ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Sep 29, 2026
Pass
1 recorded violation
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing gloves after handing raw lard. Employee was stopped prior to changing any task and asked to remove gloves and wash hands with soap and warmer water by operator. [CA] Ensure employees are trained to wash hands with soap and warm waters to change gloves. [COS] Employee removed gloves and washed hands with soap and warm water
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Routine Inspection
Sep 24, 2026
Conditional Pass
16 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Shelf by prep sink observed to have blood dripping on shelves.
Fish tanks observed to have mold build up around pipes and algae on walls.
[CA] Keep nonfood contact surface clean and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed refuse bins left open outside on restaurant facility.
[CA] Refuse containers shall be covered at all times when not in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back door into the facility left open and not being used.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Fly zapper stored directly on top of tea storage box.
[CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed cooked white rice measured at 73F at shelf line. Prep employee stated white rice was cooked in the morning at 7:00am and has been out for 3 hours at the start of inspection.
[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.
(RECOMMEND FOR COOKED RICE: 1) Place cooked rice in shallow pans, 2) Portioning small amounts of cooked rice, and 3) Fluff up cooked rice and place into walk in cooler.
[COS] Discarded cooked white rice in refuse (See VC&D Report)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Demonstration of knowledge; food safety certification
Inspector’s notes
Per employee, due to the manager's office being locked, could not show other active employees' food handler cards.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Floors have missing tiles and cracked tiles throughout kitchen area. [CA] Keep floors in good condition. Repair tiles.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed flies by server areas and ants in kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
THIS MINOR LEAD TO A MAJOR K14 VIOLATION.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed multiple cardboard food boxes on the ground in the walk in cooler and walk in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple ants crawling around prep line table cutting boards.
Observed multiple dead flies on single use article utensils (spoons) in service area.
Observed multiple dead flies on stored tea boxes in service area.
[CA] The food-contact surfaces shall be kept free of encrusted grease deposits, insects (ants, flies), and other soil accumulations.
[COS] Single use utensils were discarded. Prep line table cutting boards were cleaned with sanitizer. Tea containers were cleaned with sanitizer
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
MAJOR:
- Observed sea-cucumber measured at 72F in white bucket at shelf line. Per employee, sea-cucumbers was left out this morning at 7:00am (3.5 hours prior) and will be cooked later.
MINOR:
- Observed delivered raw pork belly measured at 45F and raw duck measured at 42F at shelf line. Per employee, delivered raw pork belly and raw duck was left out this morning at 7:00am(3.5 hours prior) and will be cooker later after lunch.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS]Discarded sea-cucumbers in refuse bin.
Placed raw pork belly and duck in walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed some handwashing sinks missing hot water.
- Observed water measured at 63F in both the men's and women's restroom.
- Observed handwash sink with no hot water available next to prep sink. Handwash sink hot water valve is stuck.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed vegetable cardboard box below the raw meets in walk in cooler on food shelf.
[CA] Stored vegetables shall be place above stored raw meats so that no further cross contamination occurs.
Raw chicken observed to be thawing directly on top of cardboard box of raw work. Blood observed to be soaking onto box of pork. Pork observed to be in manufacturers ROP plastic wrap.
[CA] Store raw poultry below other raw animal products with lower cooking temperature requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed kitchen handwash sinks soap dispensers not adequately dispensing the right amount of soap. Soap is stuck and dispensing small amounts of soap.
[CA] Ensure handwashing cleanser in dispenser is functional at handwash stations at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Hands clean, properly washed; gloves used properly
Inspector’s notes
MAJOR:
- Observed employee handling raw chicken at the prep sink and after washing dishes without washing their hands at the 3 compartment sink.
- Observed employee moving raw chicken cardboard box with blood on the outside in walk in cooler and after handling cooked buns at kitchen line oven. Had touched one of the buns from the finished product without washing their hands.
- Observed employee touching raw chicken feet with cold potable water running in prep sink and after touching mixer with egg yolk inside without washing their hands.
- Observed employee removing personal food item (steam bun) from prep table and began active cooking prep without washing their hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] All employees washed their hands with soap and water. Employee discarded bun ( see VC&D Report).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed prep sink drain line leaking and floor sink draining slowly.
Observed mechanical warewashing machine drain line dispensing wastewater partially on to the floor. Wastewater still flowing into floor sink.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure floor sinks and other drains are flowing rapidly to prevent waste water from spilling on to floor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Follow-Up Inspection
Jul 30, 2025
Pass
2 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags for clams observed to not be retained for 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.[SA] Per PIC clams were thrown away. Shellstock was not observed in facility at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Some meats observed to be stored together inside walk in cooler: raw pork observed to be stored with cooked chicken in different loosely tied bags; raw fish was stored with raw pork in same container loosely in individual bags. Did not observe cross-contamination of different meats and proteins at this time. [CA] Ensure no meats are stored together unless intended to be used together to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source
Routine Inspection
Jul 28, 2025
Conditional Pass
18 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Using various utensils as scoops in bulk food container where at bakery prep-line. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
2) Employee observed to use 2-compment prep sink to wash/rinse hands after handling raw meats. [CA]Employees shall only use food prep for food prep to prevent any contamination. Clean and sanitize prep sink prior to next use.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
1. Old dead mouse and old droppings found in side storage area by warewash area controlled by hotel. Facility only uses side area for decor and extra table storage. Per operator items have not been use in a long time. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Facility removed rodent carcass.
