Observed spray bottle of degreaser on prep table near slicer.
Observed spray bottle of ant roach killer stored above prep area.
Observed spray bottle of degreaser stored above food utensils and cutting boards.

Store all chemicals away from and below food items and utensils.
Manager corrected. CORRECTED.

Observed bag of onions stored directly on the floor. Manager corrected.
Observed bags of rice stored directly on the floor. Store all food items at least 6 inches off the floor.

Upon entering facility, observed a container of raw chicken being prepped directly on top of a trash can. Employee moved chicken. Discontinue practice of prepping foods on the trash can.

Observed raw chicken stored directly on the floor of walk-in cooler. Ensure all foods are stored at least 6 inches off the floor.

Observed raw beef stored over whole cucumbers, limes, raw fish in the walk-in cooler.
Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Observed cooler for sprouts, cooked chicken, and shredded lettuce to be holding temp at 46*F. All cold holding shall be at or below 41*F. Do not use cooler again to store potentially hazardous foods (those listed above) until is fixed. Turn down/repair.

Observed the cooler on front expo area to be holding temp at 45*F. This cooler holds sprouts, which are potentially hazardous. Either turn down unit to hold temp at or below 41*F or discontinue practice of holding sprouts in this cooler.

Observed 3 spray bottles without label hanging in dish area. 2 spray bottles had clear liquid. 1 had purple tint. Ensure all chemicals are labeled with the common name in order to prevent employee misuse and contamination.

Observed white unlabeled spray bottle hanging above cutting boards in prep area. Ensure all chemicals are labeled.

Observed dust build up on ceiling and light shield above prep table. Please clean. Area was shown to manager.

REPEAT VIOLATION: Sanitizer observed fresh from dispenser to be >500PPM. Quat sanitizer shall be maintained between 150-400ppm. Manager corrected by lowering sanitizer to 400PPM during inspection. CORRECTED.

Observed no sanitizer buckets set up at time of inspection with wet wiping towel on cook line. Please keep wet wiping towels fully immersed in sanitizer bucket when not in use. This is to prevent growth of bacteria which can occur when wet towels sit out at room temperature. Additionally, have a sanitizer bucket set up during operation hours.

Note: Location did have spray bottle of sanitizer which was also >500PPM Quat.

Observed spray bottle of "Ant, Roach, Spider" killer stored above prep sinks.
Observed Raid ant roach killer above clean dish storage area in 3 comp sink area.
Keep chemicals store below and away from food, utensils, prep sinks, and linens. Manager corrected during inspection. CORRECTED.

Observed 3 units in middle of cook area without internal free standing thermometers or digital working thermometers. Units gave numbers such as 6 and 7 while internal temps were 41*F. Provide internal thermometers in units or fix digital reading to display current internal temp of cooler.

REPEAT VIOLATION: Observed thawing chicken, beef and shrimp commingled and thawing together in a single container. Keep raw fish (shrimp) separate from raw chicken and raw beef. Store chicken above beef. Store chicken and beef above fish. Manager corrected during inspection. CORRECTED.

Observed boxes of beef and chicken stored on floor of walk-in freezer.
Observed containers of noodles stored on floor.

Keep all foods at least six inches off floor.

Observed employee bag stored on storage rack above clean containers and pots. Keep employee items away from food items, equipment, and utensils. Manager corrected by moving employee's bag. CORRECTED.

Observed cooler in front expo area to be holding temp at 43*F. Temped sprouts at 45*F. Turn down/service unit. Do not use unit again to store PHF (sprouts) until it holds temp less than or equal to 41*F.

Observed internal thermometer in walk-in cooler to be broken. Thermometer close to door was reading 76*F while actual temperature was 36*F. Replace this thermometer.

Observed reach-in cooler in cook area without internal free-standing thermometer. Place free standing thermometer into all units so that they can be easily checked for cold holding <41*F.

Observed no Quat sanitizer test strips present in restaurant. Keep test strips in an easy to locate area for employees so that they can check sanitizer frequently.

Observed raw shrimp and raw chicken co-mingled on bottom shelf of walk-in cooler (in same container). Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Observed white/black mold build-up on exterior side of ice chute of beverage dispenser expo area. Please clean.

REPEAT VIOLATION: Observed Quat sanitizer at three compartment sink to be above 500 PPM. Manager called owner during inspection and stated that they had worked on sanitizer dispenser after previous inspection. Please service unit to ensure sanitizer is dispensed at 200PPM fresh from dispenser. Additionally keep quat test strips and high heat test strips on site to test the sanitizer and dish wash machine frequently. Manager unable to provide test strips during inspection. Dip Quat test strip into solution for 10 seconds while keeping it steady, then immediately compare to color chart.

Observed beef in plastic, chicken in bucket of water thawing at room temp on prep table in back of house. Use only one of four approved thawing methods:

1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing

2 of the CO2 tanks were not chained to a rigid structure.
Keep CO2 tanks chain at all time.

1) Multiple food containers for cooking oil, boba mix, and sauces were missing labels.
Provide labels on food container ASAP. Corrected on-site.

2) Multiple containers of soup broth and box of food were stored on the floor in the walk in freezer.
Store food at least 6 inches above the floor. Correct ASAP.

1) Quat sanitizer from the 3 compartment sink was measured at 500ppm.
Maintain quat sanitizer at 200ppm.

2) Facility does not have quat test strips and high heat test strip on-site.
Provide ASAP.

One of the light fixture under the hood is missing the light bulb.
Repair light fixture ASAP.

Observed approximately 3lbs-4lbs of cooked noodles stored at room temperature measured at 77F-80F.
Per person in charge, the noodles are stored at room temperature for a few hours and then put back in the fridge at the end of the day to reuse.

When using time as a public health control, label the food item with the time it was removed from temperature control so that any left over after four hours can be discarded.
A written procedure for food under time control shall be made available to the Health Department.

Person in charge voluntarily discarded the containers of cooked noodles at time of inspection.

REPEAT VIOLATION

A small container of cooked meatballs nesting on top of a bowl of copped onions in the cold top measured at 50F.

Manager relocate the container of cooked meatballs to another refrigeration unit.
Make sure food are stored in the inserts on the cold top to provide proper cold holding temperature of <41F.

3 employees do not have a current CA food handler card.
Have employees acquire ASAP.

There is no hand soap at the front hand sink. The soap dispenser on the wall is missing.
Provide a wall mounted hand soap dispenser at the front hand sink ASAP.

The door on the womens restroom is no longer self-closing. Observed the self-closing device missing.
Repair restroom door ASAP.