South Bay restaurants that failed a health inspection

Operator pulled chicken with an intended final cook temp of 80F-120F.; Observed employee wash and rinse a bowl and then dried bowl on apron and placed back out for use without sanitizing. After inspector instructed employee to sanitize bowl, chlorine measured 50ppm in three compartment sink.; 1. Observed Vermin: Documented in the following areas: Observed five live cockroaches of various life stages on a bottle of bleach stored under three compartment sink. Observed one live cockroach underneath the 3 compartment sink. Observed live roaches of various life stages in and around the plating on the wall underneath the 3 compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew . 4. Notification: The person in charge during inspection, Somira, has been informed that the facility must close immediately.

Hot water at three compartment measured 79F. Warm water at handwash sink measured 80F. Per PIC, there is something wrong with the hot water heater and they have already called to have someone come out.; Raw shelled eggs on the counter next to stove measured 51F for less than two hours per PIC, they were placed outside next to the stove when the facility opened. Chicken and rice on counter measured 117F. Per PIC, the rice was cooked less than 2 hours prior. Facility is open for 3 hours, at the end of service, rice is discarded per PIC.

Measured the following foods at their respective temperatures in inserts at an ice bath at the back preparation table: Cut tomatoes at 46F Roasted peppers at 61F Mayonnaise at 50F; Measured the maximum water temperature throughout the facility below 100F during this inspection. Due to the lack of hot water this permit shall be temporarily suspended.

Observed vermin: live adult American cockroach moving from floor sink under ice machine to cold prep fridge. 5-10 dead roaches observed underneath and behind standing coolers.

Observed sewage overflowing from the floor drain located near three compartment sink when mop sink water is turned on. Observed hand wash sink at the kitchen not draining water properly and water filling in the sink compartment. (corrected)

Observed vermin: live adult American cockroach moving from floor sink under ice machine to cold prep fridge. 5-10 dead roaches observed underneath and behind standing coolers.

Hot water heater is not operational at the time of inspection. Hot water within the facility was measured at 70*F at the time of inspection.

Facility lacks an adequate supply of hot water. Note: Observed a copper pipe from the water heater dispensing a steady supply of water into the mop sink that measured at 90F.

Lack of hot water at three compartment sink. Water measured at 65F.

Hot water within the facility was measured at 72*F at the time of inspection. Per PIC, the water heater was turned off since repairs were being made to it; it was leaking water. Hot water heater is not operational.

Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Food storage food storage containers identified; Plumbing proper backflow devices

Elevate all food at least 6 inches off of the floor to prevent contamination; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Administer all pesticides through a state licensed pest control operator

Permits Available; Permit Suspension

No rodents, insects, birds, or animals; Equipment, utensils and linens: storage and use; Toilet facilities: properly constructed, supplied,; Floors, walls and ceilings: built, maintained, and

Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Administer all pesticides through a state licensed pest control operator

Inspected Jun 10, 2026

Demonstration of knowledge food manager certifica; Compliance with shell stock tags, condition, displ; No rodents, insects, birds, or animals; Floors, walls and ceilings: built, maintained, and

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

No rodents, insects, birds, or animals

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Food in good condition, safe and unadulterated; Food contact surfaces: clean and sanitized

Inspected Jan 10, 2025

Permit Suspension

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Inspected Jun 6, 2023

Food contact surfaces: clean and sanitized; Hot and cold water available; Warewashing facilities: installed, maintained, use; Plumbing proper backflow devices

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Hot and cold water available

The grease trap was observed to still be overflowing when the three compartment sink was ran. Per PIC, they vacuumed the grease trap and snaked it themselves. Per Rajiv, a grease trap company is coming by at 4pm and will collect the vacuumed grease.

Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Approved thawing methods used, frozen food; Food separated and protected

Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals; Toxic substances properly identified, stored, used; Food storage food storage containers identified

Inspected Jul 24, 2025

Ensure all food is separated and protected from potential cross contamination; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Properly wash, rinse and sanitize all food contact surfaces

Inspected Jun 16, 2026

Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Properly wash, rinse and sanitize all food contact surfaces; Elevate all food at least 6 inches off of the floor to prevent contamination; Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes

Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; Hot and cold water available; No rodents, insects, birds, or animals

Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚...

Permits Available; Permit Suspension

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods

Observed 3 cockroaches in the dishwashing area

Proper eating, tasting, drinking or tobacco use; Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Food separated and protected

Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces; Administer all pesticides through a state licensed pest control operator

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assign...

