EXPO LOUNGE

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. At the time of inspection multiple rodent droppings were observed on floor under bar counter in bar area. Person in charge was advised to remove all harborage conditions ( unused equipment, miscellaneous items and replace broken ceiling tiles in bar area and close all holes around pipes. Additionally, establishment needs to be serviced by a Licensed Pest Control company by 10/6/27 and send invoice to inspector via email.

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, Ventilation hood filters and dry food storage shelves were observed encrusted with old food residue, grease and dust in the kitchen and area under espresso machine and coffee grinder were observed with an accumulation of dust , grease and old food particles bar area . Owner is advised to have said equipment cleaned and to create a cleaning schedule to avoid accumulation on surfaces by 10/7/26 and send pictures to inspector via email.

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 grease and old food residue were observed on walls and at floor to wall junction, walls throughout the kitchen. Person In Charge is advised to have said areas cleaned and to create a cleaning schedule to avoid accumulation and contamination of food products.

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.

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.

There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection , there was no designated person in charge present at the establishment. Food worker called owner Selam Alay to conduct inspection via phone conversation to translate and answer inspector's questions. Owner was advised via phone conversation to have a designated person in charge during hours of food preparation and service.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Owner could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Owner is advised to have documentation available for review during inspections. Copy of documentation was provided to owner for them to discuss with employees on the Five (5) symptoms and six (6) diseases and have employees sign and date said documentation and provide copies to inspector by 9/22/26 via email.

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.

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.

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.

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.

The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. The CFSM shall: Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; Assess training needs of the food service employees and request formal training as needed. At the time of inspection food workers were not adequately trained on sanitary food handling and storage, sanitization of food contact surfaces, proper hand washing and maintenance of the facility. Owner is advised to have food workers trained on sanitary food handling , storage and maintenance of the facility by 9/22/26.

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.

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.

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.

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.

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.

Observed eggs next to ready to eat mayo and green sauce.

During the time of inspection, no employee health reporting agreement was observed.

Observed ice machine and filter of espresso machine blocking hand sink in bar area.

Observed multiple live roaches throughout the facility.

Observed previous inspection report posted during time of inspection.

Observed gasket in the main kitchen next to the stove that were unclean to sight and touch.

Observed raw beef stored next to celery and eggs, above ready-to-eat foods, during the time of inspection.

Observed raw beef in the main kitchen cooler at 61°F and milk in the bar cooler at 45°F during the time of inspection.

During the time of inspection, no Certified Food Safety Manager (CFSM) certificate was observed posted.

During the time of inspection, no employee health reporting agreement was observed.

During the time of inspection, no hand drying provision was observed at the handwashing sink.

During the time of inspection, hand soap was not available at the handwashing sink. CA:(3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Hand soap was provided at the handwashing sink during the time of inspection.

No EPA-registered disinfectant effective against norovirus was observed during the time of inspection.

Observed food in the main kitchen cooler without date marking.

Observed tomatoes and onions stored directly on the floor in main kitchen.

Observed the main kitchen cooler holding food at 64°F during the time of inspection.

Observed walls in the main kitchen next to the stove that were unclean to sight and touch.

Observed thermometers lacking inside three door and single door reach-in-cooler located at the bar.