XIANGBOBO HUNAN CUISINE

Heavy grease buildup on hood filters. [CA] Clean hood filters.

Hot water valve at the 3-comp sink is disconnected. hot water is not available [CA] Hot water shall be supplied at a minimum temperature of 120 at the 3-comp sink. [COS] Employee restored hot water, water temperature from the faucet measured above 120F.

Heavy buildup of grease, grime and dust on the floors, walls and ceiling throughout the kitchen. [CA] Floors, walls, and ceiling in food preparation area shall be maintained clean.

Old rodent droppings observed in the following areas: below cooking equipment, below food prep sink and below dough making station. Cockroach dropping observed above the food prep sink. Facility is serviced monthly, report was provided for review. [CA] Clean and sanitize area of old droppings, eliminate points of entry, seal all cracks and crevices in structure, continue working with the pest provider to prevent infestation. [COS] Employee immediately eliminated the live cockroach, affected areas were cleaned and sanitized. As this is a change of ownership inspection, the new owner stated they scheduled major deep cleaning prior to starting operation. New manager Sunny stated they will schedule a separate pest control service before opening.

Buildup of mold like substance in the inner panel of the ice machine. [CA] Clean and sanitize ice machine.

In the walk in cooler : Observed accumulation of dust and debris on the following areas : Shelves, walls, floor, fan guards. Equipment handles throughout the kitchen are heavily stained. Debris and dust accumulated in between equipment throughout the kitchen.

Hand sink at the service station lacks paper towels. [CA] Handwashing towels or drying device shall be provided in dispensers.[COS]

Employees started cleaning the kitchen floor and adding water on the floor, water started accumulating on the floor and overflowing. Water was backing up through the floor sinks, which appear to be clogged and not draining properly. Employee observed scooping up the water with a dust pan into the mop bucket. [CA] Facility shall not operate if there is sewage overflowing or backing up in the kitchen. The food facility shall cease operation in the impacted areas of the food facility immediately until the sewage disposal problem has been repaired. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Any contaminated food product shall be voluntarily discarded.

Food containers are stored on floor in walk in cooler and back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Red bean dumpling packaged stored at counter near cash register measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the dumplings to refrigerator to cool down.

Lack of hot water at three compartment sink, hot water faucet is not functioning. [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. [COS] Hot water faucet was repaired, hot water is accessible and measured at 120F at three compartment sink.

Accumulation of food debris and grease on floors and walls in back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Lack of chlorine test strips. [CA] Provide chlorine test strips.

Measured cooked osmanthus sugar lotus dish cooling in refrigerator in covered deep pot. [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.

*Repeat violation Lack of food manager certificate and food handler cards for employees. [CA] 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. 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 knives stored in crevice between dumpling prep table and wall. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Lack of proper labels for dumplings stored at the table near cash register for grab and go. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Accumulation of food debris on equipment that is not in use in dumpling prep area and back storage area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.