MOC DELIGHTS

Numerous flats of raw shelled eggs maintained above ready-to-eat food items inside the two-door upright refrigerator. [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.

Tapioca pearls maintained in crockpot measured between 98F to 109F. Employee stated that boba was prepared about 2 hours prior. Container of pate placed on top of inserts in the preparation refrigerator. Pate measured between 48F to 51F. Employee stated that pate was recently used to prepare an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Boba will be subjected to time as a public health control (TPHC) and will be served for an accumulated 4 hours. Container of pate was put in place of a container of non-PHF item inside the preparation refrigerator.

Vietnamese mayonnaise prepared contains raw shelled eggs. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “mayonnaise contain raw eggs, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Container of peeled hardboiled eggs maintained out in ambient temperature at the front service station where rice paper salad is prepared. Eggs measured at 63F. Owner stated that eggs have been out for more than one hour. Two insulated pump dispensers of half and half milk and whole milk maintained out in ambient temperature measured between 45F to 46F. Owner stated that milk is refilled every hour. Large pot of porridge maintained at the cook line measured between 111F to 116F. Owner stated that porridge was prepared about 2 hours prior. Metal container of pate maintained at the cookline measured at 95F. Aluminum tray of deep fried sticky rice maintained out in ambient temperature measured at 90F. Owner stated that item was prepared about one hour prior. To-go container of meat ball in sauce maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 60F. Owner stated that item was taken from the food preparation refrigerator less than one hour prior to prepare an order. Carton of raw shelled eggs maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 63F. Owner stated that eggs were also taken out approximately one hour prior to prepare an order. Three cases of raw shelled eggs maintained out in ambient temperature on the floor in front of the two-door upright refrigerator measured at 67F. Owner stated that eggs were just purchased and employees were trying to organize refrigerator in order to store eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division recommends utilizing time as a public health control (TPHC). When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. * TPHC written procedures provided and reviewed with owner. [COS] Pot of porridge was reheated to 165F to be hot held at 135F. Pate was VC&D. All other food items were placed into refrigeration units to immediately cool.

Employee utilizing three-compartment sink to conduct food preparation and ware washing at the same time. Food preparation sink with integral drain board available for use. [CA] Utilize sinks for their designated purposes. Discontinue conducting food preparation at the three-compartment sink.

Employee observed eating inside kitchen in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Container of raw ground meat maintained above ready-to-eat food items inside the two-door upright refrigerator. [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. Numerous containers of food maintained directly on the floor inside the kitchen. Observed employee placing bowls on the floor during food preparation. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food preparation shall only occur in approved areas. Provide adequate space for food preparation. Employee actively warewashing with bowl of chicken maintained on the drain board as well as the middle compartment of the three-compartment sink. [CA] All food shall be separated and protected from possible contamination.

Employee conducting warewashing skipped final sanitization step. [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] Instructed employee to set up three-compartment sink and to sanitize all utensils just washed.

The only hand wash sink in the kitchen lacked hand soap. Owner stated that employees wash hands at the front service area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Owner provided manual pump bottle of soap.

Container of frog legs thawing in ambient temperature. [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.

Observed employee eating food with gloves still donned on. Employee then observed actively washing dishes and then attempting to begin food preparation with the same gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands.

Minor leak observed at the faucet of the dump sink in the front service area. [CA] Repair plumbing fixture and maintain in clean and good repair.

Numerous inoperable equipment observed inside the the facility: - Two-door reach-in refrigerator used as a preparation service. - PIC stated that refrigerator will be replaced with a preparation table. - Popcorn kettle located in the upstairs attic. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Cutting board of the three-door food preparation refrigerator observed heavily scored and stained brown. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Ice scoops maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed small to-go sauce containers used as scoops for garnishes. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed utensils for food preparation stored inside the hand wash sink in the kitchen. [CA] A handwashing facility shall not be used for purposes other than handwashing.

Observed heavy accumulation of food residue and grime on exterior of containers holding sauces and ingredients. Heavy accumulation of dried syrups and food debris/residue on and inside unused food preparation refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Heavy accumulation of grime, grease, debris, and/or food residues observed on floor: - On floor between deep fryer. - On floor underneath the three-compartment and food preparation sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Observed excess build up of dust on ceiling vents. [CA] Ceiling vents shall be kept clean and in good repair.

Observed plastic container used to mix rice paper still with remnants of food and sauce. Manager stated that utensils are washed at the end of the night daily. At time of inspection, container had not yet been used but was maintained inside tub of shredded rice paper. [CA] In use preparation surfaces shall be cleaned and sanitized at least every 4 hours or as required.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,925.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Hot water not provided at the hand wash station in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed plastic container, approximately 1 lb of cooked beef, maintained inside the two-door upright refrigerator with white mold like growth. [CA] Moldy food shall be removed immediately from use. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.

Heavy accumulation of grease observed on stainless steel wall and up ventilation hood and ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.