LIUKOUSHUI CHONGQING NOODLE

1) Food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect the food from contamination and to allow adequate space for ease of frequent cleaning. 2) Single-use food containers are stored on counter outside of the restroom and accessible by the public. [CA] Food equipment and utensils shall be stored in a location that is protected and not readily accessible by the public.

Facility has a self-service line where consumer uses a single utensil to handle all items at the line. [CA] Utensils shall be provided for each container of food item at the self-service line to prevent cross-contamination.

Food Safety Certificate for manager and food handler cards for employees are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate for manager. All employees shall have a valid food handler card available within 30 days from their date of hire.

Open container of vegetables is stored next to the handwash sink at the front counter. [CA] Over foods shall be stored in a manner where it is protected from contamination such as splashing. Inside the walk-in cooler, raw meat and raw fish, are observed stored above ready-to-eat foods including cooked broths and vegetables. [CA] Raw items shall be stored separately or below ready-to-eat foods.

Potentially hazardous foods in warmer on the prep table is measured at improper hot holding temperatures. Cooked potatoes and pork measured at 60 - 105F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food to 165F prior to returning into the warmer.

Facility's Environmental Health Permit expired on 2/28/26 and is operating without a valid permit. [CA] Facility shall have a valid health permit to operate. A 48 hour notice is issued. See comments section below.

Employee observed changing tasks from handling soiled dishes and mop bucket back to the food prep line without washing their hands. [CA] Employee shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee stopped and properly washed their hands.

Handwash sink located by the cook line is obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be readily available with warm water, soap, and single-use paper towels and be unobstructed for employees to easily wash their hands when required. [COS] Employee cleared obstruction and refilled paper towel dispenser.

Wiping towels are observed used, reused and stored on food contact 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).

Single-use cups are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle of the utensils does not come into direct contact with the food.

A sauce bar is available for consumer self-service but the sauces are open and unprotected. [CA] Open foods placed out for consumer self-service shall be protected with a cover or a sneeze guard.

Pork is placed in the steam warmer to be reheated and measured at 98F. [CA] Potentially hazardous foods shall be reheated to 165F within 2 hours prior to placing into the steam table. [COS] The pork was placed on the cook top to be reheated to 165F.

1) Back doors of the facility are kept partially open at time of inspection. [CA] Keep back doors closed when not in use to prevent entrance of vermin. 2) Employees' personal items (drinks, keys) are stored on shelf directly above open food prep and storage.

1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handle card available within 30 days from their date of hire.

Employees observed entering to the kitchen to prepare food at the prep station and cook line without first washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or food contact surfaces. [COS] Utensils that were touched by the employee was removed from use to be washed and sanitized. Employees were instructed to properly wash hands.

Containers and bags of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.

1) Lack of single-use paper towels at both handwash sinks in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled paper towel dispensers. 2) The handwash sink located by prep area was obstructed by excess equipment stored in front of the sink. The sink is only accessible from the side. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to properly and easily wash their hands.

Inside the walk-in cooler, raw meats and raw eggs are stored above ready-to-eat foods (vegetables and cooked foods). [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.

The handle for hot water at the handwash sink located by the cook line is in disrepair. [CA] Repair handle and maintain all parts of plumbing in good repair.

Potentially hazardous foods measured at improper hot holding temperatures. In steam warmer, BBQ pork measured at 97F and chicken measured at 68F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food items to 165F.

Facility added new equipment without submitting to this department for review and approval. Three open air grab and go display refrigerators by the front counter; two commercial noodles cooker, and one four-burner electric cook top at the cook line. [CA] The addition of cooking equipment or equipment that required plumbing shall be approved by this department's Plan Check. Facility shall either remove or submit plans for the above equipment by 11/29/24.

Back door in kitchen is kept propped open at time of inspection. [CA] Facility shall keep doors closed when not in use to prevent the entrance of vermin.

1) Food Safety Certificate for Managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [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.

Inside the walk-in cooler, observed raw meats stored on shelves above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Potentially hazardous foods measured at improper holding temperatures. -Across from the cook line on the prep table: fish balls, quail eggs, spam, cut tomatoes, and pork blood is meaured at 48-50F. -In food prep unit : bean sprouts and cooked eggs measured at 61F. -In warmer units: chicken measured at 114F and BBQ pork measured at 110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; when cold holding shall be held at or below 41F. [COS] Items across from the cook line were relocated into the reach-in cooler. Ice and water was added to the bean sprouts and the cooked egg relocated into the reach-in of the food prep unit. The chicken and BBQ pork was reheated before being placed back into the warmer unit.

1) Wiping towels are used, reused, and stored on food prep surfaces. 2) Chlorine sanitizer in bucket by the cook line is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Frozen meats observed thawing in room temperature at the three compartment sink. [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.

Employee observed eating at the food prep line. [CA] Employees shall not eat food in areas of food preparation or storage.

Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Both handwash sinks located in the kitchen was obstructed and not accessible with equipment stored in front of the sink and in the basin of the sink. There was also no paper towels available at both sinks. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands with warm water, soap, and single-use paper towels. [COS] Obstructions were relocated and employee refilled the paper towels dispensers.

Containers of open food items are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination.

There are less than 6 inches overhang of ventilation hood over cooking equipment. [CA]Provide at least 6 inches overhang of ventilation hood over cooking equipment.

1) Facility added three self-service refrigeration units and a self-service sauce bar with open foods that has no protection from contamination (i.e covers, sneeze guard). [CA] Foods that are placed out for consumer self-service shall be protected from contamination by the consumers. 2) A single utensil is provided per consumer to use at the self-service line. [CA] A utensil shall be provided for each container of food item at the self-service line to prevent cross contamination.

Lack of proper handwashing observed by employees. Observed employee cleaning tables, eating, handling frozen raw meat, or touching soiled equipment and did not wash hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required and prior to handling food. [COS] Employees were told to properly wash hands.