CONDITIONAL
Dumpling House Gets Conditional Pass on Health Inspection
October 1, 2025
1:00 PM - 1:45 PM
Routine Inspection
4
Total Violations
1
Major
3
Minor
Violations Cited
4
#23
MAJOR
NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed old rodent droppings by the door of the dry storage room and underneath the shelving inside the dry storage room. Clean and sanitize areas affected by rodent droppings.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED (CORRECTED ON SITE)
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed lack of sanitation solution at the beginning of inspection. COS - Sanitation solution with 100 ppm chlorine provided during inspection. 114117, 114125(b), 114141
CA Retail Food Code: Section 114099, 114099.6, 114117
#26
MINOR
APPROVED THAWING METHODS IN USE (CORRECTED ON SITE)
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
Observed raw pork Fahrenheit submerged in water measured at 61 degrees Fahrenheit inside prep sink and another bag of raw pork at room temperature in the prep sink COS - education provided on proper thawing methods. Cold water faucet turned on to run on the raw pork being thawed.
CA Retail Food Code: Section 114419
#26
MINOR
APPROVED THAWING METHODS IN USE (CORRECTED ON SITE)
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
Observed raw pork Fahrenheit submerged in water measured at 61 degrees Fahrenheit inside prep sink and another bag of raw pork at room temperature in the prep sink COS - education provided on proper thawing methods. Cold water faucet turned on to run on the raw pork being thawed.
CA Retail Food Code: Section 114419