EXPO LOUNGE

Inspection item: Proper eating, tasting, drinking, or tobacco use

Code 511-6-1.03(5)(k)1&2

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. Corrected On-Site. New Violation.

Inspection item: Adequate handwashing facilities supplied & accessible

Code 511-6-1.06(2)(o)

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. Corrected On-Site. Repeat Violation.

Inspection item: Adequate handwashing facilities supplied & accessible

Code 511-6-1.07(3)(b)

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. New Violation. Correct By: 09/15/2026

Inspection item: Response procedures for vomiting & diarrheal events

Code 511-6-1.03(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. 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. New Violation. Correct By: 09/22/2026

Inspection item: Food separated and protected

Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

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. Repeat Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(b)

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. New Violation. Correct By: 09/15/2026

Inspection item: Proper date marking and disposition

Code 511-6-1.04(6)(g)

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. New Violation. Correct By: 09/15/2026

Inspection item: In-use utensils: properly stored

Code 511-6-1.04(4)(k)

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. Corrected On-Site. New Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(a)2,3

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. Repeat Violation. Correct By: 09/22/2026

Inspection item: Sewage and waste water properly disposed

Code 511-6-1.06(4)(h),(i)

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. New Violation. Correct By: 09/22/2026

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

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. New Violation. Correct By: 09/22/2026