EXPO LOUNGE

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container or on a clean surface. At the time of inspection, ice scoop was observed with handle in direct contact with ice for customer consumption, in ice machine in kitchen. Corrected on Site: Food worker removed ice scoop to be washed , rinsed and sanitized and stored with handle above ice to prevent cross contact or cross contamination.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection, the non food contact surfaces of cooking equipment, exterior and interior surfaces of reach in cooler and dry food storage shelves were observed encrusted with old food residue, grease and dust in the kitchen and bar area . Owner is advised to have said equipment cleaned and to create a cleaning schedule to avoid accumulation on surfaces by 9/22/26 and send pictures to inspector via email.

Sewage and waste water properly disposed — Inspector Note: Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. At the time of inspection condensate drainage from ice machine was observed draining into a bucket and not carried to floor drain for disposal. Owner is advised to have liquid water disposed at floor drain by 9/22/26 and send picture to inspector via email.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. At the time of inspection an accumulation of food particles, debris and dead roaches were observed along the floor to wall junction in the kitchen and bar areas, walls throughout the kitchen was observed encrusted with old food residue and grease residue and dust accumulation. Owner is advised to have said areas cleaned and to create a cleaning schedule to avoid accumulation and possible contamination of food items by 9/22/26 and to send pictures to inspector via email.

PIC present, demonstrates knowledge, performs duties — Inspector Note: There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection , there was no designated person in charge present at the establishment. Food worker called owner Selam Alay to conduct inspection via phone conversation to translate and answer inspector's questions. Owner was advised via phone conversation to have a designated person in charge during hours of food preparation and service.

Certified Food Protection Manager — Inspector Note: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. The CFSM shall: Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; Assess training needs of the food service employees and request formal training as needed. At the time of inspection food workers were not adequately trained on sanitary food handling and storage, sanitization of food contact surfaces, proper hand washing and maintenance of the facility. Owner is advised to have food workers trained on sanitary food handling , storage and maintenance of the facility by 9/22/26.

Management knowledge, responsibilities, reporting — Inspector Note: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Owner could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Owner is advised to have documentation available for review during inspections. Copy of documentation was provided to owner for them to discuss with employees on the Five (5) symptoms and six (6) diseases and have employees sign and date said documentation and provide copies to inspector by 9/22/26 via email.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Hygienic Practices.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. At the time of inspection food worker was observed drinking water from water bottle stored next to chopping board on food preparation table in main kitchen. Corrected on Site: Food worker removed said water bottle and was advised via translation to drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hand in a designated area.

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel 3. A heated-air hand drying device. At the time of inspection handwash sink at bar/ food preparation area was observed with no disposable paper towels. Owner was advised to have disposable paper towels replaced by end of day 9/15/26.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection, the designated hand wash sink in the bar/food preparation area was observed clogged and not operationable. Corrected on Site: Food worker removed items that caused sink to be clogged and hand wash sink was observed operationable.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. At the time of inspection, Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment no an EPA registered disinfectant for Norovirus. Owner was advised to complete the form provided for vomit and fecal matter with picture of EPA registered disinfectant for Norovirus and email to inspector by 9/22/26.

Food separated and protected — Inspector Note: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. At the time of inspection, raw beef, raw fish and unwashed vegetables were observed stored either over or directly next to ready to eat foods in the reach in refrigerator in the kitchen. Advised PIC to rearrange food items for proper storage to prevent cross contact or cross contamination of the ready to eat food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment food-contact surfaces and utensils shall be cleaned: Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food. At the time of inspection fruit and vegetable sink was observed encrusted with old food particles and residue. Said sin kwas also observed blocked by a portable two burner stove. As per food workers statement via translation, vegetables are washed by hand (no use of colander) at one compartment of three compartment sink in kitchen. Owner is advised to remove portable two (2) burner stove from in front of fruit and vegetable prep sink to allow for washing of fruits and vegetables at said sink by end of day 9/15/26 and send picture to inspector via email.

