EASTERLY

Two large tubs of raw beef flank measured 79F while maintained out of temperature control on lower racks of a metal shelving unit adjacent to the open back door of the facility. Per staff, beef had been left out overnight to thaw in ambient. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Beef was voluntarily discarded.

Ambient temperature at the cook-line measured 88F. Ambient temperature of the back kitchen area measured between 90F and 91F, depending on location. Thermometer photographs taken for documentation. Per staff, kitchen is abnormally hot due to the HVAC system being broken. Fan observed set up at the cook-line. Employees observed profusely sweating. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Accumulation of grime, sludge, and old food debris in the floor sink at the cook-line, and in the floor sink underneath the ice machine/water dispenser at the dining area. [CA] Nonfood contact surfaces shall be maintained clean.

Heavy accumulation of grease and old food debris on the floor underneath the cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Ambient of the left-side prep cooler at the cook-line measured 45 via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Entire inner, upper lid of freezer chest adjacent to the hand sink in the back preparation area observed peeling off; Inner foam lining observed completely exposed. [CA] Equipment shall be maintained in good repair.

Two containers of sticky rice kept tightly covered with plastic wrap measured 44F while maintained on a speed rack in the walk-in cooler. Condensation observed on the interior of plastic wrap. Per staff, items had been cooked the day before yesterday, then placed into the walk-in cooler to cool down. [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] Sticky rice was voluntarily discarded.

Four employees could not provide valid food handler cards. [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.

5+ flies observed in the kitchen area, some of which were observed flying close to rehydrating wood ear mushroom, lettuce, and noodles. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Maintain doors closed where possible to prevent the intrusion of pests/vermin.

1. Raw, packaged duck wing stored directly on top of and in direct contact with green beans in the 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. 2. Four cases of raw, frozen pork stored directly on the floor in the back preparation area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

*REPEAT VIOLATION* Employee observed dropping two halves of a chopped eggplant directly on the floor, picked the eggplant up (and touched the floor as a direct result), put the eggplant back into a container of chopped eggplant intended for consumption, then attempted to resume chopping eggplant before being stopped and instructed to wash their hands. *Note: See K13M. Employee observed loading soiled dishes into the mechanical dishwasher, then proceeded to handle clean dishes that had recently been ran through the mechanical dishwasher. Cook observed returning from the restroom, and attempted to resume food preparation before being stopped and instructed to wash their hands. [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] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher. *Note: Container of eggplant was discarded. See K13M.

*REPEAT VIOLATION* Hand wash sink at the cook-line observed completely obstructed by the following: - A rolling cart with various raw and cooked foods placed directly in front - A pan with 10+ containers of cooked eggplant/chili dishes placed directly on top of the sink basin - A container with a plastic bag containing wiping cloths inside filling approximately half of the sink basin Hand wash sink at the back preparation area obstructed by the following: - An unapproved, "Electric Heating Bottom Soup Congee Stove" on a rolling dolley placed directly in front - A strainer covered in raw chicken juices placed inside the wash basin of the hand sink Employee observed filling up a container of cut radish with water from the hand wash sink at the back preparation area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. [COS] Obstructions were removed.

Facility has added a new "Electric Heating Bottom Soup Congee Stove". Stove observed in active-use to cook raw chicken. [CA] Facility shall submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org.

Employee observed dropping two halves of a chopped eggplant directly onto the floor, picked the eggplant up, and proceeded to put the eggplant back into a container of chopped eggplant intended for consumption. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Container of eggplant was voluntarily discarded.

