CHUAN HAI SELF SELECTED DISH CASSEROLE RICE NOODLES

MISSING THE HAND WASH SIGNS IN BOTH RESTROOMS. [CA] PROVIDE SIGNS.

FOUND BOWLS BEING USED AS SCOOPS FOR THE WORKING CONTAINERS OF RICE, FLOUR, CHILI AND SUGAR. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

FOUND THE SURFACES OF FOOD PREPARATION TABLES WITH DUST AND FOOD DEBRIS. [CA] CLEAN THE FOOD PREP TABLES MORE OFTEN.

FOUND THE WALL BY THE COOK LINE IN DISREPAIR. [CA] REPAIR THE WALL FOUND THE WALLS WITH FOOD DEBRIS THROUGHOUT THE KITCHEN. [CA] CLEAN THE WALLS MORE OFTEN.

FOUND THE OUTSIDE BOTTOM OF THE WALK IN COOLER IN DISREPAIR. [CA] REPAIR THIS AREA.

FOUND SOME FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

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

FOUND A WIPING CLOTH STORED ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

MISSING LOCKERS FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS. FOUND AN INFLATABLE MATTRESS AND SOME CLOTHES HANGING NEXT TO FOOD RELATED ITEMS ON A SHELF IN THE DRY STORAGE AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.

Inside the walk-in refrigerator: observed food containers stored directly on the floor. [CA] Store food on approved shelfing at least 6 inches above the floor.

1) At the rear kitchen prep unit: observed employee phone and pills/medication stored directly on the prep surface. Observed another phone stored on top of bulk food container in rear storage area. [CA] Store personal belongings below and away from food and food prep areas to prevent contamination. 2) Observed mops stored directly on the floor and inside the mop sink. [CA] Hang mops on approved hangers so that they can air-dry and don't contaminate surfaces.

Observed accumulation of food debris on equipment/surfaces, especially in the cooking area. [CA] Keep surfaces clean.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.

Observed damaged metal cove base along outside of walk-in refrigerator, near the door. [CA] Repair cove base.

Measured hot water at the 3-compartment sink to be 113 - 115F. [CA] Provide hot water (120F) at the 3-compartment sink.

Observed wiping cloth stored directly on prep surface of rear prep unit. [CA] Store wiping cloths in santizer solution.

- In the rear kitchen, across from the cookline and stored in containers of water: measured internal temperature of raw bean sprouts (49F), tofu (53F). Operator stated foods had been held for 20 minutes. - On a shelf next to the rear kitchen prep unit: measured internal temperature of fried eggs to be 101F. Operator stated eggs had been held since 11am (approximately 1 hour prior). - On the prep counter next to the frontmost prep unit: measured internal temperature of cooked vegetables loosely covered in plastic wrap to be 100F. Operator stated they had been stored on the counter since 11am (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the bean sprout and tofu containers. Other foods were immediately placed inside refrigerators. *REPEAT VIOLATION* See notes below.

Observed small bowls/plastic cups used as scoops inside bulk dry storage containers. [CA] Use approved scoops with handles to prevent contamination.

Employee food handler cards were not readily available for review. [CA] Keep all food handler cards on site in one location.

Facility offers undercooked eggs, but no consumer advisory was on the paper or electronic menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Observed pitchers of water were stored directly under the paper towel dispenser at the front area handsink. [CA] Store open food containers away from handsink facilities to prevent contamination.

A manager's food safety certificate was not available. [CA] Obtain a valid food safety certificate.

Observed cockroaches in the following locations: - One live nymph cockroach on the floor in the cooking area - Approximately 6 dead cockroaches of varying life stages in a sticky trap on the floor in the front prep area - Approximately 10 dead cockroaches in a sticky trap on the floor in the cooking area - One dead cockroach inside the rear kitchen handsink - One dead cockroach on the wall above the rear kitchen handsink [CA] Keep facility clear of vermin. Clean and sanitize all surfaces. Seal all openings/cracks/crevices. Work closely with pest control to abate the issue. A food facility shall not operate when there is a vermin infestation or has evidence of that is not eliminated or has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s) that cannot be corrected. The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. FACILITY WAS CLOSED FOR THIS REASON. See notes below. _____ Minor violation: Observed approximately 20-30 small flies throughout the rear kitchen area. [CA] Keep facility clear of flies.

Inside the walk-in refrigerator: observed large plastic container of cooked ribs cooling in a thick layer (more than 5-6 inches tall) and covered in plastic wrap. Employees stated ribs had been cooked at 3pm (less than 90 minutes prior). [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Measured temperature of raw shell egg on prep counter to be 63F. Operator stated ice was added to the eggs every 30 minutes. [CA] Keep potentially hazardous foods at 41/45F and below. [COS] Eggs were moved to a refrigerator.

In the front prep area: observed knife stored between prep unit and the adjacent table. [CA] Store equipment in approved locations to prevent contamination.

