EAST LAKE CHINESE SEAFOOD

Multiple 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).

The live fish tank is a bad condition with heavy green algae growth and grim buildup, leaking pipes, and accumulation of improperly collected gray water [CA] Please conduct a thorough repair work and cleaning of the structure. If it is not repaired, the unit may have to be removed from the facility.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. 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.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area, walk-in cooler, and walk-in freezer. [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.

Major: Multiple live cockroaches were observed above the preparation table, the wash sink, on the clean utensil’s storage shelf, and on the wall above the preparation tables. [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. Minor: Multiple dry rodent droppings were observed on the floor of the kitchen and storage areas. [CA] Eliminate rodents from the facility by a legal method and conduct a regular thorough cleaning of the floor in both the kitchen and storage areas.

Food residue and slime buildup was observed on the floor and the floor sinks located below the cooking equipment, preparation table, and the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.

Heavy dust and dirt buildup was observed on the wall of the walk-in cooler and the cover of the compressor guard. [CA] Conduct a regular cleaning of the wall and screen guards of the walk-in cooler. Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct thorough cleaning on the surfaces and handles of the equipment. Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door. [CA] Conduct thorough cleaning on surfaces and handles of working equipment. The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

Some potentially hazardous foods stored on the multiple door preparation fridge were measured between 42 oF and 50 OF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the tofu was taken half an hour ago from the single door preparation fridge. The tofu was taken to the single door preparation fridge (COS).

Repeated violation: Multiple 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).

Repeated violation: 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.

Multiple house and drain flies were observed back in the storage and preparation areas. [CA] Eliminate vermin from the facility by a legal method.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area, walk-in cooler, and walk-in freezer. [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.

Repeated violation: Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. 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.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area, walk-in cooler, and walk-in freezer. [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.

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).

Ambient air temperature of one of the multiple door preparation fridges located back in the kitchen was measured at 50 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

Some potentially hazardous foods stored on the multiple door preparation fridge were measured above 50 OF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the tofu was taken half an hour ago from the single door preparation fridge. The tofu was taken to the single door preparation fridge (COS).

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. 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.

Multiple dry rodent droppings were observed on the floor of the kitchen and storage areas. [CA] Eliminate rodents from the facility by a legal method and conduct a regular thorough cleaning of the floor in both the kitchen and storage areas.

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

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 build up of food debris and food residue observed on equipment throughout facility: - Refrigerator door handles. - Surface outside of refrigerators, especially near door hinges. - Underneath ware washing table before the mechanical dish machine. - Underneath food preparation table at the cook lines. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Dry rodent droppings were observed on the floor below the ice machine and on the floor below the fridge located next to the ice machine. [CA] Conduct a thorough cleaning of the floor immediately, and eliminate rodents by a legal method.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage and preparation areas. [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 approved shelf or dunnage rack.

The wall-mounted soap dispenser for one of the handwash station located inside the kitchen area was not working [CA] Repair the soap dispensers. Until the wall-mounted soap dispenser is repaired, a pump-type soap supply may be used.

Numerous containers of raw meat stored above ready-to-eat food items inside the walk-in refrigerator across from the food preparation sinks. [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.

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 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 Couple of the employees do not have 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)

Gaskets of the walk-in freezer and fridge are worn out. [CA] Replace the gaskets of the cooler and freezer.