SPICY GAGA DUCK

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap in the soap dispenser inside of the restroom. Handwashing Cleanser, Availability (Pf) (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 PIC refilled soap inside soap dispenser of restroom.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods inside of the display cooler above proper cold holding of 41F or below.*see temp log Time/Temperature Control for Safety; Cold Holding (P) (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 PIC stated that foods were prepared at 10a.m., therefore PIC voluntarily discarded all foods out of temperature control.*see temp log. Ambient temperature of unit was temped at 35F. Discussed proper cold holding and cooling procedures.

Food properly labeled; original container — Inspector Note: Observed numerous containers of chili oil and spices unlabeled CA: Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct by 11/28/25

Thermometers provided and accurate — Inspector Note: Observed thermometers in food service area, PIC informed that thermometer does not work. CA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperature. Correct by 11/7/25, send proof of correction to [REDACTED EMAIL]

Personal cleanliness — Inspector Note: Observed employee washing and preparing duck wings with no hair restraint. CA: 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. COS: Employee put on hair restraint

Hot and cold water available; adequate pressure — Inspector Note: Restroom hand sink hot water was turned off. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Hand washing must be done at 85F or higher. COS: PIC turned on hot water supply to sink

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed toilet with no handle to flush, PIC noted it was broken this morning. CA: Toilet facilities shall be provided for food employees. Correct by 11/28/25

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed staff washing a knife in a handwashing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: PIC told staff to not use hand washing sink for anything other than hand washing.