MR SIU MAI

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

The garbage dumpster was left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.

The handwash sink located back in the kitchen area was being used to store single use utensils and equipment. [CA] Make the handwash sink easily accessible for employees to wash their hands whenever it is necessary. The manager removed the utensils.

Cold-served duck and steamed dim sum stored on the front counter area were measured between 49°F and 55 °F. The PIC said the cold-served duck was taken from the fridge an hour ago while the dim sum was steamed 30 minutes ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The owner voluntarily condemned and destroyed the products (COS). Partially cooked noodles and rice and cooked ducks stored on the preparation table and the drying shelves back in kitchen area were measured between 50 oF and 135 oF as well. The chef said the ducks were cooked an hour ago and the noodle with the rice were taken from the walk-in cooler less than two hours ago. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the boba beans. The person in charge time coded the food products to be used within the next two hours (SA).

Multiple dead cockroaches were observed on the floor back in the storage area. [CA] Conduct a thorough cleaning of the floor areas immediately.

Pooled egg white and egg yokes stored on the preparation fridge were measured between 49°F and 55 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The owner voluntarily condemned and destroyed the products (COS). Partially cooked noodles and rice and cooked ducks stored on the preparation table and the drying shelves back in kitchen area were measured between 50 oF and 135 oF as well. The chef said the ducks were cooked an hour ago and the noodle with the rice were taken from the walk-in cooler less than two hours ago. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the boba beans. The person in charge time coded the food products to be used within the next two hours (SA).

Multiple dead cockroaches were observed on the floor back in the storage area. [CA] Conduct a thorough cleaning of the floor areas immediately. Many drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many open bag food products were stored on the shelf in the dry storage area. Many open food products were also stored on the floor by the preparation area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like pooled eggs were stored above ready to eat food products inside the double door preparation fridge. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. Employees were demonstrated the proper washing procedures. The utensils were rewashed accordingly (COS).

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Multiple dead cockroaches were observed on the floor back in the storage area. [CA] Conduct a thorough cleaning of the floor areas immediately. Many drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The only handwash sink located back in the kitchen was being used to store utensils and equipment. [CA] The handwash sink must be easily accessible for employees to wash hand whenever is necessary, and it must be dedicated for handwashing purpose only. The owner removed the utensils and equipment (COS).

Chemicals in open containers were stored along with food products in the dry storage area. [CA]Please store chemicals below and away from any food products.

Many open bag food products were stored on the shelf in the dry storage area. Many open food products were also stored on the floor by the preparation area. [CA] Store all open bag food products in properly labeled bulk containers.

Employee working in the food preparation area was observed eating. [CA] Employees may not eat in food storage, preparation, and service areas. They may only eat in a designated area away from these locations.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

Observed 20+ cockroaches of various life stages within the following locations: 1. Within the electrical panel above the front hand wash sink. 2. On the wall/ floor metal flashing behind the cook line. 3. Inside the standing mixer bowl. 4. On the floor of the dry storage area. 5. Nymps on the floor below the front service line upright refrigerator. 6. Within the condenser cabinet for the cook line preparation refrigerator. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Observed food boxes and containers stored directly on the floor of the rear dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk food bags storage within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed gaps in the metal flashing at the cook line and dry storage areas. [CA] Repair gaps in structure and maintain in good repair to prevent pest harborage.

Roasted chicken stored on the hot-holding unit of the front service counter were measured at 75 oF. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the chicken will be voluntarily condemned, and destroyed (COS).

Employee was observed washing dishes on the two compartment preparation sink. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine in the three compartment warewash sink. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Many dead live cockroaches were observed in area outside the walk-in cooler, by the water heater, on the three compartment sink, in the dry storage area, and some on the wall above the front service counter. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminate and verified by a district inspector, the facility shall be closed. Suzanne Lew Supervising Registered Environmental Health Specialist with the county of Santa Clara has approved the closure. Please contact the district inspector for follow-up inspection. A follow-up inspection will be conducted on or after next week to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner.

A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.

Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.