SHIHLIN STREET SNACKS

Hot water for multiple sinks did not reach the minimum required temperature of 120F. Measured at 117F at the food prep sink; measured at 116 at the three compartment sink; and measured at 115F at the mop sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Hot water at the three compartment sink was measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

After handling raw chicken, employee was observed washing hands at the prep sink without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and instructed to properly wash hands using soap.

Per employee, the raw shell eggs, chicken, boba, and oysters placed out on prep table are subject to time rather than temperature but are not time-marked per facility's written procedures. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked where it shall be discarded if not used within 4 hours. [SA] Per employee, the items were taken out at 11 AM and will be discarded after facility closes at 2 PM.

Raw foods observed stored above ready-to-eat foods inside the reach-in coolers. [CA] Store raw food items separate or below ready-to-eat foods to protect food from cross-contamination.

Potentially hazardous foods, raw chicken and raw shell eggs are stored out in room temperature in the back kitchen and measured at 65 to 80F. Per employee the items were taken out for prep when they opened at 11AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the items into the reach-in cooler.

Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Handwash sinks in the facility are partially obstructed. The handwash sink located behind the front counter had equipment stored in the basin of the sink, and the handwash sink located in the back kitchen had trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands when required.

1. Observed Vermin: One live cockroach observed in the handwash located inside the back kitchen. One dead cockroach observed by door used to enter the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Gilrado Lopez , 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.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Facility's health permit expired on 5/31/25 and is currently operating without a valid permit. [CA] A food facility shall not be open without a valid health permit. Facility is closed and a follow-up inspection cannot be scheduled until permit is renewed. A copy of overdue invoice is provided to PIC.

Food Safety Certificate for Manager and employee food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. Employees shall have a valid food handler card within 30 days from their date of hire.

Hot water is not available at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Facility is required to cease operations immediately and must remain closed until violation is corrected.