ZHOU YU

2026-04-13: Pre-permit (Operational) / Initial Inspection

Score: 39. Violations were cited in the following area(s).

• Not Critical: 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02F — Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
• Critical: 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• Critical: 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Critical: 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Critical: 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Not Critical: 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.