Abacus Inn

Inspector's notes

Observed food debris and grease accumulated on the floor in the kitchen, please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Manager could not provide food protection manager certificate at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimps stored above fried chicken and raw bean sprout in the walk-in cooler, also observed raw pooled egg stored above raw noodle and cooked pork in the prep cooler.

Inspector's notes

Observed fried chicken, cooked pork, cooked eggrolls and cooked noodles stored in the walk-in cooler with internal temperatures between 46*F to 47*F at time of inspection. Ambient temperature of walk-in was measured at 55*F at time of inspection. Manager stated the door of walk-in cooler was opened for too long time about 30 minutes prior to inspection. All food items above were out of temperature less than 30 minutes. The ambient temperature of walk-in dropped to 41*F after 40 minutes manager closing the door and all food items above were measured at 41*F at time of inspection.

Inspector's notes

Ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed manager and employees moved raw meat but all going back to work without washing hands. Educated manager and employees when to wash. Manager and employees washed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at hand washing sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restocked paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed a live cockroach under the fryer and multiple dead cockroaches throughout the facility. Reviewed pest control activity records, which showed they had a recent treatment on 5/1/2025, 5/8/2025, and 5/13/2025. Alerted the manager who plans to further deep clean and have their pest control company come out and re-treat the restaurant. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate the current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to reinspection.

Inspector's notes

Observed grease and food debris build-up under equipment on the cook line. Also observed small amounts of pooling water and grease under the ice machine. Discussed the importance of keeping the facility clean to help further reduce the pest population. Physical facility must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened half and half and refrigerated after-opening mayo, which had been opened two days prior without date marks. All RTE/TCS foods were properly date-marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple live and dead cockroaches. Reviewed pest control activity records which showed they had a recent treatment on 5/1/2025. Alerted manager who plans to deep clean and have their pest control company come out and re-treat the restaurant. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate the current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. An email from the pest control company certifying "no pest activity" present can be accepted. Corrective Action: Correct prior to reinspection.

Inspector's notes

Observed heavy amounts of grease and food debris build up under equipment throughout the facility. Also observed small amounts of pooling water and grease under the ice machine. Discussed the importance of keeping the facility clean to help further reduce the pest population. Physical facility must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a mesh bag of raw unpeeled onions on the floor of the dry storage area. Alerted the manager who moved the onions up on top of a plastic tub (higher than 6 inches off the ground), at time of inspection. Manager stated the onions would be cleaned peeled and cooked before consumption. Food must be stored 6 inches off of the floor to prevent contamination and to reduce the risk of attracting pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed egg drop soup (108°F) hot holding below 135°F. The person in charge (PIC) stated the egg drop soup had been placed in the hot holding unit, only one hour prior, after being reheated on the stove. It was determined the hot holding unit was not turned up to the correct heat setting before the soup was placed inside. The PIC voluntarily discarded the soup at time of inspection. Discussed the importance of routinely checking hot holding temperatures with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wantons (64°F), cooked chicken (63-65°F), pot stickers (65°F) and vegetable patties (63°F) cold holding below 41°F in the small prep table on the cook line. The prep table measured 63.1 with the min/max thermometer. All Time Temperature Control for Safety (TCS) foods which had been in the unit for more than 4 hours were discarded. TCS foods in the prep table for less than 4 hours were moved to alternative refrigeration units. TCS foods will not be stored in the warm prep table until the prep line cooling unit can maintain temperatures below 41°F. Discussed cold holding requirements with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

The small prep table on the cook line measured 63.1°F with the min/max thermometer at time of inspection. Thermometers were calibrated with staff. All TCS foods which had been in the unit for more than 4 hours were discarded. TCS foods in the unit for less than 4 hours were moved to alternative refrigeration. Discussed the importance of routinely checking to ensure units are cold holding properly. The manager called a technician to service the prep table at time of inspection. A reinspection will occur in 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.