KUSAN UYGHUR CUISINE

1 non-functional 2 door upright refrigerator in use for dry storage at the preparation line. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Measured cooked lamb ribs at 55 F to 61 F within a deep lexan container within the 2 door upright fridge. Chef stated that the ribs were removed from cooking the night before. [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] Lamb ribs were voluntarily discarded.

Paper towels stored outside of a dispenser at the cook line hand wash sink.\ [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Observed a hole in the wall to the left of the rear entry door. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Gnaw marks and droppings on bags of almonds within the dry storage room. [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] Almonds voluntarily discarded.

Observed gaps of greater than 1/4 inch below both the front and rear doors to the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

1. Observed Vermin: Rodents Documented in the following areas: - Droppings on top of the warmer and the shelf above it at the cook line. - Droppings on top of and below the black freezer within the warewash area. - Gnaw marks and droppings on bags of almonds within the dry storage room. - On the floor corners throughout the kitchen. - Droppings on the meat slicer preparation counter. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin 4. Notification: The person in charge during inspection, Rolando Castillo , 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.

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

Gaps larger than 1/4" found under rear door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Gnaw marks found on spices and dried berries found in dry storage room. [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.

Grease/debris buildup found under equipment in kitchen and food storage areas. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Lack of liquid hand cleanser at only hand wash sink in kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Several lights in the food preparation area are unshielded. [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.

Yogurt produced in house and sold in self service refrigerator is not approved for sale. [CA] Food must be from an approved source or properly documented.

1. Observed Vermin: Documented in the following areas: Dry storage room. shelving and flooring (rodent droppings and urine gnaw marks on packaged food). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection,Rolando Castillo , 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.

Lack of test strips for measuring sanitizer concentration at 3 compartment sink and mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hot water handle at hand wash sink in kitchen is in disrepair [CA] Repair plumbing fixture and maintain in clean and good repair.

Gap under rear door larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Bottled yogurt at front service area is bottled at Kusan. [CA] Food must be from an approved source or properly documented. Provide documentation/SOP for production of yogurt and CDFA license to manufacture yogurt. [COS] Bottled yogurt removed from service.

Restroom door does not self-close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Toilet paper is not placed in a dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Food preparation observed in active warewash station. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink.

Lack of single use paper towels at hand wash sink in kitchen. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.