4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Several foods found stored in walk-in cooler uncovered and subject to contamination. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: All uncovered foods were fully covered during the inspection. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed encrusted material on can opener blade. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Inspectors discussed increasing cleaning frequency with PIC to prevent accumulation of food debris on blade. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Inspector observed several foods in the walk-in cooler to be above 41F during cold holding (see comments for specific foods). (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: Out of temperature foods were discarded by the PIC during the inspection. 10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Food items in storage containers were not identified with the common name of the food item . (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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. COS: PIC labeled food containers during inspection. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: The vegetable preparation sink was missing a hot water faucet handle, only the cold water faucet handle was observed. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair 17D - adequate ventilation and lighting; designated areas used 511-6-1.07(2)(i) - light bulbs, protective shielding (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Light bulbs in the main kitchen area were observed to have no shielding or covering. (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Several foods found stored in walk-in cooler uncovered and subject to contamination. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: All uncovered foods were fully covered during the inspection. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed encrusted material on can opener blade. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Inspectors discussed increasing cleaning frequency with PIC to prevent accumulation of food debris on blade. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: No Repeat: No Inspector Notes: Inspector observed several foods in the walk-in cooler to be above 41F during cold holding (see comments for specific foods). (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: Out of temperature foods were discarded by the PIC during the inspection. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: The vegetable preparation sink was missing a hot water faucet handle, only the cold water faucet handle was observed. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. 17D - adequate ventilation and lighting; designated areas used 511-6-1.07(2)(i) - light bulbs, protective shielding (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Light bulbs in the main kitchen area were observed to have no shielding or covering. (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles 18 - insects, rodents, and animals not present 511-6-1.07(2)(n) - exterior walls and roofs, protective barrier (c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed large portions of the protective screen on wall/window to be missing. Observed open space in ceiling around the chimney of a smoker. Exterior Walls and Roofs, Protective Barrier (C) (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Corrective Action: Replace mesh on wall/window of extended unit. Seal ceiling around chimney with a heat resistant material.

4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed both reach-in coolers at the grill prep station to not have raw beef, raw pork, raw squid, and raw scallops to be stored next to RTE foods, such as, broccoli, carrots, pre-cooked crab, carrots, celery, and pre-cooked shrimp. The walk-in cooler was observed to be the same way as the reach-in cooler; RTE and raw foods stored next to each other. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & 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. COS: The PIC immediately reorganized the reach-in coolers to properly separate raw foods from RTE foods. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed pre-cooked beef to be date marked for 8/31/2025, exceeding the 7 day holding threshold. 511-6-1.04(6)(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. COS: The PIC voluntarily discarded the food product.

2-1B - hands clean and properly washed 511-6-1.03(5)(b) - cleaning procedure (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employee to turn hand sink faucet handle off after washing their hands without the use of a barrier. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The PIC rewashed their hands, using a paper towel as a barrier to turn the faucet handle off. 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no inspection report in public view inside the store or in the drive-thru window. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 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. COS: The PIC will immediately display the most recent inspection report inside the store in public view and in the drive-thru window. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed accumulation of food debris on floors, walls, and ceilings throughout facility. Food accumulation was also observed on equipment and gaskets to reach-in coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: The PIC stated all nonfood contact surfaces will be cleaned and a cleaning schedule will be implemented to prevent further accumulation of food debris.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed encrusted material on can opener blade. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC cleaned can opener blade during inspection.

17D - adequate ventilation and lighting; designated areas used 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee drinks to be near prep stations. 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. COS: PIC voluntarily moved the drinks to an area that was away from the prep station, where no contamination can occur.

6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed queso fresco to be above 41F. Please see temperature log. 511-6-1.04(6)(f) - 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. COS: The PIC voluntarily discarded the queso fresco. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed green sauce w/ pork, diced tomatoes, shredded lettuce, and sliced american cheese to be fully covered, while cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food to allow for proper heat transfer in the cooling foods.

11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or Note: Observed gravy and cooked turkey breast in prep sink thawing in stagnant water. PIC stated items were just taken out of freezer for thawing and ran the water on 66F in order to ensure proper thawing could occur.

1-2B - certified food protection manager 511-6-1.03(3)(a) - food safety manager certification (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an ice machine on the premise and dairy products being stored with no CFSM posted in the facility. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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. Note: The PIC will need to obtain a CFSM in 30 days.

5-2 - consumer advisory provided for raw and undercooked foods 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed consumer advisory on sushi menu to not be printed in all capital letters. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Corrective Actions: PIC was advised to print new menus with consumer advisory in all capital letters. New menu proof will be emailed to EHS. 11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed reduced oxygen fish (raw RTE tuna) that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrective Actions: Food employee immediately cut open reduced oxygen packaged fish during the inspection. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed gaskets on reach-in coolers throughout main kitchen and walk-in cooler/freezer to have accumulation of food debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Actions: Food employee immediately cleaned and sanitized all gaskets during the inspection.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Sliced tomatoes were observed cooling in the walk-in cooler while fully covered. Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered sliced tomatoes during inspection. See temperatures for cooling curve.

14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed an in-use utensil (grill scraper) stored in crevices between equipment (grills) in between uses. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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). Corrective Actions: PIC immediately removed the grill scrapers from the crevices between the grills and placed them in the 3-compartment sink to be washed, rinsed, and sanitized. A new location was designated for the grill scrapers to be placed without being in-between equipment. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Equipment and utensils not properly air-dried. Observed metal containers to be wet-nesting. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC immediately arranged metal containers so that air-drying could occur. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed dust accumulation on vents in both men's and women's restrooms. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated vents will be cleaned at COB.