SPECIAL NOODLE MILPITAS

A valid food safety certificate could not be provided. [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. Food handler cards for employees could not be provided. [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.

Observed cloths and an apron covering vegetables (while stored in direct contact) in the walk-in cooler. [CA] Discontinue the use of cloth towels and aprons in direct with food, used approved, single use materials.

In the men's restroom, the urinal observed non-functional. Observed a black garbage bag covering has been placed over the urinal. [CA] Toilet facilities shall be maintained clean and in good repair.

Tea eggs in soy sauce measured 104F while maintained in a stock pot on the stock range with the flame underneath turned to low. Per staff, tea eggs in soy sauce had been cooked approximately 1.5 hours prior. In the left side prep cooler at the cook-line, raw pork belly, pork intestine, raw and cooked beef, raw and cooked chicken, wontons, and raw lamb measured between 48F and 52F. Ambient of the unit measured 54F via probe. Per staff, items had been relocated from the walk-in cooler to the unit at the start of lunch service, approximately 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. [COS] Tea eggs in soy sauce were reheated to greater than 165F. All potentially hazardous foods in the prep cooler were relocated to the walk-in cooler.

Observed 5+ flies in the back kitchen area, near the mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed the storage of raw duck feet over bok choy in the upright cooler to the right of the hand sink in the main kitchen area. [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.

Ambient of the left-side prep cooler at the cook-line measured 54F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed accumulation of black, mold-like growth on the interior panels of the ice machine. [CA] Clean regularly to prevent buildup. Ensure that food contact surfaces are maintained clean.

Facility has added a korean dough sheeter and a chinese boba making machine without submitting plans for the addition of new equipment to DEH Plan Check. [CA] Submit plans for the addition of new equipment to DEH Plan Check at dehplancheck@deh.sccgov.org

Large stock pot of tea egg in soy sauce measured 117F while maintained on a prep table in the main kitchen area. Per staff, tea egg in soy sauce had been removed from the stove approximately 1.5 hours prior. Staff stated that they were leaving it at room temperature to cool down prior to placing it into the walk-in cooler. [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] Instructed manager to place stock pot of tea egg into the preparation sink and create an ice bath. After approximately 15 minutes, tea egg measured below 70F. Instructed manager to continue to cool using the ice bath until item reaches 41F, and then to relocate to the walk-in cooler.

Linens observed in direct contact with various meats and vegetables in the walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

18 pieces of smoked pork measured 82F while hanging on hooks directly above the cook-line. Per staff, the pork had been drying for 3 days. Tea eggs in soy sauce measured 91F while maintained in a large stock pot on the counter. Per staff, it had been taken off the stove 5-10 minutes prior, and they were just above to begin scooping the eggs out and placing them into a refrigerator. Cooked beef measured 54F, and dumplings measured 62F while maintained in containers on top of prep inserts in the prep cooler across from the cook-line. Per staff, items had been cooked less than 1 hour prior. *Note: Ensure that potentially hazardous foods are not held over the load limits in refrigerators, as they may be unable to be maintained at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Smoked pork was voluntarily discarded. Tea eggs scooped out and placed into the walk-in cooler. Dumplings and beef relocated to lower portion of prep cooler. ____________ Minor violation: Chili garlic oil measured 45F while maintained in the merchandiser refrigerator at the front service area. Ambient of the unit measured 45F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.

Employee observed spraying down dirty containers with hot water, then stacked them up to dry, thereby skipping the sanitizing step. [CA] Equipment and utensils shall be manually sanitized via wash, rinse, sanitize in the three compartment sink, or by being run through a mechanical dishwasher that is capable of outputting 50 ppm chlorine or 160F at utensil contact. [COS] Employee ran the dirty containers through the mechanical dishwasher. _____________ Minor violations: 1. Heavy accumulation of black, mold-like substance on the interior panels of the ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean and sanitize the ice machine regularly to prevent buildup. 2. Clean, wet containers observed stacked up in a manner that does not facilitate air drying on storage shelving next to the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1. Raw chicken in a container stored directly on top of a flat of raw shell eggs in the walk-in cooler. Raw shell eggs stored over vegetables in the upright cooler to the left of the handwash sink at the entrance of the back kitchen. [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. 2. Numerous containers and cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Countertop fryer observed maintained on a prep table. Fryer lacks any form of overhead ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

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

Handwash facility next to the mechanical dishwasher observed completely obstructed with a dunnage rack full of stacked containers placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Employee observed handling soiled dishes, then attempted to begin chopping cucumbers before being stopped. Employee observed loading soiled dishes into the mechanical dishwasher, then handled the clean dishes after they had been run through the aforementioned dishwasher. Employees observed wiping face and/or nose, then continued onto food preparation. Employee observed returning from the restroom, then attempted to resume food preparation before being stopped. [CA] Employees shall 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] Employees properly washed hands. Contaminated dishes re-ran through the mechanical dishwasher.

