Cupbop

Inspector's notes

Observed handwash sink next to kitchen door without hand drying provision. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above sauces and lettuce in reach in cooler closest to dry storage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. Repeat violation, 2nd consecutive.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A 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 bottle of detergent and scouring pads blocking handwash sink next to 3 compartment sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above soy sauce and raw beef. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer on site at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Re-inspection scheduled for 3/19/26 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no quat sanitizer test strips present throughout establishment at time of inspection. Establishment uses quat sanitizer solution at 3-comp sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 3/19/26 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chicken being thawed in prep sink under no running water. Item was thawed under cold running water by PIC at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened butter and opened kimchi with no datemarking in reach-in unit located in dry storage room. PIC stated food items were opened less than 7 days prior. 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 unlabeled containers of cheesecake for to-go service in reach-in unit located by dining area. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Ensure food packages meet labelling requirements prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no quat sanitizer test strips present throughout establishment at time of inspection. Establishment uses quat sanitizer solution at 3-comp sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 01/23/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooking tongs being stored in the cooked noodles with the handle in contact with the food. Also observed a scoop being stored in the sugar with its handle also being submerged in the sugar. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the Atmospheric Vacuum Breaker (AVB) in the mop sink leaking when the water is turned on. Person in charge states they will repair it as soon as possible. Discussed the importance of maintaining and repairing the AVB to prevent any contamination to the establishment's water lines. Corrective Action: Correct prior to next routine inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Heavy accumulation of food debris and grease on side panels of cooking equipment and flooring around units in question. Observed heavy grease and oil build up on ventilation hoods above cooking equipment. Owner was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection