SIZZLING POT HOUSE

Observed handwash sink partially blocked by cooking equipment at the time of inspection. [CA] The handwash sink shall be fully stocked and accessible at all times. [COS] Employees cleared the handwash sink.

1) Measured cooked potato and seaweed stored in an ice bath on the preparation counter from 48-59F. Per PIC, foods were removed from refrigeration and placed into an ice bath less than 1 hour prior to temperature measurement. Observed containers are not fully submerged into the ice bath. [SA] Cooked potato and seaweed were separated into two different ice baths to ensure that containers are making full contact with the ice bath. 2) Measured tonkotsu broth and canned quail eggs stored at ambient temperatures on the preparation counter from 53-58F. Per PIC, foods were prepared or opened less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Tonkotsu broth and quail eggs were relocated to the walk-in cooler to facilitate rapid cooling.

At the 3-compartment sink, observed employee conducting active warewashing without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist intervened and directed employee on how to set up the 3-compartment sink for washing, rinsing, and sanitizing. Dishes were rewashed.

Observed rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Observed the condenser above the walk-in cooler is in disrepair. Observed ice is dripping from the top of the walk-in cooler. No contamination of food observed. [CA] Repair the walk-in cooler. Equipment shall be maintained in good repair.

Facility lacks testing materials for sanitizer (quaternary ammonia). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1) Observed coriander of cooked noodles stored directly under the paper towel dispenser. [CA] Store foods away from the handwash station to protect from splash contamination. 2) In the walk-in cooler, observed raw meats stored above ready-to-eat foods such as beansprouts. [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.

Measured egg and seaweed soup stored in deep cooking pots at the preparation counter from 110-135F. Per PIC, egg and seaweed soup were cooked less than 1 hour prior to temperature measurement, and are stored on the preparation counter until the end of lunch service. The soup is then moved to the walk-in cooler for rapid cooling, then reheated for dinner service. [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.

Observed pots of food stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed facility lacks a metal probe thermometer for monitoring internal temperatures. [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.

Observed employee food handler card expired. [CA] Ensure all employees have valid food handler cards.

In the kitchen area, observed laminate material attached to shelving below the stainless steel prep tables. Observed gaps and crevices from laminate peeling away from the shelving. [CA] Ensure only approved, smooth, durable, and easily cleanable materials are used. Discontinue use of laminate material to prevent possible harborage of vermin.

In the kitchen area, measured covered bowls of braised chicken, pork and beef between 70F and 75F. Per operator, bowls of braised chicken, pork, and beef prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; left uncovered; separated into smaller portions; using an ice paddle; and/or using rapid cooling technology. [SA] Operator uncovered bowls and moved to 2 door reach in refrigerator to facilitate proper cooling. Discussed procedural change with operator to discontinue covering bowls to allow for rapid cooling and adequate ventilation of heat.

At the 3 compartment sink, measured quaternary ammonium sanitizer at 100 ppm. Observed container of quaternary ammonium sanitizer was empty and only residual chemical in the supply line. [CA] Ensure equipment and utensils are properly cleaned and sanitized using either 200 PPM quaternary ammonium sanitizer OR 100 PPM chlorine sanitizer. [COS] Compartment of quaternary ammonium sanitizer was drained, and chlorine sanitizer compartment was set up and measured at 100 PPM.

In the dry storage area, observed open bags of spices and bulk bags of rice and salt. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

In the kitchen area, on the counter-top, measured container of bean sprouts at 65F, wood ear mushrooms at 55F, quail eggs at 59F and spam at 60F. Per operator, bean sprouts, and wood ear mushrooms stored for 1.5 hours, and quail eggs and spam stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator added ice to container of bean sprouts, and wood ear mushrooms to facilitate proper holding temperatures. Can of quail eggs and spam opened an hour prior was moved to refrigeration to cool to 41F within 3 hours, for a total of 4 hours from when opened. In the kitchen, on the counter-top, measured container of cooked seaweed cold dish at 48F, and cucumber cold dish with wood ear mushrooms, and bean curd at 50F. Per operator, food items prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed containers of cold dishes into an ice bath to facilitate proper holding temperatures.

There are 7 bags of red sauce and 7 white bags of sauce with no labels. According to the owner they are imported from China. Discontinue use of any items without a label in English. Please send me the labels to my email if found otherwise do not use the food items.

The employee cooking in the kitchen does not have a food safety certificate. [CA] All employees preparing food must have a food safety certificate.

Observed rodent droppings on the floor in the kitchen near the janitors sink. [CA] Clean up the rodent droppings from off of the floor. Take effective measures to eliminate rodents from inside the facility. Protect food from possible contamination.

Observed the containers on the storage shelves to be soiled. [CA] Thoroughly clean all of the containers.

Observed the floor to be soiled in the corners. [CA] Thoroughly clean the floors.

The facility does not have any way to sanitize the dishes. [CA] The dishes must be washed, rinsed, then sanitized. Sanitizer with chlorine at 100ppm or quat at 200ppm. [COS] The owner brought bleach by end of the inspection. Sanitizer set up to 100ppm chlorine in the dish sink Any dishes that were washed without sanitizing must be rewashed properly with sanitizing in 100ppm chlorine.

The hand washing sink is blocked with a bowl of broccoli in it and a utensil. [CA] The hand sink is to be kept clear and readily accessible. Do not place bowls of food in the hand sink. All food prep must be done in the food prep sink. Use each sink for its designated purpose. [COS] The bowl was removed from inside the hand sink and rerinsed in the food prep sink.