Discontinue storing toilet paper outside of wall mounted dispenser in the employee restroom.

REPEAT VIOLATION

The linoleum flooring inside of the employee restroom is separating from the wall at the coved base. This flooring is not approved for use in a food facility. If the facility cannot reattach the linoleum flooring to be smooth and easily cleanable, the facility will need to submit plans to this division to upgrade floors to current code (ceramic tile with integral coved base).

A) Facility is packaging several food items such as rice and other legumes, in house prepared pastries (sunflower halva and cream filled pastry cones), refrigerated items such as squid salad and peppers, and dried fruits. Labeling for these prepackaged items are missing and/or incomplete. All packaged foods that the customer is able to take to the register must be properly labeled with the following:

(1) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer, or distributor.

B) Facility is re-packaging bulk raw shell eggs into smaller amounts for sale at the facility. Observed raw shell eggs with carton cut to one dozen size, packaged in plastic, and labeled with the store's information. Eggs have very specific labeling requirements set by the California Department of Food and Ag. Eggs labeling must include the following: Each container or sub container of processed shell eggs shall be marked with name, address, and zip code of the person or company by or for whom the eggs were graded and packed, the Julian packing date, sell by date, the words “Keep Refrigerated” or the “safe handling instructions” language, and the UNABBREVIATED designation of one of the following sizes and grades: Jumbo, Extra Large, Large, Medium, Small, Peewee *GRADE: AA, A, B *Shell Egg Food Safety Compliant (or CA SEFS Compliant) *font must be a minimum of ¼-inch in height

Observed liquid waste from the two large deli display case refrigerators draining into buckets below the units. One bucket was overflowing and spilling liquid on to the floor. If refrigerators are not self contained with evaporators, liquid waste must drain to an approved floor sink. The use of buckets to catch liquid waste for disposal is not approved per code. However, if facility carefully implements a daily procedure for emptying the liquid waste buckets, this method of waste removal may conditionally continue provided liquid waste never drains onto the floor.

Observed aerosol cleaner spray bottles stored on the 3 compartment sink drainboard next to clean utensils. Discontinue storing cleaning supplies with clean utensils to prevent contamination. Violation corrected during inspection.

Facility has not yet paid the annual permit to operate invoice originally due 6/30/2021. Failure to pay will result in late fees of 25% applied. A food facility may not continue to operate without a valid health permit.

1) Observed individual meat and vegetable stuffed baked pastries stored in a bulk aluminum container at room temperature behind front counter. Per owner, the pastries were delivered from a store in Sacramento at 9am (inspection started at 10:45am). Internal temperature of pastries observed at 60*F. Instructed owner to immediately transfer the meat and vegetable filled pastries to the walk in refrigerator.

2) Observed 7-8 cheese and 2 meat filled pastries stored at room temperature behind front counter. The meat and cheese filled pastries were prepared prior to today, and had an internal temperature of 74*F. Owner voluntarily discarded. Cheese and meat filled pastries are potentially hazardous and must be kept at or below 41*F at all times.

3) The refrigerated deli display case was observed holding cheeses and processed meats at 44-48*F. The thermometer in the unit showed 41*F, but the thermometer is located at the coldest part of the unit. Instructed owner to place a thermometer at the farthest side of the refrigerated display case and check in a few hours. Take action as needed.

***NOTE: Facility is not approved to prepare/bake any pastries with meats as there is no exhaust hood present at oven. Per owner, the meat and vegetable baked pastries are prepared by another facility and delivered here for sale. Please keep receipts of purchase to show inspector.

Observed numerous rodent droppings and urine stains on the retail area lower dry storage shelf across from the glass door walk in refrigerator doors in customer area. Lower storage shelf is used to store/display Masa Makowa cans. In addition, observed numerous rodent droppings on shelf below prep table in rear room, on the floors below the 3 compartment sink and hand wash sink in rear room, and to the sides of the mop sink.

