)(e)Consumer advisory must be on side of menu where undercooked food is offered. 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 (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Could not ocrrect on-site. Please correct by 6/8/2026.

6-1A: .04(6)(f)Observed multiple TCS (time/temoerature control for safety) foods holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded food.

8-2B: .07(6)(c)Observed 4 butane lights and canisters stored over food and prep surfaces. One was on prep counter, and the other three were on three different shelves over food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved toxic material to store appropriately.

12C: .04(4)(m)Observed 2 wet wiping cloths stored on prep counter. 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: PIC made sanitizer and moved cloths to sanitizer bucket.

2-1C: .04(4)(a)1,2,3Observe bartender put mint leaves in a drink with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC (person in charge) had employee wash hands and drink was discarded. Container of mint leaves was discarded as well.

2-2A: .03(2)(m)Facility could not demonstrate in a verifiable way that employees are aware of health policy. 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 correct by 10/17/2025.

4-2B: .05(6)(n)Facility had no observable amount of chlorine in final rinse of dish machine. Facility was actively washing dishes. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Chlorine chemical bottle had run out and was replaced. By end of inspection, dish machine was dispensing chlorine properly.

6-2: .04(6)(g)Observed queso fresco (opened Sunday), kimchi (made Wednesday) and liquid eggs (opened Sunday) that were all held past 24 hours and were not date marked. 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: PIC labeled items with date prepared.

10D: .04(4)(d)Observed close to half of the working containers (5 bottles) of sauce that did not have the common name on it. 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: PIC had items labeled with common name.

11C: .04(6)(c)Observed 2 bags of shrimp thawing in submerged water but without running water. 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: PIC turned on the water.

15A: .05(1)(a)Observed foil lining the shelves of prep tables. 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: Could not correct on-site. Please correct by 10/17/2025.

1-2A: .03(2)Upon entry to facility, no one was in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) arrived during inspection.

2-2D: .07(3)(b)Employee restroom and bar sinks sis not have paper towels. 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: PIC placed paper towels at hand sink.

4-1A: .04(4)(n)1Observed employee handle raw beef with gloves on and with those same gloves attempted to plate the cook beef (without changing gloves and washing hands). 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: PIC (person in charge) had employee change gloves and wash hands. Dishes were cleaned again (cooked meat was not handled with the dirty gloves, only the plates).

2-1B: .03(5)(c)Observed employee leave to answer a phone call. Upon entry to kitchen, she did not wash her hands. She preceded to pick up cooked chicken with fresh gloves to serve. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had employee wash hands and change gloves. Chicken was discarded.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris under kitchen hood. 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) Corrective Actions: Could not correct on-site. Please correct by 9/9/2024.

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating active managerial control on the facility. 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) Corrective Actions: //

1-2B: .03(3)(c)Food safety manager certification not posted in public view.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-2D: .06(2)(c)No hot water on both hand sinks located inside the kitchen. *SECOND CONSECUTIVE VIOLATION.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken above raw beef, raw chicken above ready-to-eat foods, and unwashed limes above ready-to-eat black beans inside the walk-in cooler. Observed an opened box and bag of beef patties stored on top of ice cream inside a reach-in cooler.*SECOND CONSECUTIVE VIOLATION.// 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: //Food items were rearranged.//

6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). *THIRD CONSECUTIVE VIOLATION. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food were discarded.//

6-1D: .04(6)(i)Observed chips salsa intended for time control not labeled with start/discard time. The facility could not provide written procedures for food in time control either. 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: //Chips salsa was discarded. Written procedures were provided to the person in charge.//

14A: .04(4)(k)Observed multiple ice scoops stored in standing water. *SECOND CONSECUTIVE VIOLATION. 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 cream scoops were removed from the water, washed, rinsed and sanitized.

15A: .05(6)(a)/Observed a small cooler behind the counter holding temperatures above 41F Ice accumulation was also observed on the back of the cooler. THIRD CONSECUTIVE VIOLATION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)//Quat test strips available in the facility are expired (2023).// 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: //