SHANCHENG LAMEIZI HOT POT

Mushroom soup, pooled eggs, tomato sauce, and sliced tomatoes measured between 73F and 74F while maintained in ambient temperature on top of one of the two-door under-counter coolers at the main preparation area of the kitchen. Per staff, items had been taken out of refrigeration for lunch service approximately 4 hours prior. Cooked chili sauce measured 121F while maintained in a large, lid-covered stock pot on a dunnage rack at the cook-line. Per staff, it had been taken off the stove 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Mushroom soup, pooled eggs, tomato sauce, and sliced tomatoes were voluntarily discarded due to time and temperature abuse. Cooked chili sauce was placed back onto the stove and reheated to greater than 165F.

Hand wash sink at the main cook-line could not provide any hot or cold water. Hot and cold diverter valves underneath observed turned off. Aforementioned hand sink lacked paper towels. *Note: Additional hand sink with hot and cold running water and paper towels was available nearby. [CA] An adequate supply of hot and cold water shall be provided at handwashing facilities. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC turned on diverter valves for hot and cold water. Paper towels were restocked.

A large tub of cooked beef tripe measured 83F while maintained in a tub of standing water in the preparation sink at the main preparation area of the kitchen. Per staff, tripe had been cooked between 30 minutes and 1 hour prior, and was cooling down prior to being chopped up and placed into the 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] Beef tripe was relocated to the walk-in cooler to cool down.

1. Facility has several soup bases from an unapproved source. Product has no English labeling. Per manager, product is ordered from China directly. 2. Facility has juju beans from an unapproved source. Product has no English labeling. Per manager, product is ordered from China directly. 3. Facility has goose intestines from an unapproved source. Product has no English labeling. [CA] All food shall be obtained from an approved source. [COS] 1&2 - Items were voluntarily condemned and destroyed. See VC&D report. [COS] USDA Animal and Plant Health Inspection Service (APHIS) inspectors removed products from premises for safe disposal.

Potentially hazardous foods subjected to time as a public health control did not have their time logs filled out while maintained under sneeze guards at the customer self service area, including fried red bean balls, coconut jelly, and spicy bean jelly. Per the manager, it is the standard operating practice of the facility to maintain a time log, and to discard items every 2 hours or every 4 hours depending on the item. Staff provided time log, dated 1/28/2026 with all items filled out, but could not provide time log for items maintained under TPHC for today (6/3/2026). Per staff, items had been placed out less than 45 minutes prior. [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] Time log was filled out by the manager.

Employee observed manually warewashing in the final compartment of the three compartment sink in water that measured 0 ppm quaternary ammonium, then stacked dishes up to dry. Per the manager, the dish washing employee is out sick, so they have the busboy washing the dishes, and he was not properly trained on utilizing sanitizer during warewashing. [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. [COS] Employee filled sink using wall-mounted quaternary ammonium sanitizer. Quaternary ammonium remeasured 200ppm in the sanitizing compartment.

Three cases of duck blood observed maintained on the top shelf of a storage rack in the dry storage room. Packaging is written entirely in Chinese. Facility could not provide an invoice for the duck blood. Manager and all staff present stated that they do not know where it is sourced from. [CA] Food must be from an approved source or properly documented. [COS] Three cases of duck blood were impounded. See impound report. Facility shall provide documentation that can prove duck blood is from an approved source. Further evaluation to follow. Business card provided. *Note: Consulted with G. David and G. Gonzalez regarding approved source.

Hand sink adjacent to left-side cook-line lacked paper towels in wall mounted dispenser. Plate observed maintained inside hand sink wash basin. *Note: Additional hand sink stocked with paper towels located nearby Hand sink at the front service area observed partially obstructed with a plastic tub and utensils situated inside the wash basin. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Paper towels restocked. Obstructions removed.

Large stock pot of mung bean tea measured 52F while maintained on a dunnage rack in the walk-in refrigerator. Per staff, item had been boiled earlier this morning, at approximately 10AM, held at ambient to cool down, and then placed into and maintained inside the walk-in refrigerator since. Current time of inspection was 4:38PM. [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] 5 gallons of mung bean tea was voluntarily discarded due to improper cooling.

1. Rice measured 53F in a bowl while maintained on the counter next to the cook-line. Per an employee, she had taken the rice out of the rice cooker 3 minutes prior (rice in ricer cooker measured 160F). Employee revised statement, and stated that rice had been taken out 1 hour prior. 2. Various potentially hazardous foods measured 44F-51F in the right-side sliding glass door unit in the main prep area, and in the sliding glass door unit directly adjacent to the cook-line. Ambient of the units measured 50F, and 45F, respectively. Per staff, items had been relocated from the walk-in cooler to the respective refrigerators less than 2 hours prior. [CA] Potentially hazardous foods (PHF's) shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHF's relocated to working refrigerator units.

Facility has installed a new refrigerator in the bar area as a replacement for an older unit. Refrigerator replacement is not like-for-like replacement. [CA] A person proposing to remodel a food facility or install new equipment 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, at www.ehinfo.org, or email at dehplancheck@deh.sccgov.org to obtain approval for new refrigerator installation.

1. Chlorine sanitizer in the dishwasher measured 0 ppm while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility must manually wash, rinse, and sanitize in the 3 compartment sink. 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). 2. Pink, mold-like growth observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize the interior of the ice machine regularly to prevent buildup. [COS] Employee cleaned and sanitized ice machine interior panel.

Various cooked meat dishes measured 54F-67F in various units while covered with plastic wrap. [CA] When cooling PHF's, leave food uncovered to allow for rapid cooling.

Water at the prep sink (in the main prep area of the kitchen) and water at the 3 compartment bar sink measured 109F, and 106F respectively. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. Clean wok stored directly on the floor. [CA] Clean dishes/utensils shall be stored at minimum 6 inches off the floor to prevent contamination. 2. Knives stored in the crack between the wall and the counter. Large amount of food buildup observed inside of the aforementioned crevice. [CA] Knives and other equipment contacting food shall be stored in a sanitary location.

Wiping cloth solution in multiple buckets measured 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Provided chlorine test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain new test strips.

Unlabeled bottle of chemicals stored directly over clean chopsticks in the kitchen. [CA] Label all bottles of chemicals. Do not store chemicals directly above/around clean utensils or food/food contact surfaces.

Ambient of the right-side glass-door sliding unit at the main prep area measured 50F. Ambient of the glass-door unit at the cook-line measured 45F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F.