*REPEAT VIOLATION* Raw beef measured 71F while maintained in a plastic to-go back on the metal shelving directly outside of the walk-in cooler. Per staff, it had been taken out for preparation approximately 1.5 hours prior. Sliced, cured pork measured 76F while maintained in a plastic tub on the metal shelving directly outside of the walk-in cooler. Per staff, it had been sliced and left out in ambient since yesterday. Staff state that it is too salty to grow bacteria. *Note: If facility wishes to maintain cured pork out of temperature control, facility shall provide a variance or other form of documentation that shows that the food is non-potentially hazardous or may be kept out for extended periods of time. Three large packages of smoked pork measured 72F while maintained on top of a freezer chest in the rear of the back preparation area, across from the three-door upright freezer. Staff initially stated that it had been delivered frozen today, approximately 1 hour prior. When questioned, staff amended their statement, and stated that it had been delivered frozen yesterday and maintained out in ambient overnight. Several rice and pork dishes measured between 59F and 62F while maintained on metal shelving across from the steamer. Per a cook, he had taken it out of the walk-in cooler for lunch service 2 hours prior, with the intention of steaming the aforementioned dishes. Dishes of cooked eggplant and chili measured 97F while maintained out of temperature control on a metal pan obstructing the wash basin of the hand sink at the cook-line. Per the cook, they had been cooked 45 minutes prior. Manager states that employees are supposed to place these particular dishes into the walk-in cooler following cooking. *Note: Cooked eggplant and chili are not subject to time as a public health control, per staff. Numerous potentially hazardous foods measured between 44F and 49F while maintained in the left-side prep/drawer cooler at the cook-line. Ambient of the lower portion of the unit measured 45F via a probe placed inside. Per staff, items had been relocated to the prep cooler for lunch service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw beef relocated to the walk-in cooler. Sliced, cured pork was voluntarily discarded into the dumpster. Smoked pork was discarded into the dumpster. Rice and pork dishes relocated to the walk-in cooler. Cooked eggplant and chili relocated to the walk-in cooler. Items in the left-side prep cooler to be served or else discarded by the end of lunch (2:30PM).

*REPEAT VIOLATION* Cook at the cook-line observed using a wok ladle to scoop raw beef, placed it into the wok, then proceeded to scoop minced garlic and chilis and placed them into the wok as well. [CA] Utilize different utensils for handling raw animal products to prevent cross-contamination. [COS] Cook obtained a different ladle and placed it into the container of raw beef, to be used solely for ladling raw beef. Affected vegetables (minced garlic, chili) were discarded. Discussed the use of tongs and/or ladles for different raw foods of animal origin with staff to prevent cross contamination. ____________ Minor violation: High temperature sanitizing rinse in the mechanical dishwasher measured between 152F and 154F (4 cycles) while in active use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

1. Facility is utilizing the same food safety certificate, Yu Zhang - 11/01/2027, at two separate locations: Easterly (Cupertino) and Easterly (Rivermark Plaza). [CA] A food safety certificate (manager's certificate) may not be shared between locations. Each separate location must have at least one individual who is food safety certified. 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. Facility could not provide any valid food handler cards. [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.

1. Plastic tubs that are used to store soiled dishes are being used to store raw animal products. Old remnants of food observed in the bottom of tubs. Per the manager, this is not the facility's usual practice. [CA] Equipment contacting soiled dishes shall not be used for the storage of food. 2. To-go bags used to store raw animal products. [CA] Discontinue the use of plastic to-go bags to store food.

Approximately 8 flies observed flying around the kitchen, some of which flew close to raw pork belly and cut peppers. [CA] Work with pest control to eradicate presence of flies within facility using any and all approved methods. Keep doors closed where possible to prevent the intrusion of pests into the facility.

1. Employee observed chopping up green peppers on a cutting board that appeared to have large quantities of mold-like growth. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards when they become too worn/scratched to be properly cleaned. [COS] Cutting board discarded. Affected peppers VC&D into the trash. 2. *REPEAT VIOLATION* Employee observed spraying down tubs used to store raw meat with hot water, then stacked them up to dry, thereby entirely skipping the sanitizing step. When asked if they were now clean, the employee gave assent. [CA] Food contact surfaces must be cleaned via manual wash, rinse, sanitize, or else ran through a mechanical dishwasher that is capable of contacting utensils at 160F or outputting 50 ppm chlorine. 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. Dishes shall be allowed to adequately air dry after being washed. [COS] Tubs taken to the three compartment sink to be properly washed, rinsed, and sanitized. ____________ Minor violation: Mechanical dishwasher measured 137F-152F during four consecutive cycles while not in active use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F. Accumulation of grime/old food debris on the insides of the rice cookers at the front service area. Accumulation of grime on the inside of the water dispenser at the front service area. Accumulation of mold-like substance on interior of ice machine in the front dining area. [CA] Maintain clean to prevent the contamination of food.

