MALA MALA

Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

Household microwave observed at cook line. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system. Unapproved scoops used for portioning. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping

Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (test strips) for measuring Chlorine sanitizer level.

Open display coolers did not have barriers or sneeze guards on unpackaged food in the beginning of inspection. Manager stated it is left open when there are customers dining in. [CA]: Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Facility added an automatic milk tea maker and 2 open display cases at front service area without obtaining approval from DEH Plan Check. [CA]: Discussed with person in charge that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Submit plans to DEH Plan Check for the above mentioned equipment or remove equipment from premise.

*MAJOR* 1. In the right open display cooler, konjac noodles measured between 49F - 50F, trip measured at 51F, soft tofu measured at 54F, all placed into the unit approximately 2.5 hours prior to measurement. Thermostat of unit set above 41F. 2. On dunnage rack at cook line, bone broth measured at 109F, cooked approximately 2 hours prior to measurement. *MINOR* 1. In the right open display cooler, raw octopus measured at 46F, placed into the unit approximately 2.5 hours prior to measurement. 2. On dunnage rack at cook line, chicken broth on dunnage rack measured at 131F, cooked approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: Both broths reheated to at least 165F on stove top. [SA]: PHFs in the open display case were relocated to walk in cooler to cool down. Ambient temperature of unit was adjusted and measured to 41F.

Hand wash reminder signs not provided at hand sink stations. [CA]: Provide hand wash reminder signs at all hand sink stations.

Two burner stockpot is outside of the ventilation hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation.

Multiple containers of food stored directly on the floor at cook line and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Found the following equipments on site: noodle cutter (LJ-1906T), oven and garlic smasher (univex), house holding microwave (hamilton). Unable to all device are commercially approved. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). - Provide specification for each equipment, if not commercially approved, facility shall remove equipment from food facility.

Found ONLY hand wash station located at front service station blocked by 2 pitchers used to capture leaking water. [CA] Ensure hand wash station is accessible at all times. [COS] Operator is directed to relocate pitchers.

1. Found hot water valve off at the 1-compartment sink. Per operator, water valve is off due to unable to shut of water via water knob. 2. Found hot water valve off at hand wash station at service line. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on hot water valve for both sinks. Observed water flowing, however having issues with shutting off hot water. **Facility is hereby given a 48 hour notice to repair hot water knobs.**

Found crack/missing floor tile at cooks line and upon entering kitchen. Observed cement like substance used to cover missing floor tile and cardboard box used to line flooring where flooring is missing. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Measured following PHFs in front display refrigerators above 41F: Marinated beef - 49F Pork- 56F Lamb- 46F Fishball- 50F Beef Tripe- 47F Tofu- 45F Per PIC, all the food items were stored in the unit at 11 AM. Ambient temperature of both front display refrigerators measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC marked all the items for TPHC (time as Public Health Control) for 4 hours and will discard any leftovers at the end of 4 hours from when it was taken out of temperature control. Verified all the PHFs in the display refrigerators were discarded at the end of 4 hours.

Lack of thermometers in display refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Chef attempted to wash hands without soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Chef washed his hands again with soap.

Observed soiled wiping towels on prep tables without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed unused equipment stored at cookline and in dry storage area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed meat thawing in three compartment 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.

Observed two display refrigerators used for customer self service are not protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [SA] Owner agreed to use lids for all containers until different approved equipment is provided to prevent possible contamination.

Accumulation of excessive grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Lack of chlorine test strips. [CA] Provide chlorine test strips. Observed improper use of three compartment sink. A three compartment sink is being used for thawing when a food preparation sink is available. [CA] Use available food preparation sink for thawing meat.

Observed multiple food buckets stored on the floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open containers of bulk food items in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Accumulation of grease on walls and floors in cookline area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed gaps in stainless steel wall panels at cookline. [CA] Repair any gaps or holes in walls to prevent pest harborage.

Lack of food handler cards for employees in the facility. [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 old rodent dropping on unused machine stored in the back corner next to large table. No other evidence of vermin activity observed in the facility. [CA] Clean and sanitize area of old droppings.

Ambient temperature of front display refrigerators is above 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Lack of food handler cards and manager certificate. [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.

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

Lack of hot water at front hand wash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed gaps in ventilation hood filters; excessive grease on corner of hood near fire extinguisher. [CA] Ventilation hood filters shall be maintained clean and good repair. Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure ventilation hood is in good working condition.

Accumulation of excessive grease on walls and ceiling throughout the cookline area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed broken tiles and coving in cookline and prep area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed a gap in ceiling at back corner of the cookline. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Employee observed washing dishes using approved steps in the wrong order. [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).

Observed cardboard used as flor liner in the facility.[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 an unapproved noodle maker in cook line area and unused shredder. Per PIC, they do not use the equipment. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). If the equipment is not being used, remove it from the premises.

Food preparation sink is leaking water when turned on; facility had it turned off. [CA] Repair plumbing fixture and maintain in clean and good repair. Food preparation shall be available for use at all times.