BUSABA DOWNTOWN

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Inspection history

1. May 7, 2026

   ✓
   5 violations

   • 6-201.11 Floors, Walls, Ceilings – Cleanability Ceiling tiles missing in dry storage area and food stored exposed beneath exposed pipes and wiring. Floors, walls, and ceilings shall be constructed of approved materials that are durable, smooth and easily cleanable. Replace missing ceiling tiles.
   • 6-301.11 Handwashing cleanser No soap at grill line handwashing sink. Provide soap at all handwashing sinks. Soap provided by person in charge. 6-301.12 Hand drying No paper towels at grill line handwashing sink. Provide paper towels at all handwashing sinks. Paper towels provided by person in charge.
   • 3-501.14 Cooling Large covered and stacked containers of rice 45 deg. F after one day. Cooked potatoes in covered stacked container 44 deg. F after one day. Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly Blast chiller or other approved equipment Foods discarded.
   • 2-301.14 When to Wash Hands Food worker cracked raw eggs and handled bowls of raw meats and changed gloves afterward but did not wash hands. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Food worker asked to wash hands.
   • 3-304.13 Linens and Napkins, Use Limitation Cloth towel used to dry peppers and then peppers were placed back into original cardboard box. Properly laundered clean linens may be used with food only to line a container and if they are replaced for each customer. Cardboard boxes may not be re-used. Peppers re-washed, new container used. 3-305.11 Food Storage-Preventing Contamination from the Premises Sheet tray of nuts stored exposed in dry storage area, which has no ceiling panels and multiple exposed pipes. Store food in a protected manner and not where exposed to any sources of contamination. Only covered items may be stored in the dry storage room until ceiling panels installed.

2. Apr 9, 2026

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   6 violations

   • 6-501.111(A-B), and (D) Controlling Pests Small cockroaches observed on floor in kitchen near dry storage area. Rodent droppings along ledge in dry storage room. Maintain facility free of pests using approved methods. Operator has regular pest management and will request additional services.
   • 4-501.114(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness Dish machine at bar has degreaser hooked up, no detergent or sanitizer available. After person in charge replaced chemicals with detergent and sanitizer, no sanitizer was produced in final rinse. Dishmachine put out of service until repair technician is able to repair the machine and it produces chlorine.
   • 3-501.16(A)(2) Cold holding Foods in prep coolers and out at room temperature or on ice baths greater than 41 deg. F including tofu, shrimp, cut greens 48 deg. F after more than 4 hours; numerous stacked bowls of rice 48-55 deg. F; stacked bowls of rehydrated noodles 53 deg. F. Curries 50-56 deg. F. Pumpkin, cut greens, cooked chicken, fried tofu 46-50 deg. F after more than 4 hours. Cream and beverages with cream on top of ice at bar, 49-55 deg. F. Maintain 41°F and below cold holding. Foods discarded if held for more than 4 hours or moved to walk-in. Ice baths demonstrated for curries.
   • 2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment.
   • 3-501.14 Cooling Cooked rice in 12-inch deep covered container in walk-in, 44 deg. F after 24 hours. Rice in covered container, left on table to cool at room temperature 119 deg. F after one hour. Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Container of rice from yesterday discarded; rice out at room temperature uncovered and placed in walk-in. Education and demonstration provided.
   • 2-301.12 Hand Cleaning Procedures Food worker washed hands for 5 seconds or less. Food workers shall wash hands with soap and warm water for at least 20 seconds and dry with paper towel or approved method. Turn off faucet handles with paper towels. Education provided. Food worker asked to re-wash hands.