XI'AN KITCHEN

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Feb 3, 2026
   FOLLOW-UP INSPECTION

   Pass

   No violations cited.
2. Feb 2, 2026
   ROUTINE INSPECTION

   Closed

   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Gap of approximately one inch observed above the screen door at the back of the kitchen. [CA] Close gap to prevent the entrance of vermin.
   • K41
     Plumbing approved, installed, in good repair; proper backflow devices — Mop sink faucet is leaking. [CA] Repair plumbing and maintain in good repair to prevent the attraction of vermin.
   • K27
     Food separated and protected — Various vegetables (celery, sliced tomatoes, peeled ginger, etc.) maintained in a bowl directly on the floor underneath the handwash sink at the entrance of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store food away from the handwash sink so that it is not exposed to splash contamination.
   • K08

     critical
     Time as a public health control; procedures & records — Bean sprouts and cooked potato subjected to time as a public health control did not have their time logs filled out on the white board to the left of the cook-line. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, d
   • K38
     Adequate ventilation/lighting; designated areas, use — Accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to allow for adequate heat/grease ventilation, and to prevent the attraction of vermin.
   • K26
     Approved thawing methods used; frozen food — Raw, frozen beef observed to be thawing in ambient on racks at the back of the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a wate
   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — Empty cans are being used to prop up the prep table outside the walk-in cooler. [CA] Repair prep table and remove unapproved modifications to prevent the harborage of vermin.
   • K42
     Garbage & refuse properly disposed; facilities maintained — Dumpster lids maintained open. *Note: Dumpsters are located approximately 20 feet from the back door of the facility [CA] Keep lids closed to prevent the attraction of vermin.
   • K45
     Floor, walls, ceilings: built,maintained, clean — Heavy accumulation of old food on the floor under the cook-line. Deteriorated cove-base throughout the kitchen. Accumulation of food on the walls and ceilings of facility. Several large gaps in the ceiling of facility. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair to prevent the attraction or harborage of vermin
   • K01
     Demonstration of knowledge; food safety certification — Two food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
   • K33
     Nonfood contact surfaces clean — Accumulation of grease and old food debris on the sides/undersides of various equipment at the cook-line, and on various shelving units throughout the kitchen. [CA] Maintain clean to prevent the attraction of vermin.
   • K23

     critical
     No rodents, insects, birds, or animals — 1. Observed Vermin: Documented in the following areas - Numerous live German cockroaches of varying life stages on the floors and in sticky traps at the back kitchen area under the racks used to store clean dishes, and near/underneath the three compartment dishwashing sink - Two live cockroaches in the exposed paneling amongst electrical components at the

   2 critical citations this visit
3. Dec 23, 2025
   FOLLOW-UP INSPECTION

   Pass

   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — Prep table outside the walk-in cooler observed to be held up by two large, empty tomato sauce cans supporting the underside. [CA] Repair prep table and remove unapproved modifications to prevent the harborage of vermin.
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Gap of approximately one inch observed above the top of the screen door at the back of the kitchen. [CA] Close gap to prevent the entrance of vermin.
   • K45
     Floor, walls, ceilings: built,maintained, clean — Accumulation of food on the floor underneath the mechanical dishwasher, and behind the transformer box in the back of the kitchen. [CA] Maintain floors, walls, and ceilings clean to prevent the attraction of vermin.
   • K14
     Food contact surfaces clean, sanitized — Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Contact service technician as necessary.
4. Dec 22, 2025
   ROUTINE INSPECTION

   Conditional Pass

   • K07

     critical
     Proper hot and cold holding temperatures — Bean sprouts measured 63F and cooked beef measured 75F while maintained out of temperature control on a cart at the cook-line. Per staff, items had been taken out for preparation at 11:30 AM (2 hours prior). Tomato and egg stir-fry and vegetable stir fry measured 122F-130F from top to bottom while maintained in the steam table to the right of the cook-l
   • K30
     Food storage: food storage containers identified — Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
   • K01
     Demonstration of knowledge; food safety certification — Two food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
   • K05

     critical
     Hands clean, properly washed; gloves used properly — Employee observed eating food using gloved hands, and then immediately grabbed the inside/outside rims of a bowl of soup intended for customer service and began carrying it into the dining area before being stopped [Minor K04 leading to Major K05]. Employee observed eating food outside the open back door during break, then returned back into t
   • K23
     No rodents, insects, birds, or animals — 10+ old rodent droppings observed on the floor around the water heater in the back kitchen area. 20+ old rodent droppings observed on the floor in the corner of the bathroom behind a box located underneath the metal storage shelving. Several bags containing rolls of labeling paper observed to have been gnawed while maintained on the metal storage rack in
   • K09

     critical
     Proper cooling methods — A deep container of chicken measured 48F while maintained in a lid-covered container in the walk-in cooler. Per staff, it had been cooked yesterday morning and had been placed into the walk-in cooler to cool overnight. A deep container of cooked potato measured 47F while maintained in a lid-covered container in the walk-in cooler. Per staff, it had been cooked yesterday
   • K27
     Food separated and protected — Raw meat stored directly over bean sprouts in the walk-in cooler. Raw meat stored directly above cooked meat in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
   • K14
     Food contact surfaces clean, sanitized — 1. Chlorine sanitizer measured 10 ppm in the mechanical dishwasher during active warewashing. Bottle of chlorine sanitizer observed to be nearly empty; Feed-line was not immersed in chlorine sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee replaced bottle of chlorine sanitizer and re-inserted feed-line. Chlorine
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Back door and front door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.
   • K04
     Proper eating, tasting, drinking, tobacco use — Employees observed eating in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
   • K45
     Floor, walls, ceilings: built,maintained, clean — Small holes and gaps observed in the walls/ceilings of the facility. Accumulation of grease on the walls and ceilings of facility. Cove-base in several parts of the kitchen is peeling and/or in disrepair. Heavy accumulation of old food on the floor underneath the cook-line. [CA] Walls, floors, and ceilings shall be maintained clean and in good

   3 critical citations this visit
5. Dec 4, 2025
   FOLLOW-UP INSPECTION

   Pass

   No violations cited.
6. Dec 1, 2025
   ROUTINE INSPECTION

   Conditional Pass

   • K05

     critical
     Hands clean, properly washed; gloves used properly — Employee observed washing dirty dishes, dried hands on a dirty wiping cloth, then walked over to the counter next to the cook-line and handled clean plates intended for customer service. [CA] Employees must wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACK
   • K14

     critical
     Food contact surfaces clean, sanitized — Employee observed spraying down various dishes (plastic tubs, bowls, plates, etc.) with hot water in the three compartment sink, and then stacked them up on the left-side drainboard, thereby entirely skipping the sanitizing step. When asked if they were clean, the employee gave assent. [CA] Food contact surfaces shall be properly sanitized by being run thr
   • K26
     Approved thawing methods used; frozen food — Frozen beef tripe observed to be thawing in ambient air. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below,
   • K27
     Food separated and protected — Raw animal products stored directly over vegetables and/or cooked, ready-to-eat foods in the far left-side prep unit at the cook-line, and in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
   • K01
     Demonstration of knowledge; food safety certification — Two food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
   • K33
     Nonfood contact surfaces clean — Heavy accumulation of food in floor sinks. [CA] Maintain clean to allow for adequate disposal of wastewater, and to prevent the attraction of vermin.
   • K30
     Food storage: food storage containers identified — Containers of food stored directly on the floor throughout the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
   • K07

     critical
     Proper hot and cold holding temperatures — *REPEAT VIOLATION* Plastic buckets full of raw beef and raw pork measured 57F-64F while maintained on metal shelving at the back of the kitchen next to the open back door. Per staff, items had been taken out 2 hours prior for preparation. Plastic bucket of raw chicken measured 63F while maintained directly underneath the handwash sink at the entrance o

   3 critical citations this visit
7. Jan 30, 2025
   FOLLOW-UP INSPECTION

   Pass

   No violations cited.
8. Jan 27, 2025
   ROUTINE INSPECTION

   Conditional Pass

   • K05
     Hands clean, properly washed; gloves used properly — Observed employee handwashing in the 2 compartment sink. [CA] Ensure handwashing occurs at the handwash station with the use of warm water, hand soap, and paper towels. In the kitchen area, at the wok line, observed employee tasting food directly with gloved hands. [CA] Ensure hands are maintained clean at all times when handling food. Food sha
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed the back door is left open. [CA] Ensure all doors that exit the facility are kept closed to prevent an entrance for vermin.
   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — In the kitchen area, observed the use of unapproved wooden boards to line shelving, and cardboard use to cover equipment. In the kitchen area, observed the use of an unapproved plastic basket used as a strainer. By the wok station, above the prep unit, observed a wooden shelf used to store a fan. [CA] Ensure only approved materials
   • K23

     critical
     No rodents, insects, birds, or animals — In the kitchen area, by the left end of the wok line, on the side of the prep unit, observed a single large live cockroach. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service to the facility. [SA]
   • K41
     Plumbing approved, installed, in good repair; proper backflow devices — By the warewash area, observed the cover for the grease trap is missing. Observed a plastic board placed over the grease trap. [CA] Ensure an approved grease trap cover is reinstalled for the grease trap.
   • K09

     critical
     Proper cooling methods — In the walk-in refrigerator, measured a large pot of lamb soup at 80F and a large pot of pork soup at 50F. Per operator, pot of lamb soup was prepared from the previous day at 10:00pm, and pork soup was prepared from the previous week. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling s
   • K21
     Hot and cold water available — At the handwash station by the warewash area, observed hot water turned off. [CA] Ensure hot water is provided at 100F to 108F at all handwash stations to allow for proper handwashing.
   • K45
     Floor, walls, ceilings: built,maintained, clean — In the kitchen area, observed accumulation of food debris underneath the cookline and on walls. In the kitchen area, observed wall panels are peeling from the wall and creating crevices behind panels. By the warewash area, observed an unfinished wall barrier installed at the mop sink. [CA] Ensure facility floors and walls are frequently cleaned and
   • K07

     critical
     Proper hot and cold holding temperatures — In the kitchen area, at the counter-top steam table, measured cooked tomato and eggs at 115F. In the same area, on the counter-top, measured garlic sauce, bean sprouts, and sesame peanut sauce at 75F. Per operator, cooked tomato and eggs was prepared about 2 hours prior. Per operator, garlic sauce, bean sprouts, and sesame peanut sauce was stored on the c
   • K36
     Equipment, utensils, linens: Proper storage and use — IN the kitchen area, observed knives stored in the crevice between prep tables. [CA] Ensure all utensils and equipment are stored in a manner that prevents contamination.

   3 critical citations this visit