Observed large ethanol container on front food prep surface. Observed household insecticide on a shelf in the rear kitchen. [CA] Keep unapproved chemicals away from prep surfaces. Do not use household-grade pest control methods; only professional pest control services are permitted for food facilities.

Observed opened bags of food in the rear storage area. [CA] After opening bags of food, store inside rigid containers with tight-fitting lids.

Observed accumulation of grey mold-like substance inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep ice machine clean.

Observed several leaks under the sinks in the kitchen. [CA] Repair leaks.

Observed hole in the floor in front of the prep unit in the front prep area. [CA] Repair hole.

Observed no water was available at the rear kitchen handsink. No water came out when the foot pedals were pressed. [CA] Keep handsink functional and in good repair. [COS] Handsink was repaired. *REPEAT VIOLATION*. See notes below.

Measured hot water at the 3-compartment sink to be 117F. [CA] Provide hot water (120F) at the 3-compartment sink.

Inside the front prep unit's inserts: measured internal temperature of cooked broccoli and sprouts to be 44-45F. In the reach-down area: measured internal temperature of kimchi to be 45-47F. Ambient temperature of reach-down unit measured about 45-47F. Employee stated foods had been held since 11:00am today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Until the refrigerator unit is repaired, do not store potentially hazardous foods inside. [COS] Foods were moved to a different refrigerator before the 4-hour time mark. Note: some items in the top prep inserts (tofu noodles, kimchi) measured 41F.

1) At the rear main kitchen handwash sink (operated via floor foot pedals), observed the following: - Both the soap and paper towel dispensers were empty. - Multiple large plastic bottles were stored directly in front of the foot pedals, making them inaccessible. - When inspector asked employees to remove the plastic bottles, the pedals did not turn on the water. - When inspector asked employees to try turning on the water, one employee reached behind the handwash sink and turned a valve to turn on the water. This was observed to be the only way to turn on water. 2) The front handwash sink in the side dish prep area was clogged. Employees stated they are not using it due to it being clogged. Observed standing water inside the sink. [CA] Handwash sinks must be easily accessible and functional at all times. Soap and paper towel dispensers must be stocked at all times. [SA] A plumber was called and began repairs on both sinks. The front sink was repaired during the inspection, and the rear sink was almost fully fixed (pedals were already repaired). A follow-up inspection will be conducted. *REPEAT VIOLATION*

The front prep unit was unable to keep potentially hazardous foods at 41F and below. [CA] Repair unit so that it can keep foods at 41F and below. *REPEAT VIOLATION*

A designated person in charge was not present at the start of the inspection. [CA] Have a designated person in charge present during all hours of operation.

Inside the prep refrigerator in the front side dish prep area: measured internal temperature of tofu skin, raw sprouts, and cooked broccoli to be 45 - 51F. Employee stated foods had been held since 12:00pm today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were moved to a different refrigerator. *REPEAT VIOLATION*

Observed the rear kitchen handwash sink lacked paper towels. [CA] Keep paper towels stocked at all times. [COS] A stack of paper towels was placed on top of the paper towel dispenser.

Observed a large plastic tray of vegetables was stored inside the main kitchen's handwash sink, completely blocking it. Upon removing the tray from the sink and turning on the water, observed vegetables inside the sink/inside the drain, and approximately 20 small flies came out of the sink. [CA] Keep handwash sink unobstructed and easily accessible at all times. Do not use handwash sink for food prep or other purposes; handwashing sinks shall be used for handwashing only. Handwash facilities must be available to make handwashing not only possible, but likely. [COS] Container of vegetables was removed, and the sink was cleaned and cleared of vegetables.

Observed approximately 20-25 small flies in the kitchen, most of which were in/near the main kitchen handwash sink. [CA] Keep facility clear of vermin/flies.

The front prep unit was not able to keep potentially hazardous foods at 41F and below (A metal probe thermometer was left inside for 30 minutes with the door closed and measured 49F). [CA] Repair unit so that it can keep foods at 41F and below.

Observed soiled cardboard was used as lining on a shelf near the cookline. [CA] Discard cardboard. All surfaces must be smooth, durable, and easily cleanable.

Near the cookline: measured temperature of raw shell eggs, raw sprouts, tofu, and cooked leeks to be 53 - 63F. PIC stated foods had been held for less than 2 hours. Inside the front prep area's prep unit: measured temperature of raw sprouts and kimchi to be 49-53F. PIC stated foods in this unit had been held for 2-3 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the food containers near the cookline, shell eggs were moved inside a refrigerator, and foods in the front prep unit were moved to a different refrigerator.

Sanitizer test strips were not available. [CA] Keep sanitizer test strips available at the facility to measure sanitizer concentration.

Observed menu offers undercooked eggs for some items, but no consumer advisory was observed. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of: 1) "Disclosure": Clearly indicate which menu items contain undercooked animal products. 2) "Reminder" : The following statement in writing on the menu: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

A manager's food safety certificate was not available upon request. Only one employee food handler card was available. [CA] Obtain a valid manager's food safety certificate. Obtain food handler cards for all other food employees.