ORIENTAL CAFE

Violations (6)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items on steam tables (sweet and sour sauce and soups), in bottom of prep top cooler (cooked chicken) , and on pushcart (seasoninings, garlic in oil, spices) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several food items cold holding at above 41F in WIC in main kitchen and in front food service sushi area(*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Boneless chicken discarded. Per PIC, food out of temperature less than an hour, all other foods rapidly cooled to 41F and below during inspection. Corrected On-Site. New Violation.

• 13A

  Posted: Permit/Inspection/Choking Poster/Handwashing

  Violation of Code: [511-6-1.02(1)(d)] Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Facility has 72 hours to post current report in public view; send photo evidence of correction to EHS email. New Violation. Correct By: 07/19/2026

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed bowls without handles stored in cooked chicken in 3-door prep cooler in main kitchen. C/A: 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). COS: Bowls removed. Corrected On-Site. New Violation.

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee beverage stored on prep table near exit door in main kitchen. C/A: 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Cup moved to designated area. Corrected On-Site. New Violation.

• 18Repeat

  Insects, rodents, and animals not present

  Violation of Code: [511-6-1.07(5)(k)] 1. Observed live German cockroaches on wall above hand sink in main kitchen and counter near hand sink in front food service sushi area. 2. Observed dead German cockroaches along gaskets of WIF, WIC, and prep cooler in main kitchen and 2-door cooler in front food service sushi area. throughout main kitchen and inside package of single use containers and lids stored in main kitchen. 3. Observed soiled, porous cardboard material lining several shelves and counters in main kitchen creating harborage conditions. C/A: Remove cardboard and clean all areas, eliminate harborage conditions, and increase/change pest control methods. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. 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; and 2. Eliminating harborage conditions. *FACILITY HAS FAILED TO CONDUCT PEST CONTROL APPLICATION AS OUTLINED DURING PREVIOUS ROUTINE INSPECTION. NOTICE OF VIOLATION ISSUED- FACILITY MUST ENSURE HARBOARGE CONDITIONS ARE ELIMINATED AND PEST CONTROL APPLICATION FROM LICENSED PEST COMPANY IS CONDUCTED WITHIN 7-DAYS. PIC SCHEDULED PEST CONTROL VISIT WITH ADDITIONAL PEST COMPANY (BUG GOLLY) DURING THE INSPECTION. Facility currently has monthly pest control services with Cook's Pest Control. PIC must request additional pest control methods/applications to eliminate presence of German cockroaches in facility IMMEDIATELY. Informal 8/12/2026: EHS conducted informal to verify cleaning required for 18-2 and 18-3. 18-2 and 3 observed corrected. Facility conducted pest control for infestation on 7/16/2026. Facility must continue pest control applications and deep cleaning to ensure eradication. Repeat Violation. Correct By: 07/23/2026