Ruby Chow's

3 findings recorded on Sep 24, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed an employee wash off a utensil in the hand sink and then proceed to dump ice in the hand sink. COS- PIC told the employee she cannot use the hand sink for any other purposes other than hand washing.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

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

   Observed an employee wash off a utensil in the hand sink and then proceed to dump ice in the hand sink. COS- PIC told the employee she cannot use the hand sink for any other purposes other than hand washing. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation. Correct By: 09/27/2026

   Official report · Item 2-2D ↗

   Marked corrected on site

   Correct by Sep 27, 2026

2. Violation recordedItem 12B ↗

   Personal cleanliness

   Observed an employee preparing food without a hair restraint on her head. COS- employee put on a hair net.

   Inspector’s full note

   Inspection item: Personal cleanliness

   Code 511-6-1.03(5)(j)

   Observed an employee preparing food without a hair restraint on her head. COS- employee put on a hair net. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Corrected On-Site. New Violation. Correct By: 09/24/2026

   Official report · Item 12B ↗

   Marked corrected on site

   Correct by Sep 24, 2026

3. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed the sanitizer concentration of the sanitizer bucket pass the manufactures recommendation of 400 ppm. COS- sanitizer was remade to 200 ppm and the PIC was told to make the bucket manually as the sanitizer is coming out to strong.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

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

   Observed the sanitizer concentration of the sanitizer bucket pass the manufactures recommendation of 400 ppm. COS- sanitizer was remade to 200 ppm and the PIC was told to make the bucket manually as the sanitizer is coming out to strong. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Corrected On-Site. New Violation.

   Official report · Item 12C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.