FENG HOTPOT

Personal items stored on food shelves. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

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

Self service cold holding unit in dining area added without plan approval. [CA] Submit plans and specifications for review. Contact EH at 408-918-3400 or at https://deh.santaclaracounty.gov/food-and-retail/compliance-retail-food-operations/submit-plan-review-restaurants-grocery-stores-and#plan to obtain plan check requirements.

Leak in the mop sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

Mold like substance buildup inside the ice machine. [CA] Clean and sanitize more frequently.

Boxed food 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.

PHFs held on shelves at preparation area measured between 55F-66F : 3 types of raw tripe, raw tofu. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee discarded PHFs in refuse bin.

Raw meats stored above ready to eat foods. [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.

Self serve unit in the dining area is not ANSI approved. [CA] All utensils and 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). Ambient temperature at the 2-door refrigerator in the storage room was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

The following PHFs were measured at improper holding temperatures (46F-49F) : Held inside upright refrigerator in the storage room- beef tripe, beef intestines, liver. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Multiple bags of ingredients without english labels are in the facility, PIC was unable to provide original packaging or invoices proving the source. PIC stated those are the only few bags left and they are not using them anymore. Invoices and appropriate labels were provided for the rest of the food items. [CA] Food must be from an approved source or properly documented. [COS] PIC VC&D the unlabeled items.

Observed the closed placard covered with a white sheet of paper. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. (Ordinance No. NS-517.68, Sec. B11-55)

Found purse on shelf above prep area [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Consumer advisory not provided on the tablet menu. Menu includes raw foods such as pork, tripe, shrimp paste, meat balls, liver, beef, lamb and fish. [CA] - Provide consumer advisory on menu for raw or undercooked animal-derived foods. Raw foods must be indicated "raw" with a disclaimer stating "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Handwash sink by beverages is inaccessible, multiple boxes blocking access. The second handwash sink found with no soap. Third handash sink in kitchen has a hose attached to fill pot. [CA] - All handwash sinks shall be fully stocked with soap and paper towels in dispensers and accessible at all times. [COS] - Soap dispenser refilled and reattached to wall. Hose removed from rear handwash sink.

The self serve unit used for sauces located in the customer area is not NSF or ANSI 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). Discontinue using and replace with approved self service unit.

Found multiple food ingredients not approved, labels are in Chinese, no english labels. Employees and owner unable to produce valid invoices for said items. Observed invoices for produce, canned foods and various meats. One invoice was presented for another food facility in Milpitas however food items do not match. Foods without invoices appear to be, chili powder, seasonings, soup bases (tomato, beef and sour), dried fungus, raw duck (in freezer), noodles (found in a USPS Priority mailboxes), spicy sauces and sugar syrups. More food items found in storage container in back area. Photos taken [CA] Food must be from an approved source or properly documented. Due to hot pot soup bases are not verified if from an approved source, facility shall close for failure to provide approved food ingredients and failure to protect foods from contamination. Red closure sign posted on front door. Do not remove sign without prior approval from this department. In order to reopen, facility shall provide invoices and proof of approved food ingredients. Labels on food products shall be labeled in English by supplier or manufacturer. All unapproved foods (with only chinese labels and/or without corresponding invoice) shall be immediately removed from the facility. Outdoor storage shed shall be removed no later than one week, by 8/23/2024

Found pot of cooked tripe stored on floor under the paper towel dispenser [CA] - All food shall be separated and protected from cross-contamination. Do not store foods under the paper towel dispenser

Found chemical spray bottles with no label [CA] Chemicals once removed from original container shall be labeled with common name.

At sliding door refrigerator by front cookline, measured two plates of raw beef at 49F and 48F, bowl of pork sauce measured at 47F. [CA] - Maintain cold potentially hazarous foods at 41F or below.