DUC HUONG

There is some slime buildup inside the ice machine. [CA] Clean the internal part of the ice machine immediately.

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.

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

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 A couple of the employees do not have active 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 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.

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.

Observed sticky rice and yogurt in small cups with lids being sold in facility; per PIC, an employee makes the yogurt at home. [CA] Food must be from an approved source or properly documented. [COS] yogurt cups were voluntarily discarded by employee - see VC&D. Discontinue selling home made food as it is not approved.

Many food products stored on the self-serve counter using time as a public health control method have surpassed the four hour out of the safe temperature requirement. Some of the food products were stored for about six hours. [CA] If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, to ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. [SA] About 35 wraps of sticky rice and 25 wraps of pork and rice stored for more than four hour in the front counter were voluntarily condemned and destroyed by the person in charge (COS).

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

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).

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.

Many 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. There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

An employees returning from the restroom did not wash hand in the handwash station before heading to the preparation table to conduct food preparation. The employee went to the bathroom with gloves on. [CA] Employee must be trained that they need to wash hand when returning to the kitchen, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees were told to wash their hands (COS)

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Employees working in the back in the kitchen area was observed eating while preparing food. [CA] Employees may only drink or eat in designated areas. If employees must drink in the food preparation area, they must use covered cup container with a straw. Their drinks must also be stored in designated areas to prevent possible contamination.

Couple of houseflies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

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 A couple of the employees do not have active 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)

At the sandwich prep area, in the 2 door prep unit, measured two containers of grilled pork at 80F. Per operator, grilled pork was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using an ice paddle, and/or using rapid cooling technology. [SA] Operator placed containers of grilled pork in an ice bath to facilitate rapid cooling.

At the sandwich prep area, measured containers of cooked chicken, bbq pork, grilled pork, and vegetarian meat between 85F and 128F. Per operator, cooked chicken, bbq pork, grilled pork, and vegetarian meat stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed a time label on cooked chicken, bbq pork, grilled pork, and vegetarian meat to be served within 3 hours for a total of 4 hours from when removed from temperature control or discard.

Observed multiple food out of temperature in the sandwich prep unit between 45-50F; observed food containers overstacked. [CA] PHFs shall be held at 41°F or below or at 135°F or above.\ [SA] Relocate excessive food back in walk-in cooler and create an ice bath for all food in prep unit.

Observed yogurt in small cups with lids being sold in facility; per PIC, an employee makes the yogurt at home. [CA] Food must be from an approved source or properly documented. [COS] yogurt cups were voluntarily discarded by employee - see VC&D. Discontinue selling home made food as it is not approved.

Observed grease accumulation on hood baffles. [CA] maintain hood baffles clean.

Wiping cloths in sanitizer not observed; observed wiping cloths stored on handles. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Observed employee washing dishes in first basin with soap only; basin was not filled up with soap and water of 100F. [CA] The water temperature of the washing solution shall be maintained at no less than 100°F for manual warewashing. [COS] employee filled up basin with warm water and soap. 2. Observed pink organic growth inside the ice machine panel. [CA] Ice machine shall be washed, rinsed and sanitized as often as needed to maintain clean and to prevent contamination of ice.

Water temperature of less than 115F obtained throughout facility sinks. [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.

Observed gap in hood between baffles. [CA] Seal gap for proper ventilation.

Observed house fly land on bread stored on baker's rack. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bread was voluntarily discarded by PIC. Specialist discussed ensuring food is protected and safe at all times.

Chlorine test strips are not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

A container of hot food is stored directly on top of the ham at the front top well; employee is working with both to prepare sandwiches; temp of ham is 57F; per employee ham was placed in unit less than 1 hour ago. [CA] Discontinue stacking uncovered containers and discontinue storing hot containers on top of cold holding potentially hazardous foods. [SA] Hot food in container was relocated to hot holding unit.

Food debris and stains observed throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Personal belongings (bags, medicine, open cups) observed stored on food prep areas throughout facility. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Observed multiple boxes and trash bags outside of the dumpster. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Several potentially hazardous foods observed above 50F - see food item list. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] sausage was relocated to reach in; also see VC&D report.

Observed about 3 house flies in kitchen and several fruit flies in the bread prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Consult with professional pest control to abate for flies. Specialist recommends installing a sconce wall device for flies; device cannot be installed over food preparation or ware washing areas.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Observed cardboard lining shelves throughout facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Food Safety certificate not provided and food handler cards expired 2022. [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. 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.