All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Eliminate sewage backflow into the facility; Properly wash, rinse and sanitize all food contact surfaces

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Administer all pesticides through a state licensed pest control operator; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Administer all pesticides through a state licensed pest control operator; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Nonfood-contact surfaces clean; Premises personal/cleaning items vermin-proofing

No rodents, insects, birds, or animals

Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the...; Properly wash, rinse and sanitize all food contact surfaces; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times

Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Properly wash, rinse and sanitize all food contact surfaces

Properly wash, rinse and sanitize all food contact surfaces; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Sewage and wastewater properly disposed

No rodents or insects; Toxic Substances Identified, Stored, Used; Nonfood contact surfaces clean; Floor, walls, and ceilings are maintained / clean

Adequate handwashing facilities supplied & accessi; Food in good condition, safe and unadulterated; Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Administer all pesticides through a state licensed pest control operator; Maintain toilet facilities clean, sanitary, and in good repair

Ensure all food is separated and protected from potential cross contamination; Maintain toilet facilities clean, sanitary, and in good repair; Maintain nonfood contact surfaces clean; Administer all pesticides through a state licensed pest control operator

No rodents, insects, birds, or animals; Toilet facilities: properly constructed, supplied,; Proper hot and cold holding temperatures; Premises; storage of personal/cleaning items; vermin-proofing

Inspected Feb 6, 2026

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Elevate all food at least 6 inches off of the floor to prevent contamination; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Properly wash, rinse and sanitize all food contact surfaces; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...

Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the...; Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poult...; Properly wash, rinse and sanitize all food contact surfaces; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Submit plans when proposing to build or remodel a food facility for approval before starting any new constr...

No soap or paper towels at front counter handwash sink. Soap was not in a permanent dispenser in kitchen handwash station.; Observed 1 live American cockroach in hallway near restroom. Observed 1 dead juvenile German cockroach in fryer basket above reach-in freezer. Observed dried rodent droppings behind ice machine, under storage rack, in walk-in cooler and in front counter cabinetry.

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Adequate handwashing facilities supplied & accessi; Food in good condition, safe and unadulterated; Hot and cold water available; Sewage and wastewater properly disposed

No rodents, insects, birds, or animals; Food in good condition, safe and unadulterated; Toxic substances properly identified, stored, used; Equipment/Utensils - approved installed clean g

Maintain nonfood contact surfaces clean; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Ensure all food is separated and protected from potential cross contamination; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...

Eliminate sewage backflow into the facility; Provide an approved warewashing facility; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...

Properly wash, rinse and sanitize all food contact surfaces; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

No rodents, insects, birds, or animals; Floors, walls and ceilings: built, maintained, and; Equipment / Utensils approved; Nonfood-contact surfaces clean

1. Observed Vermin: Documented in the following areas: - Gnaw marks on torn open bag of Macy's chocolate. - A few rodent droppings on the sales floor, on the sales table with foods, and inside the nearby register counter. - Numerous rodent droppings on the floor and shelving of the back storage area. (Per PIC, no food is stored in this area.) 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Andrew, has been informed that the facility must close immediately.; On the sales floor, observed bag of chocolate peanuts is torn open with gnaw marks and more than halfway empty.

1. Observed Vermin: Documented in the following areas: - In the storage room nearby prepackaged foods for sale, observed excessive accumulation of rodent droppings on top of boxes, shelving, and the floor. - On the sales floor at the service counter, observed torn up bits of packaging underneath the prepackaged foods. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Andrew, has been informed that the facility must close immediately.

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Ensure all food is separated and protected from potential cross contamination; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Elevate all food at least 6 inches off of the floor to prevent contamination

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Elevate all food at least 6 inches off of the floor to prevent contamination

Operating with out a permit

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Proper hot and cold holding temperatures; Food separated and protected; Equipment, utensils and linens: storage and use; Thermometers provided and accurate

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Discontinue allowing employees to eat, drink, or smoke in any work area; Elevate all food at least 6 inches off of the floor to prevent contamination; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Properly wash, rinse and sanitize all food contact surfaces

Properly identified Dept; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Properly wash, rinse and sanitize all food contact surfaces; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Maintain nonfood contact surfaces clean; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all...

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods

Observed approximately 10 cockroaches in various life stages behind small food prep cold hold unit. Observed numerous dried rodent droppings in back food storage area.

Designate and ensure a person in charge to be present at facility at all hours of the operation; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Properly wash, rinse and sanitize all food contact surfaces; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Signs posted last inspection report available

No rodents, insects, birds, or animals

Properly wash, rinse and sanitize all food contact surfaces; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local b...; Maintain nonfood contact surfaces clean

Box containing raw beef brisket found in kitchen area at room temperature measuring at 74F. PIC stated item was delivered at 9am.; 1. Observed Vermin: Documented in the following areas: -One live nymph german cockroach in lower shelving for plates crevice for shelving next to prep unit. -One dead adult observed behind ice machine on floor. 2. Photographs: Taken for documentation purposes.Yes 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Nyguyen Thao, has been informed that the facility must close immediately.

