SAMUTHR RESTAURANT

Facility has a flat grill and electric burner outside the exhaust hood. Per PIC, the burner is used to cook eggs and the flat grill to toast bread, cook pancakes, and other brunch items. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Facility lacks testing materials for their choice of sanitizer at the bar service counter, ethyl alcohol (Purell). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. A wiping cloth was stored in a solution of sanitizer (Purell) that was unable to be measured by the facility. 2. Several wiping cloths were found stored on prep 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).

1. The Environmental Health permit was not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. 2. The restroom lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Facility lacks a food safety certificate upon request. [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.

PHFs were found stored out of temperature control on the prep sink drainboard. Eggs, bean sprouts, fried tofu measured between 50-60F. Per PIC, they were left out for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]] Items were moved into the upright cooler to cool back down.

Facility was found thawing shrimp and chicken in the handwash sink basin in the kitchen. [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] Items were moved to the upright cooler.

Water for rice spoon was measured at 79F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

No soap was available to wash hands. Note: Facility removed the handwash sink at the bar area. Per PIC, they use the prep sink in the bar service area. See K41 for more information. [CA] All food facilities shall provide an operable handwashing station. [SA] Facility provided hand soap at the prep sink. note: There is another prep sink in the kitchen area and another handwash sink, however, the faciltiy has blocked easy access to the handwash station from the bar service area with placement of prep table.

The back door was left open. (Wooden and screen doors). [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Facility was observed having reduced oxygen packaged foods. Per PIC, they packaged them yesterday and are packaged to be sous vide. Items lacked any labeling or dates. Chicken was found in an upright cooler and beef was found in an upright non-ANSI freezer. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Submit plans to this department for addition of a vacuum chamber machine. Plan check submittal must contain an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures that comply with exemption requirements stated in section 114419. (B)(2) of the California Retail Food Code. [COS] Items were VC&D.

1. Facility has a non-ANSI flat grill placed on a prep table near the dry storage room. 2. Facility has a non-ANSI waffle maker placed on a prep table near the dry storage room. 3. Facility has a non-ANSI chest freezer. 4. Facility has a non-ANSI upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility has removed the handwash sink in the front of house area by the bar service. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Reinstall the handwash sink and maintain in good repair and stocked.

The one door upright freezer near the storage room is not maintaining an ambient temperature of 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit.

A single dead cockroach was observed on the wall above the large window near the ice machine. [CA] Ensure to clean and sanitize the affected area of dead cockroaches.

Facility has unapproved wall finishes at the walls near the ice machine. [CA] The walls shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Provide an approved finish. Submit a proposed material to district specialist.

The prep sink and handwash sink waste pipes lacked an air gap at the floor sink. [CA] Equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink.

1. Repeat Violation: The back area of the premises have an accumulation of unused/broken equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer use. 2. The front door, the back door, and the door to the outdoor patio were all propped open. [CA] Keep doors closed at all times to prevent the entrance and harborage of vermin. 3. The window next to the fryers has an opening to an electrical cord. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.

1. Drainpipe from the prep sink was immersed inside the floor sink. 2. Drain hose from the beer tap cooler was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

1. Walls, floors, and ceilings throughout the facility have an accumulation of grease and grime particularly in the cookline room with heavy grease deposits on the ceiling and the floor. 2. Walls throughout the facility have numerous holes. 3. Walls behind the ice machine and close to the beer tap cooler have gaps in between the paneling and FRP. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal the holes/gaps and clean the facility. 4. Behind the prep cooler there is a large piece of untreated plywood. [CA] Ensure walls are made with a durable, smooth, nonabsorbent, and easily cleanable surface.

1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were observed in the door handles of the beer tap cooler along with dozens of oothecas. Dead cockroaches were found on the floor and on sticky traps around the beer tap cooler. A live cockroach was found behind the small white freezer under the prep sink drainboard. A life nymph was found in the gasket of the prep cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Calvin, 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.

The two right doors of the three door upright cooler were not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Repeat Violation: Facility is storing open foods inside of chest freezers in the basement. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The basement may be used for the storage of non PHF foods in their original unopened containers only. Remove the chest freezers, any PHFs, and any open foods or food related equipment such as plates, cups, napkins etc.

Second Repeat Violation: Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door. the sides of the fryers, the exhaust hood filters, and sides of cooking equipment. [CA] Conduct a thorough cleaning on surfaces and handles of working equipment.

PHFs in the three door cooler were all measured above 50°F. Per staff items have been there at least all day since opening at 11am. Ambient temperature of the cooler was measured at 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D.

1. REPEAT VIOLATION: Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door. 2. Baffle filters at the exhaust hood have an accumulation of grease. [CA] Conduct a thorough cleaning on surfaces and handles of working equipment.

REPEAT VIOLATIONS: Wet wiping cloths were found on the counter of prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The ceiling in the cookline area, walls throughout the facility, and floors have an accumulation of grease and grime. The pillar at the entrance to the cookline area has an accumulation of cockroach droppings. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Facility is storing open foods and food related equipment (ex: packaging) in the basement. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Store only prepackaged items in their original containers.

The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

The back area of the premises have an accumulation of unused/broken equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

1. The Food Safety Certificate has expired and no valid FSC was available upon request. [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. Staff onsite did not have 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. REPEAT VIOLATION: The black and white under counter freezers stored back in the kitchen area are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. 2. The prep cooler is not maintaining PHFs at 41 or below. The prep cooler is also pooling water. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or adjust the equipment. 3. Facility is using plastic grocery bags in direct contact with foods to store in refrigeration units. [CA] Use approved food grade equipment only.

Live and dead bodies of all life stages were found throughout the facility both on sticky traps on off. Cockroaches were found behind the ice machine, behind the beer tap cooler, inside the beer tap cooler, and in the dry storage room near the mop sink. [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. Contact District Specialist to schedule a follow up inspection.

Facility is using Time as a Public Health Control for their fried chicken and french fries. They are using a white board to log the times. No written procedures were available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In the ice machine, on the interior side walls, there is growth of a black mold like substance. [CA] Ensure to maintain the ice machine clean.

1. Some potentially hazardous foods stored on the preparation table, including cooked chicken and cooked beef were measured above 50°F. 2. PHFs in the prep cooler were found above 50°F. Per permit holder they stock the prep cooler at the beginning of each day (11 am). Calvin stated staff informed him of the cooler having issues. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. [COS] Staff moved the items to the three door cooler to rapidly cool.