New San Wang Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed Rat droppings in following areas: on the floor on back storage area, at the bottom shelf of two door display refrigerator. Observed dead rodent in monitoring trap on back storage area. Cleaning was initiated at the time of inspection and dead mouse was removed.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

OBSERVED fish container being thawed inside ice machine covered with ice at the time of inspection. OBSERVED yellow mold like spotty substance inside interior of ice machine by the deflector panel and ice being adulterated by the water dripping on the ice inside ice machine. REPEAT VIOLATION. Operator voluntarily discarded the ice and cleaning was initiated at the time of inspection.

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed fish being thawed in ice inside ice machine at the time of inspection. Fish was relocated to working refrigeration units.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed raw shelled eggs stored above produce items in walk in cooler. Operator was given proper education on proper food storage.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Observed following items at room temperature: Cooked Pork at 81F, Cooked dried rice at unknown temperature for last two days, container of shrimps clams temping at 102F prepared ~1 hour ago, Cooked Chicken at 61F made since 6:30 am. Small spider was found on cooked pork container and was voluntarily discarded. Dried rice was voluntarily discarded and container of shrimps and clams were relocated to refrigerator units. Cooked chicken was reheated to 165F.

OBSERVED no tags in the container of CLAMS inside walk in cooler. As per operator they threw away the tags. Education provided to not to throw away the tags in future.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Observed expired food manager safety certificate at the time of inspection. OBTAIN FOOD MANAGER certificate within 30 days. PROVIDE proof of registration within 7 days from this inspection.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Observed expired food manager safety certificate at the time of inspection. OBTAIN FOOD MANAGER certificate within 30 days. PROVIDE proof of registration within 7 days from this inspection.