99 RANCH MARKET-DELI

Observed multiple food containers stored on the floor at cookline area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of food debris and grease above dish machine, on sides of cookline equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Accumulation of grease on floor in cookline area and black mold like residue on floor and walls under warewash area. Observed standing water in multiple areas of kitchen area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Measured pork at 90F and noodles at 120F in small metal containers with covered lids in walk in cooler. Per manager, both items were cooked less than 1 hour ago. [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] PIC uncovered the pork container to cool down and chose to discard the noodles in trash.

Observed cardboard used as a shelf liner in kitchen. [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.

Observed knives stored in crevice between wall and prep sink. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Observed Vermin: Documented in the following areas: BACK WAREHOUSE - Rodent droppings in back warehouse above food boxes and on shelves of racks. - Observed sticky traps and snap traps on floors under racks and on shelves with food boxes throughout the back warehouse, near back produce room. DELI AND BAKERY - Rodent droppings above water heater in bakery - Rodent droppings and trap behind mixer in bakery - Multiple droppings above dish washer in deli - Droppings on shelf above dish washer area - Snap trap on shelf above prep tables towards back wall in deli, droppings on one shelf above table with cooking oil coming in contact with a strainer used in cooking. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, YAOXING LIU 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.

Observed standing water throughout the deli, accumulation of grease in kitchen area and other debris on floor under dish machine, in hallway that connects deli and bakery. [CA] Clean the floors throughly and maintain in good condition. Broken tiles in deli with standing water. [CA[ Repair the tiles. Observed holes or openings in various locations throughout the back warehouse, observed some gaps in bakery and deli ceilings. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Lack of TPHC markings for fried fish, fried shrimp, cooked vegetables measuring between 90-110F at front deli area. Per PIC, it was prepared and stored on the counter 1 hour ago. Porridge and rice noodles stored at noodle station is not time marked, per PIC it was stored on the counter 1 hour ago. [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] PIC marked the time for the PHF items.

*Repeat violation Observed duck thawing in food prep sink without running water. [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.

Accumulation of dust and debris on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed various PHF items measuring between 120F-130F stored in closed lid metal and plastic containers in 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] PIC and employee took out the containers from the walk in cooler, opened the lids to cool down at room temperature and move to walk in cooler.