YUMMY KITCHEN

Multiple live, dying, and dead cockroaches were observed below the cooking equipment, warewash sink, and the storage shelf in the back. [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.

Multiple household insect sprays were observed below the display counter. [CA] Stop using these household chemicals in the facility.

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. Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.

1. Observed Vermin: Documented in the following areas: Found LIVE cockroach under bag of food near dish machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chen (owner), has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor: Found DEAD cockroaches in the following area: under refrigeration units, under sinks, on/around boxes, under shelving, on screen door, around soap dispenser, floor of hallway, between boxes on storage, on equipment not in use and in refrigeration unit door area. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Provide approved pest control services.

Found crates and other device used to elevate food items off floor. [CA] Discontinue using crates, use approved shelving.

1. Found holes in celing where pipes are connected. Observed screen mesh like substance used to seal hole in ceiling/wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Found electrical outlet missing cover at dining area. [CA] Provide outlet covers.

1. Found scoop handles in direct contact with food item in storage room. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found 3 loose CO2 tank near dish machine. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

1. Found 2 open bags of bulk food open on back storage rack. [CA] Once bulk bag are open, store all food content in approved food containers. 2. Found container/bags of food stored on floor. [CA] Food shall be stored a minimum of 6 inches off floor.

Major: 1.Measured container of rice holding at 74F on counter top near cooks line. 2. Measured container of pork holding at 50F in 3 door upright. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. Minor: Measured container of pork holding at 45F in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

1. Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lacking food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Found accumulated food debris under warewash sink, cooking equipment, refrigeration unit and shelvings. [CA] Routinely clean. 2. Found 2 household raid cannister on shelf near front counter. [CA] Discontinue using household chemical, use approved pest control services. 3. Found exterior screen door unable to prevent the entrance and harborage of vermin/pest. [CA] Provide screen door and or keep exterior door closed.

1. Found OLD rodent droppings on floor under dish machine and dry storage area. [CA] Eliminate all evidence of OLD rodent droppings. Clean and sanitize all effected areas. Continue to provide approved pest control services. 2. Found several flies in back prep area and dining area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Found a plastic bowl used to dispense bulk good in dry storage area. [CA] Provide scoops with handle for dispensing bulk foods. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Found the following items thawing in stagnant water and or on drain board without cold running water: shrimp, meat and fish. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Found cold water valve off at hand wash station in back prep area. Operator stated there is issues with cold water valve, operator is already washing hands at warewash sink. [CA] Ensure cold/hot water is provided at all times. [SA] Operator shall continue washing hands at warewash station until cold water knob/valve is repaired. 2. Found drain line for ice machine directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.

Lacking food safety certificate (FSC). Per operator, in process of obtaining FSC. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. Found a magnetic screen door provided at back entrance. Magnetic screen door is unable to prevent potential pest/vermin from entering facility. [CA] Facility back door shall remain closed and/or facility shall provide a method that does not allow the entrance and harborage of vermin. 2. Found 3 loose CO2 tank in back area. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.

Measured 0ppm chlorine concentration at dish machine. Observed dish machine currently not in use, however found several containers in machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to conduct all warewashing at 3 compartment sink until repairs are made to dish machine.