Hot and cold water available; No rodents, insects, birds, or animals; Equipment/Utensils - approved installed clean g; Equipment, utensils and linens: storage and use

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Towards the back of the kitchen area, observed storage of an open container of rice with a cockroach carapace in the container.; Observed two live cockroaches, including one on the upper shelving immediately to the left of the kitchen entrance doors, and one below the warewash machine. Observed a single dead cockroach underneath the ice machine. Observed open cracks, crevices, and holes in the facility. 1. Observed Vermin: Documented in the following areas 2. Supervisor Notified: Anjani Sircar 3. Notification: The person in charge during inspection, Thuyen Nguyen has been informed that the facility must close immediately.

Hot and cold water available

Rodent droppings were observed on lid/cover containers, and underneath the shelves in the dry storage area; Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine; In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on...; Garlic with oil internal temperature reading was measured at 79F, cut tomatoes 52F, cooked duck 84F and 87F...

Inspected Jul 24, 2025

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

1. Observed Vermin: Documented german cockroach activity in the following areas: - One live adult in the metal bracket below the right drainboard of the preparation sink - One live adult on the wall above the preparation sink/below the stainless steel shelving - At least 4 adults at the space between the wall and stainless steel backing below/behind the preparation sink - One live adult in the torn gasket of the reach in preparation cooler unit adjacent to the three compartment sink - One live adult on the side of the three compartment sink where the drain board was removed - One dead adult at the juncture between the FRP and stainless steel base coving below the left compartment of the preparation sink - Two live adults on the exterior of the Hoshizaki ice machine - Numerous dead cockroaches in the interior of the ice machine - 1 egg casing wedged behind the wall mounted knife rack at the left side of the preparation sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Vu, has been informed that the facility must close immediately.

Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Eliminate sewage backflow into the facility

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals

Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poult...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Sewage and wastewater properly disposed; Proper hot and cold holding temperatures; Adequate ventilation and lighting designated area; Toilet facilities: properly constructed, supplied,

Hot and cold water available

No rodents, insects, birds, or animals

Food contact surfaces: clean and sanitized; Hot and cold water available; Signs posted last inspection report available

Elevate all food at least 6 inches off of the floor to prevent contamination; Properly wash, rinse and sanitize all food contact surfaces; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Discontinue misbranding foods to mislead consumers; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Elevate all food at least 6 inches off of the floor to prevent contamination; Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized

Inspected Jul 24, 2025

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Eliminate sewage backflow into the facility; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Properly wash, rinse and sanitize all food contact surfaces

Hot and cold water available

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper cooling methods; Food contact surfaces: clean and sanitized

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...

No rodents, insects, birds, or animals; Food storage food storage containers identified; Nonfood-contact surfaces clean; Premises personal/cleaning items vermin-proofing

*REPEAT VIOLATION* 1. Rodent droppings observed throughout bird seed aisle. Bird seed aisle (aisle #9) in close proximity to food storage area. Pest control report not provided at the time of inspection. Assistant manager stated pest control service occurred on 06/09/26. Assistant manager stated that per pest control company, there is a rodent infestation on site. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Ajani S. 4. Notification: The person in charge during inspection, Richard, has been informed that the facility must close immediately.

Inspected Mar 27, 2025

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Impoundment

Observed multiple cockroaches throughout the kitchen

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Food in good condition, safe and unadulterated; No rodents, insects, birds, or animals

Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide an approved warewashing facility; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Ensure all food is separated and protected from potential cross contamination; Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the...; Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...; Ensure all food employees are utilizing appropriate hair restraints when handling food

Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Elevate all food at least 6 inches off of the floor to prevent contamination; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Hot and cold water available

Measured hot water at 3-compartment sink and kitchen handsink to be 74F.

