Epic Systems Corporation - Chopsticks

Year by year

Inspections

1. Apr 8, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Ground beef stored above pork and beef stored above fish in back walk in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Arrange each type of raw animal food in equipment so that cross contamination of one type with another is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizer solution measuring 100 ppm quaternary ammonium.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Mar 11, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink on far end of kitchen was not accessible due to garbage can being located in front of it.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Heat treated garlic cloves in reach-in prep cooler was at 82F after 1.75 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Mar 6, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Thai chicken seasoning containing fresh garlic made at 9:45am was 57F at 10:45am in tightly covered plastic container (cooling from ambient).

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     The following datemarking violations were observed: 1) Raw salmon and other raw white fish for sushi rolls (RTE food) held >24 hrs in sushi prep cooler drawer were not datemarked. 2) Cooked pork belly dated 2/22 in walk-in cooler was previously frozen, however, no new datemark was provided. Food employee indicated it is used within 3 days of transfer from walk-in freezer.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Sushi rice stored inside two blue plastic covered containers, no TPHC discard time stamps provided.

     Correction: Follow written plan for time as a public health control and maintain the documentation onsite. All food held under TPHC must be clearly marked with discard time.

     Code WFC 3-501.19

4. Oct 13, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Stacked sheet pans of noodle bowls near sushi prep hand wash sink are subject to potential contamination from splash during hand washing.

     Correction: Change methods or procedures to protect foods from contamination. If food will be stored near sink, install proper splash guards.

     Code WFC 3-307.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Cooking ingredients for stir fry (sugar/salt/spice) are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

5. Nov 5, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Oct 24, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Mar 16, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 11, 2016 Pre-inspection · Reinspection Required

   No violations cited.