ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Meat House NEW OWNER: Nan Shao The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP06. An invoice for the permit fee in the amount of $777.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 12/01/2025 - 11/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 11/24/2025 *Permit condition: Facility does not have a prep sink. No food preparation methods that require washing, rinsing, soaking, or thawing under running water allowed. If facility is observed conducting any of these processes, facility will be required to install a prep sink. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Joint inspection with Maverick Chin. Report written by Maverick.
3 reported violations
- K30: Food storage: food storage containers identified
Boxes of frozen meat and bags of ice stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K21: Hot and cold water available
Water measured at a maximum of 112F from the three compartment sink faucet and the mop sink faucet, respectively. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K05: Hands clean, properly washed; gloves used properly
Employee observed slicing up raw, frozen meat, then proceeded to touch the handle of a freezer chest when placing the meat inside the unit. When prompted to change gloves and wash hands, employee proceeded to wash his hands in the three compartment dishwashing sink. [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] Employee properly washed hands.