Proper date marking and disposition — Inspector Note: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. At the time of inspection, multiple ready to eat food items were observed stored for more than 24 hours without first being date marked in the reach in refrigerator in the kitchen. Owner is advised to have ready to eat food items dated marked for a maximum of seven days.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed previous inspection report posted during time of inspection. CA: 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Advised PIC to post most current inspection report for public view

Nonfood-contact surfaces clean — Inspector Note: Observed gasket in the main kitchen next to the stove that were unclean to sight and touch. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in Charge was advised to clean and maintain all walls in the kitchen to ensure sanitary conditions

Insects, rodents, and animals not present — Inspector Note: Observed multiple live roaches throughout the facility. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. 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; Pf and 4. Eliminating harborage conditions. Advised PIC to have a licensed pest control expert come out within 10 Calander days.

Management knowledge, responsibilities, reporting — Inspector Note: During the time of inspection, no employee health reporting agreement was observed. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf A copy of the employee health reporting agreement was emailed to the Person in Charge (PIC). PIC was advised to print and make copies, and ensure all active employees review and sign the agreement within 10 calendar days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ice machine and filter of espresso machine blocking hand sink in bar area. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Advised PIC that handwashing sink shall be maintained so that it is accessible at all times for employee use.

Food separated and protected — Inspector Note: Observed eggs next to ready to eat mayo and green sauce. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Advised PIC to rearrange food items for proper storage

Contamination prevented during food preparation, storage, display — Inspector Note: Observed tomatoes and onions stored directly on the floor in main kitchen. CA: (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Person in Charge was advised to store all food items at least 6 inches off the floor to prevent contamination and ensure proper sanitation.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the main kitchen cooler holding food at 64°F during the time of inspection. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Person in Charge was advised to immediately take corrective action to properly cool and maintain all foods in the cooler at safe temperatures

Nonfood-contact surfaces clean — Inspector Note: Observed walls in the main kitchen next to the stove that were unclean to sight and touch. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in Charge was advised to clean and maintain all walls in the kitchen to ensure sanitary conditions

Certified Food Protection Manager — Inspector Note: During the time of inspection, no Certified Food Safety Manager (CFSM) certificate was observed posted. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Advised PIC facility is required to have a Certified Food Safety Manager (CFSM). Person in Charge was advised to register for a CFSM course and submit email confirmation of registration to [REDACTED EMAIL] within 10 calendar days.

Management knowledge, responsibilities, reporting — Inspector Note: During the time of inspection, no employee health reporting agreement was observed. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf A copy of the employee health reporting agreement was emailed to the Person in Charge (PIC). PIC was advised to print and make copies, and ensure all active employees review and sign the agreement within 10 calendar days.

Adequate handwashing facilities supplied & accessible — Inspector Note: During the time of inspection, hand soap was not available at the handwashing sink. CA:(3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Hand soap was provided at the handwashing sink during the time of inspection.

Adequate handwashing facilities supplied & accessible — Inspector Note: During the time of inspection, no hand drying provision was observed at the handwashing sink. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Paper towels were provided at the handwashing sink during the time of inspection.

Response procedures for vomiting & diarrheal events — Inspector Note: No EPA-registered disinfectant effective against norovirus was observed during the time of inspection. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Person in Charge was advised to obtain and maintain an EPA-registered disinfectant approved for use against norovirus on site within 10 calendar days.”

Food separated and protected — Inspector Note: Observed raw beef stored next to celery and eggs, above ready-to-eat foods, during the time of inspection. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Raw beef that was stored improperly above ready-to-eat foods was discarded during the time of inspection.

Proper cold holding temperatures — Inspector Note: Observed raw beef in the main kitchen cooler at 61°F and milk in the bar cooler at 45°F during the time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Raw beef in the main kitchen cooler and milk in the bar cooler was discarded

Proper date marking and disposition — Inspector Note: Observed food in the main kitchen cooler without date marking. CA: (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; (ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and (vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. Person in Charge was advised to properly date mark all ready-to-eat, potentially hazardous foods to ensure safe storage and proper rotation.