23 sept 2026 · Routine Inspection
Aprobado
- Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper hot and cold holding temperatures
Nota del inspector (en inglés): In the main kitchen area on a rolling speedrack, three sheet pans of various pork buns measured between 93F and 124F. Per the owner, buns had been steamed between 30 minutes and 1.5 hours prior. At the front service counter, a pot of porridge measured 84F, and a pot of soy milk measured 87F. Per the owner, items had been removed from the induction hot-top approximately 2 hours prior. *Note: Owner states that she intends to utilize intermittent hot holding for the items; At the time of inspection observed a bowl of tea eggs in soy sauce maintained on the induction hot-top that measured 161F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Owner placed time labels on pork buns, to be served or discarded after 4 hours of initially leaving temperature control. Going forward, owner has elected to subject steamed pork buns to time as a public health control (4-hour rule). Pots of porridge and soy milk were reheated to 165F and maintained hot. - Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Nota del inspector (en inglés): Observed a large gap greater than 2 inches underneath the back door; The left-half of the door sweep (oriented outwards while standing in the kitchen) appears to be in disrepair. [CA} Repair door sweep to prevent the intrusion of vermin into the facility. - Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cooling methods
Nota del inspector (en inglés): On a prep table near the back door, observed six containers of cooked pork filling that measured between 119F and 124F. Per the owner, pork filling has been cooked approximately one hour prior and was cooling in ambient prior to placement into refrigeration. Owner states that pork filling is usually maintained in ambient for an hour to cool prior to relocation to refrigeration. [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] Instructed employees to relocate uncovered containers of cooked pork filling to various freezer units to rapidly cool. - Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): Employee observed moving a rolling trash can by handling the insides/outsides, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to properly wash hands. - Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Plan review
Nota del inspector (en inglés): Facility has added numerous pieces of unapproved equipment and remodeled what was previously the dining area of the facility into additional kitchen space; Observed new walls, cove-basing, and ceiling. Floor appears to not have been changed. Facility no longer supports sit-down dining. The following pieces of equipment have been added without approval from this Department: - 4-burner stove / oven combination - two-burner stock range - upright steamer - replacement hand sink in the main kitchen area - replacement preparation sink in the back kitchen area - two upright warmers - two floor-mounted stand mixers - chinese-brand dumpling skin roller / maker - countertop induction hot-top - countertop ice machine with flexible hose that drains directly into floor sink - numerous refrigeration units and freezers, including a new blast chiller to the side of the front service counter Per owner, they did not intend to replace any equipment during the change of ownership process, but after the operation began, realized that the equipment was too old and dirty to keep. [CA] Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org Plan check requirements to be emailed to the owner. Failure to comply may result in all of the unapproved equipment being impounded. *Note: Owner states that she wishes to replace the existing three compartment sink. Ensure to submit plans and obtain approval prior to replacement. - Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
Nota del inspector (en inglés): Employees observed eating in the kitchen area. Observed two tubs and three bowls of employee food (cooked pork, bean sprouts, scrambled egg, etc.) maintained on a prep table at the back kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straw to prevent contamination. - Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): Hand sink in the main kitchen area observed obstructed by a sheet pan with various clutter on top (spray bottle, rags, water bottle, utensils, etc.) maintained directly on top of the wash basin . [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.