ORIENTAL CAFE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Facility has 72 hours to post current report in public view; send photo evidence of correction to EHS email.

In-use utensils: properly stored — Inspector Note: Observed bowls without handles stored in cooked chicken in 3-door prep cooler in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Bowls removed.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverage stored on prep table near exit door in main kitchen. C/A: 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Cup moved to designated area.

Insects, rodents, and animals not present — Inspector Note: 1. Observed live German cockroaches on wall above hand sink in main kitchen and counter near hand sink in front food service sushi area. 2. Observed dead German cockroaches along gaskets of WIF, WIC, and prep cooler in main kitchen and 2-door cooler in front food service sushi area. throughout main kitchen and inside package of single use containers and lids stored in main kitchen. 3. Observed soiled, porous cardboard material lining several shelves and counters in main kitchen creating harborage conditions. C/A: Remove cardboard and clean all areas, eliminate harborage conditions, and increase/change pest control methods. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. *FACILITY HAS FAILED TO CONDUCT PEST CONTROL APPLICATION AS OUTLINED DURING PREVIOUS ROUTINE INSPECTION. NOTICE OF VIOLATION ISSUED- FACILITY MUST ENSURE HARBOARGE CONDITIONS ARE ELIMINATED AND PEST CONTROL APPLICATION FROM LICENSED PEST COMPANY IS CONDUCTED WITHIN 7-DAYS. PIC SCHEDULED PEST CONTROL VISIT WITH ADDITIONAL PEST COMPANY (BUG GOLLY) DURING THE INSPECTION. Facility currently has monthly pest control services with Cook's Pest Control. PIC must request additional pest control methods/applications to eliminate presence of German cockroaches in facility IMMEDIATELY. Informal 8/12/2026: EHS conducted informal to verify cleaning required for 18-2 and 18-3. 18-2 and 3 observed corrected. Facility conducted pest control for infestation on 7/16/2026. Facility must continue pest control applications and deep cleaning to ensure eradication.

Food stored covered — Inspector Note: Observed several food items on steam tables (sweet and sour sauce and soups), in bottom of prep top cooler (cooked chicken) , and on pushcart (seasoninings, garlic in oil, spices) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F in WIC in main kitchen and in front food service sushi area(*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Boneless chicken discarded. Per PIC, food out of temperature less than an hour, all other foods rapidly cooled to 41F and below during inspection.

Personal cleanliness — Inspector Note: Observed employee in main kitchen preparing and handling food without a hair restraint. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Personal cleanliness — Inspector Note: Observed employees preparing and handling food wearing bracelets on wrist in main kitchen. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Insects, rodents, and animals not present — Inspector Note: 1. Observed live roaches on shelving above drink machine in front food service sushi bar and on shelving near server cooler in front food service area. 2. Observed live German cockroaches along floor throughout main kitchen and inside package of single use containers and lids stored in main kitchen. 3.Observed large amount of flies inside main kitchen and in lobby of facility. 4. Observed dead German cockroaches along floor in main kitchen and behind posted signs on wall near hand sink in front food service area. C/A: Remove signs and equipment and clean all areas, eliminate harborage conditions, and increase/change pest control methods. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. *Facility currently has monthly pest control services with Cook's Pest Control. PIC must request additional pest control methods and applications to eliminate presence of German cockroaches and flies in facility IMMEDIATELY.

Insects, rodents, and animals not present — Inspector Note: Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed.

Hands clean and properly washed — Inspector Note: 1. Observed employee rub bare hands on clothing and several visibly soiled surfaces in kitchen then handle food on cookline in main kitchen. 2. Observed employee wipe hands on soiled apron and return to handling food on cookline in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Employees washed hands, food discarded, surfaces sanitized.

Adequate handwashing facilities supplied & accessible — Inspector Note: 1. Observed only hand-wash sink in main kitchen blocked by pushcart and inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible. *3rd consecutive violation - Facility must implement new storage location for pushcart and dishes immediately. EHS and PIC discussed new area and stored cart in area.*

Food separated and protected — Inspector Note: 1. Observed raw pooled eggs stored above ready to eat sauces and vegetable in lower compartment of prep top cooler in main kitchen. 2. Observed raw beef stored behind cooked chicken and lo mein pasta horizontally in top compartment of prep top cooler in main kitchen. 3. Observed cut cucumber stored between and in contact with raw fish in 2-door prep cooler in front food service sushi area. C/A: Ready to eat foods, fruits, and vegetables must be stored above raw foods to prevent cross contamination. COS: Items rearranged; cucumber discarded.

