XI'AN KITCHEN

Various vegetables (celery, sliced tomatoes, peeled ginger, etc.) maintained in a bowl directly on the floor underneath the handwash sink at the entrance of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store food away from the handwash sink so that it is not exposed to splash contamination.

Mop sink faucet is leaking. [CA] Repair plumbing and maintain in good repair to prevent the attraction of vermin.

Gap of approximately one inch observed above the screen door at the back of the kitchen. [CA] Close gap to prevent the entrance of vermin.

Accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to allow for adequate heat/grease ventilation, and to prevent the attraction of vermin.

Raw, frozen beef observed to be thawing in ambient on racks at the back of the kitchen. [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.

Bean sprouts and cooked potato subjected to time as a public health control did not have their time logs filled out on the white board to the left of the cook-line. [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] Bean sprouts and cooked potato properly time logged. *Note: Facility is properly following TPHC procedures for noodles and pork maintained on carts next to the cook-line.

Empty cans are being used to prop up the prep table outside the walk-in cooler. [CA] Repair prep table and remove unapproved modifications to prevent the harborage of vermin.

Heavy accumulation of old food on the floor under the cook-line. Deteriorated cove-base throughout the kitchen. Accumulation of food on the walls and ceilings of facility. Several large gaps in the ceiling of facility. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair to prevent the attraction or harborage of vermin.

Dumpster lids maintained open. *Note: Dumpsters are located approximately 20 feet from the back door of the facility [CA] Keep lids closed to prevent the attraction of vermin.

Accumulation of grease and old food debris on the sides/undersides of various equipment at the cook-line, and on various shelving units throughout the kitchen. [CA] Maintain clean to prevent the attraction of vermin.

1. Observed Vermin: Documented in the following areas - Numerous live German cockroaches of varying life stages on the floors and in sticky traps at the back kitchen area under the racks used to store clean dishes, and near/underneath the three compartment dishwashing sink - Two live cockroaches in the exposed paneling amongst electrical components at the base of the water heater - Numerous dead cockroaches in the transformer box at the back kitchen - Dead cockroaches on the floor under the dry storage racks, and in the mop sink at the back kitchen Facility provided the most recent pest control service report, conducted by Advanced IPM on 1/27/2026, which noted live cockroach activity. Consulted with G. Gonzalez and A. Sircar regarding vermin findings. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Rebecca Huang, 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.

Two food handler cards are expired. [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.

Accumulation of food on the floor underneath the mechanical dishwasher, and behind the transformer box in the back of the kitchen. [CA] Maintain floors, walls, and ceilings clean to prevent the attraction of vermin.

Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Contact service technician as necessary.

Gap of approximately one inch observed above the top of the screen door at the back of the kitchen. [CA] Close gap to prevent the entrance of vermin.

Prep table outside the walk-in cooler observed to be held up by two large, empty tomato sauce cans supporting the underside. [CA] Repair prep table and remove unapproved modifications to prevent the harborage of vermin.

Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Bean sprouts measured 63F and cooked beef measured 75F while maintained out of temperature control on a cart at the cook-line. Per staff, items had been taken out for preparation at 11:30 AM (2 hours prior). Tomato and egg stir-fry and vegetable stir fry measured 122F-130F from top to bottom while maintained in the steam table to the right of the cook-line. Per staff, items had been cooked and placed into the steam table 1 hour prior, but they had only just turned on the steam table. Cold noodles measured 66F while maintained in a tub in ambient. Per staff, noodles had been steamed 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria, or else subjected to time as a public health control (4-hour rule). [SA] Bean sprouts, beef, and cold noodles served or discarded by the end of lunch service at 2:30 PM. Facility has opted to use time as a public health control (4-hour rule) for potentially hazardous foods maintained out of temperature control on the cart across from the cook-line, and for cold noodles (steamed, and then cooled down rapidly using ice and maintained cold in ambient). TPHC form filled out with the new owner. Tomato and egg stir-fry and vegetable stir fry reheated to 165F and placed back into hot holding.

Two food handler cards are expired. [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.

