LIUYISHOU HOT POT SAN JOSE/LIUYISHOU HOT POT CUPERTINO

Operator attempted to prepare meat after cleaning surfaces. Operator was instructed to wash hands prior to preparation. [CA] Employees shall properly wash hands at the handwash station when changing tasks and/or when hands have been contaminated. Employees shall properly wash hands using the handwash station with warm water, hand soap and paper towels. [COS] Operator instructed to properly wash hands at the handwash station.

Observed used wiping cloths stored on counter-tops and outside of sanitizer bucket. [CA] Ensure all used wiping cloths are stored in the sanitizer bucket with applicable sanitizer.

At the meat prep area, at the handwash station, observed hand soap does not properly dispense from the hand soap dispenser. In the kitchen area, at the handwash station, observed paper towels stored outside of the paper towel dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [COS] Operator repaired hand soap dispenser and placed additional hand soap in the dispenser. Operator placed paper towels in the paper towel dispenser.

At the dining area, observed the use of unapproved refrigeration/self-service equipment. Observed an unapproved self-service unit planned for use in the dining area. [CA] Ensure all unapproved equipment is removed from the facility. All refrigeration shall be able to properly hold potentially hazardous foods at 41F and below. Any continued use of unapproved equipment or storage of unapproved equipment within the facility may be impounded. Continued non-compliance may result in additional enforcement including impound, additional fees for re-inspections, and/or office hearings.

REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including tripe, edamame, and honeydew held above 41F. Per operator, food items stored since the beginning of lunch service at 11:00am. Previously discussed with operator that these items are to be maintained using time due to lack of proper holding/refrigeration. No time labels placed on potentially hazardous foods at the self-service area. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator placed time labels on containers of PHF at the self-service area and to be discarded by 3:00pm. Continued non-compliance with TPHC requirements may result in further enforcement.

In the walk-in refrigerator, observed containers of food stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

Observed containers of frozen soup stored on the counter-top for thawing. [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.

1) Lack of single-use paper towels at all handwashing sinks in food preparation areas. By cook line, by meat slicer, and by prep line. 2) Handwash sink located by the prep line was obstructed by equipment and not accessible. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and provide warm water, soap, and single-use paper towels for employees to properly wash their hands as require. [COS] Employee relocated equipment obstructing the handwash sink and placed rolls of paper towels are every handwash sink.

REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including chicken feet, peanuts with vegetable, edamame, and honeydew held above 41F. Per operator, food items stored since the beginning of lunch service at 11:00am. Previously discussed with operator that these items are to be maintained using time due to lack of proper holding/refrigeration. No time labels placed on potentially hazardous foods at the self-service area. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator VC&D all potentially hazardous food items from the self-service area.

At the meat prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser.

In the meat prep area, on the undercounter shelving of the prep table, observed worn wooden platters/plates stored. [CA] Ensure equipment used for food service is smooth, durable, easily cleanable and of an approved material. Discontinue use of wooden platters/plates for food service.

At the warewash machine, measured chlorine sanitizer at 0 PPM. Warewash machine was in use. [CA] Ensure warewash machine is able to provide chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator contacted Auto-Chlor to provide maintenance to warewash machine. Operator to discontinue use of warewash machine and to sanitize using the 3 compartment sink with either 100 PPM chlorine sanitizer or 200 PPM quaternary ammonia sanitizer. In the meat prep area, on the undercounter shelving of the prep table, observed food debris on wooden platters/plates stored. Wooden platters/plates intended for use in service. [CA] Ensure all food contact surfaces are properly cleaned and sanitized, and properly stored to prevent contamination.

Observed fruit flies within the facility. Observed both the front and back doors are kept open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. All doors that access the facility shall be kept closed to prevent an entrance for vermin.

REPEAT VIOLATION: At the meat prep area, in the freezer chest, observed beef and lamb rolls stored in contact with one another, and stored in contact with the freezer walls. At the same area, in the 2 door undercounter freezer, observed raw meat stored directly on the shelf. [CA] Ensure beef, lamb, and pork are stored separately to prevent possible cross-contamination. Store frozen pieces of meat in separate containers in the freezer chest to prevent possible contamination.

Observed the use of wiping cloths to cover vegetables. [CA] Discontinue use of wiping cloths to cover food to prevent possible contamination of food. Observed wiping cloths placed in a sanitizer bucket with water and without any sanitizer. [CA] Ensure wiping cloths are stored in a sanitizer bucket with 100 PPM chlorine sanitizer or 200 PPM quaternary ammonia sanitizer.