HUONG LAN TULLY INC

Facility is currently conducting reduced-oxygen packaging (ROP) of cooked meats. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan nor SOPs submitted to this Division for HACCP exemption for ROP. Employee stated that some items were prepared either yesterday or two days ago. Owner stated that the facility only conducts ROP upon customer request. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Per operator meat was made that day. Packaging was cup open and stored in traditional container. ** Note: - ROP activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: 1) Food is labeled with production time and date. 2) Food is heald at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging.

MAJOR: 1)Sandwich countertop warmer measured to have: -Grilled pork belly - 95F -Grilled pork -109F -Char siu chicken - 120 Plastic containers observed to be double stacked inside metal containers. Upright 2 door warmer grab n go measured to have: -Pate chaud at 135F -Eggrolls at 115F Countertop soup warmer measured to have: -Boba at 104F Per operator unit is probably no working and boba is intended to be kept hot. [CA] Keep PHFs at 135F or above for hot holding. [COS] Per operator meats in sandwich warmer were reheated in microwave have placed in unit about 45 minutes prior. Operator reheated PHFs to 165F and placed directly back into warmer unit. Upright warmer was turned up to maintain temperature of PHFs better. Eggrolls could not be reheated again. Per employee eggs rolls were made about 1.5 hours prior and shall be discarded by 3PM. Boba was placed on TPHC. Boba is to be discarded at 4PM. 2) Pork ears measured to be 75F. Per employee pork was delivered earlier today and unable to produce time and is waiting for other employee to come in and start making head cheese. Pork belly and pork meat observed to be out and measured to be 52F and 50F. Per employee he had placed them out from frozen 2.5 hours prior and will be cooking them in about 2-3 hours. [CA] Keep PHFs cold at 41F and below for cold holding. Prep time should not exceed 2 hours. Take smaller portions of food out for prep. [COS] Pork ears was VC&Ded. Other pork meat was returned to walk in cooler.

Floors observed to be missing cover basing around pillars. Floors have missing tiles and are holding standing water. [CA] Repair floors and maintain in good repair. Food debris observed on floor underneath cookline and prep sinks. [CA] Clean under cookline and sinks.

Prepackaged foods such as sticky rice dessert, buns, and other items are missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Trays of bun bo hue, rice cakes, fried rice, and fried pork observed to be missing time marking. [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] PHFs that not marked were marked for 2 hours prior and then will discarded at 3:00PM. PHFs observed to be discarded around 2:30 due to store closure.

Dish washing observed in 2 2-compartment prep sinks without sanitizer. [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. [COS] Dishes were moved to 3-comp sink to be washed again and ran through operational upright dishwasher.

Pate observed to be pulled from steamer and stacked 3-4 containers high. Per operator they are waiting for pate to cool. [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. RECOMMEND: Spreading out meat into shallow containers for rapidly cool meats. [COS] Pate containers were unstacked and loosely covered with plastic wrap.

Oven is not completely under hood for right most cookline. [CA] Keep all cooking equipment under ventilation hood.

MAJOR: 1. Observed Vermin: Documented in the following areas: 4 live cockroaches between tiles at cookline for roasted pigs and ducks. 2. Photographs: Yes 3. Supervisor Notified: Elizabeth Tobin 4. Notification: The person in charge during inspection, Tiffany, 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. MINOR: 1) Flies observed throughout facility [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Walk in freezer observed to have collecting water and dripping. Freezer at cooler door observed to be fraying. Meat in freezer measured to be 30F. [CA] Repair freezer and maintain in good repair.

Door to outside in dry storage room observed to have gap larger than 1/4" between the double doors at the bottom. [CA] Repair gaps and maintain in good condition.

Employee observed relocating trash cans and then washed hands with gloves still donned on. Observed numerous employees washing hands without hand soap. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands.

Facility is currently conducting reduced-oxygen packaging (ROP) of cooked meats. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan nor SOPs submitted to this Division for HACCP exemption for ROP. Employee stated that some items were prepared either yesterday or two days ago. Owner stated that the facility only conducts ROP upon customer request. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items that were prepared one day prior were labeled with date and time. Items prepared two days prior to cut opened. ** Note: - ROP activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: 1) Food is labeled with production time and date. 2) Food is heald at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging.

Hand soap dispenser observed inoperable at the hand wash station in the middle of the kitchen outside of the restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Employees were instructed to wash hands at other hand sinks. Owner replaced soap dispenser at time of inspection.

Employee's opened food and beverages observed stored in areas of food preparation. [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 that is separated and protected from facility food.

Observed employee conducting food preparation coughing and then spitting phlegm into a food container for scrap foods. [CA] Food employees found to have communicable diseases shall be excluded from working with exposed food, clean equipment, clean utensils or linens. [COS] Employee put on mask. Instructed owner to restrict employee to tasks without food preparation or handling of food contact surfaces.

PHF items (sliced fancy pork roll, cooked minced pork with wood ear mushroom) maintained inside the food preparation refrigerator in the far right kitchen measured between 48F to 55F. Ambient temperature of the refrigerator measured at 51F via probe thermometer placed inside. Cooked bean sprouts maintained out in ambient temperature at same cookline measured 58F. Employee stated that items inside the refrigerator were used in the morning to prepare foods and that the bean sprouts will be used upon orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items inside the inoperable refrigerator were relocated into separate refrigeration units to immediately cool. Bean sprouts were placed inside refrigerator to immediately cool.

