Sum Dim Sum Fails 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 rodent droppings on concrete ledge along stair case. No rodent droppings observed in kitchen or food storage areas, no adulterated food observed. Please clean and sanitize affected areas, continue to work with licensed pest control to eliminate vermin and effectively monitor. Discuss with pest control the feasibility of closing gaps at floor in base of concrete column behind water heater near employee break room.

Observed household use insect poison on counter near coffee station (taro ant bait). Product was discarded by PIC at time of inspection. Please have pest control and applications of toxic products performed per label by licensed pest control operators.

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

Prep top at end of kitchen closest to dish washing area was holding at slightly elevated temperatures (pineapple 44, cooked chicken 43F, cooked broccoli 43.6F) analog thermometer inside refrigerator read 44F, Chef lowered temperature on prep top to hold at 41F. Please carefully monitor temperature in this piece of refrigeration equipment to ensure it is holding food at or below 41F. Corrected on site by Chef.

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

Observed packaged frozen shrimp thawing in bus tub of standing water at end of cook line. Please thaw using approved methods, shrimp removed from water and transferred to refrigerator for thawing.

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

Observed packaged frozen shrimp thawing in bus tub of standing water at end of cook line. Please thaw using approved methods, shrimp removed from water and transferred to refrigerator for thawing.