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Properly wash, rinse and sanitize all food contact surfaces

No rodents, insects, birds, or animals; Nonfood-contact surfaces clean; Floors, walls and ceilings: built, maintained, and; Demonstration of knowledge food manager certifica

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Ensure all food is separated and protected from potential cross contamination; Properly wash, rinse and sanitize all food contact surfaces; Provide an approved warewashing facility

Measured improper holding temperatures for the following: 1. At the front service counter, at the steam table, measured potentially hazardous foods between 103F and 133F including stewed pork belly, egg soup, meatball, tofu, eggplant, chow mien, and bean sprouts. In the rice cooker, measured cooked rice at 113F. PIC reported PHFs in the steam table stored from 11:30am and cooked rice stored from 12:00pm. 2. At the front service counter, in the insert prep top with ice, measured pig ear at 56F. In the under counter fridge, measured cooked chicken at 57F. PIC reported pig ear and cooked chicken stored from 11:30am. 3. In the kitchen prep area, measured potentially hazardous foods between 46F and 67F including ground pork, beef, chopped chicken, chicken feet, and whole fish. PIC reported PHFs stored outside of refrigeration within the last 30 minutes. 4. In the kitchen prep area, stored on top of the insert prep top for the 2 door prep unit, measured cooked duck at 60F and cooked pork belly at 46F. PIC reported PHFs stored from 12:00pm.; In the kitchen area, no paper towels and soap in handwash sink near prep counter.; PIC skipped sanitizing step during warewashing.; In the kitchen area, on a storage rack next to the walk-in refrigerator, observed whole ginger stored on a tray with pieces of rotting ginger and growing fruit flies.

Pink biological growth observed on inside surfaces of ice machine and dripping into the ice.; Salmon was measured to be cooked to an internal temperature ranging between 120-130F.

At time of inspection, the following food items in the 2-door reach-in cooler were above cold holding temperature: 1. Aoli at 47 degrees Fahrenheit 2. Ceasar dressing at 47 degrees Fahrenheit 3. Vegetable base at 47 degrees Fahrenheit. Per food employee, some food items were prepared 4 days prior and others in the morning, more than 4 hours before time of inspection. The following food items in the open air display cooler were above required cold holding temperatures: 1. Macaroni salad at 49 degrees Fahrenheit. 2. Tuna salad at 46 degrees Fahrenheit. 3. Chicken RTE meal at 51 degrees Fahrenheit. Per food employee, food items were prepared the day before.; Observed meat slicer with meat food residue on blade and base. Per food employee, meat slicer was last used by morning shift more than 4 hours before time of inspection.; Observed a container of moldy tomatoes in oil mixture in 2-door reach-in cooler.; ****MAJOR****At time of inspection, handwash sink by sushi prep did not have soap or paper towels. Handwash sink by 3-compartment sink did not have soap and access was blocked by two trash cans. (corrected)

Two live cockroaches on the stairs going up to the upstairs dry storage area. Several dead cockroaches found on monitoring traps in the upstairs food prep area.; The following food items were measured at improper holding temperatures: 1. Pooled eggs and pooled egg whites measured at 65F, on the counter-top at the wok cookline. Per PIC, stored for 1.5 hours. 2. Baked pastries measured at 112F in the upright warmer. Per PIC, stored for 1.5 hours. 3. Measured eel sauce at 85F, abalone at 68F, and beef tripe at 122F ont he counter top at the steamer cookline. Per PIC, stored for 1.5 hours. 4.Measured sesame ball, shrimp ball, and raw shelled eggs at 51F at the 2 door undercounter refrigerator in the upstairs food prep area. Measured ambient air temperature in the 2 door undercounter refrigerator at 47F. Per PIC, stored for 2 hours.

The restaurant store many individually packaged food products in the front self-serve counter at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone.; The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine.

-Measured ingredients at the front prep line cooler by the cashier at the following temperatures: 1. pico de gallo 50F 2. sliced tomatoes 53F 3. sauces containing dairy 51F PIC stated PHFs were placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 53F. -Measured ingredients in the walk-in fridge at the following temperatures: 1. pork 47F 2. salsa verde 46F 3. meat 46F PIC stated they were constantly opening the fridge during rush hour. Ambient temperature of unit measured approximately 41F - 45F.; 1. In the walk-in fridge, rice and carnitas cooked and cooled down last night measured at 50F and 49F respectively. 2. On the floor by the walk-in fridge, adobo in large pot measured 119-122F, started cooling down from 135F approximately 1 hour ago.

In the right-side upright black hot hold box at the side of the facility, two containers of boiled corn cobs measured 53F. Per an employee, he had removed them from the walk-in refrigerator 10 minutes prior and placed them into the hot hold box. Per the PIC, standard operating procedure is to boil the corn cobs prior to placing them into hot holding, or else relocate them to the walk-in for cooling. On top of the brisket oven, observed a container of foil-covered brisket seasoning maintained out of temperature control. Per the PIC, brisket had been seasoned via rub last night, and the employees contact the brisket with gloved hands before then placing gloved hands back into seasoning. Observed clumping in the brisket seasoning. *Note: Contact of brisket with seasoning renders seasoning a potentially hazardous food; Pulled pork measured 107F while maintained in a foil-covered container in the upright hot hold unit to the right of the oven. Per staff member, she had reheated pulled pork in the oven less than 5 minutes prior, then immediately placed it into hot holding. Ambient of the hot hold unit measured 143F via probe.

Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (raw shrimp 50F, pico de gallo 52F). Per PIC, the PHFs were made today.; Observed PHFS cooling in ice baths at the food prep sink that measured in the temperature danger zone and did not meet the first cooling parameter (enchilada sauce 105F started cooling at 12:30pm and the chile birria 108F started cooling at 12:30pm). THe PHFs were cooling in deep plastic containers and ice was not at the same level as the food. REPEAT VIOLATION.

In the middle-upright warmer to the right of the ice machine, a bowl of uncanned baked beans measured 85F. Observed the temperature setting of the warmer set to low. Per an employee, he had heated and placed the beans into the unit at 8:40AM, less than 2 hours prior elapsed. In the walk-in cooler, on a rolling speedrack, numerous burritos measured between 67F and 70F while maintained on sheet pans. Per the kitchen manager, the burritos had still been partially frozen, so they had left them in ambient for two hours this morning to allow them to fully thaw out.; In the alto sham second to the left, 15 pork rib sandwiches measured between 121F and 123F. Per staff, items are subjected to time as a public health control; Staff were able to show TPHC procedures taped to refrigeration units at the center of the kitchen. However, on the time/temperature logs and per the kitchen manager, observed pork rib sandwiches were initially removed from the oven at 7AM this morning. Per the kitchen manager, lunch service does not begin until 12:10 PM, and ends at 12:40 PM. Current time of inspection was 10:54 AM, 3 hours and 54 minutes elapsed since initially leaving temperature control.

Observed the whipped cream in the cold table insert for serving line measuring at 50F. Per PIC, whipped cream was prepped 1 hour ago. Additionally, observed cut tomato and onion on top of cold inserts in the back food prep area that were stored overnight measuring at 45F.; Observed a vanilla/milk mixture measuring at 64F. Per PIC, the mixture was prepped yesterday and left out overnight.

Measured dish plate thermometer at 158F for high temp dish unit. Observed employees using dish washer during inspection.; Measured roasted potatoes and egg plant in warmer between 120F-130F.

Upon arrival, Owner informed us that the water heater is currently not working and a technician is en route to replace the water heater. Water temperature at the following locations were checked to verify if water heater was working: -Handwashing sink in kitchen measured 79F -Prep sink in kitchen measured 79F -3 comp sink measured at 93F towards later of inspection upon installation of water heater replacement Facility was ordered to close and cease food operation and sale until hot water supply is on.; *REPEAT VIOLATION* Measured cooked mushrooms under heat lamp at 105F. Cook stated that the mushrooms were cooked 30 minutes prior to measurement.

Hot water at food prep sink and 3 compartment sink was measured at 108 f.; Tofu in the display refrigerator at 46 f.

On a prep table adjacent to the output of the pizza oven, a squeeze bottle of garlic in oil sauce measured 53F. Per employees, sauce had been removed from refrigeration approximately 15 minutes prior. PIC stated that the sauce is usually maintained in an ice bath. In the open-top prep cooler at the middle of the kitchen, pepperoni measured 47F, cheese measured 44F, and tomato sauce measured 42F. Ambient of the upper portion of the unit measured 58F via probe. Per staff, items had been removed from adequate refrigeration approximately 20 minutes prior, and placed into the improperly functioning unit. Observed approximately 1/4 inch of standing water at the bottom of the unit. PIC stated that there have been ongoing issues with the unit.; In the prep cooler with drawers at the front of the kitchen, 5 hotel pans of cooked pasta kept covered with plastic wrap measured between 55F and 63F while maintained in separate drawers. Per staff and per the PIC, pasta had been cooked last night and placed into the unit to cool. *Note: Ambient of the upper portion of the unit measured 34F, and ambient of the lower portion measured 37F via probe.

Found the hot water at 71f at the hand wash sink, the 3 compartment sink and the food preparation sink.; Found the volunteers preparing food in the kitchen and there is no hot water available.

