XIANG XIANG NOODLE

Cooked meats observed to be stored in in open containers in upright cooler and loose in prep cooler. Pressed meat observed to be stored with open side directly on rusty shelves. [CA] Cover foods to prevent cross contamination. Store foods on containers that are routinely washed. [COS] Meat was covered and pressed meat had contact surface sliced off and VC&D and then placed on a plate.

Shelves in coolers, door of coolers, and shelves observed to have built up dust and debris. Shelves observed to start rusting. Bottom of freezers observed to have chicken blood at the bottom. [CA] Clean surfaces and repair shelves.

Under handwash sink in front area observed to be vermin droppings by water tank and on foil lining shelves. Operator provided monthly pest control report from 7/21/2026. [CA] Clean and sanitize area of dead cockroaches or old droppings.

1)Raw meats, cooked meats, and dumplings observed to be stored in unapproved to-go plastic bags. [CA] Keep PHFs in approved food safe container or bag. 2)New domestic freezer observed in facility at time of inspection. Unapproved noodles machines observed in back area.[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Ventilation hood observed to have build up grease strings hanging off of filters. One filter observe to loose and pushed back into hood. [CA] Service ventilation hood regularly and clean filters. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Tools and employee personal items observed to be stored on food. A pair of shoes observed to be stored directly on top of bags of dried foods. [CA] Store personal items away from food. Recommend placing box or designated space to store employee affects.

Employee observed washing hands without soap before serving food. [CA] Employee shall wash hands with soap and water for at least 30 seconds and dry hands off with disposable paper towels [COS] Employee washed his hands with soap.

1)Floors and walls observed to have food debris build in kitchen, especially behind and under cookline and by upright coolers. [CA] Clean floors and walls and maintain free of debris 2) Bathrooms observed to have new floor and wall finishes without cove basing. [CA] Provide cove basing at junction of wall and floor. 3) Holes observed in ceiling in kitchen where pipes enter ceiling. [CA] Seal holes in ceiling.

Cooked meat observed on top of prep cooler insert, not in container and uncovered. Meat measured to be 58F. Per owner meat was from yesterday. [CA] Keep PHFs at 41F and below. Keep PHFs under fill line of prep cooler or keep inside prep cooler for active temperature control. [COS] Meat was VC&D.

Tea cups, ladles, and other utensils observed to be drying next to front handwash sink. Dish soap and sponges observed at front area. No active dishwashing at time of inspection. [CA] Wash, rinse, and sanitize all wares in 3-comp sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Discontinue use to handwash sink for handwashing.

1. Observed Vermin: Documented in the following areas: - Approximately 9 cockroaches on a sticky trap on the floor under the 3-compartment sink, at least 4 of which were alive. - 2 dead cockroaches on a sticky trap on the floor between 2 refrigerators in the middle of the kitchen - 2 dead cockroaches on the floor under the woks under the hood. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Angfu Ma, has been informed that the facility must close immediately. Translation provided by Holly (operator on site). [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. See notes below.

Multiple dry soiled wiping cloths observed to be left out 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).

All refrigeration units containing potentially hazardous foods do not have thermometers inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed fabric cloth being used to cover meat in the prep unit (lower) across from the cook-line, and in the upright refrigerator across from the dish washing sink. [CA] Discontinue the use of fabric cloth to cover food.

Observed heavy buildup of food/grease on the floor underneath equipment and on various walls throughout the facility. [CA] Clean and maintain walls, floors, and ceilings to preclude the attraction of vermin.

Raw frozen beef and raw frozen lamb observed to be thawing in the prep sink in ambient air without running water. [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.

Dead german cockroaches observed in the following locations: - 15+ on a trap underneath the 2 door freezer unit in the corner to the left of the cook line - 1 dead in the ceiling shatter-proof plate above the dining area - 2 dead under the dish washing sink PIC stated that pest control provided treatments every month and provided pest control report from 7/25/2025. Pest control report states that the pest control company recommends treatment every 2 weeks owing to active presence of cockroaches. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.

1. Multiple pieces of unapproved, non-commercial equipment (multiple freezers, noodle-making machine, prep unit) observed. Freezers and noodle-making machine actively in use. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). DEH Plan check MUST be consulted prior to the use/installation of new equipment. Contact DEH plan check at dehplancheck@deh.sccgov.org for approval for the noodle maker AND if facility intends on using prep refigeration units in the front dining area. Residential freezers do not need to be replaced immediately, but only once they break (ensure that the replacement units are commercial and go through DEH plan check). 2. Observed plastic to-go bags being used to store raw meat in various refrigeration/freezer units. [CA] Discontinue the use of to-go (single-use) bags to store food. 3. Stained cardboard is being used to line multiple shelving units in various refrigeration units. [CA] Discontinue the use of cardboard, and ensure that materials are easily cleanable, smooth, durable, and nonabsorbent.

Employee observed rinsing hands in the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. The 3 compartment sink shall not be used for hand washing.

Multiple containers of food observed to be stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Quail eggs in water measured 76F sitting out in ambient in a container on the prep unit across from the cook line. No active preparation of quail eggs observed. Per the PIC, quail eggs had recently been taken out for prep. [CA] PHF shall be held at or below 41F. [COS] Quail eggs relocated to prep unit.

Hand sink in the kitchen area lacked paper towels. Alternate paper towel dispenser nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Large amount of food/grease accumulation on various nonfood contact surfaces, including shelving units, tops of freezers, and sides of equipment. [CA] Clean often and maintain to preclude the attraction of vermin.

1. Raw meat observed to be stored above vegetables in the prep unit (lower) across from the cook- line. Raw meat and raw shell eggs observed to be stored over vegetables in the 2-door upright refrigerator in the corner to the left of the cook-line. [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. 2. Raw beef, lamb, and shrimp observed to be thawing together in prep sink. All meat was packaged with plastic. No visible cross contamination observed. [CA] Store raw, potentially hazardous foods with different required cooking temperatures away from one another to preclude possible contamination.