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No Food Safety Certificate or Food Handler cards available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Metal bowls used as scoops and stored inside bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

4-burner stove is sitting close to the edge of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Box of oranges and bags of potato starch stored on floor of dry storage area [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Cooked noodles sitting above prep insert measured at 76F. Per PIC, noodles were cooked less than 2 hours prior. 2. Yogurt drink in 2 door under counter measured at 50F. Per PIC it was prepped less than an hour prior. [CA] PHFs shall be held at 41°F or below. [COS] Items moved to an upright cooler to bring temperature down.

Handwash station in front bar area does not have paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Gaps in hood filter inserts. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Excessive clutter and items accumulated all around facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

1. Dust and debris build-up on shelving in walk-in cooler. 2. Black moldlike substance on plastic curtain of walk-in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Lack chlorine test paper [CA] Provide chlorine test paper and check chlorine level daily

No paper towel in the kitchen dispenser [CA] Keep all dispensers supplied - Corrected

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Owner is in the process of remodeling part of the dining area for takeout only. He has brought a cooler and warmer. Prior to adding any equipment or making any changes to structure, facility must submit plans and equipment specification to this department for approval. Cease and desist all work until approval has been obtained and final work has been inspected.

Walk-in cooler at 46F [CA] Monitor temperature and maintain at 41F or cooler

Gap between hood filters [CA] Eliminate gap Some kitchen lights missing cover [CA] Provide light covers

Food safety certificate has expired [CA] Renew the food safety certificate by 02/08/26 Most food handler cards are are not available [CA] Keep all food handler cards available for review during inspection