Essential Bowls (Restaurant)

4 findings recorded on Oct 15, 2026. 1 marked corrected on site.

1. Violation recordedItem 12B ↗

   Personal cleanliness

   Observed employees not wearing proper hair restraints while preparing food. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

   Inspector’s full note

   Inspection item: Personal cleanliness

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

   Observed employees not wearing proper hair restraints while preparing food. 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. New Violation. Correct By: 10/16/2026

   Official report · Item 12B ↗

   Correction status not recorded

   Correct by Oct 16, 2026

2. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed wiping cloths did not meet the required concentration of 200-400 ppm for Quaternary Ammonium. PIC corrected on site by remaking the sanitizer.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Observed wiping cloths did not meet the required concentration of 200-400 ppm for Quaternary Ammonium. PIC corrected on site by remaking the sanitizer. Once remade, the wiping cloth buckets were observed at 200 ppm. 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 (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. New Violation.

   Official report · Item 12C ↗

   Correction status not recorded

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed in use utensils stored in stagnant water below 135 degrees f. PIC instructed that utensils must be stored in stagnant water at a temperature of 135 degrees or above.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Observed in use utensils stored in stagnant water below 135 degrees f. PIC instructed that utensils must be stored in stagnant water at a temperature of 135 degrees or above. PIC corrected on site. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

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