KUSAN BAZAAR

Cooked chicken and potatoes measured between 128F and 129F while maintained in a large stock pot on a lower prep table to the left of the cook-line. Per staff, item had been cooked less than 1 hour prior. Potentially hazardous foods including raw lamb, beef, and quail eggs measured between 47F and 49F while maintained in the cold-hold inserts at the cook-line. Per staff, items had been filled for lunch service 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cooked chicken and potatoes were placed back onto the stove and reheated to 207F. Items in cold hold inserts were covered with lids. Items remeasured between 40F and 41F.

Observed spoons, knives, forks, and chopsticks stored uncovered at the dining area of facility; Aforementioned utensils lack any form of preventing sneeze/splash contamination. [CA] Provide covers, or store utensils elsewhere to prevent sneeze/splash contamination.

Observed an unapproved chinese meat grinder maintained in the back kitchen area. Observed a dumpling making machine and a noodle making machine maintained in the side storage room. [CA] Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org Failure to comply may result in approved equipment being impounded. Plan check requirements to be emailed to the owner.

1. Observed a hose modification attached to the faucet of the preparation sink. [CA] Remove unapproved plumbing modification. 2. Observed leaking plumbing behind the hand sink at the middle kitchen area. [CA] Repair plumbing fixture to prevent the attraction of vermin.

Observed uncovered/unwrapped pieces of raw lamb stored on top of other packages of frozen food maintained in the freezer chest in the side storage room. [CA] All food shall be separated and protected from cross-contamination. Provide coverings/wrappings.

Food handler cards could not be provided. [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.

Hand wash facility at the left-side cook-line observed obstructed by a prep table placed directly in front, had a bowl filling with water in the hand sink basin, and lacked paper towels. Per staff, this hand wash facility is not used. *Note: Additional, available and properly stocked hand wash facility located on the other side of the wall, less than 2 feet away. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Yogurt measured 70F while maintained in a 5 gallon container in the left side two-door glass upright cooler in the dining area. Per staff, facility makes its own yogurt in-house. Staff states that the yogurt is made by combining milk and commercially bought yogurt together, and then maintaining the yogurt mix at 100F on the stove overnight before it is then cooled down over the course of the next days. Consulted with Senior REHS G. Gonzalez regarding the manufacturing of yogurt in-house. [CA] Discontinue the manufacturing of yogurt in facility until approval is obtained from CDFA. [COS] Yogurt VC&D into the trash.

Heavy accumulation of food on the floor underneath the cook-line, and underneath various refrigeration units throughout the facility. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.

Handwash sink to the left of the cook-line observed to be completely obstructed with a metal counter-unit. Pitcher of water observed directly inside the sink basin. Handwash sink at the entrance of the back kitchen area lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.

Clean cutting boards stored directly on the floor in the back kitchen area. [CA] Equipment contacting food shall be stored in a sanitary location.

1. Ambient of the clear, one-door upright to the right of the cook-line measured 60F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Noodle machine and dumpling machine in the side storage area do not appear to be NSF approved. [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 shall submit plans to DEH Plan Check.

Various potentially hazardous foods (beef skewers, lamb skewers, yogurt, pooled eggs, garlic in oil sauces etc.) measured 59F-60F while maintained in the one-door upright clear door cooler to the right of the cook-line. Per staff, yogurt and garlic in oil sauces had been maintained inside the unit since the previous day. Staff stated that all other potentially hazardous foods had been placed into the unit 3 hours prior. Ambient of the unit measured 60F. Large quantities of raw lamb in commercial, reduced-oxygen packaging measured 72F while maintained in two opened cardboard boxes under a metal counter-unit on the floor in the back kitchen area. Per staff, lamb had been delivered frozen yesterday and maintained on the floor in ambient overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Yogurt and garlic in oil sauces VC&D into the trash. All other PHF's in the one-door upright relocated to other working refrigeration units. Raw lamb VC&D into the trash.

Facility lacked a person-in charge. Manager was not present. Employees were unable to designate a person-in-charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Large quantities of lamb ribs measured 55F while maintained in a plastic wrap-covered container in the two-door upright cooler in the back kitchen area. Per staff, it had been cooling since yesterday. [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] Lamb ribs VC&D into the trash.

Pieces of uncovered, raw lamb observed piled on top of various other plastic-wrapped food items in the freezer chest in the side storage room. No direct contamination observed. [CA] All food shall be separated and protected from possible contamination.

Heavy accumulation of rodent droppings on the floor in the back kitchen area near the warewashing sink next to the open back door, with a heavy concentration near the water heater, under the counter-unit with a mixer, and under the metal shelves used to store clean dishes. Most of the droppings observed to be old/dried. Rodent droppings observed on the floor in the side storage room under refrigeration units. One fresh rodent dropping observed on a chair in the dining area. Per staff, the facility obtains a regular pest control service. Pest control service report could not be provided. [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. Facility must obtain a service by a licensed pest control agency prior to the follow-up inspection on 12/08/2025. *The presence of any rodent activity during the follow-up inspection will result in immediate facility closure*

1. Facility could not provide a valid food safety certificate. [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. Facility could not provide any 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.

Employee handled dirty dishes, then proceeded to handle clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change their gloves (if applicable) 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 washed hands. Contaminated dishes re-ran through the mechanical dishwasher.

Employee observed spraying dirty dishes/containers with hot water, then stacking them up to dry, thereby entirely skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 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] Plastic tubs placed back into a pile of dirty dishes to be properly sanitized. ____________ Minor violation: Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use. Bucket of chlorine sanitizer observed to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Empty bucket of chlorine sanitizer removed. Full bucket of chlorine sanitizer obtained, and sanitizer feed-line inserted. Chlorine sanitizer remeasured 50 ppm in the mechanical dishwasher.

Back door maintained open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Employee observed spraying lamb skewers with a yellow-colored solution in a spray bottle. Bottle observed to be unlabeled. Per the employee, the spray bottle has never been used to store chemicals, and it is used to spray a honey-based solution onto meats. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Accumulation of food on the sides of equipment at the cook-line, and on various shelving units throughout the kitchen. [CA] Maintain clean to prevent the attraction of vermin.

1. At the cook line hand sink, there was no single use towels within the dispenser. Another hand sink with single use towels and hand soap available nearby. At the restroom hand sinks, the single use towels were stored outside of the dispenser. [CA]: Hand sink stations shall be equipped with single use towels within a permanently installed dispenser at all times. [COS]: At the cook line hand sink, Manager restocked dispenser with single use towels. 2. At the cook line hand sink, hand sink was completely blocked by a prep table. Another hand sink with single use towels and hand soap available nearby. [CA]: Hand sink stations shall be accessible at all times. [COS]: Prep table was relocated.

At the cook line prep table, tomato sauce measured at 67F. Per Manager, tomato sauce has been out for almost 4 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Manager voluntarily discarded tomato sauce.

Spray bottle stored on prep table near dining area did not have label. [CA]: Label spray bottle.

Several flies observed at prep areas. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

Washed and wet utensils and equipment stacked on top of each other at the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Cracked tiles present throughout prep area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Gap in wall near entryway to back prep area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Drain line for prep sink does not drain directly into floor sink. A plastic cup is attached to end of drain line. [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.

Measured hot water at 117 maximum at three compartment sink. [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.

Grill and several refrigerators have not completed Plan Check process for added equipment. [CA] Any added new equipment to the food facility, must submit complete plans to DEH to obtain plan check requirement. Note: All unapproved equipment is not allowed for use and is subject to impound. Facility has a pending service request (SR0871829) by old owner for added equipment but was not completed.