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper reheating procedures for hot holding

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Time as a public health control procedures & reco; Food contact surfaces: clean and sanitized

Food obtained from approved source; Hot and cold water available; No rodents, insects, birds, or animals; Nonfood-contact surfaces clean

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Food storage food storage containers identified

Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Provide an approved warewashing facility; Ensure all food is separated and protected from potential cross contamination; Properly wash, rinse and sanitize all food contact surfaces

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Maintain nonfood contact surfaces clean

Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Hot and cold water available; Equipment, utensils and linens: storage and use

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Hot and cold water available; Food storage food storage containers identified

Properly wash, rinse and sanitize all food contact surfaces; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Properly wash, rinse and sanitize all food contact surfaces; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Hands clean and properly washed; Gloves used Properly, Limit jewelry to a plain wedding band; Proper hot and cold holding temperatures; Food in good condition, safe and unadulterated; Hot (120oF) and Cold water available Temp

Demonstration of knowledge food manager certifica; Food in good condition, safe and unadulterated; No rodents, insects, birds, or animals; Food separated and protected

Inspected Jan 13, 2026

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals

Eliminate sewage backflow into the facility; Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all...; Maintain nonfood contact surfaces clean; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide an approved warewashing facility; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Adequate handwashing facilities supplied & accessi; Toilet facilities: properly constructed, supplied,

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods; Food contact surfaces: clean and sanitized

Hot and cold water available; Nonfood-contact surfaces clean; Equipment, utensils and linens: storage and use; Floors, walls and ceilings: built, maintained, and

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Food separated and protected

Hands clean and properly washed gloves used prope; Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals; Nonfood-contact surfaces clean

Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Food separated and protected; Nonfood-contact surfaces clean

Properly wash, rinse and sanitize all food contact surfaces; Discontinue allowing employees to eat, drink, or smoke in any work area; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Hands clean and properly washed gloves used prope; Proper cooling methods; Food contact surfaces: clean and sanitized; Nonfood-contact surfaces clean

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Properly wash, rinse and sanitize all food contact surfaces; Maintain nonfood contact surfaces clean

Inspected Nov 7, 2025

Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Properly wash, rinse and sanitize all food contact surfaces

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...; Maintain shell fish tags with the stock until the container is empty; Provide an approved warewashing facility; Ensure all food is separated and protected from potential cross contamination

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Obtain all food from licensed, approved sources; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Maintain toilet facilities clean, sanitary, and in good repair; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...

Toilet facilities: properly constructed, supplied,; Floors, walls and ceilings: built, maintained, and

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local b...; Properly wash, rinse and sanitize all food contact surfaces; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...

Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...

Proper hot and cold holding temperatures; Hot and cold water available; Consumer self service; Toilet facilities: properly constructed, supplied,

Adequate handwashing facilities supplied & accessi; Hot and cold water available

Measured yellow curry held in 2-door reach-in at the dining area at 90F, PIC stated the curry is being cooled for more than 4h.; Time marking not available for seamed dim sum held in the warmer. PIC stated they are discarding every 4h but no time marking was shown.

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Inspected Sep 2, 2026

Discontinue allowing employees to eat, drink, or smoke in any work area; Maintain toilet facilities clean, sanitary, and in good repair; Discontinue misbranding foods to mislead consumers; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Demonstration of knowledge food manager certifica; Proper eating, tasting, drinking or tobacco use; Hands clean and properly washed gloves used prope; Food contact surfaces: clean and sanitized

Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Submit plans when proposing to build or remodel a food facility for approval before starting any new constr...; Ensure all food is separated and protected from potential cross contamination; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...

Demonstration of knowledge food manager certifica; Food contact surfaces: clean and sanitized; Thermometers provided and accurate; Wiping cloths: properly used and stored

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures

Proper hot and cold holding temperatures; Proper cooling methods; Food contact surfaces: clean and sanitized; Hot and cold water available

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Ensure all food is separated and protected from potential cross contamination; Elevate all food at least 6 inches off of the floor to prevent contamination; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times

Inspected Jan 28, 2025

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Food storage food storage containers identified

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Properly wash, rinse and sanitize all food contact surfaces; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Diced tomato stored on the preparation fridge were measured at 51 oF.; Employees working back in the kitchen were observed touching unclean surface and an employee in the front area was observed collect soiled dishes, clean tables, and then serve open food for customers without washing hands in between.

