XPP CLAYPOT

Lack of paper towels at hand wash sink. [CA] Provide single use paper towels at all times. [COS] Paper towels provided. Big pot with food waste store in front of hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Pot moved away from the hand wash sink.

Observed multiple food buckets and containers stored on floor in kitchen and walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed bulk food container and packaged food containers stored in storage shed outside the facility. Per Plan Check approval, the storage shall only be used to store paper goods in its original packaging. Referred owner to the plan check letter. [CA] Remove food items from the storage unit and stored with in the approved facility. Observed eggs stored above produce in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed walk in cooler door in disrepair from the bottom side. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the door.

Measured tripe in small plates at 47 F covered in a plastic wrap. Per PIC, it was cooked less than 2 hours ago and it stored to cool down. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Observed multiple soy sauce buckets being reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

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.

Measured meat balls at 121 F stored on shelf behind burner unit. Per PIC, it was prepared less than 30 min ago. Measured bean sprouts at at 56F on food prep sink drainboard. Measured fried meat at 50F and fried potato at 60F near prep unit. Per PIC, all these items were taken out of walk in cooler less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC started timer for all the PHFs and added ice to bean sprouts container. TPHC form was already completed by the facility. They did not start following it yet. Discussed with facility about TPHC guidelines.

Mops are stored on floor in small storage room or outside. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.

8 burner range has been installed in the facility in place of approve 4 burner range and new 2 burner range is also installed. [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 no later than 3/6/2026 at 2 PM to obtain approval or the equipment may be impounded.

Wiping cloth stored 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).