2. Accumulation of flies and ants in food prep areas and food storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
1. Mold like build-up on inside of ice machine. [CA]Clean build-up off of ice machine panel.
2. Food storage shelves near prep-line had accumulated food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
**REPEAT VIOLATION**
3. Build-up of dust and debris on fans uses as air circulation for food drying. [CA] Clean debris build-up off of fans in kitchen area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease and debris on ventilation hood filters over cook-line. [CA] Ventilation hood filters shall be maintained clean and good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Wiping cloths stored on prep surfaces and counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
**REPEAT VIOLATION**
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
MAJOR VIOLATION
Handwash sink in warewash area does not drain. [CA] Repair sink so wastewater is disposed through plumbing systems. [SA] Several handwash sinks available throughout facility.
MINOR VIOLATION
In warewash area of kitchen, floor sink was clogged and holding standing water. No waste water is emptied into clog floor drain.[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Back door of the kitchen area was left wide-open. [CA] Back door to food prep area shall be self-closing. Recommend installing screen door and keep screen door closed.
2. Sticking tape stand used to control flies was sitting on shelf above food prep area. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Compliance with shell stock tags, condition, display
Inspector’s notes
Clams in 3-door under counter cooler at prep-line had no shellstock tags. [CA] All shellstock tags shall be kept in chronological order for 90 days after harvest. When purchasing clams request shell stock tags from vendor.[SA] PIC supplied receipt of purchase from an approved source for clams currently inside facility from previous day (7/27/2025). PIC requested tags from New Wing Yuan Market for current clams.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Beef, chicken, shrimp thawing in same bucket together soaking in similar juices on shelves. Meats were not intended to be cooked together.
2.In walk-in freezer, raw beef in colander observed to be placed over par cooked chicken feet.
[CA] Keep meats separate unless intended for mixing and same dish to prevent cross-contamination.
[COS]
1) Beef, chicken and shrimp were subjected to voluntary condemnation and destruction.
2)Per operator par cooked chicken feet will be steamed and reheated to 165F prior to service. Raw beef was moved to a different container.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
**REPEAT VIOLATION**
1. In walk-in cooler raw chicken feet stored above chili sauce and tofu container.
2. In walk-in cooler, raw whole chicken stored over cooked pork. No dripping observed and chicken observed to be sealed
[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.
**THIS MINOR VIOLATION LEAD TO MAJOR**
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed gloves instead of removing gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was asked to remove gloves, wash hands with soap and water and done new gloves.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Floors were covered in food debris and standing water. [CA] Walls and/or floors in food preparation area shall be kept clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
12 peking ducks measured at 73F. Per PIC they were left out over night to dry. [CA] Peking duck can be kept at room temperature for up to 4 hours. [COS] 12 peking ducks were discarded (see VC&D report).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
**REPEAT VIOLATION**
Large vat of chicken broth was measured at 125F. Per PIC it was cooked less than 2 hours prior to inspection and intends on cooling it down. PIC indicated the soup would eventually go into smaller bucket and into walk in cooler
[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 containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 7) 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.
RECOMMEND: Cooling using smaller portions or ice wands to rapidly cool soups.
[COS] Soup was reheated to 165F and employee was instructed to place soup into smaller containers to cool properly inside walk in cooler
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
**REPEAT VIOLATION**
1. Beef thawing out on prep sink drain board.
2. Ducks thawing in prep-sink without running water.
3. Beef, chicken, fish and shrimp thawing in buckets on shelving units.
[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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards observed to be missing.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Handwash sink in warewash area observed to be leaking. [CA] Repair faucet on handwash sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors on right side walk in cooler observed to have grease and food on the floor. [CA] Clean floors.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Shelves in walk in cooler observed to have food debris. Fans in walk in cooler and freezer observed to have accumulated dust. [CA] Clean shelves and fans.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
1) Raw meat observed to be stored above ready to eat foods and produce in walk in cooler and inside dumpling prep area in 1 door upright cooler. Packaged chopped onions observed to have raw shrimp paste on the outside of plastic wrap.
[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.
[COS] Packaged onions was about to be washed and outer packaging was sanitized.
2) Food stored on floor of walk in cooler and walk in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Wiping clothes stored throughout facility at prep areas and cookline on counters.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Pork dumpling filling measured to be 97F in larger tray and 65F in small tray. Per operator filling was made about 2 hours ago and is about to be placed inside walk in cooler.
[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]Larger tray of filling was VC&D. Small tray of filling was placed into walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to he handling raw pork before washing his hands without soap. Employee observed to be turning on gas line for stove. Employee washed hands again without soap. Per employee he was about to start cooking pork. [CA] Wash hands with soap and warm water after handling raw meat and prior to handling food after touching dirty equipment.
[COS] Employee washed hands properly with soap and warm water for 20 seconds.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Raw squid and raw shrimp and raw meet observed to be thawing on shelf. All items were under 41F (see measured observations).
[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.
[COS]Items were moved to walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Handwash sink in 3-comp sink area observed to be missing paper towels.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
[COS] Paper towels were restocked.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
1) Bean sprouts observed to be sitting with deliveries measuring 47F. No employees observed to be putting tasked with putting away deliveries at time of inspection.
2) Raw pork in box measured to be 45F. Per employee pork was placed out there to be used later.
[CA] PHFs shall be held at 41°F or below for cold holding. Use portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. PHFs to be prepped at a later time shall be stored inside walk in cooler and taken out when ready to prep.
PHFs in deliveries shall be check for condition and temperature upon arrival and stored into refrigeration immediately
[COS]
1) Bean sprouts were placed into walk in cooler
2)Raw pork was placed back into walk cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.