HOME EAT

Cooked PHFs were found in a storage room in the back shared hallway measuring between 90-100F. Per cook, they heated the foods about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved inside and placed into coolers to cool down.

Staff were observed drying dishes with clean cloth towels. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Facility is storing old car seats and other unused items in the refuse room. [CA] Refuse enclosure shall be kept clean and free of debris to prevent vermin harborage.

Two floor sinks in the kitchen were clogged and not draining. No active back up observed. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Staff cleaned out the floor sinks. Ensure floor sink are draining adequately. Follow up within 24 hours.

The three compartment sink next to the dishwasher has had the faucets removed. [CA] Repair plumbing fixture and maintain in clean and good repair. Reinstall the faucets.

1. The walls and floors of the cookline area have an accumualtion of food debris anf grease. [CA] Maintain the floors, walls, and ceilings of the facility clean. 2. The FRP near the secondary cookline and the first walk in cooler is detaching. [CA] Maintain the floors, walls, and ceilings of the facility in good repair.

Facility's water heater stopped working during the inspection. Water measured at <100F at all plumbing fixtures. tHe water heater stated there was a blocked exhaust and that water heating was disabled. Tank temperature read at 81F. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [COS] Staff turned the water heater on and off. Water heater began working and hot water was returned to plumbing fixtures at time of the inspection.

1. The handwash station near the warewash station lacked paper towels. 2. The handwash station at the bar was missing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the handwash stations. 3. Facility has removed the handwash sink in the bar and is using the 1st basin of the bar three compartment sink. [CA] Reinstall the handwash sink. 4. The handwash sink at the main cookline is inoperable due to a large leak at teh waste pipe. Staff uninstalled the sink at time of the inspection. [CA] All food facilities shall provide an operable handwashing station. [SA] Staff to use the handwash sink near the warewash room. Reinstall and repair the handwash sink within 24 hours.

Wet wiping cloths were observed along prep counters at the cookline. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility is using a bowl as a scooper in the rice bin. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The surfaces of refrigeration equipment and soap dispensers in the cookline have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Food containers in the dry storage room are in disrepair being broken or cracked. [CA] Maintian equipment in good repair. Replace equipment when needed. 2. Facility is using cardboard to line shelves of the dry storage room and the walk in coolers. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Facility was storing PHFs in a storage room off the shared hallway outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. [COS] Items were moved inside the permitted facility.

PHFs were found cooling in plastic bins with tight fitting lids on at ambient temperature. [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 were moved into walk in coolers to cool down and had the lids taken off.

Repeat Violation: Old equipment stored in the back of the facility. [CA] Remove unused equipment to prevent the harborage of vermin.

The walk in cooler in the main prep room is in disrepair and not maintaining PHFs at 41F or below. [CA] All utensils and equipment shall be fully operative and in good repair.

The dishwasher was measured dispensing at 0 PPM of chlorine while actively washing dishes. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. Ensure to maintain the chlorine of the dishwasher at 50 PPM. [COS] Dishes were sent to the three compartment prep sink in the adjacent room to be sanitized. The three compartment warewash sink in the same room is still lacking the faucets.

PHFs in the walk in cooler near the main prep room measured above 50F. Ambient air of the unit measured at 60F. Per staff all the food had been delivered around 12 pm today. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Items were moved to a working refrigeration unit.

Hot water faucet handle at the handwash sink next to the dishwashing area is missing. Sink is not able to provide hot water. [CA] Replace and/or repair handle so that the handwash sink is able to provide warm water.

Knives stored between counter and wall. [CA] Knives and equipment contacting food shall be stored in a sanitary location.

Facility lacks TPHC procedures for their cooked boba pearls. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Black residue buildup observed on the interior panel of the ice machine. [CA] Clean and sanitize to prevent contamination of food.

*REPEAT VIOLATION* Facility was preparing and handling open foods in the banquet area (packaging foods). [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.

Large amount of grease buildup on hood screens. Gaps between hood screens greater than 1 inch wide observed in several locations above the cook-line. [CA] Clean hood screens and eliminate gaps to allow for adequate ventilation of heat/grease.

Multiple refrigeration units are missing thermometers inside or have non-functional thermometers inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Floor sink, floor drain underneath/in front of the cook-line, hand sink in the bar area, and floor sink underneath the 3 compartment dishwashing sink observed to be backing up with dirty water (i.e. unable to drain). [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

1. Ambient of one walk-in cooler measured 52F. Ambient of the other walk-in cooler measured 56F. Ambient of the glass one-door upright at the cook-line measured 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Facility has removed their faucet at the 3 compartment dishwashing sink. [CA] Reinstall faucet. Facility must have access to hot and cold water at the three compartment sink, regardless of the presence of a mechanical dishwasher. 3. Cutting boards are stained and scored in a manner that does not allow for cleaning. [CA] Replace cutting boards when they become too worn/scored to be cleaned. 4. Cardboard is being used to line the floor. [CA] Discontinue the use of cardboard.