Facility shall clean all areas to eliminate rodent droppings and evidence of rodents. Provide adequate pest control, and keep receipts to show inspector. Maintain all exterior doors closed at all times.

1) Repeat violation- At start of inspection, observed sanitizer bucket stored in hand wash sink behind deli case. Ensure the hand wash sink is easily accessible at all times.

2) Provide paper towels to the empty dispenser in the employee restroom.

1) Repeat violation - Observed clean utensils stored on both sides of the 3 compartment sink. Designate a dirty side and ensure clean utensils are only stored/air dried on one side of the 3 compartment sink.

2) Discontinue using scented bleach for utensil washing. Use only plain unscented bleach.

3) Observed absorbent sponges in kitchen and behind front counter. Discontinue using absorbent sponges for utensil washing and equipment cleaning. You may use scouring pads instead.

-Clean the following to eliminate accumulated debris:
1) The floor and wall below and behind baking ovens and microwave, as well as the wire shelving rack for the baking oven and microwave behind deli counter.
2) The condenser fan grates inside of the walk in refrigerator.
3) The condenser fan grates inside of the reach in refrigerators used to store monster and starbucks drinks.
4) Replace the unapproved particle peg board below the baking oven. The peg board is deteriorated and not easily cleanable. Provide hard plastic or metal surface.
5) The shelving above the 3 compartment sink used for storing clean utensils is a fibrous particle board material. The shelf must be covered with plastic or metal or otherwise made to be smooth and easily cleanable.
6) Discontinue storing clean utensils below the paper towel dispenser at the hand wash sink behind deli counter to prevent contamination during hand washing.
7) The white refrigerator and freezer behind deli counter and in warewashing room do not appear to be NSF approved for commercial use. If they become inoperable they must be replaced with approved equipment.

The mop sink is not draining and there is standing sewage in the mop sink basin. The employee restroom hand wash sink is very slow to drain.

Facility shall immediately call for service. Failure to correct sewage back up in the mop sink within 48 hours may result in closure of the facility.

At start of inspection, observed sanitizer bucket stored in hand wash sink behind deli case. Ensure the hand wash sink is easily accessible at all times.

Observed numerous rodent droppings and urine stains in the facility including in the following areas:

1) Numerous droppings and urine stains observed on the floor and coved base below and between the 3 compartment sink and hand wash sink in warewashing room.
2) Numerous droppings and urine stains to the left and right of the mop sink basin, as well as below the wire shelving rack to left of mop sink.
3) Several droppings and urine stains on lower food storage shelf opposite the reach in portion of the walk in refrigerator at customer retail area.
4) Observed rodent gnaw marks on wicker basket used to store onions and potatoes on the floor below the vegetable display cooler.

-Immediately call for pest control service and eliminate rodents from facility.
-Clean and sanitize all affected areas to eliminate rodent droppings and urine stains.
-Maintain all exterior doors to the facility closed.
-Identify and seal any holes, gaps, and crevices to the facility that may be entrance points.

The linoleum flooring inside of the employee restroom is separating from the wall at the coved base. This flooring is not approved for use in a food facility. If the facility cannot reattach the linoleum flooring to be smooth and easily cleanable, the facility will need to submit plans to this division to upgrade floors to current code (ceramic tile with integral coved base).

-Observed numerous food containers stored on the floor inside of the walk in refrigerator, as well as produce stored in wicker containers on the floor below vegetable display cooler. Store all food and food related items a minimum of 6 inches off of the floor on approved shelving.

-Discontinue using single use containers to store spices below the table in the warewashing room. Provide approved food grade containers.

-Discontinue storing open sausage links in wooden wicker basket inside of the deli display case. You may place a food grade washable container inside of the wicker basket for display purposes so long as no food comes in contact with the wicker basket.

-Observed employee rinse knife at hand wash sink behind deli case then submerge in the wiping cloth sanitizer bucket prior to placing with clean utensils. Educated facility personnel that utenils shall be washed/rinsed/sanitized at the 3 compartment sink only. Discontinue using the hand wash sink and sanitizer bucket for warewashing.