Water measured at 70F maximum from the hand sink in the women's restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. Ambient of the merchandiser refrigerator at the front service counter measured 45F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Alternatively, facility may elect to discontinue the use of the aforementioned unit to store potentially hazardous foods. 2. Butane cooking equipment observed on a prep table. [CA] Discontinue the use of butane cooking equipment.

Raw, frozen beef and frozen, packaged fish observed thawing on a prep table in ambient temperature. [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.

5+ flies observed throughout the kitchen, some of which were observed flying close to a speedrack full of cooling meat. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent possible contamination of food.

Facility could not provide a valid Food Safety Certificate (5-year). Facility could not provide any food handler cards for staff. [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. 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.

1. Two gaps in ventilation hood filters above cook-line. [CA] Install filters so there are no gaps between filters. 2. 2 fryers placed outside of hood ventilation area. [CA] Fryers should be placed under ventilation hoods.

In walk-in cooler, measured hard boiled eggs at 76F in deep container covered in plastic. Per PIC they were cooked less than 2 hours prior to inspectiond. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Eggs were placed into shallow trays with loose lids to ensure quicker cooling. 2. Large pot of soup on prep table measured at 125 on prep table. Per PIC it was cooling for less than an hour and would be added to hot holding. [CA] Properly cool soup in a shallow container. [SA] Operator decided to reheat to soup to 200F and hot hold for the day. 3. Large bags of meat were placed into prep fridge to cool. Per PIC, they were placed there less than 4 hours prior. [CA] Do not place items to cool in deep bags in prep unit. [COS] Bags of meat were removed and placed into walk-in cooler. *REPEAT VIOLATION*

1. In walk-in freezer, food items wrapped in grocery bags. [CA] Use food quality grade bags to store foods. 2. Walk-in freezer door and gasket in disrepair (dented, rusted, no gasket). [CA] Repair freezer door and gasket. Maintain in good working condition. 3.Butane cooking equipment is not approved for use.[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment. 4. Left prep cooler is holding at 52F and holding PHF above 41F. NOTE: Thermostat was initially set to 38F and then turned down to 18F by the staff, but ambient measured 36F and jumps to 48F upon opening door. DO NOT USE THIS REFRIGERATOR TO STORE PHFS UNTIL IT HAS BEEN SERVICED TO PROPER WORKING ORDER.

No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Women's restroom handwash sink measured at 90F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

MAJOR VIOLATIOn 1. In prep-unit close to wok cook-line measured cooked pork bone at 51F. Per PIC, meat was not in unit for more than 4 hours. [CA] PHFs shall be held at 41°F or below. [SA] Pork bone was placed into walk-in cooler. MINOR VIOLATION 1. Prep-line cooler closest to wok station had an ambient temperature of 52F and several potentially hazardous foods measured above 41F (cooked meat 55F, noodles 51F, shrimp 45F, pooled eggs 45F). Per PIC items were only in cooler less than two hours. [CA] PHFs shall be held at 41°F or below. [SA] All items in the cooler were moved to the walk-in cooler. *REPEAT VIOLATION*

1. In dry storage, bulk items had bowls as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Rice scoops stored in bucket near rice cooker. [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 if washed within 4 hours of initial use.

No Food Safety Certificate or Food Handler Cards available at time of inspection. [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. 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.

Mold like substance growing on inside walls of ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice)

Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

A thermometer was not available at time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In walk-in cooler and stand-up fridge near prep sink, raw ground meat and anchovies stored above produce. [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. *REPEAT VIOLATION*

Several employees actively eating and drinking in food prep areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Employee's personal items (jackets, phones, backback) stored on food shelves in dry storage area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

1. One handwash sink was partially obstructed by dirty dish cart. 2. Employee placed bag if noodles in handwash sink to prep single service bags. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. 2. Bar of soap was accessible along with liquid soap next to handwash sink. [CA] Only provide liquid handsoaps in automatic dispensers at handwash stations.

Employee touched face with back of hand and continued to cook food (no direct food-hand contact). [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required

1. Food stored on the floor in dry storage and in walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Bulk items at cook-line had no lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Bulk lard stored in a container with no label or lid in baking prep area. [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.

PHFs (Cooked noodles, cooked chicken ) measured at improper holding temperature above 50F held inside the prep cooler for more than 4 hours. [CA] [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employee.

Accumulation of mold like substance inside the ice machine. [CA] Clean and sanitize routinely to prevent contamination.

cooked noodles, cooked chicken and meats being cooled covered in plastic bags. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer

Raw food of animal origin stored above ready to eat food. (standing 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.

Several used/wet wiping towels stored directly on the preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee skips sanitization as the final step in warewashing [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.

Deep containers of soup broth found cooling on preparation table. [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.

Cardboard used to line shelves.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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

Various PHF held at preparation table measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employee touched mouth, hair and face and continued to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Hand wash sink partially obstructed by stored utensil. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.