Food stored at the front of the facility lacks full labeling information requirements. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Missing light cover in walk-in freezer. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Items in customer grab and go reach-in fridge did not have label. (including pickled vegetables, coconut jelly) [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Black debris built up on the gasket of the walk-in steamer in the back. Part of the gasket is torn in steamer. [CA] Clean and maintain equipment Sealant is almost falling in some part of hood. [CA] Remove almost falling sealant and reseal if necessary. Cardboard was used as liner on shelves at cookline area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Uneven butcher block near 2 compartment sink. A few small holes observed on butcher block. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Bags of flour and bucket of vinegar stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Missing chlorine test strip to measure sanitizer (chlorine/bleach) concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Grilled pork is reheated in microwave and placed in steam table for hot holding. Temperature internal measured between 98F-120F. Surface temperature measured at 170F. Per PIC, usually pork is reheated for 12 minutes and put in steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Education provided. Employee stirred pork and reheat again.

Employee was eating in the food prep area where another employee was cracking eggs on food prep table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [COS] Directed employee to eat outside and away from food prep area.

2 boxes of raw chicken thawing on drainboard for 2 compartment sink. Per PIC, raw chicken is thawed for 2 hours and prep after. Chicken measured at 24F. [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. [COS] Education provided and PIC relocated chicken to walk-in fridge.

Hand wash sink in the front was blocked with 2 dirty coffee jars. Another hand wash sink in close proximity. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC relocated dirty jars to warewash.

Food safety manager certificate and food handler cards are expired. [CA] Provide valid certificate and food handler card.

Debris built up on the floor in walk-in freezer. [CA] Clean and maintain floor.

Cooked grilled pork measured at 81-83F in center and 68-70F on the surface in walk-in fridge. Per PIC, food was cooked this morning about 1.5 hours ago and just relocated to walk-in fridge. Observed all containers of cooling grilled pork was covered with plastic wrap. [CA] After heating or hot holding, 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] Education provided. Employee cool food and stir the grilled pork to ensure food is cooled.

Observed whole Chinese BBQ pork cooling inside tied up plastic bags. PHF item measured at 157F and had not yet reached cooling temperatures. Employee stated that items are cooled out in ambient first before relocating into the walk-in freezer to continue the cooling process. Observed racks of cooking chicken cooling properly. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Observed BBQ pork being reheated in the microwave measuring at 154F. Employee stated that BBQ pork was microwaved for approximately 6 minutes, is done reheating and will be hot held. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Instructed employee to continue reheating to a minimum of 165F.

Observed person dropping off approximately 15+ coconut jelly inside a half cut coconut, and approximately 25+ containers of coconut jelly inside to-go containers. Person dropping of dessert was unable to state where items were prepared or provide valid health permit. No invoices was provided by facility. [CA] Food must be from an approved source or properly documented. [COS] All coconut jelly desserts were returned to vendor to be removed from site.

Facility has disclosure statement behind the cashier for mayonnaise containing raw eggs, however a reminder is not provided. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Hand wash station at by the warewashing sink was completely obstructed with a large metal container of water maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Observed cooked pork belly hot holding at the sandwich preparation line measuring between 109F to 117F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat item to 165F prior to hot holding at 135F.

1-3 live flies observed throughout the kitchen facility. 4+ fruit and/or drain flies observed by the two-compartment food preparation sink. [CA] Use any and all approved methods to abate live flies. Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

A container is blocking the hand wash sink in the front. A hand wash sink located nearby equipped with hand soap and paper towel [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Containers of beef and food stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

All food safety handler cards expired. [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.

Observed raw marinated meat stored on top of cooked cha lau. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Open personal drinks near hand wash sink in the front. Observed employee eating near bread making area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Egg white on counter in bread room missing time mark. Per PIC, egg white was out for 1 hour. [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.

A few gnats in the dry storage area. A few flies observed in preparation. 1 dead cockroach in trap near water heater. No other cockroach activity observed in facility. Per PIC, pest control came 3 weeks ago. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Black substance built up on the door of steam room. Dust built up on the fan in walk-in fridge Debris built up on the wall behind wok station. [CA] Clean and sanitize equipment Observed 2 waffle machines at the customer lining area. [CA] Equipment shall be separate from customer area to prevent contamination.

A hole observed on the ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Door for employee restroom is not self-closed. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Internal temperature of beef stew in walk-in fridge measured at 63F. Per PIC, food was cooked yesterday at 5pm and placed in walk-in fridge. Minor violation: Pork was cooling without intervention with cover in small container. Internal temperature measured at 117F. Food is cooling for 1 hour. [CA] After heating or hot holding, 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] PIC VC&D beef stew. PIC instructed employee to open container of pork and stir to facilitate cooling.