CHEFUS CORPORATION

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.

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.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas. Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, and the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately.

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). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

Repeated violation: 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.

During the time of this inspection couple of equipment with and without NSF certification were observed back in the kitchen area. [CA] The owner is told to remove the equipment which do not have any certification. He is also told to submit plan and specification of the NFS approved equipment to our plan check unit at dehplancheck@deh.sccgov.org or by submitting plan and specification of the equipment in person to our office address which is written on top of this report form.

Excessive trash and garbage accumulation was observed back in the facility. [CA] Please conduct a thorough and regular cleaning of the property. Trash and garbage must be properly collected and disposed. A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

During the time of this inspection couple of equipment with and without NSF certification were observed back in the kitchen area. [CA] The owner is told to remove the equipment which do not have any certification. He is also told to submit plan and specification of the NFS approved equipment to our plan check unit at dehplancheck@deh.sccgov.org or by submitting plan and specification of the equipment in person to our office address which is written on top of this report form.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.

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). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

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.

Repeated violation: 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. Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, and the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately.

Repeated violation: There were no paper towel on the handwash sinks located in the preparation area and in the restrooms. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS). The handwash station located in front storage area which is behind the walk-in cooler was also completely blocked. [CA] Keep the handwash station easily accessible for employees to wash hand when needed.

Repeated violation: Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Many 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).

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas. [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 functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

Repeated violation: 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 clean utensils were stored on unclean milk crate. [CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces. There are multiple old equipment stored inside the storage and back in the facility. [CA] Please remove all old equipment from the facility by a legal method.

There was a dark color gray water on the mop bucket. [CA] Please dispose all gray water into the janitorial sink immediately after use.

There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas. [CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.

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.

Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately.

Repeated violation: 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.

Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately. Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time. Food residue and slime buildup was observed on the floor and the floor sinks located below the storage shelve, preparation, and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

Repeated violation: 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 clean utensils were stored on unclean milk crate. [CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas. [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 were no paper towel on the handwash sinks located in the preparation area and in the restrooms. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

Repeated violation: Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas. [CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.

Repeated violation: A counter-top round grill used in storage area was stored outside the exhaust hood. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Contact this divisions Plan Check program for review and approval of equipment prior to installation.

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Employee was 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. 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).

Repeated violation: There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

The water temperature on the handwash station located in the restroom and dim sum preparation area was measured at 70 oF. [CA] Raise the water temperature on the handwash stations to 100 oF.

Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

The open top white freezers stored near the wall are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

The hot water faucet of the handwash station located near the office does not work. [CA] Replace the broken faucet of the handwash station immediately. There is a leakage below the three compartment warewash sink. [CA] Repair the leakage.

Repeated violation: A counter-top round grill used in storage area was stored outside the exhaust hood. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Contact this divisions Plan Check program for review and approval of equipment prior to installation.

There is a foul smell in both the men and women's restrooms. [CA] Conduct a regular thorough cleaning and refreshen the restrooms.

Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately. Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time. Food residue and slime buildup was observed on the floor and the floor sinks located below the storage shelve, preparation, and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

The hot water faucet of the handwash station located near the office does not work. [CA] Replace the broken faucet of the handwash station immediately.

There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas. [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: Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas. [CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval. The open top white freezers stored near the wall are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Repeated violation: Freshly cooked food products were being cooled in big containers wrapped in plastics inside the walk-in cooler. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

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 clean utensils were stored on unclean milk crate. [CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [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: 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).

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 clean utensils were stored on unclean milk crate. [CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.

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).

A counter-top round grill used in storage area was stored outside the exhaust hood. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Contact this divisions Plan Check program for review and approval of equipment prior to installation.

There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

The hot water faucet of the handwash station located near the office does not work. [CA] Replace the broken faucet of the handwash station immediately.

Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas. [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.

Employee was 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. 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).

Repeated violation: Freshly cooked food products were being cooled in big containers wrapped in plastics inside the walk-in cooler. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

Repeated violation: There were no paper towel and soap supply on the handwash sinks located in the preparation area and in the restrooms. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

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

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas. [CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.

Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas. [CA] Repair or replace the damaged/missing ceiling panels immediately. Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time. Food residue and slime buildup was observed on the floor and the floor sinks located below the storage shelve, preparation, and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.