Food stored covered — Inspector Note: Observed several food items along counters (TPHC foods), in prep top cooler, and on pushcart (spices and mixes) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed pink and black accumulation along interior deflector inside ice machine in front food service storage area. 2. Observed in-use knives stored in visibly soiled, encrusted crevice between prep top cooler and prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives and ice machine cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher wash dishes at 3-compartment sink with soap and store on dish rack as clean in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall maintain a concentration within 50ppm-100ppm. COS: Chlorine sanitizer made at 100ppm; dishes rewashed and sanitized.

Time as a public health control: procedures and records — Inspector Note: Observed several TCS foods (spring rolls, egg rolls, fried shrimp, fried boneless chicken) held on TPHC stored in food containers without discard times in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food marked with discard times.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths stored in chlorine sanitizer buckets(2) measuring 0ppm in front food service area. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Chlorine corrected to 100ppm.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use bowls, lids, sauce cups, and sauce lids stored facing up exposed to contamination along sushi bar/front food service area and prep table in main kitchen. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Single use articles inverted.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed fan grates WIC in main kitchen heavily soiled with organic matter accumulation and food reside. 2. Observed shelving of sushi bar area throughout with accumulated food debris and dirt. C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: WIC shelving has been cleaned from previous inspection; facility must ensure all other areas are cleaned within 3-days.

Insects, rodents, and animals not present — Inspector Note: 1. Observed live roaches under shelving of sushi bar in front food service prep area. 2. Observed several dead roaches along gaskets of WIF in main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. AREAS OUTLINED TO BE DEEP CLEANED DURING PREVIOUS INSPECTION WERE CONDUTED. FACILITY MUST CONTINUE AGRESSIVE PEST MANAGEMENT AND DEEP CLEANING TO ELINIMATE HARBORAGE CONDITIONS WITHIN 10-DAYS.

Insects, rodents, and animals not present — Inspector Note: Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed.

Adequate handwashing facilities supplied & accessible — Inspector Note: 1. Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible. *Facility must implement new storage location for pushcart and dishes immediately. If same violation is observed during next routine inspection disciplinary actions may occur.*

Proper date marking and disposition — Inspector Note: Observed several TCS ready to eat foods (cooked boneless chicken, cooked bone in chicken, pasta, white meat chicken, and chicken eggrolls) stored more than 24-hours in cold holding units (3-door prep cooler and WIC) in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All food date marked.

Thermometers provided and accurate — Inspector Note: Facility does not have a thin probe thermometer on-site to verify temperatures of food. C/A: 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 6-bowls of soup stored on counter near hand-wash sink in front food service area exposed to splash and contamination. C/A: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. COS: Soups moved to RIC in front food service area.

Personal cleanliness — Inspector Note: Observed 2-cooks in kitchen with unrestrained hair preparing and handling food. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Personal cleanliness — Inspector Note: Observed cook preparing and handling food wearing braclet in main kitchen. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed fan grates and shelving in WIC in main kitchen heavily soiled with organic matter accumulation and food reside. 2. Observed food debris and dirt build up along shelving, under prep table, and between equipment in main kitchen. C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *CLEAN ALL AREAS WITHIN 3-DAYS; NOTICE OF VIOLATION WILL BE ISSUED IF NOT IN COMPLIANCE DURING FOLLOW-UP INSPECTION.*

Insects, rodents, and animals not present — Inspector Note: 1. Observed many live roaches under prep table near prep top cooler and on wall of WIC in main kitchen. 2. Observed several dead roaches along floor of main kitchen primarily near WIC and WIF. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. FACILITY MUST CONDUCT AGRESSIVE PEST MANAGEMENT AND DEEP CLEAN TO ELINIMATE HARBORAGE CONDITIONS WITHIN 10-DAYS.

Insects, rodents, and animals not present — Inspector Note: Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed.

Hands clean and properly washed — Inspector Note: 1. Observed employee rub bare hands through hair and touch clothing and return preparing food on cookline in main kitchen. 2. Observed employee wipe hands on apron and return to preparing food on cookline in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon reentering the food preparation area. COS: Employees washed hands.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from cup without lid along cook line in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: EHS discussed with employee, beverage discarded.

Adequate handwashing facilities supplied & accessible — Inspector Note: 1. Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F in WIC in main kitchen. (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature more than 4-hours discarded, all other foods moved to WIF.