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[CA] Chemicals once removed from original container shall be labeled with common nam

Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee lack food handler cards. [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.

Numerous PHF items maintained out in ambient temperature for less than 4 hours at the preparation table across the three-door upstright freezer. -cooked sprout - 82 F -sliced pork rolls and fried pork rolls - 82 F [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed Vermin: - 2 live cockroaches observed on the metal railing attached onto the ceiling directly above the hand wash sink and food preparation sink. - 2+ live cockroaches observed in the crevices of the attic door on the ceiling. - 1 live crawling in and out of the deteriorated caulking between the ceiling directly above the mechanical dish machine. - 1 live crawling out of the deteriorated caulking between the ceiling adjacent to the food preparation refrigerator. [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 Vermin: - Live nymph with old rodent droppings observed inside the shelf below the cashier area, by the electrical outlets and power strips. - Inside the steel railing on the ceiling throughout the kitchen used to secure racks. - Crawling on floor: from front service area to under the food preparation refrigerator, against the wall by the upright refrigerators, by the cook line, below the preparation table across from the three-door upright freezer. - In the crevices of the trim/wood moulding around the attic access. - Inside the components of the undercounter dish machine. - Inside crevice between the food preparation sink and janitorial sink. - Half of the kitchen was accidentally flooded; observed 10+ dead cockroaches floating in the standing water. [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.

Numerous PHF items maintained out in ambient temperature at the preparation table across from the three-door upright freezer: - Sliced fancy pork rolls and fried fancy pork rolls - 82F. - Sliced fermented pork - 64F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Five year food manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. Observed Vermin: - Sticky trap below the preparation table behind the cashier with 5+ live and dead German cockroaches. - Live cockroaches observed in the following areas: - 5+ on the undersides at the corner of the shelves of the food preparation table between the upright refrigerators. - 5+ on the top left hinge of the food preparation refrigerator across from the cook line. - Crawling on floor underneath the upright warming unit. - Crawling on floor at the corner of the cookline against the wall. - In-between the crevices of the steel railing on the ceiling throughout the food preparation and ware washing area. - 5+ in the crevices of the stainless steel wall directly above the hand wash sink in the kitchen. - On sticky monitoring trap in the upstairs dry storage area. - In-between the crevices of the floor and ceiling material when going upstairs into the attic space. - On sticky rodent trap above the water heater. - Rodent droppings observed on the floor throughout the upstairs storage area. 2. Photographs were taken for documentation purposes. 3. Supervisor S. Lew was notified of the closure. 4. Notification: The person in charge during inspection, Thu, 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.

PHF items at the cook line subjected to time as a public health control (TPHC) were not properly documented. The provided time label on the rack where PHF items are stored stated a time between 1:00 PM to 4:00. Current time of the inspection was 11:00 AM. [CA] 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.

Colander of cooked ground pork and woodear mushroom cooling kept covered with a plastic bag. [CA] 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Heavy accumulation of food debris/food residues, and/or grime observed on refrigerator surfaces and door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Numerous buckets of soup and/or flour batter maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed numerous bags of food items thawing inside the left most basin of the three-compartment sink while employee was actively washing dishes. No contamination of food was observed. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. Observed food preparation equipment with signs of food preparation being conducted in the upstairs storage area. Storage area does not have approved flooring, walls, nor equipment (hand sinks, food preparation sink, etc.). [CA] Food preparation shall only occur in approved areas.

The only hand wash sink in the kitchen was obstructed with garbage can and food defrosting inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.

Observed food thawing out in ambient temperature inside the hand wash sink basin. Observed shrimp thawing in standing water used to wash vegetables. Observed bag of food thawing inside the food warmer. [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.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,135.75 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. * Invoice provided to manager.

Heavy accumulation of food residues observed on surface of cooking equipment and preparation tables around cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Numerous trays of fried egg rolls first fried cooling in ambient temperature stacked on top of each other. Egg rolls measured at 100F and per employee was fried less than 30 minutes prior. Portioned udon noodles maintained out in ambient temperature wrapped in plastic wrap and stacked on top of each other on the shelf adjacent to the cook line. Noodles measured at 89F and per manager was prepared about one hour prior. Observed soup cooling in numerous plastic buckets throughout the kitchen. [CA] 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. - Cool foods using approved containers which facilitate heat transfer, such as metal. - Properly store cooling foods in such a way to allow proper air flow.

Health permit is not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Numerous PHF items maintained out in ambient temperature measures as follows: - Fried fish cake - 89F at the preparation refrigerator across from the cook line, and at the preparation table across from the three-door upright freezer. - Container of bean sprouts at the preparation table across from the three-door upright freezer measured at 67F. - Container of cut fermented raw pork at the preparation table across from the three-door upright freezer measured at 65F. Employee stated that items were prepared less than 2 hours prior and is usually finish within 20-30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed on time as a public health control.

Observed steady leak below the waste drain pipe of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.

Employees' personal belongings observed stored in areas of food preparation, food storage, equipment storage, and/or food contact surfaces. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Five-year food manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

5+ dead cockroaches observed on floors around the water heater, water conditioner tanks, and janitorial sink. Owner stated that facility is serviced every two weeks with the last service conducted last Tuesday. No live activity nor contaminated food or food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches.

At time of inspection, observed numerous containers (colanders of herbs, buckets of soup, box of tomatoes, etc.) of food placed directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Paper towels maintained on storage rack across from the hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers. Hand soap and paper towels shall be easily accessible and readily available at all times.

Heavy accumulation of food residue observed on wall behind cook line. Heavy accumulation of food debris observed on floors, especially underneath preparation tables, refrigerators, sinks, etc. Heavy accumulation of standing water around the three-compartment sink, water heater, food preparation sink, and janitorial sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.