EAT MORE PHO

Observed a gap at bottom side of screen door near water heater and back door between two storage rooms is propped open. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed the follow items installed without approval: - new equipment at cookline to boil noodles - new equipment for spring roll sheets - new construction of storage room - also there is unfinished work under front counters with exposed wood. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Provide plans to get approval for above items no later than 12/21/25

Measured bean sprouts at 64 F at prep counter near cook line. Per PIC, bean sprouts were taken out of refrigerator around 2 PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice in the bean sprout container for cooling.

Observed milk crates being used to store open food items in walk in cooler. [CA] Use approved equipment to store food items

Measured tomato rice at 46F in two door refrigerator in two small closed bags. Per PIC, rice was cooked at 12 PM and was portioned in bags to cool down after. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC opened the bags, added in ice bath and stored in two door refrigerator for rapid cooling.

Observed flies in new storage room for packaged food, utensils and to go containers. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Ambient temperature front upright beverage refrigerator measured at 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed use of grocery bags to store food. [CA] Use approved and food grade material to store food.

Observed small gaps at the back door of the facility. [CA] Close any gaps to prevent vermin entry.

Observed use of cardboard as shelf liner. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed food containers stored directly on floor in walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed broken coving in walk in cooler near walk in door freezer and near warewash area for the entryway that exits towards lobby. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed accumulation of dust, dirt and grime on kitchen ceiling and ceiling vents. [CA] Ceiling vents shall be kept clean and in good repair. Clean the ceiling and maintain in good condition. Observed accumulation of debris under and on side of racks. [CA] Clean the floors and maintain in good condition.

Observed a two compartment sink in the facility. [CA] Facility shall install a three compartment sink to comply with current cal code. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Until the three compartment sink is not installed, provide SOPs (Standard Operating Procedure) on how dishes will be washed, rinsed and sanitized.

Observed knives stored in crevice between prep unit and prep table with accumulation of food debris. [CA] Properly store utensils and equipment in a clean and sanitary manner. [COS] PIC put the knives in two compartment sink to be washed, rinsed and sanitized.

Measured bean sprouts at 51F in container with some ice near cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added more ice and water to the container.

Back door to the facility is propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed open bulk food containers in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed multiple food containers stored on floor in walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed open hole in small storage room with electric unit. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Accumulation of grease on ventilation hood, walls and ceiling in the cook line area. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure ventilation hood is working in good condition. Observed burners extending outside of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Accumulation of pink mold like substance on inside white panel of ice machine, it is not coming in contact with at this time. [CA] Clean and sanitize the ice machine.