Employees' personal keys and cellphones observed stored in areas of food preparation. [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 employees' three-year 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.

Ambient temperature of the food preparation refrigerator at the right side cook line measured at 51F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Rodent droppings observed in the following areas: - Underneath the cook line in the main kitchen. - On floor near the water heater in the middle of the kitchen. - On shelf above the mixers outside of the right side walk-in refrigerator. - On floor in the storage area behind the walk-in freezer. Facility was serviced by pest control company on 10/14/2024. Pest control report was provided for review. [CA] Clean and sanitize area of old droppings.

Cook line employee observed eating while cleaning their designated work area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Cook line employee observed eating while cleaning food contact surfaces. Food preparation employee observed picking up food debris from the floor and then attempted to continue onto food preparation without removing gloves or washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS/SA] Cook line employee went on break after. Instructed food preparation employee to wash hands.

Time as a public health control (TPHC) written procedures were unavailable for review. Procedure form was provided to manager on 10/10/2024. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Written procedural form was provided to manager. Complete form by next follow-up inspection.

Observed on two separate occasions, cook line employee conducting ware washing failed to sanitize utensils prior to returning items to their work station. Separate cook line employee observed washing ladle with only soap and failing to sanitize utensil prior to returning item to their work station. In addition, employee was observed using wiping cloth that was used to wipe food and non-food contact surfaces around their work area to dry utensil before returning to equipment bin. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Instructed employee to rewash and sanitize all utensils.

Numerous containers of cooked pork belly, chicken wings, cooked duck, etc. cooling inside the walk-in refrigerator on the left side, kept tightly covered with metal cover and/or plastic wrap. PHF items measured between 80F to 120F. Manager stated that all items were prepared less than two hours prior as the morning shift had just left. Containers of cooked PHF item cooling were stacked on top of each other, not allowing for proper airflow between containers. Large pot of bittermelon soup cooling kept covered. [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. 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.

Numerous food items subjected to time as a public health control (TPHC) were not documented/time marked. - All prepackaged food items on counters for customer self-service. - Baked goods maintained inside the hot holding unit. - Various pork rolls, fish cakes, steamed peanuts, etc. - All food items at the fast food area. [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. Roast pork at the butcher station subjected to TPHC showed time of 10:30, when item was removed from temperature control. Roast pork observed still being offered for sale past the maximum 4-hour time. [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. * TPHC written procedures were provided to manager. Complete procedure form. Once completed, scan and email to district specialist. ** Repeat violation observed 10/27/2023, 1/18/2024, 7/9/2024. - Note: TPHC usage shall be revoked if violation is observed during the next routine inspection. Facility shall maintain all PHF items subjected to temperature control only. [COS] Items past the 4-hour were VC&D. Other items, employee stated were just brought out and were time marked.

Approximately 15+ packages of raw pork thawing in ambient temperature at the two-compartment food preparation sink on the right side of the facility. [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.

Employee's personal cellphone observed stored inside to-go food tray at the butcher station. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed gap below the screen door by the ware wash sink. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed employee conducting manual ware washing in approved steps, however, in the wrong order. Employee observed washing utensils with soap, soaked utensils in sanitizing solution, and conducting a final rinse with water, and then stacking utensils for storage. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Walk-in refrigerator on the left side of the facility, by the fast food service area lacks thermometer. Thermometer outside of the refrigerator observed inoperable. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Numerous expired food handler cards. [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.

Hot water at the three-compartment ware wash sink measured at 107F. [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. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.

Observed raw meats stored above ready-to-eat food items inside the walk-in refrigerator on the left side of the facility by the fast food service line. [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. Observed containers of food stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Rodent droppings observed in the following areas: - Above counter against the window at the butcher station. - Inside bottom shelf of the butcher station. - On floor behind the sandwich preparation refrigerators. - On floor outside of the walk-in refrigerator on the right side of the facility, underneath stand mixers. - On floor in the dry storage area outside of the restrooms. - Dry storage area on the right side of the facility behind the walk-in freezer. Droppings appeared old. Numerous sticky glue traps were observed throughout the facility. Manager stated that facility is serviced monthly by licensed pest control. Pest control report provided for September service targets only for cockroaches. [CA] Clean and sanitize area of old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. ** Note: follow-up inspection will be conducted to verify compliance. Affected areas shall be cleaned of rodent droppings and sanitized. Numerous live flies observed in the kitchen. [CA] Use any and all approved methods to abate live flies.

Employees' opened beverages observed stored in areas of food preparation and/or food storage: - On counter behind butcher station. - On rolling cart across from cook cook line by the fast food area. - On shelf above the sandwich preparation refrigerator above opened food. Half eaten tangerine observed on boxes of food inside the kitchen. [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 away from food preparation, food storage, and/or food contact surfaces.

Heavy build up of grease, food debris, and grime observed on floors: - Underneath cookline by the fast food service area. - Underneath the cook line in the back of the kitchen. - Underneath two-compartment food preparation sink by the roasting ovens. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Numerous stainless steel panels observed detaching from wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.