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Facility Inspections
Facility Details
Facility Name:KIRIN CHINESE RESTAURANT
Site Address:485 CASTRO ST, MOUNTAIN VIEW
Phone:N/A
Programs Description:KIRIN CHINESE RESTAURANT
FOOD PREP / FOOD SVC OP 6-25 EMPLOYEES RC 3
Inspections
Latest Inspections:
04/07/2017 - ENFORCEMENT ACTION - VOLUNTARY CONDEMNATION AND DESTRUCTION
04/07/2017 - ROUTINE INSPECTION
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
Egg yolk in container measured 68F and egg white in container measured 68F; both containers in water bath. Per PIC, the egg yolk container has been in the bath 4 hours prior, but is refilled when needed; while the egg white container is replaced entirely; and the egg whites have been in this bath since 4 hours prior to inspector's measurement. [CA] Potentially hazardous foods held cold shall be held at or below 41F. [COS] These items were discarded.
Minor Violation Cited - K08 - Improperly using time as a public health control procedures & records
Site Observation:
Time tracking for discard of soup on counter (hot and sour containing tofu and vegetables), without written procedure. [CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. [cos] PIC filled out this department's TPHC template.
Minor Violation Cited - K16 - Not in compliance with shell stock tags, condition
Site Observation:
Per PIC, shellfish are delivered twice per week. However, for months of March, February, January, there are only a few tags per month. PIC stated a former employee may have been discarding them by accident. [CA] Use an approved recordkeeping system that keeps shellstock tags or labels in chronological order, correlated to the date or dates the shellstock are sold or served. Keep records for at least 90 days and have these records readily available for review upon request.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
Several boxes of food on walk in freezer floor. [CA] Food shall be stored at least 6" above the floor on approved shelving.
Note: walk in freezer space is limited. Consider reducing amount of frozen foods stored.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
1) Wood chopping blocks in use that have cracks. [CA] Remove/replace with equipment in good repair. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards/blocks, however, they must be maintained in good condition. Do not drive/hold knives deep into the wood which will lead to deep crevices. Recommend to use food-grade, sanitation approved plastic type blocks. *repeat violation*

2) Wood blocks used underneath the steamer, covered in water. Bare wood boards used on shelving under the crab tanks, and are showing signs of wear/fraying. [CA] Remove the wood blocks. Wood absorbs water and is not suitable material for use in the observed manners.

3) Bare wood shelving where there is open bulk containers of foods such as flour, which is collecting in crevices of the unsealed wood. [CA] Shelving shall be of corrosion-resistant, nonabsorbent, and smooth material. Option may include to seal the wood with an enamel/glossy paint. In future, may require complete replacement with stainless steel shelving.

4) Household freezers. [CA] Remove household food equipment from facility, and if the equipment is necessary, provide commercial grade replacement. Food-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (examples: NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). PROVIDE SPECIFICATION SHEETS TO THIS DEPARTMENT PRIOR TO ORDERING NEW/REPLACEMENT EQUIPMENT FOR REVIEW AND APPROVAL.

5) Cleaver with duct tape and rubber bands on handle. [CA] Repair or replace the cleaver as it is not in good repair.

Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Containers originally manufacturer labeled for a specific food product are reused to store a different food product, and are not indicated to be certified/classified for sanitation. [CA] After removing food from its original container, store the food in containers that are certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation). *repeat violation*
Minor Violation Cited - K41 - Plumbing unapproved, not installed, not in good repair; improper backflow devices
Site Observation:
Lack of backflow prevention devices at mop sink hose bibs. [CA] Threaded faucet at janitorial sink and there is no backflow prevention device. [CA] Provide a backflow prevention device at the janitorial sink faucet; e.g. hose bib vacuum breaker, integral vacuum breaker, ect. *repeat violation*
Minor Violation Cited - K42 - Garbage and refuse improperly disposed
Site Observation:
Dumpster containing food waste is left open. Also some leafy greens on floor by dumpster. [CA] Keep dumpster lids closed when not in active use to minimize vermin/rodents/insects attraction and nuisances (e.g. bad odor). Clean up the leafy greens on floor and make sure all waste is containerized.
Minor Violation Cited - K44 - Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Site Observation:
Moist mop hanging on wall by mop sink, hanging over the floor. Water on floor under the mop. [CA] Locate the mop hanger in the mop sink so that water does not drip on floor.
Minor Violation Cited - K45 - Inadequate floors, walls, ceilings: built, maintained, clean
Site Observation:
Excess dried rice debris under the crab tanks. [CA] Clean floor.

