LEE & BAI CHINESE BAO SHOP

Wet soiled wiping cloths left on counters throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Several boxed food items and cooked food containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Chlorine and quaternary ammonium testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Prep refrigerator is missing a thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

No time markings available for the steamed bao kept on TPHC. [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, and written procedures shall be readily available for review.

Accumulation of dust on hood filters.[CA] Ventilation hood filters shall be maintained clean and good repair.

Inside rear upright refrigerator, raw meats stored directly above ready to eat vegetables. [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.

The following PHFs were measured at improper holding temperatures : -- Cooked meat previously frozen left at room temperature to defrost for more than 4 hours measured at 60F. -- Held inside prep refrigerator for less than 4 hours measured at 50F: Tofu, cooked vegetables, ground meat. -- Soup stored on the floor for less than 2 hours measured 91F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager put a time marking to discard PHFs in prep refrigerator within 4 hours of removal from temperature control. Cooked meat previously frozen was VC&D. Soup was reheated to 165F for hot holding.

Water temperature at the 3 -comp sink and at the food prep sink measured at 104F. Water temperature at the hand sink measured at 89F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility sinks and at least 100F at handwash sinks.

Frozen meats being thawed at room temperature. [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.

Missing single use sanitary towels at the rear hand sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS] Front hand sink was partially obstructed with a cart.[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Accumulation of debris and staining on equipment handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

New equipments added to the facility: Gas dim sum steamer installed below the hood, counter top steam table. [CA ] Submit plans for the added equipments. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Raw chicken and raw shrimp stored above ready to eat food items inside the upright refrigerator. [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.

Sauces and condiments provided at the self service station are not covered. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Bagged food items stored directly on the floor in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Potentially Hazardous Foods (PHFs) : raw fish, raw meats, tofu- held in the self serve station measured less between 45F and 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.