DUC HUONG

Pork skin thawing in ambient temperature on the bottom shelf of the food preparation table outside of the walk-in refrigerator. [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.

Employees' personal belongings; cellphones, observed stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Numerous large tubs of portioned bags with powdered ingredients without labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed green block rodenticide on floor inside the dry storage room and on top of the water heater in the kitchen. When questioned about pest control, kitchen employee brought out large domestic spray bottle of insecticide. Observed tray of pellet rodenticide placed on floor below the metal storage rack next to the employee locker storage. Observed plastic tray or rodenticide pellets maintained on floor below the chest freezers in the front preparation area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,925.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Container of pork skin maintained inside the walk-in refrigerator cooling, kept covered. Item measured at 77F. Employee stated that pork skin was prepared an hour prior. [CA] 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

1. Observed live cockroach on floor at the corner of the doorway under the employee lockers. Live cockroach observed on bottom shelf of the preparation table against the wall and upright refrigerator. One live cockroach observed on monitoring trap wedged in-between the empty upper door jamb at the dry goods hallway. 5+ live and dead cockroaches observed on monitoring trap placed below the dry storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor was notified of closure. 4. Notification: The person in charge during inspection, Adam 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.

Food items subjected to time as a public health control (TPHC) were not documented: - Various types of pork rolls, Vietnamese desserts, rice rolls, fish cake, etc. PIC stated that she had forget to place labels on items. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee provided time labels for items. ** Repeat violation. Failure to comply will result in TPHC approval revoked, and all items subjected to temperature control only.

Employees observed actively eating and drinking in areas of food preparation. Employees opened beverages and food stored in areas of food storage and food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed approximately 5-10 prepackaged rice rolls subjected to time as a public health control (TPHC) on the sales floor and still offered for sale past the 4 hours. Observed tub of fried pork rolls maintained on the storage rack behind the cashier with TPHC time past the 4 hours. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Items were VC&D.

Employees' opened beverages (canned energy drinks) observed stored in areas of food preparation, food storage, and food contact surfaces: - By meat grinder in the middle of the kitchen. - On wall shelves above active food preparation. - Inside bin next to packaging material. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. ** Repeat violation.

Heavy accumulation of grime observed on storage racks in the walk-in refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed numerous large tubs of portioned bags with powdered ingredients without labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed 5+ prepackaged bags of pork skin thawing out in ambient temperature on the bottom of the food preparation table outside of the walk-in refrigerator. [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.

Employees' personal belongings observed stored next to food packaging materials. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed containers of Vietnamese mayonnaise maintained directly on the floor inside the walk-in refrigerator. Observed numerous tubs of pork rolls and ground pork maintained directly on the floor. Employees were observed repackaging beef balls on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.