LOVE MY BUNS

Observed cardboard used to line shelving in the walk-in refrigerator. [CA] Ensure only approved, smooth, durable, and easily cleanable equipment is used within the facility. Discontinue use of cardboard.

Observed open bags of flour and sugar stored in the outdoor shed. [CA] Ensure all open food is stored inside the approved and enclosed facility.

By the back entrance, observed boxes stored on the handwash sink and hand soap not easily accessible from the hand soap dispenser. Handwash sink unable to provide hot water due to missing hot water knob. Observed a handwash station towards the entrance into the kitchen area stocked with hand soap and paper towels. [CA] Ensure handwash stations are kept accessible and stocked with hand soap and paper towels to allow for proper handwashing. Ensure handwash station is repaired and provided with hot water to allow for proper handwashing.

Observed debris accumulation on the floor underneath the cooklines and in edges between equipment. [CA] Ensure facility and equipment are frequently cleaned and maintained to prevent possible harborage of vermin.

Observed two flies inside the facility, and a large number of flies in the storage shed in the back of the facility. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food and food contact surfaces.

Observed accumulation on the interior panels of the ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

At the spray sink for the warewash machine, observed employee cleaning containers in dirty water in the sink, rinsing using the spray faucet, and proceed to store on storage shelving without sanitizing. [CA] Ensure all equipment and utensils are cleaned and sanitized to prevent possible contamination. [SA] Operator removed all containers from the storage shelving and proceeded to wash and sanitize in the warewash machine.

In the kitchen area, in the walk-in refrigerator, measured potentially hazardous foods including ground pork/pork meat mixtures, large size raw shelled eggs, packages of fish, packages of cooked clams, cooked pork, cooked beef, cooked beef roll, steamer trays of sticky rice in lotus leaf, and packages of tofu between 49F and 58F. Per operator, potentially hazardous foods stored in the walk-in refrigerator from the previous day. Measured ambient air temperature of walk-in refrigerator between 50F and 58F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] All potentially hazardous foods were VC&D due to time and temperature abuse. See VC&D report for further details. Operator to contact for repairs to walk-in refrigerator and discontinue use for storage of potentially hazardous foods until refrigeration is repaired.

In the walk-in refrigerator, measured ambient air temperature at 56F. Measured ground pork, raw shelled eggs, cooked pork, tofu, raw pork, and raw beef between 46F and 52F. Per operator, refrigeration has been accessed in the past hour for deliveries and restocking. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator opened the internal door for the walk-in freezer to bring ambient air temperatures to 41F and below. Remeasured ambient air temperature of the walk-in refrigerator at 41F. Operator to monitor proper function of refrigeration and ensure potentially hazardous foods are maintained at 41F or below. On a cooling rack by the cookline, measured a container of cooked tofu in sauce at 110F. Per operator, tofu was prepared an hour prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked tofu to steam table by the front counter to facilitate proper holding temperatures. Discussed change in procedure with operator to store cooked tofu at the front counter steam table.

In the kitchen area, observed standing water on the floor around the steamer. In the kitchen area, on the floor, observed accumulation of food debris around handwash station and prep sink. Observed accumulation of food debris underneath the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. In the wall corner behind the mop sink, observed a large gap in the wall between the stainless steel wall panels. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent harborage of vermin.

In the outdoor storage shed, observed rodent droppings on top of boxes around packaged food items. [CA] Ensure facility and all food storage areas are free of vermin and vermin activity. All packaged food items stored in outdoor storage areas shall be stored in containers with a fitted lid to prevent access to vermin.

Observed open packages of flour, and spices stored in containers in the outdoor storage shed. [CA] Ensure only prepackaged, un-opened packages of food are stored in the outdoor storage shed. Open packages of dry food shall be stored inside the facility in a food grade container and covered with a fitted lid.

In the kitchen area, by the ice machine, at the handwash station, observed a lack of cold water provided to the sink. Measured hot water from the handwash station at 120F and unusable for handwashing. In the kitchen area, by the back exit, at the handwash station, observed a lack of hot and cold water provided due to non-functioning hot and cold water knobs. [CA] Ensure hot water at all handwash stations are provided between100F and 108F to allow for proper handwashing. Ensure handwash stations are provided with hot and cold water, and maintained to allow for handwashing. [SA] Employees to use prep sink station next to handwash station as a dedicated sink to wash hands until handwash stations may be repaired. Observed the 3 compartment sink in use for prep and warewashing occurring at the warewash machine. Operator to provide repairs to handwash stations.

In the kitchen area, measured cooked tofu cooling at 116F. Per operator, cooked tofu was prepared an hour 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; using shallow containers; separated into smaller portions; using ice paddles and/or using rapid cooling technology. [SA] Operator separated cooked tofu into two containers and placed in ice bath to facilitate cooling. Re-measured cooked tofu after an hour and measured at 68F.

In the kitchen area, by the ice machine, observed handwash station does not provide cold water. Hot water provided at the handwash station is too hot for use in handwashing. In the kitchen area, by the back exit, observed an unusable handwash station due to non-functioning hot and cold water knobs. [CA] Ensure facility handwash stations are accessible, able to provide hot water between 100F and 108F, and are stocked with hand soap and paper towels. [SA] Employees to use prep sink station next to handwash station as a dedicated sink to wash hands until handwash stations may be repaired. Observed the 3 compartment sink in use for prep and warewashing occurring at the warewash machine. Operator to provide repairs to handwash stations.

Observed mop sink is clogged. Observed all other sinks in the facility continue to dispose of wastewater and no sewage backup occurring at floor sinks/floor drains. Per operator, a plumber has been contacted to provide service within the day. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure mop sink is fully-functioning at all times to dispose of wastewater.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. 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.

Observed frozen packages of raw pork thawing on the drainboard of the 3 compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.