GENGHIS KAN BBQ GRILL

*REPEAT VIOLATION* Employee observed handling a trash can, then did not wash hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee was instructed to wash their hands.

Accumulation of brown, mold-like substance on the interior panels of the ice machine. [CA] Clean regularly at a rate frequent enough to preclude buildup. Food contact surfaces shall be maintained clean.

Case of tofu stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

At the hand sink in the back kitchen area (near the register): - Wash basin observed partially obstructed by a stack of 3 soy sauce buckets placed directly in front - Paper towel dispenser observed empty. Per staff, an individual from maintenance will be there to restock the dispensers tomorrow *Note: Packet of paper towels was available nearby, on a shelf below the register Near the hand sink at the mongolian grill area, observed accumulation of brown grease marks on the side of paper towel packets maintained on a lower shelving unit adjacent to the grill. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers to prevent contamination; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.

Accumulation of old and new pieces of raw meat on the handle of the walk-in freezer. [CA] Nonfood contact surfaces shall be maintained clean. Ensure employees are washing their hands after handling raw meat.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,721.25 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Bucket of tongs stored directly on the floor near the register. Tubs used for the storage of raw meat stored directly on the floor in the walk-in freezer. [CA] Equipment contacting food shall be stored in a sanitary location.

Dead cockroaches observed in the light panel near the dry storage area. *No other evidence of cockroaches observed* Facility provided the most recent pest control service report, conducted in May by Terminex, which did not note any cockroach activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.

*REPEAT VIOLATION* 1. A valid, manager's 5-year food safety certificate could not be provided. [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. 2. Food handler cards could not be provided for any of the staff present. [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.

*REPEAT VIOLATION* Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Four slabs of frozen meat observed thawing in ambient while maintained on the preparation sink near the cook-line at the back kitchen area. [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.

*REPEAT VIOLATION* Noodles measured between 45F and 46F while maintained in six large tubs kept covered with lids and stacked up on lower shelves in the walk-in cooler. Per staff, noodles had been cooked yesterday, and had been maintained in the walk-in cooler to cool overnight. [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] Noodles were voluntarily discarded.

1. Observed Vermin: Documented in the following areas: Observed one live cockroach behind the soap dispenser next to the soda syrups, observed one live cockroach on the floor by the handwash sink in the main grill area, and observed one live cockroach underneath the cold holding unit next to the main grill area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: M. Huato 4. Notification: The person in charge during inspection, Hector, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Employee observed handling raw, frozen meat with gloved hands, then walked to the front self-service area and handled vegetables. [CA] Gloves must be changed and hands must be washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [CA] Employee changed gloves and properly washed hands. PIC elected to discard vegetables. PIC agreed to reinforce proper handwashing procedures with employees.

Bag of open flour stored directly on the floor in front of the hand sink in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. After opening bags of food, food shall be stored in rigid containers with tight fitting lids to prevent contamination. Store food away from sinks, as backsplash may lead to contamination.

1. Observed Vermin: German cockroaches observed in the following areas: - 1 live adult cockroach next to a piece of folded cardboard on the floor underneath the storage racks in the back kitchen area - 10+ live cockroaches of varying life stages in the electrical box next to the mongolian grill - 1 live nymph cockroach in the small, grey wiring box next to the storage racks located near the swinging door in the kitchen that opens out to the mongolian grill area - 1 live adult cockroach in the electronic components below the cold-hold table for the noodles next to the mongolian grill - 10+ dead cockroaches of varying life stages on the floor under mats, near the cook-line, under shelving, and on door hinges - cockroach droppings observed on packets of paper towels maintained on lower shelves next to the mongolian grill Reviewed last provided pest control report from Terminex from August, which noted live German cockroach activity. 2. Photographs: Taken for documentation purposes. 3. Supervisor has been notified. 4. Notification: The person in charge during inspection, Hector, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Chlorine sanitizer measured 50 ppm in the three compartment sink 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.

1. Bags of bean sprouts, tofu, and noodles measured 52F-61F while maintained inside of the walk-in cooler. Per the PIC, bean sprouts and tofu had been inside the unit since the previous night, and noodles had been cooked at 8:00 AM this morning (greater than 4 hours elapsed). Ambient of the walk-in cooler measured 57F. Note: Cooling major violation cannot be assessed owing to the walk-in cooler not functioning properly 2. Bean sprouts measured 51F-54F while maintained in cold-hold inserts at the front service line. Noodles measured 52F-55F while maintained in cold-hold inserts at the side service line. Per staff, noodles can been cooked at 8:00 AM this morning. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that foods are properly cooled prior to placing them into cold-hold inserts, as the units are not designed to cool down food, but only to maintain at 41F or below. [COS] All PHF's VC&D into the trash. See VC&D report.

Two large tubs of noodles observed to be cooling in the non-functional walk-in cooler. [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. [When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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.

Dry, soiled wiping cloths maintained out on various surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Ensure that soiled wiping cloths are not left out to prevent the attraction of vermin.

Ambient of the walk-in cooler measured 57F via probe. Gaskets on the door are torn/in disrepair. Air coming out of the condenser unit measured 56F via IR. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F. Note: Walk-in freezer section is properly functional.

Facility lacks test strips for chlorine sanitizer (bleach) in the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Gap greater than 1/4 inch observed under the back door leading into the hallway. Door in the hallway leading outside maintained open. [CA] Seal gaps in the door to prevent the intrusion of vermin. Keep doors closed where possible to prevent the intrusion of vermin.

Facility could not provide a food safety certificate. Only one food handler card could be provided. [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.

One dead nymph observed on plastic bag of paper cups at the storage area directly at the entrance. One dead cockroach observed on floor underneath the rolling storage rack between the soda machine and ice machine. No other live or dead activity was observed. Facility was serviced by licensed pest control company on 10/25/2024. Pest control report was provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Multiple live and dead cockroaches were observed back in the dry storage areas and some under the front handwash station. Therefore, the facility shall remain closed. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminate and verified by a district inspector, the facility shall be closed. Priscilla Mark. a Supervising Registered Environmental Health Specialist with the county of Santa Clara has approved the closure.

10+ live adult cockroaches found in rear dry storage room (togo containers). 1 live cockroach found in service area (shelves). Multiple dead cockroaches found in kitchen. Multiple cockroach egg sacks found in facility. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.