GIWA

1. Observed Vermin: Documented in the following areas: 2 Live adult cockroaches in the cabinet (hinges) service area. 1 live adult cockroach under hand wash sink basin in kitchen. 1 adult and one juvenile live cockroach found left of sm preparation refrigerator. 2. Photographs: Taken for documentation purposes.yes 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Sangho, 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 back door in the kitchen and in the facility are propped open during inspection. [CA] Keep back door closed. The food facility shall be fully enclosed at all times to prevent pest entrance and harborage.

1. Observed Vermin: Documented in the following areas: - In the front area of the kitchen or food preparation area, observed two live juvenile cockroaches underneath the glass 1-door cooler. Observed numerous dead cockroaches of varying life stages in the same area. - In the dining area nearby the kitchen entrance, observed one live juvenile cockroach on the wall. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Sangho, 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. **MINOR** Observed numerous gnats throughout the food preparation area and facility. [CA] The premises of a food facility shall be free of non-disease carrying insects, gnats, weevils, ants, and fruit flies.

**REPEAT VIOLATION** In the walk-in cooler and at ambient temperatures on the cook line, measured fried chicken from 88-102F. On the preparation counter at cook line, measured fried rice at 78F. Per PIC, fried chicken and fried rice were cooked more than 3 hours prior to temperature measurement. [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] Improperly foods were discarded at the time of inspection. Discussed cooling procedures with PIC.

Observed employees drying wet dishes with reusable cloths. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Observed no soap or paper towels available at each of the handwash stations in the kitchen. Observed no soap in the dispenser at the handwash station in the bar. Observed no paper towels available in the employee restroom. [CA] Handwash stations shall be fully accessible and stocked with soap and single use at all times. [COS] PIC provided temporary portable bottles of soap and restocked paper towel dispenser with napkins during inspection.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) Observed employees actively washing dishes in the preparation sink without the use of sanitizer. In the kitchen and in the bar, observed the sanitizer dispensing tube at the 3-compartment sink is not currently attached. [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] Specialist intervened and instructed employees on how to set up the 3-compartment sink for proper washing, rinsing, and sanitizing. Dishes were rewashed, rinsed, and sanitized. 2) At the mechanical dishwasher at the bar, measured the chlorine sanitizer concentration at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 50 ppm, or as per manufacturer's specifications. [COS] Glasses were rewashed, rinsed, and sanitized. Technician arrived during inspection to repair the mechanical dishwasher. **MINOR** Observed employees drying wet dishes with reusable cloths. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Facility lacks a metal probe thermometer for monitoring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed facility is conducting reduced oxygen packaging (ROP) for marinated meats including beef and pork. Per PIC, all meats were vacuum sealed within the last 24 hours. Facility does not have an approved variance from the state to conduct vacuum sealing on-site. [CA] Immediately discontinue the use of ROP for food storage and consumer sale. A food facility that packages potentially hazardous food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [SA] PIC opened all meats that have been have vacuum sealed for less than 48 hours, and transferred to a plastic Ziploc bag during inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site. Per PIC, facility will discontinue the use of ROP. NOTE: Facility is utilizing a PrimaVac-305 vacuum sealer.

Observed fried chicken cooling in deep, plastic containers while fully covered with lid. Measured fried chicken at 80-90F. Per employee, fried chicken was cooked 1 hour prior to temperature measurement. [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] Specialist instructed employees to spread fried chicken out on a tray to facilitate rapid cooling. Remeasured fried chicken at 60F within the next hour.

Observed improper handwashing practices by employees including employees using the same pair of gloves to handle dirty dishes and clean dishes without an intermediate handwashing step, and employees washing hands while wearing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employees to properly wash hands during inspection. Contaminated equipment was properly washed, rinsed, and sanitized again. Discussed handwashing policy with PIC.

1) Observed the installation and use of equipment without approval from this department including: glass display cooler (Samho), induction cookers (unknown brand, foreign), countertop convection oven (Waring 500X), and countertop vacuum sealer (PrimaVac-305). [CA] Installation of new equipment shall obtain approval from this department. 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) Observed facility is actively using induction cookers and convection oven at the bar area without a ventilation hood or prior approval from this department. Per PIC, the induction cookers are used to cook pancakes. [CA] Discontinue use of cooking equipment without a ventilation hood, or submit plans to obtain exemption from mechanical ventilation to this Department. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed back door to the outside is propped open during inspection. [CA] Keep back door closed. The facility shall be fully enclosed to prevent pest entrance and harborage.

**MAJOR** Measured cheese and milk stored on the preparation counter at 62F. Per employee, foods were removed from refrigeration unit less than 1 hour prior to temperature measurement. At the bar area, measured fried eggs at 70F. Per employee, fried eggs were cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cheese and milk was relocated to the under counter cooler to facilitate rapid cooling. Fried eggs were served during inspection. **MINOR** In the preparation unit, measured pooled eggs at 47F. Observed plastic container of pooled eggs is double stacked inside the preparation unit inserts. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Pooled eggs were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are kept below the insert cooling lines in preparation unit inserts.

Observed handle of ice scoop is stored in direct contact with ice. Observed working utensils are stored in standing water. [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.

Burger patties observed to be thawing at room temperature on speed rack. [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.

Soup laddles observed to be stored next to soup in room temperature standing water bath. [CA] Keep in use utensils for serving PHFs in temperature control with the PHF or clean PHFs after every 4 hours. Provide log or schedule for cleaning. [COS] Per operator laddles were replaced at 1PM and facility closes at 4PM.

Cooked rotini pasta measured 100F in large plastic container in walk in cooler. Per employee pasta was cooked at 11AM, 3hrs prior. Cooked spaghetti measured to be 68F in bar walk in cooler. Per employee spaghetti was cooked at 8AM, 6 hrs 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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 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] Pasta was VC&D (see VC&D Report).

Unapproved domestic mini rice cookers observed at server drink station used as warmers. [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). Replace rice cookers with approved countertop cooler or soup wells.

MAJOR: Prep cooler at cookline measured to have: -Whole eggs at 75F -Cheese at 54F -Chili Mayo sauce at 55F Squeeze bottles at at bar measured to have: -Mango juice at 59F -Orange juice at 57F Squeeze bottles at end of cookline measured to have: -Garlic Mayonaise at 65F -Mayonaise at 75F MINOR: Sandwich prep cooler measured to have: -Cut tomatoes at 43F -Sliced ham at 43F -Sliced cheese at 43F -Mayonnaise at 43F [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHF containers in prep cooler shall be directly placed in cold holding rack without secondary containment. No PHFs shall be stored above cold holding insert fill line. [COS] PHFs from the cookline prep cooler were moved to be directly placed into cold holding inserts instead of being double contained. Raw eggs were moved into reach in portion of container. Per operator eggs were placed out recently for use. Mayo squeeze bottles were placed into 2 door under the counter cooler. Per operator items were taken out recently for use in an order. Juices in squeeze bottles at bar were VC&D (see VC&D report). Juices shall be kept in ice bath in the future to keep temperature. Sandwich prep cooler items were placed into ice bath to keep cold. Facility shall provide more rails to keep containers directly in prep cooler insert.

Wiping cloth at sandwich prep area and cookline observed to be stored on prep surfaces while between use. [CA] In use wiping cloths shall be stored in sanitizer solution(100ppm chlorine or 200ppm quat ammonia)