SHANGHAI DELIGHT

Numerous salted eggs measured 72F while maintained in a 10 gallon tub of water covered with plastic wrap while stored on a lower shelving unit in the dry storage room. Per staff, the salted eggs had been curing for approximately 2-3 weeks. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Facility shall obtain a HACCP plan issued by the California Department of Public Health if they wish to continue curing eggs in ambient. [COS] Salted eggs were voluntarily discarded. Head chef and manager agreed to discontinue the process.

Cutting boards stored directly on the floor. Knives stored wedged between prep coolers/prep tables. [CA] Equipment contacting food shall be stored in a sanitary location.

Colander of spinach observed in the basin of the hand sink in the kitchen. Wall-mounted soap dispenser is broken. Soap provided in a pump bottle maintained on the left-side drainboard of the preparation sink located adjacent to the hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be used for no other purpose than handwashing.

Employee observed chopping up raw beef, then proceeded to pick up a takeout box full of ready-to-eat customer food. No direct contamination of food observed. Employee was instructed to put down the box and wash his hands. Employee proceeded to rinse his hands in the hand sink, before then being instructed to use soap. Employee observed cooking at the wok line, put his gloved his finger in his mouth, then attempted to resume cooking before being stopped and instructed to wash his hands. Employee attempted to rinse gloved hands in the preparation sink before then being instructed to unglove and wash hands in the hand sink. [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 washed hands using soap.

Food handler cards could not be provided. Per the manager, employees are actively working on obtaining food handler certification. [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.

25+ old, dead German cockroaches of varying life stages observed in two old sticky traps in the dry storage room. *No other evidence of cockroaches observed* Facility provided most recent pest control report from Crane, which stated that no vermin activity was observed. [CA] Clean and sanitize area of dead cockroaches.

Beef tendon measured 45F-48F while maintained in the one-door prep cooler across from the cook-line. Per the PIC, it had been taken out of the walk-in cooler and placed into the prep unit last night. Ambient of the unit measured 52F. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Beef tendon VC&D into the trash. See VC&D report. _____________ Minor violations: Raw pork and cooked pork measured 48F-49F while maintained on top of covered prep inserts in the right-side prep cooler across from the cook-line. Per staff, items had been removed from the lower portion of the unit and placed there less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria.

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.

Ambient of the one-door prep cooler across from the cook-line measured 52F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below to prevent the growth of bacteria. [COS] Refrigerator technician arrived on-site and fixed the prep unit. Ambient remeasured at 41F.

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

Employee observed handling raw meat, then turned around and attempted to cut/handle green beans before being stopped by this division. [CA] Employee shall wash their hands in 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 properly washed hands.

Raw shell eggs stored above uncovered peeled cucumbers and green beans 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.

Employee observed washing spinach in the only handwash sink in the kitchen area. [CA] Handwash sink shall be used for no other purpose than handwashing.

Facility lacks chlorine test strips to test the concentration of bleach in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.