SHIHLIN TAIWAN STREET SNACKS

1. Observed Vermin: Documented in the following areas: Observed live roaches in varying stages of life behind and around reach in freezer. Observed live roaches in crevice in corner by ice machine. Observed dead cockroaches on the floor behind the ice machine and next to reach in freezer. Also observed several ootheca next to reach in freezer. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Darrin, 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.

1. Raw chicken in ice bath measured 53F on top and 38F on bottom of container. Observed ice only on the sides. Batter used for raw chicken measured 61F, per PIC, they replace the batter every two to three hours depending on how often they use it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items placed back into refrigeration, in the future, the batter must be maintained at 41F or below or can be added to current TPHC.

Observed sterilite containers used to store food. [CA] 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).

Cup used as scoop in bulk rice container. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed raw shelled eggs and raw chicken stored above and next to vegetables and ready to eat packaged items. [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.

Observed can of residential use only raid in the back storage. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Written procedures provided during inspection. Complete and provide at follow up inspection.

Observed raw chicken thawing in bin under sink. [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 handle of scoop in contact with food in bulk food storage containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Grilled chicken measured 73F in ice bath. Per PIC, it was cooked 2.5 hours prior to temperature measurement. [CA] After heating or hot holding, 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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken was reheated to 165F.

Observed rodent droppings around the hot water heater and janitorial sink that appeared to be dried out/old. [CA] Clean and sanitize area of old droppings.

Probe thermometer was not provided at time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Bulk food bins did not have labels on them. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed two cans of residential use only raid by the three compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Shrimp in ice bath measured 55F on top and 41F on the bottom. Ice was only on the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that ice and water area placed up the sides to maintain PHF at 41F or below. [COS] Ice and water added to cool shrimp down. Boba in hot holding unit measured 99-103F. Per PIC, it was made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Boba time marked to discard at 3pm.