ASIANA PHO KIM

Repeated violation: One of the handwash stations located back in the kitchen area is being used to store soiled utensils. [CA] Handwash stations must exclusively used for handwashing. Please do not store any utensil or equipment on it. The front handwash sink does not have wall-mounted soap and paper towel dispensers as well. [CA[ Install the supplies immediately.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Grout missing throughout prep area [CA] Replace missing grout with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Cove basing throughout prep area is in disrepair. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Gaps present in FRP behind handwash sinks, two compartment sink, and three compartment sink. b[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the fryer, cooking equipment, and refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Multiple wet/soiled wiping cloths were stored on the counters, sinks, preparation tables. [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 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.

Repeated violation: The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person fixed the dispenser and raise the chlorine level to 50 ppm (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. Raw food products like shell eggs were stored above ready to eat food products inside the upright 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 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. Raw food products like shell eggs were stored above ready to eat food products inside the upright 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.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Multiple live cockroaches were observed above the preparation table, the wash sink, on the clean utensil’s storage shelf, and on the wall above the preparation tables. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

Multiple wet/soiled wiping cloths were stored on the counters, sinks, preparation tables. [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 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.

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. Raw food products like shell eggs were stored above ready to eat food products inside the upright 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.

Repeated violation: An excessive grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood. Heavy food residue and grim buildup on handles and surfaces of the equipment including the fryer, cooking equipment, and refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Missing floor tile near three compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Grout missing throughout prep area [CA] Replace missing grout with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Cove basing throughout prep area is in disrepair. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Gaps present in FRP behind handwash sinks, two compartment sink, and three compartment sink. b[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Sewage from the manual and mechanical dishwashers is flashing on to the floor of the kitchen area. [CA] Please dispose wastewater from the facility by regularly cleaning the grease trap. The facility shall be closed until the grease trap is properly cleaned. Please contact the district inspector for any follow-up inspections. If the follow-up inspection is requested for after hour or on weekends, the owner shall be charged $645.00/hour. Suzanne Lew, Supervising Registered Environmental Health Specialist approved the closure.

Repeated violation: There was no warm water supply on the ceramic handwash sink located back in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

One of the handwash stations located back in the kitchen area is being used to store soiled utensils. [CA] Handwash stations must exclusively used for handwashing. Please do not store any utensil or equipment on it. The front handwash sink does not have wall-mounted soap and paper towel dispensers as well. [CA[ Install the supplies immediately.

Missing floor tile near three compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

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.

Repeated violation: There was no warm water supply on the ceramic handwash sink located back in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Sewage from the manual and mechanical dishwashers is disposed on to the floor below these equipment. [CA] Please dispose wastewater from the facility by regularly cleaning the grease trap. The facility shall be closed until the grease trap is properly cleaned. Please contact the district inspector for any follow-up inspections. If the follow-up inspection is requested for after hour or on weekends, the owner shall be charged $645.00/hour. Suzanne Lew, Supervising Registered Environmental Health Specialist approved the closure.

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.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

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. Raw food products like shell eggs were stored above ready to eat food products inside the upright 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.

Sewage from the manual and mechanical dishwashers is disposed on to the floor below these equipment. [CA] Please dispose wastewater from the facility by regularly cleaning the grease trap. The facility shall be closed until the grease trap is properly cleaned. Please contact the district inspector for any follow-up inspections. If the follow-up inspection is requested for after hour or on weekends, the owner shall be charged $645.00/hour. Suzanne Lew, Supervising Registered Environmental Health Specialist approved the closure.

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.

An excessive grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood. Heavy food residue and grim buildup on handles and surfaces of the equipment including the fryer, cooking equipment, and refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Multiple wet/soiled wiping cloths were stored on the counters, sinks, preparation tables. [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).

Repeated violation: There was no warm water supply on the ceramic handwash sink located back in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

One of the handwash stations located back in the kitchen area is being used to store soiled utensils. [CA] Handwash stations must exclusively used for handwashing. Please do not store any utensil or equipment on it. The front handwash sink does not have wall-mounted soap and paper towel dispensers as well. [CA[ Install the supplies immediately.

Missing floor tile near three compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Grout missing throughout prep area [CA] Replace missing grout with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Cove basing throughout prep area is in disrepair. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Gaps present in FRP behind handwash sinks, two compartment sink, and three compartment sink. b[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.