Ahan

Year by year

Inspections

1. Mar 19, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Soda gun holders are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink across from the fryers is not easily accessible. Stainless steel splash shield blocking easy access to hand sink.

     Correction: Remove obstruction to 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 - COLD HOLDING

     1) In soft serve machine, mango mix at 54F. 2) Chutney 58F and yogurt 58F stored in pan in ice bath. 3) At sauté station: Yellow curry sauce on ice at 52F, drunken noodle sauce at 66F, and chili oil at 78F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Dec 11, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The 2-compartment food prep sink does not have a proper air gap between the drain and the sewage system. Air break observed.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

3. Dec 4, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The 2-compartment food prep sink does not have a proper air gap between the drain and the sewage system. Air break observed.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Jamie Hoang (Brown-Soukaseume) CFPM expired 5/21/2024.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer on cart in basement dry storage area is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked chicken observed cooling in covered, stacked, metal containers in walk-in cooler. Cooked chicken observed cooling in top section of prep cooler.

     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)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags not available. Prince Edward Island mussels were served as a special menu item in November, no tags kept.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Rice scoops stored in containers of water at ambient temperature.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Sticky rice at 117-122F in plastic bags inside small rice warmer.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) Garlic oil at 61F in container on counter at expo station. 2) several sheet trays of cooked rice at 107F, stored on heat elements, drying prior to being placed into the fryer.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Oct 20, 2023 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled with food build-up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Former pass-through window in back kitchen areea that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Leaking faucet observed for kitchen hand sink near slicer.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration for the BAR low temp dishmachine is 0-10ppm Cl. Sanitizer bottle open at the top, chemical may have lost strength due to contact with air over time. Chemical feed lines were placed into the wrong chemical bottles.

     Correction: Use test strips to measure proper sanitizer concentration (50 - 100 ppm Cl) and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) Milk in Grista 2-door refrigerator at 44.2F, air temp 44.2. 2) "Crispy rice" made onsite and held at ambient room temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TOXICS - SEPARATION

     Multiquat sanitizer and Scout (pre-wash) dispenser located above the drainboard for the 2-compartment food prep sink.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11