Employee observed eating food using gloved hands, and then immediately grabbed the inside/outside rims of a bowl of soup intended for customer service and began carrying it into the dining area before being stopped [Minor K04 leading to Major K05]. Employee observed eating food outside the open back door during break, then returned back into the kitchen and attempted to resume food preparation before being stopped. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands. Inside/outside rims of the affected bowl sanitized. ____________ Minor violations: Other employee (aside from the aforementioned) observed returning from break outside and attempted to resume food preparation, before being stopped by the owner. Employee observed wiping nose on gloved hand, then returned to food preparation. [CA] Employees shall wash their hands in the scenarios listed above.

10+ old rodent droppings observed on the floor around the water heater in the back kitchen area. 20+ old rodent droppings observed on the floor in the corner of the bathroom behind a box located underneath the metal storage shelving. Several bags containing rolls of labeling paper observed to have been gnawed while maintained on the metal storage rack in the bathroom. *No other evidence of rodent activity on food or food contact surfaces observed* New owner provided a copy of the most recent pest control service from Advanced IPM conducted on 11/12/2025, which stated that that a single live cockroach was observed near the restroom and that a single live mouse was observed near the "small refrigerator", and that preventative treatment for cockroaches and rodents was conducted. [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. Clean and sanitize area of droppings. [COS] Gnawed bags of labeling paper discarded. Areas of rodent droppings cleaned and sanitized. Owner states that he has scheduled a pest control service to be conducted tomorrow morning on 12/23/2025.

1. Chlorine sanitizer measured 10 ppm in the mechanical dishwasher during active warewashing. Bottle of chlorine sanitizer observed to be nearly empty; Feed-line was not immersed in chlorine sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee replaced bottle of chlorine sanitizer and re-inserted feed-line. Chlorine sanitizer re-measured 50 ppm in the mechanical dishwasher. 2. Cleaned, wet containers observed to be stacked up on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Raw meat stored directly over bean sprouts in the walk-in cooler. Raw meat stored directly above cooked meat in the walk-in cooler. [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.

A deep container of chicken measured 48F while maintained in a lid-covered container in the walk-in cooler. Per staff, it had been cooked yesterday morning and had been placed into the walk-in cooler to cool overnight. A deep container of cooked potato measured 47F while maintained in a lid-covered container in the walk-in cooler. Per staff, it had been cooked yesterday evening and had been placed into the walk-in cooler to cool overnight. [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] Chicken and potato VC&D into the trash.

Small holes and gaps observed in the walls/ceilings of the facility. Accumulation of grease on the walls and ceilings of facility. Cove-base in several parts of the kitchen is peeling and/or in disrepair. Heavy accumulation of old food on the floor underneath the cook-line. [CA] Walls, floors, and ceilings shall be maintained clean and in good repair to prevent the attraction or harborage of vermin.

Employees observed eating in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.

Back door and front door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.

Employee observed washing dirty dishes, dried hands on a dirty wiping cloth, then walked over to the counter next to the cook-line and handled clean plates intended for customer service. [CA] Employees must wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee washed hands. Contaminated dishes taken to the three compartment sink. ____________ Minor violation: Employee picked up raw meat off the floor, discarded it, and then proceeded to rinse hands in the prep sink at the entrance of the kitchen. When instructed to wash hands properly in the handwash sink, employee rinsed hands in the handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. The prep sink shall not be used for handwashing. Handwashing shall be conducted in designated handwash sinks.

Employee observed spraying down various dishes (plastic tubs, bowls, plates, etc.) with hot water in the three compartment sink, and then stacked them up on the left-side drainboard, thereby entirely skipping the sanitizing step. When asked if they were clean, the employee gave assent. [CA] Food contact surfaces shall be properly sanitized by being run through a mechanical dishwasher that is capable of outputting 50 ppm chlorine or a final rinse temperature of 160F when contacting the utensil, or else manually cleaned via wash, rinse, sanitize in the three compartment sink (i.e. for items that are too large to fit into the mechanical dishwasher). 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. [SA] Affected dishes placed into the dirty dish pile to be properly cleaned. ____________ Minor violation: Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while actively in-use to wash utensils. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Two food handler cards are expired. [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.

