JUN BISTRO LLC

Observed unsealed cracks and crevices around and above the warewashing area. Observed a hole in the wall where the wall-mounted shelving bracket meets the wall above the warewashing area. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent the harborage of vermin.

7 dead cockroaches of varying life stages observed in the sticky trap situated on top of the small electrical panel in the dry storage area of the kitchen. No live activity observed. Reviewed recent pest control service report from Orkin. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to monitor and work with pest control.

*REPEAT VIOLATION* Two half-full containers of milk measured 52F while maintained in the sliding glass door cooler at the front service area. Ambient of the unit measured 52F via probe. Per the PIC, one container of milk had been stored in the unit since last night, and the other had been placed into the unit earlier this morning (unsure of time). [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Milk was voluntarily discarded down an approved wastewater outlet.

1. Ambient of the sliding glass door cooler at the front service area measured 52F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Latching mechanism for the walk-in freezer observed broken and hanging off the door. [CA] Repair latching mechanism to ensure proper holding temperatures for walk-in freezer.

Ambient temperature at the cook-line measured 87F via probe. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

*REPEAT VIOLATION* Ten containers of cooked stinky tofu kept tightly covered with plastic wrap measured between 98F and 110F while maintained in the walk-in cooler. Per the employee who had cooked them, she had cooked them between 2.5 and 3 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Stinky tofu was voluntarily discarded due to improper cooling.

*REPEAT VIOLATION* Numerous potentially hazardous foods subjected to time as a public health control lacked time labeling while maintained on carts, preparation surfaces, in the upper portion of the open top prep cooler, and on shelving at the cook-line, including fried chicken, pooled eggs, sliced tomatoes, stinky tofu, tomato sauce, bean sprouts, and cooked mushrooms. Per the PIC, items had been placed out for lunch at 11:30AM. Current time of inspection was 12:51PM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All items were properly time labeled with sticker that denoted time and date.

Observed deteriorated FRP behind the dishwashing area. Observed cracks and crevices in between walls and ceiling panels in the dry storage area, above where dead cockroach activity was observed. Observed missing and deteriorated cove base outside the walk-in cooler. [CA] Walls, floors, and ceilings shall be maintained clean and in good repair to prevent the attraction or harborage of vermin.

Employee personal food maintained on a prep table adjacent to food intended for customer consumption. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

*REPEAT VIOLATION* Employee at the right side wok-line observed cracking raw shell eggs into a wok, then resumed cooking. Employee at the dishwashing area observed loading soiled dishes into the mechanical dishwasher, then proceeded to remove cleaned dishes out of the dishwasher and stacked them up to dry. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to de-glove and wash hands. Affected dishes re-ran through the mechanical dishwasher.

Large gap observed in the ventilation hood baffle filters above the cook-line. Accumulation of grease on filters above the cook-line. [CA] Close gap to allow for adequate ventilation of heat/grease. Maintain clean to allow for adequate ventilation, and to prevent the attraction of vermin.

Various potentially hazardous foods on time as a public health control (tofu, various meats, sliced tomatoes, etc.) located on two carts next to the cook-line lacked labels/time markings that notated when they were initially removed from temperature control. Facility lacks written procedures for time as a public health control. Manager was aware of labeling requirement for potentially hazardous foods that are subjected to TPHC (4-hour rule). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] PHF's on TPHC properly time marked. Manager states that they will write their own written procedures for TPHC.

Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Bean sprout and carrot mix that is not subject to time as a public health control measured 74F while maintained in a plastic tub on the counter across from the cook-line. Per the manager, bean sprout and carrot mix had been taken out for lunch service less than 2 hours prior. [CA] Potentially hazardous foods (i.e. bean sprouts) shall be held at 41F or below to prevent the growth of bacteria. [COS] Bean sprouts and carrot mix relocated to the walk-in cooler.

Back door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.

Stinky tofu measured in the range of 98F-106F while maintained in four plastic-wrap covered containers in the walk-in cooler. Per staff, they had been cooked at 10:30 AM this morning (3.5 hours elapsed), and placed into the walk-in cooler to cool down. Staff stated that after cooling, they planned to reheat the stinky tofu for service. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Stinky tofu VC&D into the trash. See VC&D report.

Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. Sanitizer feed line observed to be broken, and discharges chlorine sanitizer onto the upper surface of the dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Repair sanitizer feed line. [SA] Facility shall wash, rinse, sanitize in the three compartment sink until the mechanical dishwasher can be repaired. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Dishwashing employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees must change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. Note: Changing gloves is not a replacement for proper handwashing. Rather, they must be conducted in conjunction after possible contamination of hands. [COS] Employee properly washed hands. Contaminated dishes re-ran through the mechanical dishwasher. _____________ Minor violations: Multiple instances of improper handwashing observed, in which employees touched raw meat and then handled various equipment throughout the kitchen, or mopped the floor and then switched tasks without washing hands. [CA] Employees shall change gloves and wash hands as listed in the scenarios above.

One live German cockroach and several dead German cockroaches observed in a sticky trap underneath the prep cooler directly across from the cook-line. *No other evidence of cockroaches observed* Reviewed most recent pest control service report from Banner, conducted on 10/29, which stated that a small amount of live cockroach activity was observed. [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. Facility must obtain a treatment service from a licensed pest control provider by the end of 11/11/2025, and email a copy of the report to this Division. Business card provided. [SA] Live cockroach abated. Manager states that two separate pest control treatment services have been scheduled for both Monday and Tuesday. Follow-up inspection to be conducted after both treatments.

Wiping cloths stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

No hot water at prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water was turned on. Measured hot water at 120F at prep sink.

Raw meat stored above vegetables in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Drain line for ice machine is draining onto floor next to floor drain. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage.