YUMMY TOFU & BBQ

No cockroaches was observed in the dry storage room.

Frozen meat was left at a shelving. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)

Hand washing sinks were equipped with soap and paper towel.

Food was measured 44F in the middle food prep unit. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Meat was thawing in the shelving was measured 39F. [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.

Back screen door has a broken screen and there was a opening in the back storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Dirty mop with dirty water was left in a hall way. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

A drink was stored inside the ice machine for cooling. [CA] Ice intended to be used for food or beverages shall not come in direct contact with materials that may cause contamination. Oil scooper handle was submerged in oil. [CA] Handle to scoop food shall be stored so that it is not in direct contact with food.

Lack time marking for the Glass noddles, stored at room temperature. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Food prep cooler in the middle of a kitchen was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility can only keep small portions at the food prep cooler until it has been fixed. Can not store perishable food at the bottom. Perishable food (bean sprout, tofu) was transfer to the refrigeration.

Food safety certification is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees lack food handlers card except for one employee had e-copy. [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.

Back storage room next to the restroom has two kinds of dead cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings immediately. [SA] Close all the opening and gaps. Keep everything on shelving for proper cleaning and sanitizing.

Observed back storage room and kitchen has food products on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Chicken was stored above beef and a package sea weeds was below chicken shelve. [CA] Follow the instructions from the sticker on the refrigeration door and store chicken on the bottom shelve. Ready to eat food and vegetable shall be stored at top shelve followed by beef.

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Lack soap dispenser for both hand washing sinks. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

One of the two kitchen hand sinks is missing a soap dispenser [CA] Provide a soap dispenser

Underside of the shelf at cook line shows food debris buildup [CA] Clean the shelf

A few wall tiles are missing in the storage room [CA] Install the tiles.

Mop sink is missing a vacuum breaker [CA] Install a vacuum breaker

Three dead cockroaches in the storage room with pot and pans. [CA] Clean and sanitize area of dead cockroaches or old droppings.

The expired health permit issued by the department was posted. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.

Large containers of rice and flour with out common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Many food container with raw and cooked food were uncovered inside the refrigeration. [CA] Containers of food shall be covered with lid and plastic wrap to prevent cross contamination.

Large hole in the wall on the other side of the refrigeration and freezer. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Burned out tube lights inside the kitchen area. [CA] Replace burned out tube light for visibility.

Frozen Beef was left over night at room temperature for thawing. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Frozen potentially hazardous food shall only be thawed in one of the following approved 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.

Build up of grease debris behind equipment. [CA] Clean hard to reach areas more frequently to prevent build ups.

Expired permit is posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Grease build up of the mechanical exhaust hood and far left side has a gap between filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Adjust filters/panels to prevent gap.

Cardboard in use to line shelves. [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.

Containers with rice lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Vegetable cartons, soy sauce, and koren chili paste container was on floor. Soda crates were in use to store food off floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Soda crates are not approved shelving because it is not 6 inches off floor. Shelving has to be NSF approved meaning easily cleanable and nonabsorbent.

Multiple food items including container of steak, beef, chicken, squid, vegetables, etc. was uncovered inside the refrigeration. [CA] Keep food items covered inside the refrigeration to prevent cross contamination.

Build up of a grease debris on floor and wall around the cook line. [CA] Clean more frequently to prevent build up of grease debris.

Glue strips with dead cockroaches in the back area dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Burned out tube lights and missing light covers in the kitchen area. [CA] Provide working tube lights and light covers in the kitchen area. Dust of the restroom exhaust vent. [CA] Clean the exhaust fan vent to maintain.

Facility serve raw eggs and missing consumer advisory on the menu. [CA] Provide consumer warning for use of raw shell eggs in uncooked or cooked foods.

Aprons were handing on the shelving with prepackaged food. [CA] Store or hang apron away from food. Back room with cockroach infestation has a lot of stuff inside. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. After getting rid of unused items, keep everything 6 inches off floor for throughly cleaning and sanitation.