*REPEAT VIOLATION* Large quantities of raw beef in reduced oxygen packaging measured 57F while maintained on a tray covered in beef blood in the back preparation area. Per one of the cooks, he had taken it out for thawing several hours prior. Cook stated that he was just about to begin preparing the beef. Cook observed to be chopping up raw pork belly when stating the aforementioned. No preparation of beef observed for the span of 15 minutes. [Minor thawing to Major holding violation] Large quantities of beef measured 67F while maintained in plastic to-go bags in four tubs on the floor next to the steamer in the back kitchen area. Per the cook who was chopping up raw pork, he had taken the beef out less than two hours prior for preparation. Per the manager, the tubs that the beef was stored in are usually only used for soiled dishes. Old remnants of food observed in the bottom of tubs. No direct contamination between beef and plastic tubs observed, given that plastic to-go bags acted as an insulating layer. Beef flank measured 74F while maintained in a cardboard box on metal shelving next to the open back door. Per the cook, it had been delivered frozen yesterday, had been left on the shelf since yesterday, and he was just about to start preparing it. Flat of raw shell eggs measured 74F while maintained on the counter in the back preparation area, approximately three inches away from where raw pork belly was being chopped up. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] ROP'd beef and beef in plastic to-go bags relocated to the walk-in cooler. Beef in to-go bags removed and placed into clean tubs. Beef flank VC&D into the dumpster. Flat of raw shell eggs relocated to the walk-in cooler.

Various cooked dishes (fish, chicken, pork, etc.) measured in the range of 104F-154F while maintained on counters/carts across from the cook-line. Upon the arrival of this Division, staff hurriedly grabbed dishes and quickly placed them into the walk-in cooler to facilitate rapid cooling. *Note: Listed items are not on TPHC. Facility intended to cool them, and then reheat later for service. [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* Employees observed handling raw beef and raw chicken, then immediately picked up and rushed various cooked dishes that had been recently been cooked and were cooling while maintained out in ambient into the walk-in cooler upon the arrival of this Division. Employee handled raw meat with gloved hands, then used his finger to arrange a customer's ready-to-eat order of chicken and rice on a plate. Employee observed chopping raw pork belly, then grabbed the insides and outsides of a container of bone broth and started ladling it into a bowl. [CA] Employees shall change gloves and 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] Affected vegetables and chicken and rice dish VC&D into the trash. One employee attempted to wash gloved hands. All employees changed gloves and properly washed hands. The use of tongs or other utensils to handle raw animal products was discussed with the manager and staff. ____________ Minor violation: Employee opened a box of raw, frozen meat, then attempted to resume chopping peppers before being stopped. [CA] Employees must wash their hands in the scenarios listed above.

1. Facility observed to be thawing reduced oxygen packaging fish in the walk-in cooler. Per the manager, the fish intended for steaming (steamed fish) is delivered frozen in reduced oxygen packaging, placed into the walk-in freezer, and then relocated to the walk-in cooler for thawing. [CA] Bags of fish in reduced oxygen packaging shall be cut open prior to thawing to prevent the growth of Clostridium botulinum (anaerobic bacteria). 2. Raw beef in reduced-oxygen packaging observed to be thawing in ambient air. [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* Handwash sink in the back preparation area obstructed with a large pot of bone broth placed directly in front, with a strainer and a dirty hose situated directly inside the sink basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions removed.

Various containers of food stored on the floor throughout the back preparation area, walk-in cooler, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Raw beef and raw pork observed to be stacked up directly over various vegetables and cooked, ready-to-eat foods in the 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.

*REPEAT VIOLATION* In the walk-in cooler. container of pig tripe observed to be stored stacked up on top of another container of pig tripe, with bottom of first container in direct contact with the pig tripe in the container stored underneath. [CA] Store foods so that bottoms of containers are not in direct contact with food.

The dishwasher was unable to sanitize dishes at 160F water or 100ppm chlorine. [CA] Repair dishwasher.

Measured final rinse temperature of high-temperature dishwasher to be 106F, then 132F on second run. Observed employee washing dishes. Operators stated they had already been using the dishwasher this morning. Measured chlorine in dishwasher to be 0ppm. [CA] Sanitize dishes in a final rinse temperature of 160F or 200ppm quaternary ammonia, or 100ppm chlorine. [SA] Employees will sanitize dishes manually in the 3-compartment sink until the dishwasher is repaired. Instructed employees on how to set up sanitizer solution in the 3-compartment sink; sanitizer measured 200ppm quaternary ammonia after setup. Provided and discussed warewashing sticker.

In the front cookline area: observed the handsink was completely clogged, making it unusable. Observed sitting water in the handsink. [CA] Keep handsink in proper working condition. [COS] Employee was able to unclog the handsink.

Observed the front handsink in the cooking area was clogged. [CA] Maintain handsink in good working condition. [COS] Employee was able to unclog the sink.

Facility lacks method for testing high temperature mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Handwash sink at the cook-line observed to be completely obstructed by a cart full of cooked foods, with additional platters of cooked food stored on a pan situated directly on top of the hand sink basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions removed.

Fried chicken feet, cooked pork, and cooked fish measured 89F-94F while maintained in ambient air on a lower counter unit across from the cook-line. Per the PIC, they had been cooked 2 hours prior, and were in the process of cooling in ambient air prior to placing them 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] Items quickly relocated to upright freezers to rapidly cool.

