SOGO TOFU - Retail side

[REPEAT VIOLATION - FIFTH OCCURRENCE] On the counter-top, observed the following potentially hazardous food stored for over 4 hours from when removed from temperature control including red bean pastry and mung bean pastry. Observed the following potentially hazardous food stored for over 4 hours from when removed from temperature control without time labeling including radish pastry, spicy rice noodles, and egg rolls. [CA] Potentially hazardous foods maintained by time shall be time marked/time labeled when removed from temperature control and served within 4 hours or discard. [SA] Red bean pastry, mung bean pastry, radish pastry, spicy rice noodles, and egg rolls were VC&D due to improper use of TPHC. An additional follow-up inspection to occur to verify the proper use of TPHC. Next inspection to be charged at a rate of $282.00 per hour (one hour minimum).

Observed operator did not wash hands after talking on the phone before handling utensils for food service. [CA] Hands shall be properly cleaned at the handwash station using warm water, hand soap, and paper towels. Hands that have been contaminated by sweat shall be immediately cleaned prior to continuing food service. [SA] Operator was directed to properly wash hands at the handwash station.

In the walk-in refrigerator, measured a large pot of soymilk stored at 128F. Per operator, soymilk stored from 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using RAPID cooling technology. [SA] Operator moved soymilk to smaller containers/portions to facilitate cooling.

At the front counter, on the floor, in the left corner underneath the prep sink, observed two dead oriental cockroaches. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food.

Underneath the cookline, observed accumulation along the back floor/wall, and broken tiles stored. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

[REPEAT VIOLATION - FOURTH OCCURRENCE] Potentially hazardous foods stored on the counter-top without time labeling/time log including chow fun, vermicelli noodles, braised tofu, eggplant, tofu with vegetables, tofu with woodear mushrooms, bitter melon, mapo tofu, soy sauce tofu, egg rolls, siu mai, onion pancake, tofu bun, fantuan (rice roll), and gua bao. Operator stated all food items have been stored from 11:00am. No evidence of recent time logs showing compliance with TPHC procedures [CA] Potentially hazardous foods maintained by time shall be time marked/time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator refused to place potentially hazardous foods on time log after repeated requests to follow procedure. All potentially hazardous foods stored were VC&D due to non-compliance with TPHC procedures. Further enforcement will be forthcoming due to continued non-compliance. Enforcement may include additional charged inspections and office hearings.

In the back prep area, observed rust on the bottom layer of the tofu pressing machines. [CA] Ensure only approved smooth, durable, and easily cleanable equipment is used within the facility. All equipment used within the facility shall be maintained in good repair.

Observed operator wipe sweat from their head and attempt to move towards food service. Operator was asked to properly clean hands using the handwash sink. Operator looked to use both the 3 compartment sink and the 2 compartment prep sink for handwashing. [CA] Hands shall be properly cleaned at the handwash station using warm water, hand soap, and paper towels. Hands that have been contaminated by sweat shall be immediately cleaned prior to continuing food service. [SA] Operator properly cleaned hands at the handwash station.

Observed open bags of sugar stored on a table top in the prep area, and open bags of beans in the back storage room. [CA] Ensure all open bags of dry food are stored in food grade containers and covered with a fitted lid.

In the kitchen area, on a shelf, measured raw shelled eggs at 72F. Per operator, unsure of time frame for storage of raw shelled eggs. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Raw shelled eggs were VC&D due to time and temperature abuse.

Operator unable to show invoice/receipt and approved source for packages of red bean pastry, mung bean pastry, and vegetable pastry. Per operator, packaged red bean pastry, mung bean pastry, and vegetable pastry were prepared in a home and unknown if permitted. [CA] Food must be from an approved source or properly documented. [COS] Red bean pastry, mung bean pastry, and vegetable pastry was VC&D due to unapproved source.

In the back prep area, and back storage area, observed open bags of bulk flour, soybeans, and peanuts. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

At the retail floor, in the display refrigerator, observed mold growth in a container of cooked vegetable rolls. [CA] Moldy food shall be removed immediately from use. [COS] Container of cooked vegetable rolls were VC&D due to unsafe condition. In the walk-in refrigerator, observed pieces of cooked tofu skin/bean curd in direct contact with moldy and unclean surfaces. [CA] Ensure all food is kept separated and protected from unclean surfaces. 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] Operator discarded pieces of cooked tofu skin/bean curd due to direct contamination.

At the front counter, on the counter-top, observed cooked vegetables, cooked eggplant, cooked tomato and eggs, cooked tofu, cooked bean curd, cooked string beans, cooked bean sprouts, two types of stewed tofu, rice rolls, and tofu bun sandwiches stored without time logging. Per operator, potentially hazardous foods prepared from between 11:00am and 12:00pm. At the same area, observed pan fried buns, and sticky rice shao mai stored without time logging. Per operator, pan fried buns and sticky rice shao mai stored from 1:00pm. [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. Written procedures shall be readily available for review. [SA] Cooked vegetables, cooked eggplant, cooked tomato and eggs, cooked tofu, cooked bean curd, cooked string beans, cooked bean sprouts, two types of stewed tofu, rice rolls, and tofu bun sandwiches were VC&D due to time and temperature abuse and improper use of TPHC. *This is a repeat violation from the previous inspections conducted on 11/06/2023 and 10/29/2024. Inability to follow proper TPHC procedures will result in revocation and use of TPHC. Continued non-compliance will result in further enforcement including inspection fees and office hearings.

Food handler cards were expired. [CA] Ensure all employees that handle food obtain food handler cards. Keep copies of food handler cards on site for review.

At the front counter, in the insert top of the 2 door prep unit, measured boxes of red bean pastry, vegetable pastry, and mung bean pastry stored between 60F and 68F. Per operator, potentially hazardous foods stored from 10:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Red bean pastry, vegetable pastry, and mung bean pastry was VC&D due to time and temperature abuse. *This is a repeat violation from the previous inspections conducted on 11/06/2023 and 10/29/2024. Continued non-compliance will result in further enforcement including inspection fees and office hearings.

Observed mold-like growth and accumulation on plastic curtains along shelving in the walk-in refrigerator. [CA] Ensure all non-food contact surfaces are properly cleaned and sanitized.

In the back dry storage area, observed large bags of beans stored on the floor, and open bags of beans stored in the area. In the kitchen area, observed open bags of sugar and seasoning. [CA] Open containers of dry bulk food shall be immediately transferred to food grade containers and covered with a fitted lid. Keep all food stored at least 6" above the floor on approved shelving.

At the front counter, observed containers of potentially hazardous foods including cooked eggplant, mustard greens, bbq tofu, tofu sitrfry, vegetable stirfry, chow fun, rice rolls, meat buns, red bean pastry, mung bean pastry, radish pastry stored without the use of time markers/time labels. Per operator, PHFs have been stored from between 8:00am and 10:00am. [CA] When using time instead of time and temperature, potentially hazardous foods shall be time marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator discarded chow fun, red bean pastry, mung bean pastry, and radish pastry after serving for 4 hours. All other food items noted was marked with a time label to be served by 2:00pm for a total of 4 hours from when removed from temperature control or discard.

Observed a single dead cockroach on the kitchen area wall to the right of the office entrance. [CA] Facility shall be kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility when necessary.

At the front counter, in the insert prep top of the 2 door prep unit, measured large takeout containers of red bean pastry, mung bean pastry, and radish pastry stored between 45F and 50F. Per operator, pastries have been stored since the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Containers of red bean pastry, mung bean pastry, and radish pastry was VC&D due to time and temperature abuse.