LEE'S SANDWICHES CORP

Facility is preparing Vietnamese yogurt without the required licensing/permit from California Department of Food and Agriculture (CDFA). [CA] Obtain proper licensing from CDFA in order to continue the preparation of any milk and dairy products. Contact Milk and Dairy Food Safety Branch of CDFA for assistance in obtaining the correct license and permit.

Observed containers of PHF items cooling kept tightly covered inside food preparation refrigerator. Item measured at 135F and had just reached cooling temperature. [CA] 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. [COS] Item was uncovered and relocated into the walk-in refrigerator to expedite cooling.

Employees' personal belongings (cellphones, jackets, beverage cups, food, etc.) store in and around areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food.

Observed one dead rodent on the floor in the corner in the small space between the wall and the oven across from the janitorial room. Per manager, facility is serviced monthly by licensed pest control service. Pest control reports were provided for review. No contamination of food or food contact surfaces observed. No other signs of vermin activity observed. [CA] Clean and sanitize area. [COS] Rodent was removed and area sanitized.

Observed tray of vegetables maintained on top of trash can at the food preparation sink. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Tray was removed upon this Division entering into kitchen.

Hot water at the three-compartment sink measured at 105F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Measured stuffed bitter melon soup and braised pork belly at 85F in the 2-door reach-in refrigeration near service line. Food containers are covered with plastic wrapping. Per PIC, foods were prepared approximately three hours prior to temperature measurement. [CA] Potentially hazardous foods shall be cooled rapidly from 135F to 71F within two hours, then from 70F to 41F in four hours. [COS] PIC reheated the foods to 165F to restart the cooling process.

Observed several food containers stored on the floor of the freezer. [CA] Food shall be stored at least six inches off the floor to prevent contamination.

Observed active food preparation in the warewashing sink. [CA] Discontinue food preparation in the warewashing sink.

Observed employee in the kitchen drinking from personal beverage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas.

Several food handler cards are expired. [CA] All food handlers shall maintain a valid food handler for the duration of their employment.

Observed employee's personal belongings in the kitchen. [CA] Personal items shall not be stored in the food preparation area.

Measured water at warewashing and preparation sink at 114F. [CA] Hot water shall be supplied at a minimum temperature of 120F.