SHIHLIN TAIWAN STREET SNACKS

Observed frozen fish balls thawing in ambient on a prep table at the back kitchen area. [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] Frozen fish balls relocated to the walk-in cooler to thaw.

Raw chicken measured 45F while maintained in a partially melted ice bath in the preparation sink to the right of the fryers. Per staff, chicken had been taken out of the walk-in cooler and placed on-ice less than 1 hour prior. [CA] Potentially hazardous foods shall be maintained at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice to ice bath.

Observed two employee beverages stored inside the ice in the ice machine. [CA] Discontinue the storage of items inside of consumable ice. [COS] Beverages were removed.

1. At a lower prep table at the front service cook-line, observed an employee personal drink without a lid. [CA] Employees shall drink from cups with tight fitting lids and straws to prevent contamination. 2. Observed multiple instances of expanding foam used to seal cracks/crevices in the facility, including in the wooden countertop at the front corner of the front service area, at the junction between hand sinks and the wall, and between metal storage shelving at the warewashing area. [CA] Discontinue the use of expanding foam to seal. Material is not durable and may allow for the harborage of vermin. Use durable, nonabsorbent approved materials to seal.

1. Observed Vermin: Documented in the following areas: Two live cockroaches and a dead cockroach were found in the electrical panel behind the boxes of oil near the rear exit door. A live cockroach was found in the door gasket of the walk in cooler. A dead cockroach was found on the floor under the cook line equipment in the back. Several areas still need to be cleaned, sanitized, and sealed: Gas line connection at the front cook line area, holes in the electrical panel (gel bait may be useful there as well), and stainless steel shelving still had evidence of cockroaches via droppings. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: No 4. Notification: The person in charge during inspection, Tina, 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.

Employee observed picking up cucumber from the floor with gloved hands and touching the floor as a direct result, then proceeded to walk to the front area and begin handling flour for the purpose of dredging chicken. [CA] Employees must change gloves and properly wash hands after actions that may contaminate hands. [COS] PIC elected to discard flour. Employee changed gloves and properly washed hands.

Wiping cloths maintained out on counter. Wiping cloth sanitizer solution measured 0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw chicken in a melted ice bath measured 53F to the right of the cook-line. Per the cook, it had been there for less than 3 hours. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. Replace ice more frequently, and weigh the container down to ensure that it does not float in order to facilitate proper holding temperatures. [COS] PIC elected to discard raw chicken.

1. Back door to the hallway propped open with a door stop. Door leading from the hallway to the outside grease trap area maintained open. [CA] Keep doors closed to prevent the intrusion of vermin. 2. Folded cardboard boxes present. Nymph cockroach found underneath one. [CA] Remove unused cardboard boxes, as the material is corrugated and allows for cockroaches to hide/lay eggs inside.

Gaskets on the under-counter refrigerator unit and the two-door prep unit in the front kitchen area are torn/peeling. [CA] Maintain refrigerator gaskets in good condition to allow for proper holding temperatures.

1. Cockroaches observed in the following locations: - 1 live nymph under a piece of cardboard on top of a plastic tub on a lower counter at the back cook-line - 1 live nymph on a can in the back storage area - 1 live adult on the wall underneath the 3 compartment sink - 1 ootheca (cockroach egg sack) in the front kitchen area, directly underneath the handwash sink next to the cook-line - 1 dead adult in the cabinet to the right of the cook-line in the front kitchen area - 1 dead adult underneath a dunnage rack full of cardboard boxes next to the propped-open door leading into the hallway - cockroach droppings observed on rolls of paper towels in the back storage area Per the manager, the facility receives a monthly pest control service from Terminex. Pest control report not provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: J. Rubingh 4. Notification: The person in charge during inspection, Tina Zen, 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.

Unlabeled bottle of chemicals under the hand sink next to the front cook-line. [CA] All chemicals shall be labeled with their common name.

Various boxes of food stored directly on the ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination, especially in the presence of vermin.

Rice scoop and tongs stored in water that measured 76F. [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 in ambient air if washed within 4 hours of initial use.

Couple of dead cockroaches were observed below the front serving counter. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.