MINGKEE DELI

1. Observed Vermin: Documented in the following areas: Observed live activity to the right of the 2 door reach in refrigerator and above/around the handwash sink. Observed cockroach droppings along shelving, crevices, and wall mounted equipment. Observed rodent droppings on equipment and below the back storage rack, and a large hole above the storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Wei Luo, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed employees improperly washing hands using the 3 compartment sink, without using hand soap, and without using paper towels. [CA] Ensure all employees are trained for proper handwashing procedure using warm water, hand soap, and paper towels at the handwash station. Discontinue use of sinks other than handwash sinks for handwashing. [COS] Employees instructed to use handwash station, warm water, hand soap, and paper towels to properly wash hands.

By the warewwash area, at the handwash station, observed contaminated paper towels stored in paper towel dispenser, and a lack of hand soap in the hand soap dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels to allow for proper handwashing. Maintain all paper towel and hand soap dispensers to prevent possible contamination.

In the prep sink, measured chicken feet at 86F. Observed the use of hot water to thaw chicken feet. Per operator, chicken feet thawing for an hour. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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. [SA] Operator removed chicken feet from the prep sink, rinsed with cold water, and moved to walk-in freezer.

Observed cracks and crevices along FRP panels and around shelving/wall mounted equipment. Observed accumulation of food debris on the floors. [CA] Ensure all cracks and crevices are properly sealed to prevent harborage of vermin. Clean and maintain facility to prevent possible harborage of vermin.

In the kitchen area, measured radish cake at 70F. Per operator, radish cake stored for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve radish cake within 2 hours for a total of 4 hours from when removed from temperature control or discard.

To the left of the warewash area, in a steamer basket, measured containers of steamed pork at 70F. Per operator, steamed pork stored from 11:00pm. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated using one or more of the following methods: by adding ice, using an ice bath, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator moved containers of steamed pork to walk-in freezer to facilitate cooling.

Found containers of chopped green onions stored on shelf below raw meats [CA] - Store ready to eat foods above raw foods. Found boxes and containers of food on the floor in kitchen and walk in freezer [CA] - Store all foods at least 6 inches above the floor.

Found a squeeze bottle used for soap at the front handwash sink [CA] - Provide handwashing cleanser in the wall mounted dispense or replace dispenser if broken.

Found dust, debris accumulation and food particles on various surfaces, such as fans, exterior of food containers, cabinets, shelves and refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Found about 5-6 dead cockroaches by the water heater (away from food prep area) [CA] - Clean and sanitize area of dead cockroaches. Continue to work with you pest control company (Orkin - last serviced on 9/24/24) and follow their recommendations.

Found 4 trays of cooked tendon measuring between 80-101F. Per manager it was cooked less than 2 hours prior. [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. [COS] - Staff began portioning meat and place into freezer for rapid cooling.

Chlorine test strips not available for review [CA] - Provide chlorine test strips to check dishwasher sanitizer. *When using 3-comaprtment sink, use cold water for sanitizer

Observed a floor drain in back area (by back door) is loose, it wobbles with touched and gaps around the drain cover [CA] - Ensure all plumbing fixtures, including drain lines, are properly installed. Drain should not be loose. Seal any gaps around drain with approved caulking/grout.

Observed dishwasher employee wearing gardening/hardware gloves [CA] - Do not use reusable gloves in the food facility. All gloves shall be single use.

Found dust and grease accumulation on the hood [CA] - Ventilation hood filters shall be maintained clean and good repair. Found a steamer and grill stored outside of hood [CA] - All cooking equipment shall be under the hood with minimum 6 inch overhang.