Hwa Shoo Shoo

Inspection history

1. C

   2026-06-09

   Violations were cited in the following area(s). · Pre-permit (Operational) / Re-inspection

   Score 47
   • CRITICAL 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 No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
2. C

   2026-04-06

   Violations were cited in the following area(s). · Pre-permit (Operational) / Initial Inspection

   Score 75
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • minor Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • minor 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.