Raw animal products stored directly over vegetables and/or cooked, ready-to-eat foods in the far left-side prep unit at the cook-line, and in the walk-in cooler. [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.

Frozen beef tripe observed to be thawing in ambient air. [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.

*REPEAT VIOLATION* Plastic buckets full of raw beef and raw pork measured 57F-64F while maintained on metal shelving at the back of the kitchen next to the open back door. Per staff, items had been taken out 2 hours prior for preparation. Plastic bucket of raw chicken measured 63F while maintained directly underneath the handwash sink at the entrance of the kitchen. Per staff, chicken had been taken out 1.5 hours prior for preparation. Various potentially hazardous foods (rice, cooked eggs, tofu, noodles, cooked pork, potato, cooked chicken, bean sprouts, etc.) measured in the range of 54F-78F while maintained in containers on various counter surfaces throughout the kitchen. Per staff, items had been taken out 2.5 hours prior for preparation or service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's relocated to the walk-in cooler. Some PHF's immediately cooked on the stove. All other PHF's served or discarded by the end of lunch service at 3:00 PM (4 total hours elapsed).

Containers of food stored directly on the floor throughout the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Heavy accumulation of food in floor sinks. [CA] Maintain clean to allow for adequate disposal of wastewater, and to prevent the attraction of vermin.

Observed employee handwashing in the 2 compartment sink. [CA] Ensure handwashing occurs at the handwash station with the use of warm water, hand soap, and paper towels. In the kitchen area, at the wok line, observed employee tasting food directly with gloved hands. [CA] Ensure hands are maintained clean at all times when handling food. Food shall not be tasted directly with the use of hands. Food shall only be tasted through the use of single use utensil.

Observed the back door is left open. [CA] Ensure all doors that exit the facility are kept closed to prevent an entrance for vermin.

In the kitchen area, observed the use of unapproved wooden boards to line shelving, and cardboard use to cover equipment. In the kitchen area, observed the use of an unapproved plastic basket used as a strainer. By the wok station, above the prep unit, observed a wooden shelf used to store a fan. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of and remove wooden materials from the facility to prevent possible harborage of vermin.

IN the kitchen area, observed knives stored in the crevice between prep tables. [CA] Ensure all utensils and equipment are stored in a manner that prevents contamination.

In the kitchen area, observed accumulation of food debris underneath the cookline and on walls. In the kitchen area, observed wall panels are peeling from the wall and creating crevices behind panels. By the warewash area, observed an unfinished wall barrier installed at the mop sink. [CA] Ensure facility floors and walls are frequently cleaned and maintained. Seal all cracks and crevices to prevent possible harborage of vermin. All walls shall be properly finished to prevent harborage of vermin.

At the handwash station by the warewash area, observed hot water turned off. [CA] Ensure hot water is provided at 100F to 108F at all handwash stations to allow for proper handwashing.

In the kitchen area, at the counter-top steam table, measured cooked tomato and eggs at 115F. In the same area, on the counter-top, measured garlic sauce, bean sprouts, and sesame peanut sauce at 75F. Per operator, cooked tomato and eggs was prepared about 2 hours prior. Per operator, garlic sauce, bean sprouts, and sesame peanut sauce was stored on the counter for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated cooked tomato and eggs on the stove top to above 165F and stored back into the steam table. Garlic sauce, bean sprouts, and sesame peanut sauce to be served within 2 hours, or a total of 4 hours from when removed from temperature control or discard.

In the kitchen area, by the left end of the wok line, on the side of the prep unit, observed a single large live cockroach. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service to the facility. [SA] Operator eliminated the live cockroach. Operator to contact pest control services.

By the warewash area, observed the cover for the grease trap is missing. Observed a plastic board placed over the grease trap. [CA] Ensure an approved grease trap cover is reinstalled for the grease trap.

In the walk-in refrigerator, measured a large pot of lamb soup at 80F and a large pot of pork soup at 50F. Per operator, pot of lamb soup was prepared from the previous day at 10:00pm, and pork soup was prepared from the previous week. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; in shallow containers; separated into smaller portions; by adding ice; using ice paddles; and/or using rapid cooling technology. [COS] Large pots of lamb soup and pork soup were VC&D due to time and temperature abuse.