Hulu Wa Bistro Fails Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Clean the observed old rodent droppings in the corner where the recyclable soda tin cans are stored.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

DISCONTINUE the observed storing of raw meat above vegetables and noodles and storing of eggs above noodles.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed lack of sanitation solution in cook line and in prep area and facility have been operating for more than 1 hour. 114117, 114125(b), 114141

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed raw shrimp submerged in cold water in a plastic container inside the prep sink. COS - education provided. Faucet was turned on to flow on the container of shrimp being thawed. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email Deyue Li Person in Charge Refused to Sign Current 2 Total 4 Inspection Date 10/21/2025 HULU WA BISTRO Permit Name 3970 B 17TH ST, SAN FRANCISCO, CA 94114-2010 Address Violation Display (Using Iterative Output)

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

DISCONTINUE the observed storing of uncontainerized open bags of sugar, rice and flour in the metro rack shelving. Provide a bulk containers with labels and individual scoops with handle to store sugar, flour and grains. DISCONTINUE using bowls and plastic tubs without handle as scoop for grains, sugar and the like. DISCONTINUE the observed storing food in a tin can. Canned food shall be transferred to a food grade container upon opening.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

CLEAN and SANITIZE the observed debris accumulation inside the hand sink near the cook line. CLEAN and SANITIZE the observed food stain and debris accumulation on the door and door handles of the refrigerator and freezers. ELIMINATE the observed water accumulation and dripping inside the prep cooler in the cook line. CLEAN and SANITIZE the observed grease accumulation on the equipments in the cook line. DISCONTINUE the observed chopping of vegetables on top of the 3 compartment sink. 114182

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

IMMEDIATELY 1. Discontinue using 3 compartment sink as prep table. 2. Ensure that a sanitation bucket and wiping cloth with adequate amount of sanitizer is provided (100 ppm chlorine or 200 ppm quaternary) before start of daily operation. And ensure to clean all food contact surfaces before start of daily operation. 3. Rearrange the storage of food inside cooling units. Eggs and raw meat shall be below ready to eat foods or vegetables. Within 7 days complete the following: 1. Clean and degrease the floor and equipments in the cook line. 2. Clean the floor underneath the equipment in the prep room. 3. Clean and sanitize the door and door handles of the cooling units. 4. Clean and sanitize areas affected by rodent droppings. 5. Provide bulk bins with scoops for storing grains, flour and sugar. 6. Repair the prep cooler in the cook line to eliminate the water accumulation and dripping. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email Deyue Li Person in Charge Refused to Sign Current 4 Total 4

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

IMMEDIATELY 1. Discontinue using 3 compartment sink as prep table. 2. Ensure that a sanitation bucket and wiping cloth with adequate amount of sanitizer is provided (100 ppm chlorine or 200 ppm quaternary) before start of daily operation. And ensure to clean all food contact surfaces before start of daily operation. 3. Rearrange the storage of food inside cooling units. Eggs and raw meat shall be below ready to eat foods or vegetables. Within 7 days complete the following: 1. Clean and degrease the floor and equipments in the cook line. 2. Clean the floor underneath the equipment in the prep room. 3. Clean and sanitize the door and door handles of the cooling units. 4. Clean and sanitize areas affected by rodent droppings. 5. Provide bulk bins with scoops for storing grains, flour and sugar. 6. Repair the prep cooler in the cook line to eliminate the water accumulation and dripping. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email Deyue Li Person in Charge Refused to Sign Current 4 Total 4