MARI MARI

Dishwashing employee observed handling dirty dishes, then attempted to handle clean dishes that had been run through the mechanical dishwasher before being stopped. [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] Employee properly washed hands.

Facility has installed a new chlorine-based mechanical dishwasher, and two new plug-in steam tables since the change of ownership inspection conducted on 3/25/2026. Facility has not submitted plans to DEH Plan Check for the addition of new equipment. [CA] Submit plans to DEH Plan Check for any new equipment added after the change of ownership inspection was conducted. Emailed owner plan check requirements.

Containers of peppers and container of lemons stored on the floor in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

One fly observed crawling on the plastic packaging wrapped around a young coconut in the two-door under-counter cooler at the front register. No direct contamination of any food observed. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

On a rolling cart by the cook-line: cooked eggplant measured 71F, cooked green beans measured 103F, cooked okra measured 72F, and noodles measured 49F. Per staff, items had been cooked or taken out of refrigeration 30 minutes prior. Shrimp paste in oil measured 67F in two inserts maintained out of temperature control at the cook-line. Per staff, items had been taken out of refrigeration less than 1 hour prior. Bean sprouts measured 54F and raw shell eggs measured 64F while maintained out of temperature control on a prep table across from the cook-line. Per staff, items had been taken out of refrigeration 30 minutes prior. Two containers of chicken measured 89F while maintained in a turned off steam table on a prep table across from the cook-line. Five containers of chicken measured between 74F and 76F while maintained in a turned off steam on a cart across from the cook-line. Employee observed turning on both steam tables. Per staff, items had been cooked less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items on the cart and shrimp paste in oil to be served or discarded by the end of lunch service. Going forward, facility has opted to subject items on cart and shrimp paste in oil to time as a public health control (4-hour rule). TPHC form filled out with the owner. Bean sprouts and raw shell eggs placed back into refrigeration. Containers of chicken were reheated to 165F and placed back into hot holding.

Back door propped open with a can of food. [CA] Keep door closed to prevent the intrusion of pests/vermin into facility. Food shall be stored a minimum of 6 inches off the floor. Food shall be stored inside the fully enclosed and permitted facility.

Raw shell eggs stored over onions and cucumbers in the two-door upright cooler at the back of the kitchen. Raw chicken stored over beef and shrimp in the right-side upright freezer at the middle kitchen area. [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.

Large gaps observed in ventilation hood filters above the cook-line. Several filters are in disrepair. Facility has not repaired ventilation hood filters as cited during the previous inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. Hand sink at the front service line is capable of outputting water at a maximum of 74F. Per the owner, there is currently a plumbing issue with the sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water measured at 114F at the three compartment dishwashing 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.

Hand sink in the kitchen obstructed by a rolling cart with a steam table on top placed directly in front of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Cart was moved to the side.

Refrigeration units lack thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Ensure to monitor internal thermometers on a regular basis to ensure proper holding temperatures for potentially hazardous foods.

Quaternary ammonium sanitizer measured at 0 ppm from the dispenser at the three compartment sink. Feed-line does not appear to be intaking sanitizer. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. *Note: Bleach and chlorine test strips were available.

One set of ventilation hood filters above the cook-line observed to be in disrepair. Several large gaps observed. [CA] Ventilation hood filters shall be maintained clean and in good repair.

Door sweep at the bottom of the back door of the facility observed deteriorated. Gap observed underneath the door of greater than 1/4 inch. [CA] Close gap to prevent the intrusion of vermin.

Various containers of food stored directly on the floor. Various containers of food maintained open. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food shall be stored in rigid containers with tight fitting lids to prevent adulteration or contamination.

Facility could not provide hot water from any faucets owing to the fact that the water heater is broken. Per the PIC, when the water heater is turned on, it discharges large amounts of water all over the floor. Large pools of water observed on the floor in the back part of the kitchen near the water heater. [CA] Facility must be capable of providing hot water at minimum 100F at all faucets. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. PIC has called a water heater technician, who will arrive at the end of the day. Ensure that hot water is available prior to the follow-up inspection for potential facility reopening.

Raw shrimp measured 69F while maintained in a plastic tub of water on the floor next to the cook-line. Tofu measured 67 while maintained on top of a stack of metal hotel pans next to the three compartment dishwashing sink. Raw pork measured 72F while maintained in one of the hotel pans in the aforementioned stack. No active prep observed. Per the PIC, all items had been taken out for prep 1.5 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria when not in active preparation. [COS] Items relocated to various refrigeration units. Two hour prep window allowance discussed with the PIC.

Dead fly observed in a bag of dried goji berries stored inside of the ice machine. Note: Ice machine is unplugged and is being used to store various dry food items. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health, and shall be discarded immediately. Food shall be protected from adulteration via the sealing of bags/the storage of foods in rigid containers with tight fitting lids once opened. [COS] Bag of goji berries discarded.

Employee observed handling raw pork with gloved hands, then proceeded to touch chopped carrots and celery. PIC handled raw chicken with gloved hands, then proceeded to handle dough in a mixing bowl. [CA] Gloves shall be changed and hands shall be properly washed with warm water, soap, and dried with paper towels following touching raw animal products or other contaminated surfaces, prior to touching other foods or food contact surfaces. [SA] Employee and PIC washed hands with cold water and soap, and dried with paper towels. Warm water could not be provided. See K21M. Carrots and celery boiled to greater than 200F on the stove. PIC elected to discard bread dough.

Water heater is non-functional. See K21M. [CA] Maintain water heater in good repair, so that it is capable of providing hot water. PIC has called a water heater technician, who will arrive at the end of the day.

Employee observed skipping the sanitizing step during dishwashing at the three compartment sink. [CA] Food contact equipment shall be manually cleaned via wash, rinse, sanitize, and air dry. 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. [SA] Employee washed, rinsed, and sanitized various bowls/pots/pans. Hot water could not be provided.

10+ flies observed inside the ice machine. [CA] Eradicate presence of all flies within the food facility. Note: PIC states that facility receives a monthly service. Report provided.

Raw meat stored directly over or adjacent to vegetables or cooked meat inside multiple refrigeration units. [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.

Hand sink in the kitchen observed to be completely obstructed by a stack of buckets, and had a large pot filling the entirety of the sink basin. Hand sink in the front service area observed to be completely obstructed with a metal pan inside the sink basin. Hand sink in the kitchen lacked paper towels. Hand sink in the only restroom lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Hand sinks unobstructed. Paper towels provided.

Large amounts of food/grease build-up on hood screens above cook-line, in floor sinks, on shelving units, and on sides/undersides of equipment. [CA] Clean regularly to prevent the attraction of vermin.

Facility is microwaving non-microwave safe (PS6) plastic take-out boxes full of food inside. See Complaint ID CO0158016. [CA] Discontinue the microwaving of PS6 plastic take-out boxes, as they may leach plastic and other deleterious substances into food.

Gap greater than 1/4 inch observed under the back door. [CA] Reduce gap to less than 1/4 to prevent the intrusion of vermin.

Containers with several white powders are stored on shelf with no labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Accumulation of debris on equipment in storage. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Raw pork stored over vegetables in two door coolers. [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.

Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Scoop handles stored in direct contact with bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.