BUSABA

Order for delivery

Inspection history

1. Jul 29, 2026

   ✓
   5 violations

   • 41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Observed wiping cloths being stored on food contact surfaces in kitchen area, not stored in sanitizer.
   • 8. Hands clean and properly washed. 2-301.15 Where to Wash. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink. Observed food employee on cook line wash hands in food prep sink located at the end of the cookline.
   • 10. Adequate handwashing sinks properly supplied and accessible. 5-204.1 Handwashing Sinks-Location and Placement. A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; Secondary area for food preparation does not have accessible hand sink.
   • 15. Food separated and protected. 3-304.15(A) Glove use limitation. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed food employee handling raw chicken, soiling gloves, then touched clean iutensils and other equipment with same soiled gloves.
   • 28 - Toxic substances properly identified, stored & used. 7-102.11 Common Name-Working Containers. Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle. Observed unlabeled working spray bottle in facility.. Person in charge labeled bottles with product name.