CQ TASTE

1. Found hot water knob off at the back hand wash station. 2. Found hot water knob at front hand wash station loose and unable to turn on. [CA] Ensure hot water provided at all times. [COS] Operator turned on hot water valve and tighten screw for hot water knob at front hand wash station. Found hot water provided at both station. 3. Found leaking draining under hand wash station located at front area. [CA] Secure leak.

Found ONLY hand wash station located in back area blocked by pots and other items. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocated items.

Found boxes of back rib and box vegetable (cabbage & celery) stored outside of food facility located in the back area. Per operator, food items came between between 11:30am -12:30pm. Invoice was provided. [CA] Ensure all food is protected from potential contamination. [COS] Operator directed to relocate all food items into food facility.

Measured trays of shell eggs holding at 76F in back prep area for more than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash.

Facility has multiple open bags, food containers stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed drain flies near warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Chlorine measured at 0 ppm in dish machine after multiple attempts. No active warewashing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Facility shall manually sanitize dishes until dish machine is repaired. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

* Repeat violation Lack of paper towels at both hand wash sinks in the kitchen and both handwash sinks were obstructed by items in the sink and in front of it. [CA] Provide single use paper towels in dispensers at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Paper towels provided and hand wash sinks were cleared to use.

Observed two unapproved noodles making machines and one shave ice equipment imported from China. [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 the use of this equipment and remove it from the facility. If equipment is not removed by 4/17/26, further enforcements actions may be taken.

Accumulation of flour, food debris, grease and dust on floors and walls throughout the facility. [CA] Clean the floors and walls and maintain the facility in good condition.

Observed open bags of flour on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

When owner was proceeding to wash hands, went to the restroom to wash hands instead in the kitchen at the beginning of the inspection. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] When instructed, owner then washed hands in the kitchen.

Observed various items cluttered together at the back of the facility which makes it harder to walk through and access the back area for inspection or overall use. [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. Mops or brooms are stored throughout the facility, mop sink is not accessible due to multiple pieces if equipment in the front. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Ensure mop sink is accessible at all times.

1. Back door observed propped open. [Corrective Action] Keep back door closed when not actively going in or out. 2. Unused equipment observed stored at the back area. [Corrective Action] Remove any unused equipment from the premise.

Lack of a splash guard between the handwash sink and the food prep sink. [Corrective Action] Install a splash guard between the handwash sink and the food prep sink.

1. MAJOR. Handwash sink at the cookline observed completely blocked by plastic containers, meat thawing in sink and trash cans. Lack of paper towels at the handwash sink as well. [Corrective Action] The handwash sink shall be easily accessible at all times. Do not block the handwash sink. Ensure paper towels and soap are available at all times. [Suitable Alternative] Items in the sink were removed. Loose paper towels were provided. 2. MAJOR. Handwash sink by the 3 compartment sink observed completely blocked with dirty utensils. [Corrective Action] Ensure handwash sink is easily accessible at all times. [Suitable Alternative] The other handwash sink is available for use.

Heavy grime on the floor under the 3 compartment sink and on the floor under the dough prep table. [Corrective Action] Thoroughly clean and maintain clean.

Meat observed stored directly in the plastic shopping bags. [Corrective Action] Discontinue storing foods in direct contact with plastic shopping bags. Store in food grade materials.

Boxes of pork observed thawing at room temperature. [Corrective Action] 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.

Raw shell eggs measured at 49 degrees Fahrenheit. Per employee, the box of eggs came in from the other facility in the morning. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrected on Site] Raw shell eggs moved into the refrigeration unit.

Observed electric deep fryer used outside the the exhaust hood. [Corrective Action] Use deep fryer under the exhaust hood.

Paper towels stored above dispenser at hand wash sink near food prep sink. [CA] Single use paper towels shall be stored in dispensers at all times.

Observed faucets handles for cold/hot water switched at food prep sink. Cold water labeled faucet has hot water and hot water labeled faucet has cold water. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Observed accumulation of food debris on non food contacting surfaces of equipment suck as all around exterior of ice machine, around warewash sink and unused equipment in the back area of facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed few small flying insects at the back area of the facility near back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed FRP wall panel loose on walls throughout the facility. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of food debris under the equipment in cooking area and under storage racks in back storage area. Observed standing water under storage near back door. Observed food debris and other grime on walls in cooking area and warewash area. [CA] Clean the floors and walls and maintain in good condition.

Observed cardboard used as shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed unused equipment and many cardboard boxes stored on floor in the back storage area of facility which makes it hard to access the back corner of the area to clean. [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. Locker for employee items is in the back corner of the facility that is obstructed by unused boxes and equipment. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Observed a new cooking equipment labeled Intelligent Cooking machine stored outside ventilation hood. Per PIC, they do not use the machine at this time. [CA]When adding additional equipment, a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Discontinue any use of the equipment until plans are submitted and approved. More information will be sen to PIC via email.

Cardboard used as shelf liner near hand wash sink. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Lack of hand soap at hand wash sink near three compartment sink. Lack of paper towels in dispenser hand wash sink in restroom. Paper towel roll located on a cabinet in the restroom. [CA] Provide soap in dispenser and paper towels in dispenser at all times. [COS] Soap and paper towel restocked.

*Repeat violation Back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Unused dish machine and cooking equipment stored in the back area of the facility. [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.

Observed flies near janitorial sink and around warewash sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Contact professional pest control services to eliminate pest activity.

Accumulation of grease and food debris on equipment door handles, ice machine lid and equipment food contact surfaces. [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.

Lack of toilet tissue in the disposer. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

*Repeat violation Accumulation of heavy grease on ventilation filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Accumulation of grease, dust and food debris on floors and behind equipment throughout the facility. [CA] Floors in food preparation area shall be kept clean.