ROUTINE INSPECTION
Notes: - This is the first routine inspection after a Change of Ownership. - Observed food items in reduced oxygen packaging stored in the walk in cooler and two door upright freezer. Per chef, they were sealed from the manufacturer and don't have a vacuum sealer on the premises. Items packaged varied from raw meats and seafoods to cheeses to marinades that lacked dates and labeling. Per permitholders they have a vacuum sealer at one of their other facilities which is used for non-PHFs only, but are unsure if it was used for these items. Ensure no Reduced Oxygen Packaging is done in the facility. If the facility wishes to use a vacuum sealer they must submit plans to this department for approval. Use of reduced oxygen packaging methods will require an approved Hazard Analysis and Critical Control Point (HACCP) plan from the California Department of Public Health for plan check approval of the unit. Permit holders instructed cooks to pierce packages out of caution. A follow up inspection will be conducted within 5 business days to verify compliance with this note and violations K07 and K23. - Facility began serving oysters two days ago. Ensure to store tags for 90 days in chronological order of use. Fill out the tags with the last date served. - The California Department of Food and Agriculture - Dairy License is under the previous business and is also expired. Ensure to obtain and maintain a valid CDFA license for the soft serve machine.
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Facility is using a solid fuel (coal) charbroiler on top of their flat grill. Note: Facility is located on the first floor of a residential high rise building. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Underfired solid fueled charbroiler grills will require a separate exhaust system. Cease use of the coal grill.
- K19: Consumer advisory for raw or undercooked foods
The menu lacks a disclosure for raw food items. Note: The advisory was present at the bottom of the menu. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- K27: Food separated and protected
Raw comminuted meat was found stored above whole cuts of beef and fish. [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.
- K07: Proper hot and cold holding temperaturesCritical
Squash in a pot on the flat grill measured at 115F. Per chef, it had been placed there about an hour prior. Note: Squash was time marked, per chef, the time mark is for quality only as they discard after 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Squash was reheated to 165F.
- K23: No rodents, insects, birds, or animals
Dead cockroaches were observed in the following areas: - A sticky trap under a handwash sink across the main cookline. - A sticky trap behind the stand mixer. - A sticky trap near the bar entrance. Note: reviewed pest control report from 5/18/2026 which stated no activity was observed. [CA] Clean and sanitize area of dead cockroaches.
- K30: Food storage: food storage containers identified
Egg whites at the bar were moved to a squeeze bottle and lacked labeling. [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.