-Observed clean utensils stored on both sides of the 3 compartment sink. Designate a dirty side and ensure clean utensils are only stored/air dried on one side of the 3 compartment sink.

Observed raw shell eggs stored on shelving in walk in refrigerator above prepackaged ready to eat foods on display for customers. Store raw shell eggs separately from ready to eat foods, or on shelving below to prevent cross contamination.

Discontinue storing employee jacket on rack used for utensils and bakery items. Store separately to prevent contamination.

Observed a roll of paper towel on the counter next to the empty paper towel dispenser at front of house hand sink. Maintain paper towel inside the dispenser at all time.

Observed chlorine sanitizer from the sanitizer bucket <100ppm. Maintain chlorine sanitizer at 100ppm.

Observed multiple bags of prepackaged dumpling labeled "Home made" in the upright reach in freezer on the sales floor. Per manager some were made from home and some was made in the facility kitchen. Discontinue preparing and prepackaging food made from home. All food sold on site must be from an approved source.
Manager discarded unapproved food.

Observed feta cheese in the far left deli display case at 48F and the ambient temperature in this unit was at 45F-50F. Adjust temperature in this unit to 38F to ensure food are properly cold holding at <41F.

Observed multiple prepackaged food items such as pickled tomato, pickle hot chili peppers, squid salad, sauerkraut, dill pickle, yellow chili pepper, flour and uncook dumpling repackaged from bulk bins on site except for the dumplings without a state license. According to the last routine inspection, the person in charged stated that they were in the process of obtaining a Process Food Registration (PFR) from California Department of Public Health- Food and Drug Branch (CDPH- FDB), but was denied due to improper labellings. Please contact CDPH to follow up on the registration process and obtain proper license prior to repackaging and prepackaging food on site. In the meantime, please discontinue selling and repacking or prepackaging food until proper license is obtain.
Correct ASAP.

REPEAT VIOLATION.

Observed heavy build ups under the pallets in the walk in cooler, small fish display case and equipment by the front prep area. Please keep the floor clean especially under the pallets. The pallets must be remove if this continues to be a cleaning violation.

A) Observed lots of packaged food, onion and potato stored on floor. Maintain food at least 6 inch off the floor.

B) Observed dust pan and broom stored on top of the box of potato.

Observed waste water from the front meat and deli display case draining into a bucket, which is more than half way full of waste water. Per manager, these unit has always been draining into the buckets and he lets the bucket fill up until its almost full which takes about a week before he empties it.
Please make sure the buckets are empty out throughout the day as often as needed.
A floor sink will be required to be install underneath these unit to allow proper draining or replace these unit with equipment that are self-contained with no draining required if the following is observed on site:
- Observed standing water underneath these display case thats been there for more than a day.
- When there is a sanitation problem or vermin infestation
- Upon a change of owner ship or remodel

A) Observed yellow sponge used for washing dishes. Discontinue using yellow sponge. Provide scrubbing pads.

B) Observed one domestic white freezer/fridge in kitchen. Replace with commercial NSF when this unit fail to operate.

Observed no probe thermometer on site. Provide immdiately.

Observed several repackaged food missing labels. Make sure all prepackaged food have all the required information as stated on the 11/2019 CDPH inspection and please obtain the proper repackaging license from CDPH prior to labeling. Please remove all the unlabeled food from the sales floor immediately.

REPEAT VIOLATION.

Observed no chlorine sanitizer in the front sanitizer bucket and kitchen. Provide chlorine sanitizer of 100ppm immediately.

A) Observed front hand sink blocked with push cart and sanitizer bucket was stored inside the hand sink. Keep hand sinks clear and accessible at all time. Corrected on site.

B) Observed no hand soap in the wall mounted soap dispenser by the kitchen hand sink. Provide hand soap immediately.

Observed blue solution in the spray bottle with no labels. Provide labels on all chemical bottles. Correct immediately.