Numerous potentially hazardous foods measured in the range of 48F-60F in the following locations: - Both walk-in refrigerators (various raw and cooked meats, cooked vegetables, etc.) - In multiple bus bins maintained out in ambient temperature (various raw and cooked meats) - In the upper prep inserts at the cook-line (various raw meats, cooked vegetables, bean sprouts, etc.) - In the glass sliding-door upright at the cook-line - In the glass display cold holding case at the dining area *Many of the listed foods had been at greater than 41F for greater than 4 hours, as per the PIC and staff [CA] Potentially hazardous food shall be held at or below 41F, or at or above 135F. Foods shall be properly cooled prior to being placed into units, as prep and upright units are not meant to lower temperature, but rather only to maintain temperature at or below 41F. [COS] Numerous potentially hazardous foods in both walk-ins was VC&D (raw chicken, duck neck, duck wings, pork shoulder, cooked vegetables, etc.). Several containers of raw and cooked meats maintained out in ambient were VC&D. Multiple prep inserts full of cooked or raw meat were VC&D. See VC&D report. Other foods that were still frozen, foods that had been in non-functioning units for less than 4 hours, and food that had been recently delivered were relocated to other working refrigeration units.

Employee observed spraying dirty tubs previously filled with raw meat with a hot-water sprayer (thereby skipping the sanitizing step), and stacking them up to dry. Employee stated that the dishes were fully cleaned. [CA] 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. [COS] Employee was instructed to take tubs to the 3 compartment sink to be properly washed, rinsed, and sanitized.

Large amounts of chicken that measured 60F-64F observed to be thawing in standing water in the 3 compartment prep sink outside of one of the walk-ins. [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] Employees were instructed to immediately begin preparing and cooking chicken.

Large amounts of raw meat stored above raw vegetables in one of the walk-in coolers. [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.

Numerous dry soiled wiping cloths maintained out on various counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Old equipment stored in the back of the facility. [CA] Remove unused equipment to prevent the harborage of vermin.

Handwash sink in the kitchen area outside the walk-in lacked soap. Handwash sink at the bar area lacked paper towels. Note: Handwash sink next to the dishwashing area lacked a hot water handle and could not provide hot water. See K41m. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Soap and paper towels provided.

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

Handwash sink next to the dishwashing area lacked a hot water handle. Hand sink is not capable of outputting hot water, and measured 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Multiple food items stored directly on the floor in the walk-ins and dry storage areas. Numerous food containers uncovered. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food containers shall be kept covered to prevent contamination.

10+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Utensils for consumer self service observed to be stored with their heads facing upwards at each table in the dining area. [CA] Utensils shall be stored with their heads down to prevent contamination.

Facility was preparing and handling open foods in the banquet area (packaging foods). [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.

In the area with the mop sink there was a floor drain that was not draining. Using the mop sink drain did not lead to a back up of the floor drain. [CA] Clean and maintain all drains so they may operate as intended.

1. In the smaller walk in cooler, near the scallion pancake stations, raw meats were found stored above ready to eat foods. [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. [COS] Staff rearranged the items at time of the inspection. 2. Facility is preparing foods in the banquet hall area. [CA] Food preparation shall only occur in approved areas.

Facility is using TPHC for boba without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

1. In the dining area, at the cold hold tables, all PHFs were measured above 41 °Ffor longer than 4 hours. 2. In the dining area, at the two 2 door display coolers, PHFs were measured between 47-52°F for longer than 4 hours. 3. In the banquet area that is being used as a production area, on a table, braised poultry was measured between 80-100°F. Per PIC, they have been there for about 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. Items were VC&D. See VC&D report. [SA] 3. PIC agreed to place items on TPHC and discard after 4 horus.

In the restroom, at both hand sinks, the hot water valve was turned off. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

1. In the cook line area, at the hand sink, there were no paper towels to dry hands. 2. In the server station, at the hand sink, there were no paper towels to dry hands. 3. In the back kitchen area, at the hand sink, there were no paper towels to dry hands. 4. In the front bar area, at the hands sink, there were no paper towels to dry hands. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff provided paper towel rolls to dry hands. 5. In the front bar area, at the hand sink, there was no soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Staff provided a bottle of soap for use.

In all of the walk in freezers and in the small walk in cooler near the cook line food was found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In the larger walk in cooler, on a shelf, pork was found cooling and measured around 50°F at the edges of the pot and 100°F at the middle. Per cook, they have been cooling the pork for 4 hours. [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 were VC&D. See VC&D report.

1. Facility has added non ANSI accredited equipment such as a sauce dispenser/packager and a vegetable cutting machine. [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). 2. Facility is using cardboard to line the floor near the fryer area. [CA] Use approved materials and equipment only.

1. In the server area, at the rice utensil, the water was measured at 66°F [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. 2. Facility is reusing old food containers to store food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Facility has added numerous amounts of new refrigerators and freezers (15+) along with a vegetable cutting machine and a sauce dispensing/sealing machine. Note: Per cook, they referred to the sauce sealing machine as a vacuum sealer. Sauce packets did not appear to be vacuum sealed but rather looked heat sealed. Sauces sealed include Garlic Sauce, Peanut Sauce, Chili Sauce. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.