MR HONG'S CHINESE FAST FOOD

Unable to provided test strips for new chlorine dish washer at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Consumer advisory is missing in the front of the facility at the time of inspection. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Food debris noted behind the cook line at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

Facility has installed two new pieces of equipment without approval from this department. The following pieces of equipment were added (New chlorine dish washer and grab/go refrigeration next to cashier station. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans into the department for the new pieces of equipment within 3-weeks (3/6/26). Failure to comply may result in enforcement action.

Personal jacket of employee noted on the dry storage rack at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Stained cardboard is being used to line the floor under the non-commercial freezer unit. [CA] Discontinue the use of cardboard to line the floor, and ensure surfaces are smooth, nonabsorbent, durable, and easily cleanable.

Multiple 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.

Employee observed to be drinking from an open-top water bottle in the kitchen area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Noodles observed to be cooling in multiple metal tubs within a reach-in refrigeration unit in layers greater than 6 inches deep. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Shrimp tempura, assorted vegetable tempura, and sushi in the front display area are kept on TPHC (4 hour rule), but are not labeled or timed according to when they were removed from temperature control. Written TPHC procedures not available for review. [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. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC started a timer for the foods under TPHC (sushi, eggroll, shrimp and vegetable tempura, various types of chicken and chow mein). TPHC form given and filled out with all foods under TPHC.

1. Back screen door leading directly into the kitchen observed to be left open. [CA] Keep door closed to prevent the intrusion of pests/vermin. 2. Bottle of CO2 under the counter in the front service area is not chained/secured to a rigid object. [CA] Chain/secure to rigid object.

1. Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F) in excess of major violation thresholds: - Fried chicken in the reach-in refrigerator by the back screen door(51F), cooked yesterday - Raw chicken, raw shrimp in the reach-in refrigerator by the back screen door(46F-52F), placed into the unit less than 4 hours prior - Eggrolls in the front hot holding unit in a pan (120F-128F), cooked less than 4 hours prior - Various types of chicken (orange chicken, fried chicken) in front hot-holding steam table (97F-110F), cooked less than 4 hours prior * All cook times given verbally by the PIC/staff [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent bacterial growth. [COS] Fried chicken in the reach-in was VC&D. See VC&D report. PHF's in the reach-in (raw shrimp, raw chicken, cooling noodles) relocated to other, working refrigeration units. [SA] PIC elected to use TPHC for the eggrolls and various kinds of chicken dishes in the front hot-holding units. TPHC form provided. *Equipment MUST be capable of holding potentially hazardous foods at or below 41F, or at or above 135F. Recommend bringing in a technician to check the reach-in by the back screen door (ambient 51F), and the prep unit in the front area (45F ambient). ____________ Minor violation: 2. Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F) within the bounds of minor violation thresholds: - Imitation crab in an improper ice bath (ice bath only contacting bottom of container) at the front service area (48F) [CA] PHF intended for cold holding shall be held at or below 41F. [COS] Employee filled ice bath with ice until it reached all sides of the imitation crab in the container.

Prep sink and ice machine do not drain indirectly via a 1-inch air gap. [CA] Food preparation sink and ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1-inch air gap.

1. Rice scoops observed to be sitting in ambient water that measured 65F. Per the PIC, they replace the water twice a day, but wash the rice scoops once at night time, and once in the morning. Rice scoops observed to have dried rice particles stuck to them. [CA] Rice scoops shall be washed, rinsed, and sanitized OR replaced once every 4 hours to prevent bacterial growth. [COS] PIC washed, rinsed, and sanitized rice scoops. ___________ Minor Violation: 2. Table-mounted can opener blade observed to have large amount of black/brown buildup. Per the PIC, employees use the can opener on a daily basis. [CA] Food contact surfaces shall be kept clean. [COS] Employee washed, rinsed, and sanitized can opener.

5+ flies observed in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep screen door closed to prevent the intrusion of flies.

Scoop handle observed in direct contact with flour in bulk storage container. [CA] Store scoop handle so that it is not in contact with food.

Facility lacks quaternary ammonium test strips for testing their sanitizer in wiping cloth buckets and the 3 compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Light fixture under the hood system by the deep fryers is out at the time of inspection. [CA] Change the light bulb under the hood system. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Sanitizer bucket was measured at 0PPM of quats at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer bucket was changed out; re-measured at 200PPM.

Employee eating within the kitchen area at the time of inspection. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

1. Hood filters are starting to have dust/grease build up on them. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. Light under the deep fryers have duct tape on it at the time of inspection. [CA] Make proper repairs to fixture.

Bulk containers in the dry storage area have scoops directly inside of the bins. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Rice within the rice warmer was measured between 129-132*F at the time of inspection. Per PIC, the cord got disconnect for maybe 20mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Re-heat the rice to 165*F.