SHENG KEE OF CALIFORNIA, INC

1. Containers 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. 2. Two speedracks full of various, uncovered breads observed to be stored in the customer service area (directly to the right of the front doors) throughout the entirety of the inspection. Per staff, they planned on packing it for a large order. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. *Note: Recommend maintaining uncovered trays of bread in the kitchen or in another location where they are not exposed to potential sneeze or splash contamination prior to the packing process.

Food handler cards 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.

Hole of approximately one inch observed in the door sweep under the back door leading into the main kitchen area. [CA] Close gap to prevent the intrusion of vermin.

Egg tarts measured 66F, and barbecue pork buns measured 68F while maintained on speed racks in the main kitchen area. Per staff, items had been baked in the oven one hour prior, and the cooks had made too much to be placed into hot holding. Egg tarts measured 120F, and barbecue pork buns measured 123F while maintained in the hot-holding box at the front service counter. Per staff, items had been baked in the oven 1.5 hours prior, but had been left out in ambient before being placed into hot holding. All other potentially hazardous foods in the hot-holding box measured at 135F or above. *Note: Egg tarts, custard tarts, and barbecue pork buns are intended to be hot-held (and not subjected to time as a public health control) in the countertop hot holding unit at the front service area. Recommend not baking more than can be held in the hot holding unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that after heating/cooking, potentially hazardous items intended for temperature control are immediately transferred to hot holding, as hot holding units are not designed to heat potentially hazardous items to 135F, but rather to maintain at 135F or above. [SA] Egg tarts and barbecue pork buns marked to be served or discarded by 3:00 PM (4 hours after initially leaving temperature control).

Employee wiped nose with gloved hand and then attempted to continue on to bread preparation before being stopped. [CA] Employees shall change gloves 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.

1. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink while not actively in-use to wash dishes. Quaternary ammonium sanitizer measured 0 ppm from the wall-mounted dispenser. [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. *Note: Bleach and chlorine test strips were available. 2. Accumulation of black, mold-like substance on the interior lip of the ice machine. No direct contamination observed. [CA] Maintain clean to prevent contamination of ice. 3. Table-mounted can opener blade observed to be covered in black/brown debris. [CA] Equipment contacting food shall be maintained clean.

Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Food handler cards for some of the employees are expired. [CA] Employees engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire as well. Copies of the cards must be kept on file in the facility.