*REPEAT VIOLATION* Items that are on time as a public health control throughout the cook-line were not discarded after lunch service (2:30 PM) after the manager left. Written procedures observed on the wall, stating that items are to be discarded by the end of lunch service (11 AM-2:30 PM). [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure that potentially hazardous foods are not cooked before 10:30 AM, so that they do not exceed the 4 hour maximum by the end of lunch service (2:30 PM) [SA] PHF's on TPHC discarded, as per TPHC requirements. Manager agreed to train staff on proper TPHC procedures.

Raw meat stored directly over vegetables in the 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.

Right-side prep cooler lower drawers (oriented with one's back to the cook-line) are unable to maintain potentially hazardous foods at or below 41F. Ambient of the unit measured 57F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F to prevent the growth of bacteria.

Three whole, frozen fish observed to be thawing on shelving units in the back prep area next to the open back door. [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. [COS] Fish relocated to walk-in cooler for thawing.

Employee observed spraying down dirty pans and pots with hot water, then stacked them up to dry, thereby entirely skipping the sanitizing step. When asked if they were clean, the employee gave assent. [CA] Equipment contacting food shall be manually cleaned via wash, rinse, sanitize (quaternary ammonium 200 ppm, or chlorine 100 ppm), OR by being ran through a mechanical dishwasher that is capable of outputting chlorine at 50 ppm and/or a final sanitizing rinse that contacts utensils at minimum 160F. [COS] Items taken to the three compartment sink to be properly washed, rinsed and sanitized (quaternary ammonium 200 ppm). Rinse cycle measured at 98F maximum in the high temperature mechanical dishwasher during active warewashing. Chlorine sanitizer measured 0 ppm. PIC states that the mechanical dishwasher is a high temperature dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction), or via immersion in 50 ppm chlorine. [SA] PIC agreed to wash, rinse, sanitize (200 ppm quaternary ammonium) dishes in the 3 compartment sink. Dishwasher technician to conduct repairs by the end of the day. ____________ Minor violation: Accumulation of black, mold-like substance on interior panels of ice machine in dining area. [CA] Clean and sanitize regularly to prevent buildup.

Heavy accumulation of food on floors, walls, and inside floor sinks throughout the facility, and on ventilation hood filters above the cook-line. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.

All provided 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.

Dead german cockroach observed in the sticky trap under the rice cookers in the front service area. Per the PIC, they had issues with cockroaches in that area a couple weeks prior, but pest control service was conducted. Pest control reports provided. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroach. Monitor sticky traps, and call pest control if activity is noted. 5+ trash flies observed throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee observed picking up tub of raw beef that was on the floor, then placed it directly on top of another uncovered, tub full of raw beef, thereby adulterating it. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health, and shall be discarded immediately. [COS] Manager VC&D (lower) tub of raw beef.

*REPEAT VIOLATION* Numerous potentially hazardous foods (PHF's) measured at improper holding temperatures throughout the cook-line and the back preparation area: - Various raw and cooked animal products (beef, pork, chicken, eggs, fish etc.) measured in the range of 53F-64F while maintained in the upper prep inserts of the two prep coolers across from the cook-line. Per staff, they had been placed into the units less than 3 hours prior for the purpose of preparation/cooking. - Sliced tomatoes, bean sprouts, and pork intestine (54F-57F) in the lower drawer coolers and/or the lower reach-in portion of the right-side prep unit (oriented facing the units with the cook-line behind oneself). Ambient of the unit measured 57F. Per staff, sliced tomatoes and bean sprouts had been inside the unit overnight. Pork intestine relocated to the unit 2 hours prior. - Pork ribs (73F) on a metal pan next to the prep sink in the back prep area - Raw beef (63F-68F) stored in two to-go bags in a plastic tub located underneath the pan of pork ribs - Rehydrating wood-ear mushrooms maintained in a bucket in the prep sink in the back prep area (64F) - Three dozen raw shell eggs (72F-74F) maintained on a cart in the back prep area [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] PHF's in upper prep inserts to be used or discarded by the end of lunch service (4 hours of leaving temperature control). Other items relocated to the walk-in cooler. Sliced tomatoes and bean sprouts VC&D into the trash. See VC&D report.

