NEW DONG PHUONG TOFU

FOUND A COUPLE OF CELL PHONES STORED ON COUNTERS AT THE FRONT SERVICE COUNTERS AND KITCHEN COUNTERS. FOUND A MOP IN THE BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND CLUTTER WITH BOXES, BOOTS AND POTS STORED ON THE FLOOR IN THE LARGE DRY STORAGE ROOM. [CA] REMOVE THE CLUTTER AND KEEP THE FLOORS CLEAR FOR CLEANING.

FOUND ALL THE FOOD AT THE FRONT HOT HOLDING UNIT BETWEEN 102F AND 113F STORED IN THE UNIT FOR OVER 4 HRS. FOUND A CONTAINER WITH BEAN SPROUTS AT 67F ON THE SHELF IN THE KITCHEN. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE AND COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D

2 LIGHT ARE NOT WORKING AT THE HOOD. [CA] PROVIDE WORKING LIGHTS.

THE FLOOR IS MISSING A FEW TILES BY THE COOKING RANGE. [CA] REPLACE THE TILES.

FOUND CILANTRO AND PEANUTS STORED ON THE DRAINBOARDS AT THE 3 COMPARTMENT SINK. [CA] FOOD SHALL NOT BE PLACED AT THE 3 COMPARTMENT SINK. USE THE FOOD PREPARATION SINK FOR FOOD PREPARATION.

FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE KITCHEN COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.

FOUND FRUIT FLIES IN THE KITCHEN AND DRY STORAGE ROOM. [CA] REMOVE THE FLIES

REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. FAILURE TO COMPLY WITH THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION.

1. Observed Vermin: Documented in the following areas: - 1 dead cockroach carcass on floor in front of the prep table - 3 dead cockroach nymphs and 1 live nymph on bottom table shelf next to hand sink in back - 1 dead young cockroach dead underneath the 3 compartment sink - 2 rodent droppings on the floor before tofu cooking equipment. [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.

Observed several rodent droppings on the left side of the freezer chest located near the back of the facility. [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. Clean and sanitize all impacted areas and email the signed and completed Reopening Checklist to the assigned inspector.

1. Observed Vermin: Documented in the following areas: Cockroach 1 - live nymph crawling on baseboard under hand wash sink and prep table in kitchen near tofu machine. 4 - dead cockroaches behind tofu machine Rodent droppings 1 dropping on shelf under cash register table near front door 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Duong, 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.

Facility still has excessive grease accumulation and standing water throughout the facility. Observed grease accumulation and food debris on floors, walls, cooking equipment, refrigeration units, poles, and storage racks etc. [CA] Throughly clean the facility and maintain in good condition.

Food scoop is stored in a cup of water at 73F. [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 some prepackaged food items missing the time stamp for TPHC stored at the front counter in front of the register. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked the time on food items missing the time for TPHC.

Observed several food containers stacked over each other with no cover or lid. Observed several food containers without covers/lids inside refrigeration units and freezers. [CA] Provide tight fitting secured lids for all food containers to prevent contamination; do not stack uncovered food containers.

Observed spray bottle of RAID product. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed several deteriorated and unapproved plastic strainers in facility. [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) and be food grade. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Heavy accumulation of grease observed on floor under cook-line; water accumulation observed in back area where tofu is made. Observed broken coving floor tiles near the back of facility where tofu is made. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Walls and/or floors in food preparation area shall be kept clean.

Several potentially hazardous foods are held below 135F at the front steam table. Per PIC, all foods were cooked 1 hour prior to inspection. No THPC procedures provided. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food items were placed on 4 hour time limit and are to be discarded at or by 1:30 PM, PIC made a note and placed it next to steam table.

Chlorine test strips are not available for use. [CA] Provide chlorine test strips to measure sanitizer concentration of 100 ppm when ware washing.

Per PIC, Vegies Crackers (rice, soysauce, chilli, seaweed, dry tofu, sesame, salt) are sold to facility from an unapproved source/person. Approx. 7 containers were removed from sales floor. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the sales floor to be taken home for personal consumption.

Observed multiple dead cockroaches of multiple generations at the following locations: - inside cabinet in front hand sink - on the floor near the lockers and next to a freezer chest Observed rodent droppings at the following locations: - above the water heater and on floor near the water heater - on bean cardboard bag and food containers in the dry food storage area Specialist observed last pest control invoice dated 08/06/2025 and only documents facility was treated. [CA]: The premises of each food facility must be maintained free of vermin. - Facility is to immediately cease and desist all operations. - Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale. - Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this DEH. - Clean and sanitize the affected area(s) and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).

Food Safety Certificate and food handler cards are not provided; per staff they are new owners; observed new permit issued in April 2025. 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. 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.

Observed heavy grease accumulation and or food residue on exterior of refrigeration units, inside refrigeration units, exterior of cooking equipment, fan covers. Observed dry rodent dropping on top of a cardboard bad of beans and on top of food container lids (contamination of food not observed). [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and sanitize all impacted areas of rodent droppings.