EMELINA'S #2

1) Observed working utensils stored in standing water. [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. 2) Observed plastic tasting spoons stored in such a way that the mouthparts are making direct contact with the handle. Observed the handle of serving tongs stored in direct contact with cookies. [CA] Store utensils in such a way to prevent direct hand contact with the mouthparts or with food.

Observed pre-packaged cookies for sale without proper labeling. Per PIC, cookies are obtained from "Rosi's Alfajores" in Daly City. [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.

Observed 3-compartment sink has only one integral drainboard on the left side. [CA] Manual warewashing sinks shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. [SA] Facility has one integral drainboard on the left side, and a chest freezer with tubs for dirty dishes on the right side. Discussed keeping clean dishes on the left side with drainboard to facilitate proper air drying.

Measured the maximum water temperature at the 3-compartment, preparation, and janitorial sink at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash stations).

Observed drainpipe from the preparation sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

At the preparation units, measured shrimp, clams, mussels and beef from 52-54F. Per PIC, foods were stocked less than 1 hour prior to temperature measurement. Observed foods stored above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are stored below insert cooler line to maintain cold holding temperatures.

A live nymph was observed under the wire rack holding potatoes. A sticky trap holding dead cockroaches was also observed. No other evidence of vermin was observed. Notes: PIC provided latest pest control service report dated for 11/07/2025. Report did not comment on activity levels. Per PIC, their next scheduled pest service is 12/15/2025. 1. Observed Vermin: Documented in the following areas: - A live nymph was observed under the wire rack holding potatoes. - A sticky trap holding live and dead cockroaches was also observed. - A dead cockroach on the eletrical outlet near the prep cooler - A dead cockroach on the wall in the back of house area near the water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Fernando, 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 was found storing pans on top of trashcans in the kitchen. [CA] Food utensil (i.e. cutting board, pans, etc) shall not be used on top of a trash can to prevent cross contamination.

Rice in a bowl left on the prep table measured between 46-52F. Per cook they took it out for an order and left it out for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Rice was returned to the bottom section of the prep cooler.

Raw chicken was found stored above raw fish. [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.

Wet cloths were on the prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility was using a bowl as a serving utensil for rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

A live nymph was observed under the wire rack holding potatoes. A sticky trap holding dead cockroaches was also observed. No other evidence of vermin was observed. Notes: PIC provided latest pest control service report dated for 11/07/2025. Report did not comment on activity levels. Per PIC, their next scheduled pest service is 12/15/2025. 1. Observed Vermin: Documented in the following areas: - A live nymph was observed under the wire rack holding potatoes. - A sticky trap holding live and dead cockroaches was also observed. - A dead cockroach on the eletrical outlet near the prep cooler - A dead cockroach on the wall in the back of house area near the water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Fernando, 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.

Wet cloths were on the prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility was using a bowl as a serving utensil for rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Rice in a bowl left on the prep table measured between 46-52F. Per cook they took it out for an order and left it out for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Rice was returned to the bottom section of the prep cooler.

Raw chicken was found stored above raw fish. [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.

Facility was found storing pans on top of trashcans in the kitchen. [CA] Food utensil (i.e. cutting board, pans, etc) shall not be used on top of a trash can to prevent cross contamination.

Gap larger than 1/4" found behind preparation refrigerator. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Open employee beverage found on food preparation table. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Employee observed washing gloved handsl. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Raw eggs held at preparation table measured at 61F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, Raw eggs held on preparation table for less than 2 hours. Raw eggs were moved to a refrigerator measuring <41F.

Old rodent droppings found along shelve above food preparation table. No contamination of food and food contact surfaces observed. Rub marks found on conduit that runs to the ceiling. [CA] Clean and sanitize area of old droppings.

Cooked food in containers stored directly on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Wet/used wiping cloth found on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

At the dining area, in the sliding 2 door reach in refrigerator, observed accumulation underneath caps for water pitchers. [CA] Ensure all food contact surfaces are properly cleaned and sanitized to prevent possible contamination. [COS] Operator moved water pitchers to the 3 compartment sink for cleaning and sanitizing.

In the kitchen area, at the prep sink, observed wastewater line extends into the floor sink. [CA] Ensure drain pipe from the prep sink is installed with a 1" air gap between the top of the floor sink and the bottom of the drain pipe.

In the back prep area, observed a dead rat between the back of the sliding 2 door reach in refrigerator and the undercounter refrigerator. In the same area, behind the grease trap, observed rodent droppings. Observed a large hole behind the grease trap, an open air vent in the ceiling, and an unfinished and partially open wall above the sliding 2 door reach in refrigerator. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food and food contact surfaces. Seal all holes and entrance points to prevent possible harborage of vermin. Contact pest control to provide service to the facility. Clean and sanitize all areas with activity. [SA] Operator discarded dead rat into a garbage bin outside of the facility. No contamination of food or food contact surfaces noted. Operator to seal all open holes and possible entrance points in the facility. Follow-up inspection to occur on Thursday, 12/05/2024 to evaluate corrective action and rodent activity. Any evidence of live activity may result in closure of the facility.

In the kitchen area, observed cracks and crevices between and underneath installed shelving. At the same area, by the 2 door prep unit, observed a electrical outlet box protruding from the wall and creating crevices around the outlet panel. In the back prep area, observed a large hole behind the grease trap, an open air vent in the ceiling, and an unfinished and partially open wall above the sliding 2 door reach in refrigerator. [CA] Ensure all cracks, crevices, gaps, and openings are sealed to prevent an entrance for and harborage of vermin.