SIZZLING LUNCH

Inside the walking refrigerator: Raw meats stored directly above vegetables. [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.

PHFs held inside the walk-in refrigerator measured at improper holding temperatures: Beef (44F-46F), raw chicken (44F). [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Dishwasher sanitizer test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Mold-like substance build-up in the interior of the ice machine. [CA] Clean and sanitize routinely.

Boxed drinks stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Missing panel on wall above the walk-in [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Pressurized cylinders are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Hot water valve at the food preparation sink is inoperable. [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.

1. Observed Vermin: Documented in the following areas: Rodents droppings : - Below and surrounding water heater - On shelving in dry storage room on boxes of disposable utensils - Below shelving in the dry storage area - Below rice cooker at the cookline - On counter on hot water dispenser area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Monica Huato]. 4. Notification: The person in charge during inspection, Zi / manager, 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.

Chlorine test strips available are wet. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Missing large panel directly above the walk in refrigerator, missing ceiling panel above dry storage room, gap below the 3-comp sink. [CA] [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Raw chicken and raw meat stored directly above vegetables in the food preparation refrigerator. [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.

Food Safety Certificate is not available. [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.

Back door leads directly to the kitchen is kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

The following PHFs were measured at improper holding temperature between 45F and 46F : Held inside the prep refrigerator (<4h) : raw beef, corn, garlic butter. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Chlorine concentration at the dishwasher was measured at 0ppm while actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employee set up a chlorine solution at the 3-comp sink.