*REPEAT VIOLATION* Employee observed chopping raw meat, then walked to the cook-line and handled cooked, ready-to-eat foods Employees at the cook-line handled raw meat with gloved hands, then immediately handled vegetables afterward. Note: Not all of the vegetables are entirely used in the cooking process. Some non-potentially hazardous vegetables are maintained out of temperature control at the cook-line. [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. [COS] Ready-to-eat foods reheated to 165F. All vegetables immediately cooked to 165F or above. Employees properly changed gloves and washed hands. The use of tongs or other utensils to avoid direct hand contact with raw animal products discussed with the manager.

Smoked eggplant (82F) and cooked tofu (71F) in to-go containers observed on countertop. Per employee items are kept at room temperature for service and are kept there for lunch service only and then discarded. [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. Facility shall fill out written procedures to identify which items are held at TPHC, show how times are tracked for each item, and provide corrective actions if food is not used up by allotted time. [COS] Employee filled out TPHC SOPs and understands that all foods under TPHC will be discarded at the end of each service period (11:00AM-2:30PM and 5:00PM-9:00PM).

Wiping cloths obseved to be stored on countertop and in apron pockets. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.

1) Raw fish observed to be thawing under cold standing water. Fish measured to be 32F 2) Raw beef bone observed to be thawing in box at room temperature. Beef measured to be 24F. [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. [COS] Cold running water was turned on at prep sink for thawing fish. Beef was moved into walk in cooler to continue to thaw.

Smoked pork belly in ROP observed stored at room temperature at countertop. Per operator pork belly was cooked and packaged in house. Per operator meat is shelf stable and kept at room temperature and was made earlier this week. Stewed pork in ROP measured to be in grab n go cooler measured to be 39F. [CA] The food facility shall obtain a HACCP plan approval from CDPH prior to packaging PHFs using a reduced-oxygen packaging method. For smoking or curing meats to a shelf stable product facility must obtain approval from CDFA. Discontinue use of reduced oxygen packaging and storing meats at room temperature until correct approvals and licenses are obtained. [COS] Bags of smoked pork product was VC&D. (see VC&D report). Stewed pork was removed from packaging and placed into regular to-go containers.

Shelves in walk in cooler observed to have built up rust and debris. [CA] Keep shelves clean.

Large pot of soup observed on shelf by cookline and measured to be 177F. Per employee soup was pulled off of stove about 10 minutes prior. Per operator soup and placed there and then placed into walk in cooler when cooled enough. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. [COS] Employee transferred soup into two large chaffing dishes to cool faster. Chaffing dishes were then placed into walk in cooler after 1 hour when soup measured to be 129F.

Cookline countertop measured to have the following PHFs: -Raw shelled eggs at 58F -Cooked ground pork at 112F (per employee this item was cooked in the last 45 minutes). -Sliced tofu at 63F -Wood ear mushrooms at 61F -Cooked chicken at 44F Per employee all items are placed out for lunch service and then returned to refrigeration after 2:30PM (end of lunch service) Counterop by steamer station measured to have: -Raw shelled eggs at 67F Per employee shelled eggs shall be used for lunch service and then returned to walk in if there are left overs Per employee all cold PHFs were taken out of refrigeration within the last 30 minutes to prep for lunch service. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Cooked pork, cooked chicken and raw eggs at cookline countertop were moved into prep until to keep cold. Ice was added to water bath of tofu and wood ear mushrooms to keep items at 41F and below. After 30 minutes tofu measured to be 38F. Raw shelled eggs at steamer station was placed into ice bath to keep cold.

Countertop fryer observed to be stored in back prep area. Grease build up observed on shelving near fryer. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove fryer or relocate to under hood.

Raw meats observed to be stored over ready to eat foods(such as noodles and tofu) and produce in walk in cooler. Raw meats observed to be stored over produce in prep cooler at cookline. [CA] Store raw meats under or double contained next ready to eat foods and produce to prevent cross contamination. Ensure raw meats are stored in front of ready to eat foods and produce in prep cooler to prevent cross contamination.

1) Observed employee rinsing dirty dishes and then stacking clean dishes without washing hands. [CA] Prior to handling clean dishes and utensils wash hands properly with soap and warm water. [COS] Employee rewashed dishes and washed hands prior to handling cleaned dishes. 2) Employee handling raw fish at steamer station observed to be handling trays of ready to eat foods from the steamer and produce without hand washing. [CA] Wash hands with soap and warm water after handling raw meats prior to handling any other equipment and any ready to eat foods to prevent cross contamination. [COS] Employee washed hands with soap and warm water and tray of ready to eat foods was returned to steamer to cook again. Produce was washed and marked to only be cooked in conjunction with raw fish in steamer.

Food containers observed to be stored on the floor by cookline and in walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.