Proper hot and cold holding temperatures; Hot and cold water available; Food separated and protected; Nonfood-contact surfaces clean

Food in good condition, safe and unadulterated; Floors, walls and ceilings: built, maintained, and; No rodents, insects, birds, or animals

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poult...; Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Ensure all food is separated and protected from potential cross contamination; Properly wash, rinse and sanitize all food contact surfaces

Ensure all food is separated and protected from potential cross contamination; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Keep all food waste and rubbish in leak-proof and rodent-proof containers

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Food in good condition, safe and unadulterated; Food contact surfaces: clean and sanitized

Adequate handwashing facilities supplied & accessi; Time as a public health control procedures & reco; Proper reheating procedures for hot holding; Food in good condition, safe and unadulterated

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Administer all pesticides through a state licensed pest control operator; Properly wash, rinse and sanitize all food contact surfaces

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper cooling methods

Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Elevate all food at least 6 inches off of the floor to prevent contamination; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Elevate all food at least 6 inches off of the floor to prevent contamination

Hands clean and properly washed; Gloves used Properly, Limit jewelry to a plain wedding band; Proper hot and cold holding temperatures; Plumbing properly functioning; Nonfood-contact surfaces clean

Properly wash, rinse and sanitize all food contact surfaces; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Maintain nonfood contact surfaces clean; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...

Proper cooling methods; Food in good condition, safe and unadulterated; Hot and cold water available; Wiping cloths: properly used and stored

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Proper cooling methods

Minimum hot water was still not provided and maintain during time of visit

Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces

Adequate handwashing facilities supplied & accessi; Hot (120oF) and Cold water available Temp; Equipment / Utensils approved; Toilet facilities: properly constructed, supplied,

Demonstration of Food Safety Knowledge; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper Cooling Methods

Adequate handwashing facilities supplied & accessi; Demonstration of knowledge food manager certifica; No rodents, insects, birds, or animals; Person in charge present and performs duties

No rodents or insects; Proper hot and cold holding temperatures; Adequate handwashing facilities supplied & accessi; Hands clean and properly washed gloves used prope

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; Food properly labeled & honestly presented

Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Properly wash, rinse and sanitize all food contact surfaces; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Maintain nonfood contact surfaces clean

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Time as a public health control procedures & reco; Food contact surfaces: clean and sanitized

Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assign...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Hot and cold water available

Maintain toilet facilities clean, sanitary, and in good repair; Ensure all food is separated and protected from potential cross contamination; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...

Proper hot and cold holding temperatures; No rodents, insects, birds, or animals; Premises personal/cleaning items vermin-proofing; Floors, walls and ceilings: built, maintained, and

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Food in good condition, safe and unadulterated

Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Properly wash, rinse and sanitize all food contact surfaces; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals; Nonfood-contact surfaces clean; Warewashing facilities: installed, maintained, use

Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...

Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the...; Properly wash, rinse and sanitize all food contact surfaces; Elevate all food at least 6 inches off of the floor to prevent contamination; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Food contact surfaces: clean and sanitized; Hot and cold water available; No rodents, insects, birds, or animals; Food storage food storage containers identified

Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; Toxic substances properly identified, stored, used

Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Food in good condition, safe and unadulterated; Food contact surfaces: clean and sanitized

Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Properly wash, rinse and sanitize all food contact surfaces; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals; Person in charge present and performs duties

Hands clean and properly washed gloves used prope; Food contact surfaces: clean and sanitized; Food separated and protected; Toxic substances properly identified, stored, used

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Food separated and protected

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Observed potentially hazardous food above required cold holding temperatures in pizza prep cooler (sliced tomatoes at 55°F, cooked squash 55-59°F, cooked beets 56°F, burrata cheese 44°F). Per PIC, PHF items were placed in prep cooler at 10-11:00 AM, more than 4 hours before inspection.; Observed containers of raw butter being offered for sale without the required warning label.

Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Equipment/Utensils - approved installed clean g; Equipment, utensils and linens: storage and use

Properly wash, rinse and sanitize all food contact surfaces; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Ensure all food is separated and protected from potential cross contamination; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...

Proper hot and cold holding temperatures; Demonstration of knowledge food manager certifica; Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food in good condition, safe and unadulterated

Discontinue thawing potentially hazardous foods at room temperature or in standing water; Properly wash, rinse and sanitize all food contact surfaces

Properly wash, rinse and sanitize all food contact surfaces; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assign...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Wiping cloths: properly used and stored; Premises personal/cleaning items vermin-proofing

Food contact surfaces: clean and sanitized; No rodents, insects, birds, or animals; Nonfood-contact surfaces clean; Plan Review

Discontinue thawing potentially hazardous foods at room temperature or in standing water; Elevate all food at least 6 inches off of the floor to prevent contamination; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces; Ensure all food is separated and protected from potential cross contamination; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times

Demonstration of knowledge food manager certifica; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Approved thawing methods used, frozen food

Demonstration of Food Safety Knowledge; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Elevate all food at least 6 inches off of the floor to prevent contamination; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Properly wash, rinse and sanitize all food contact surfaces; Maintain nonfood contact surfaces clean

Properly wash, rinse and sanitize all food contact surfaces; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Administer all pesticides through a state licensed pest control operator; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Properly wash, rinse and sanitize all food contact surfaces; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper cooking time & temperatures; Food contact surfaces: clean and sanitized

Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Nonfood-contact surfaces clean; Equipment/Utensils - approved installed clean g

Demonstration of knowledge food manager certifica; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Consumer advisory provided for raw or undercooked

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Submit plans when proposing to build or remodel a food facility for approval before starting any new constr...

