SIFU WONG KITCHEN

Shellstock tags for clams observed to not be retained for 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.[SA] Per PIC clams were thrown away. Shellstock was not observed in facility at time of inspection.

Some meats observed to be stored together inside walk in cooler: raw pork observed to be stored with cooked chicken in different loosely tied bags; raw fish was stored with raw pork in same container loosely in individual bags. Did not observe cross-contamination of different meats and proteins at this time. [CA] Ensure no meats are stored together unless intended to be used together to prevent cross contamination.

Accumulation of grease and debris on ventilation hood filters over cook-line. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. Old dead mouse and old droppings found in side storage area by warewash area controlled by hotel. Facility only uses side area for decor and extra table storage. Per operator items have not been use in a long time. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Facility removed rodent carcass. 2. Accumulation of flies and ants in food prep areas and food storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1. Mold like build-up on inside of ice machine. [CA]Clean build-up off of ice machine panel. 2. Food storage shelves near prep-line had accumulated food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. **REPEAT VIOLATION** 3. Build-up of dust and debris on fans uses as air circulation for food drying. [CA] Clean debris build-up off of fans in kitchen area.

Onions stored on the floor near back door. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Wiping cloths stored on prep surfaces and counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). **REPEAT VIOLATION**

1. Beef, chicken, shrimp thawing in same bucket together soaking in similar juices on shelves. Meats were not intended to be cooked together. 2.In walk-in freezer, raw beef in colander observed to be placed over par cooked chicken feet. [CA] Keep meats separate unless intended for mixing and same dish to prevent cross-contamination. [COS] 1) Beef, chicken and shrimp were subjected to voluntary condemnation and destruction. 2)Per operator par cooked chicken feet will be steamed and reheated to 165F prior to service. Raw beef was moved to a different container.

1. Back door of the kitchen area was left wide-open. [CA] Back door to food prep area shall be self-closing. Recommend installing screen door and keep screen door closed. 2. Sticking tape stand used to control flies was sitting on shelf above food prep area. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.

1) Using various utensils as scoops in bulk food container where at bakery prep-line. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Employee observed to use 2-compment prep sink to wash/rinse hands after handling raw meats. [CA]Employees shall only use food prep for food prep to prevent any contamination. Clean and sanitize prep sink prior to next use.

Clams in 3-door under counter cooler at prep-line had no shellstock tags. [CA] All shellstock tags shall be kept in chronological order for 90 days after harvest. When purchasing clams request shell stock tags from vendor.[SA] PIC supplied receipt of purchase from an approved source for clams currently inside facility from previous day (7/27/2025). PIC requested tags from New Wing Yuan Market for current clams.

MAJOR VIOLATION Handwash sink in warewash area does not drain. [CA] Repair sink so wastewater is disposed through plumbing systems. [SA] Several handwash sinks available throughout facility. MINOR VIOLATION In warewash area of kitchen, floor sink was clogged and holding standing water. No waste water is emptied into clog floor drain.[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

**REPEAT VIOLATION** 1. In walk-in cooler raw chicken feet stored above chili sauce and tofu container. 2. In walk-in cooler, raw whole chicken stored over cooked pork. No dripping observed and chicken observed to be sealed [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. **THIS MINOR VIOLATION LEAD TO MAJOR**

Employee washed gloves instead of removing gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was asked to remove gloves, wash hands with soap and water and done new gloves.

Floors were covered in food debris and standing water. [CA] Walls and/or floors in food preparation area shall be kept clean.

12 peking ducks measured at 73F. Per PIC they were left out over night to dry. [CA] Peking duck can be kept at room temperature for up to 4 hours. [COS] 12 peking ducks were discarded (see VC&D report).

**REPEAT VIOLATION** 1. Beef thawing out on prep sink drain board. 2. Ducks thawing in prep-sink without running water. 3. Beef, chicken, fish and shrimp thawing in buckets on shelving units. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

**REPEAT VIOLATION** Large vat of chicken broth was measured at 125F. Per PIC it was cooked less than 2 hours prior to inspection and intends on cooling it down. PIC indicated the soup would eventually go into smaller bucket and into walk in cooler [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 containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 7) 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. RECOMMEND: Cooling using smaller portions or ice wands to rapidly cool soups. [COS] Soup was reheated to 165F and employee was instructed to place soup into smaller containers to cool properly inside walk in cooler

Handwash sink in warewash area observed to be leaking. [CA] Repair faucet on handwash sink.

Food handler cards observed to be missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Floors on right side walk in cooler observed to have grease and food on the floor. [CA] Clean floors.

Shelves in walk in cooler observed to have food debris. Fans in walk in cooler and freezer observed to have accumulated dust. [CA] Clean shelves and fans.

1) Raw meat observed to be stored above ready to eat foods and produce in walk in cooler and inside dumpling prep area in 1 door upright cooler. Packaged chopped onions observed to have raw shrimp paste on the outside of plastic wrap. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Packaged onions was about to be washed and outer packaging was sanitized. 2) Food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Wiping clothes stored throughout facility at prep areas and cookline on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Pork dumpling filling measured to be 97F in larger tray and 65F in small tray. Per operator filling was made about 2 hours ago and is about to be placed inside walk in cooler. [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]Larger tray of filling was VC&D. Small tray of filling was placed into walk in cooler.

Employee observed to he handling raw pork before washing his hands without soap. Employee observed to be turning on gas line for stove. Employee washed hands again without soap. Per employee he was about to start cooking pork. [CA] Wash hands with soap and warm water after handling raw meat and prior to handling food after touching dirty equipment. [COS] Employee washed hands properly with soap and warm water for 20 seconds.

Handwash sink in 3-comp sink area observed to be missing paper towels. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Paper towels were restocked.

Raw squid and raw shrimp and raw meet observed to be thawing on shelf. All items were under 41F (see measured observations). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS]Items were moved to walk in cooler.

1) Bean sprouts observed to be sitting with deliveries measuring 47F. No employees observed to be putting tasked with putting away deliveries at time of inspection. 2) Raw pork in box measured to be 45F. Per employee pork was placed out there to be used later. [CA] PHFs shall be held at 41°F or below for cold holding. Use portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. PHFs to be prepped at a later time shall be stored inside walk in cooler and taken out when ready to prep. PHFs in deliveries shall be check for condition and temperature upon arrival and stored into refrigeration immediately [COS] 1) Bean sprouts were placed into walk in cooler 2)Raw pork was placed back into walk cooler.