LEQUY INC

1. Observed Vermin: Documented in the following areas: Two live cockroaches in the food prep table gasket next to the hand washing sink in the food prep area. Food prep table has three dead cockroaches in the back area near the compressor. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Phong Bui, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed live cockroaches in the following areas: 1 adult and 2 nymphs at cook line next to hand sink Numerous dead cockroaches observed at cook line. No recent pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Phong B, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Rear door propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed to prevent vermin entrance and harborage. [COS]: Manager closed the door.

Health permit posted on wall is expired. [CA]: Valid health permit shall be posted and visible to the public.

Scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* In the walk in cooler, beef pho in deep container, measured at 46F. Beef pho was cooke and cooled last night per PIC. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth voluntarily discarded.

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

A can of Raid pest repellent was stored near 3 comp sink. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.

Hand sink at kitchen is slow draining. [CA]: Hand sink shall drain at a sufficient rate.

1. Accumulation of debris on floors around 3 comp sink, water heater, and kitchen hand sink. [CA]: Routinely clean floors and hard to reach areas to prevent accumulation of debris. 2. Holes and gaps greater than 1/4 of an inch observed at kitchen ceiling. [CA]: Seal holes and gaps greater than 1/4 of an inch.

Facility serves raw/undercooked wagyu beef when ordered for takeout. No consumer advisory provided. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked. Guidance provided to Manager.

1. Disposable to-go containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping. 2. Gasket of walk in cooler reach in door in disrepair. [CA]: Repair/replace gasket.

No testing method provided for measuring Chlorine sanitizer. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.

At both front and back hand sinks, liquid soap and single use towels are not stored in permanently installed dispensers. [CA]: Soap and single use towels shall be properly stored in permanently installed dispensers.

Numerous dead cockroaches of varying life stages observed at kitchen floors near prep line cooler, on floors throughout ware-wash area, on wall near water heater, on wall at walkway near walk in cooler, and behind freezer at kitchen. No live activity found after thorough inspection. Per Manager, last live vermin activity they are aware of was in January. Manager stated pest control service occurs every other month and most recent service occurred in April 2026. No recent pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

Raw food such as raw beef and raw shell eggs stored on shelving above ready to eat food in the walk in cooler. [CA]: Raw food shall be stored beneath and away from ready to eat food.

*REPEAT VIOLATION* 1. Prep line cooler's (right side next to hand sink) ambient temperature measured at 50F. Unit's prep top lids and bottom reach in doors are in disrepair. Unit's gasket in disrepair. 2. Walk in cooler's ambient temperature measured between 46F - 47F. [CA]: 1. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed. Repair/replace gasket. 2. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed Note: technician came during inspection.

Missing temperature measuring device in prep line units. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas

*REPEAT VIOLATION* Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.

Employee washed hands at 3 comp sink used for food preparation. [CA]: Employees shall wash hands at designated at hand sink.

*REPEAT VIOLATION* In the walk in cooler, multiple containers of broth stored in deep plastic containers and completely sealed with lids measured between 52F - 61F. Per Manager, broths were cooked then cooled down in the unit since last night. In the walk in cooler, rice in metal pan completely sealed with saran wrap measured at 47F. Per Manager, rice was cooked last night and placed in the unit. MINOR: Cooked noodles in the walk in cooler measured at 80F. Noodles stored in plastic container completely sealed with lid. Manager stated it was cooked approximately 1.5 hours prior to measurement. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth and rice voluntarily discarded via trash. [SA]: Noodles relocated to freezer to rapidly cool down.

Employee drinking of unsecured beverage cup in kitchen. No direct contamination observed. [CA]: Employees shall eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.

*REPEAT VIOLATION* 1. At the prep line cooler (right side next to hand sink), multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperature of unit measured at 50F. Per Manager, food items have been in the unit for approximately 1.5 hours. 2. At the prep line cooler (left side), multiple PHFs measured above 41F. Tendon measured at 52F and meatball measured at 47F. Per Manager, food items were frozen then thawed in hot water approximately 1.5 hours prior to measurement. 3. At the walk in cooler, multiple PHFs measured above 41F. Ambient temperature of unit measured at 46F - 47F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs that have been out of temperature for less than 4 hours were relocated to freezer to rapidly cool down.

Accumulation of grease and debris on baffle filters and underneath deep fryer. [CA]: Routinely clean mentioned areas and the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

1. Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas. 2. Missing temperature measuring device in refrigeration unit. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.

1. Multiple Potentially Hazardous Food (PHF) measured between 46F - 63F at prep line cooler (right side) at cook line. Ambient temperature of unit measured at 51F. 2. PHFs measured between 47F- 50F at prep line cooler (left side) at cook line. Ambient temperature of unit measured at 51F. 3. Half and half milk measured at 49F at 1 door reach in cooler. 1 door reach in unit's ambient temperature measured at 49F. 4. Raw shell eggs on sauce cart and raw bean sprouts measured at 75F for approximately 2 hours prior to measurement per staff. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that were out of temperature for greater than 4 hours were voluntarily discarded and PHFs that were out of temperature for less than 4 hours were relocated to walk in cooler to rapidly cool down OR time marked to be discarded on the 4th hour after it was removed from temperature control.

1. Rice in walk in cooler measured between 53F - 61F. Rice stored metal panels completely covered by saran wrap. Manager stated cooling began approximately 6 hours prior to measurement. 2. Egg rolls in prep line cooler (left side) measured at 48F. Cooling began approximately 6 hours prior to measurement per manager. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PHFs were voluntarily discarded.

Frozen raw meat thawing improperly. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw meat was relocated in the walk in cooler.

COMPLY BY DATE: 10/11/2024 1. Prep line coolers (right and left side) ambient temperature measured at 51F. 1 door reach in cooler's ambient temperature near ice machine measured at 49F. [CA]: Repair/adjust/assess units as needed. Discontinue use of units for PHFs until it is able to properly cold hold PHFs at 41F or below. Owner called repair technician. ------------------------------------------------- 2. Gaskets of prep line cooler (right side) in disrepair. [CA]: Repair/replace gaskets.

Food handler training for all employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Valid health permit not posted for public view. [CA]: Valid health permit shall be posted in a conspicuous location.

Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.

Small and large flies observed at/near the 3 compartment sinks. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility and maintain doors closed.

Facility did not have a sanitizer for ware-washing. [CA]: Facility shall maintain sanitizer (Chlorine: 100 ppm manual ware-washing/sanitizing or Quat Ammonium; 200 ppm) in the facility at all times. [COS]: Staff purchased Chlorine during inspection.

Multiple containers of food stored on the floor in the walk in cooler and along the hallway near the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.