ROUTINE INSPECTION
- Facility has changed name from Bobo Drinks to Cafe Quan 2 Restaurant. - Owner had contacted this Division notifying of the facility name changed, however, has failed to provide current business tax license to show current ownership. - Submit necessary documentation by 7/7/2025 to verify that ownership has not changed and/or submit facility evaluation request for ownership change. - If ownership has changed, failure to submit application within timely manner will result in penalties and up to facility closure.
10 reported violations
- K29: Toxic substances properly identified, stored, used
Bucket of white powdered detergent maintained in bucket opened and without labels between the food preparation refrigerator and the three-compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Keep bucket of detergent closed.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of flour and debris on floors at the cookline: underneath the dough preparation table and cook line, beneath the counter adjacent to the food preparation refrigerators. Observed walls and ceiling panels in the kitchen around the ventilation hood heavily stained. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
- K27: Food separated and protected
Flats of raw shelled eggs maintained above fruits inside the two-door upright refrigerator. [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.
- K47: Signs posted; last inspection report available
Permit is not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
- K01: Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] 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. Employees' three-year food handler cards unavailable for review. [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.
- K33: Nonfood contact surfaces clean
Heavy accumulation of grease and food residue observed on the side of the deep fryer and stove. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K06: Adequate handwash facilities supplied, accessible
Hand wash station in the kitchen lacked paper towels. Napkins were provided in lieu inside a basket below the towel dispenser. Employee later provided paper towels, however, was unable to open the dispenser. Paper towels were maintained outside of dispenser at the hand wash station inside the restroom. [CA] Single-use sanitary towels shall be provided in dispensers to prevent potential contamination.
- K13: Food in good condition, safe, unadulterated
Observed tomatoes maintained inside the food preparation refrigerator at the cook line with visible mold growth on the outside. [CA] Moldy food shall be removed immediately from use.
- K38: Adequate ventilation/lighting; designated areas, use
Observed two electrical waffle makers maintained in the dining area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Observed walls and ceiling panels in the kitchen around the ventilation hood heavily stained. [CA] Ensure approved exhaust hood is working properly as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Insufficient lighting provided in the kitchen. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
- K36: Equipment, utensils, linens: Proper storage and use
Observed linen used to cover food inside the food preparation refrigerator across from the dough preparation area. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.