PassLatest Dec 17, 2025
86/100ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured fried rice in unplugged rice cooker at 121F and boba at drink station at 70F. [CA] Maintain potentially hazardous food 41F and below. [COS] Boba was time labeled and will be discarded after 4 hours, rice was reheated to 165F. Time as a Public Health Control handout provided for the boba.
- K36: Equipment, utensils, linens: Proper storage and use
Rice scoop stored in room temperature water. [CA] Store in ice bath between uses.
- K34: Warewash facilities: installed/maintained; test strips
Lack of temperature measuring device to verify plate utensil temperature for the high temp dishwasher. [CA] Provide a dish plate thermometer or thermolabel to ensure plate temp reads 160F minimum.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths on prep counter. [CA] Store wiping cloths in sanitizer bucket in between uses.