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assign...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Make available the most recent routine inspection report

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Food contact surfaces: clean and sanitized; Hot and cold water available; Food storage food storage containers identified; Equipment, utensils and linens: storage and use

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods

Proper reheating procedures for hot holding; Hot and cold water available

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces

Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Warewashing facilities: installed, maintained, use

No rodents, insects, birds, or animals; Warewashing facilities: installed, maintained, use; Equipment/Utensils - approved installed clean g; Equipment, utensils and linens: storage and use

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Properly wash, rinse and sanitize all food contact surfaces

Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Properly wash, rinse and sanitize all food contact surfaces; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Adequate handwashing facilities supplied & accessi; Time as a public health control procedures & reco; Food in good condition, safe and unadulterated; Food contact surfaces: clean and sanitized

Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Wiping cloths: properly used and stored

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Elevate all food at least 6 inches off of the floor to prevent contamination; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Hands clean and properly washed gloves used prope; Adequate handwashing facilities supplied & accessi; Proper hot and cold holding temperatures; Proper cooling methods

Adequate handwashing facilities supplied & accessi; Proper cooling methods; Food contact surfaces: clean and sanitized; Nonfood-contact surfaces clean

Demonstration of knowledge food manager certifica; Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; Person in charge present and performs duties

Maintain nonfood contact surfaces clean; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Ensure all food is separated and protected from potential cross contamination; Discontinue thawing potentially hazardous foods at room temperature or in standing water

Food in good condition, safe and unadulterated; Sewage and wastewater properly disposed; Equipment/Utensils - approved installed clean g; Wiping cloths: properly used and stored

Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Properly wash, rinse and sanitize all food contact surfaces; Administer all pesticides through a state licensed pest control operator; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Adequate handwashing facilities supplied & accessi; Food in good condition, safe and unadulterated; Sewage and wastewater properly disposed; No rodents, insects, birds, or animals

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of...; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times

Administer all pesticides through a state licensed pest control operator; Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored...; Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Maintain nonfood contact surfaces clean; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Hot and cold water available; Equipment/Utensils - approved installed clean g; Equipment, utensils and linens: storage and use; Signs posted last inspection report available

Ensure all food is separated and protected from potential cross contamination; All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local b...; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Adequate handwashing facilities supplied & accessi; No rodents, insects, birds, or animals; Adequate ventilation and lighting designated area; Toilet facilities: properly constructed, supplied,

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious...; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Eliminate sewage backflow into the facility

Hands clean and properly washed gloves used prope; Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Food separated and protected

Observed 3 shellfish tags with harvest date of 3/20/26; Pizza prep refrigerator still impounded

Properly wash, rinse and sanitize all food contact surfaces; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Ensure all food is separated and protected from potential cross contamination; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Maintain nonfood contact surfaces clean; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Inspected Jan 13, 2026

Adequate handwashing facilities supplied & accessi; Food contact surfaces: clean and sanitized; Warewashing facilities: installed, maintained, use

Inspected May 15, 2026

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Proper hot and cold holding temperatures; Food contact surfaces: clean and sanitized; Food obtained from approved source; Hot and cold water available

Food contact surfaces: clean and sanitized; Warewashing facilities: installed, maintained, use; Equipment, utensils and linens: storage and use; Adequate ventilation and lighting designated area

Inspected Sep 1, 2026

Maintain nonfood contact surfaces clean; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Ensure all food is separated and protected from potential cross contamination; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...

Elevate all food at least 6 inches off of the floor to prevent contamination; Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact wit...; Discontinue misbranding foods to mislead consumers; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Eliminate sewage backflow into the facility; Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above

Demonstration of knowledge food manager certifica; Proper hot and cold holding temperatures; Proper cooling methods; Hot and cold water available

Sewage and wastewater properly disposed

Ensure all equipment is approved, properly installed, clean, and maintained in good repair; Discontinue thawing potentially hazardous foods at room temperature or in standing water; Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local b...; Properly wash, rinse and sanitize all food contact surfaces

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Ensure all equipment is approved, properly installed, clean, and maintained in good repair

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above; Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4...; Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station w...; Properly wash, rinse and sanitize all food contact surfaces

Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only...; Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times; Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes; Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washabl...

Hot and cold water available