Y-LINH SANDWICHES

One cup of che bap (sweet corn pudding with coconut milk) and two to-go boxes of banh da heo (green layer cake with mung bean) offered for sale were provided from an unapproved source. Manager stated that items were prepared from a home setting and is delivered daily. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the sales floor to be taken home for personal consumption.

Hot water at the food preparation sink and three-compartment sink measured at 103F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Pork meat balls in sauce maintained inside the hot holding unit measured between 90F to 120F. Employee stated that the item was reheated on the stove until boiling approximately 15 to 30 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Employee continued reheating process on stove. ** Note: Ensure temperature of meat balls and sauce are reheated to minimum 165F prior to hot holding at 135F or above.

Broiled roast pork cooling inside the walk-in refrigerator kept tightly covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Facility replaced previously installed tank water heater with a Rheem tankless water heater. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. - Plan check application and checklist provided to PIC. *** Submit plans by comply by date.

Observed numerous bags of cooked meats tied up and placed inside plastic tubs maintained inside the walk-in freezer. [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. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Large slab of roast pork maintained out in ambient temperature. Upon this Division's entry into the kitchen, employee hurriedly placed pork inside the oven. Roast pork measured at 80F. Employee stated that roast pork has been out in ambient temperature for approximately 15 minutes. Observed 3-4 other slabs of roast pork cooling inside the walk-in refrigerator measuring at 90F. Small tray of chopped roast pork maintained out in ambient temperature measured at 77F. Employee stated that roast pork is kept out and is reheated upon order. Only small portions are reheated for service and is usually only out no longer for 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chop roast pork was immediately served. Large slab of roast pork was immediately placed into the walk-in refrigerator to cool.

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.

The only hand wash station in the kitchen at the time lacked hand soap and hand soap dispenser. Employee provided manual hand soap dispenser from the restroom. Subsequently, hand wash station inside the restroom lacked hand soap and hand soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manual pump bottle of hand soap was kept at the hand wash station in the kitchen. A squeeze bottle of hand soap was provided inside the restroom.

Restroom door maintained slightly opened and 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.

Bags of peanuts maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Manager and/or "person in charge," not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Facility lacks stoppers and is using plastic wrap to prevent water from draining at the three-compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Chlorine sanitizer at the three-compartment sink measured at 25 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.