12/01/2016 - ROUTINE INSPECTION
Minor Violation Cited - K09 - Improper cooling methods
Site Observation:
Cooked duck cooling in walk in refrigerator are individually completely wrapped in plastic. [CA] Do not tightly wrap cooling foods. Keep loosely covered/uncovered during cooling so as long as protected from contamination.
After heating or hot holding, PHF shall be cooled rapidly from 135?F to 41?F or below within six hours and, during this time the decrease in temperature from 135?F to 70?F shall occur within two hours. Rapid cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans. Solid food should be 2 inches deep or less, liquid food should be 3 inches deep or less. (2) Separating the food into smaller or thinner portions. (3) Using rapid cooling equipment. (4) Using containers that facilitate heat transfer, such as food-grade stainless steel. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. When placed in cooling or refrigeration/freezer equipment, food containers in which food is being cooled shall be arranged to provide maximum heat transfer through the container walls, loosely covered or uncovered if protected from overhead contamination during the cooling period. Stir as necessary to evenly cool a liquid or a semi-liquid food.
*repeat violation*
Minor Violation Cited - K13 - Food not in good condition/unsafe/adulterated
Site Observation:
Minor dents to rims of some canned cabbage. [CA] Remove from sale/service all canned food that are dented.
Minor Violation Cited - K29 - Toxic substantances improperly identified, stored, used
Site Observation:
Can of WD-40 stored on shelf above area where there is food being prepared. [CA] Store chemicals away and below food/food contact surfaces.
Minor Violation Cited - K33 - Nonfood contact surfaces not clean
Site Observation:
Dried food debris inside walls of the prep refrigerator. [CA] Clean refrigerator and maintain a more frequent cleaning schedule.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
1) Wood chopping blocks in use that have cracks. [CA] Remove/replace with equipment in good repair. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards/blocks, however, they must be maintained in good condition. Do not drive/hold knives deep into the wood which will lead to deep crevices. Recommend to use food-grade, sanitation approved plastic type blocks.
*repeat violation*

2) Plastic soy sauce bucket used as splash guard on cutting block. [CA] Remove the plastic bucket. (note: plastic bucket was replaced with metal portable splash guard, however, must provide fixed metal splash guard as described in comments section at end of this report).

3) Sharp household microwave in kitchen. Household freezers in kitchen; one of which PIC stated was purchased within past 2-3 months. [CA] Remove household food equipment from facility, and if the equipment is necessary, provide commercial grade replacement. Food-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (examples: NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). *repeat violation*

4) Wood blocks inside of the sink at the warewash machine area. [CA] Remove the wood blocks.

5) Caulking missing in crevice between kitchen handwash sink and wall, and between warewash machine drainboards and wall. [CA] Install caulking (e.g. silicone) in crevices to prevent water/filth/insect harborage. *repeat violation*

6) Some PHF are being held 41F-43F in the walk in refrigerator. [CA] Adjust walk in refrigerator/rearrange equipment to ensure all food in walk in refrigerator are held at or below 41F.

Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
1) Containers originally manufacturer labeled for a specific food product are reused to store a different food product, and are not indicated to be certified/classified for sanitation. [CA] After removing food from its original container, store the food in containers that are certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation). *repeat violation*

2) Utensils stored in crevice between wall and warewash machine drainboards. [CA] Remove the utensils and store in approved location.
Minor Violation Cited - K38 - Inadequate ventilation and lighting in designated area
Site Observation:
Steam cooker extends to the edge of the exhaust hood. [CA] Exhaust hood shall have at minimum 6 inches overhang over cooking equipment.
Minor Violation Cited - K39 - Thermometers missing or inaccurate
Site Observation:
Probe thermometer is not readily available. [CA] An accurate, calibrated, easily readable metal probe thermometer suitable for measuring the temperature of food shall be readily available to measure potentially hazardous food temperatures and must be approved for sanitation (e.g. NSF approved). *PROVIDE WITHIN 24 HOURS*
*repeat violation*
Minor Violation Cited - K41 - Plumbing unapproved, not installed, not in good repair; improper backflow devices
Site Observation:
Lack of backflow prevention devices at mop sink hose bibs. [CA] Threaded faucet at janitorial sink and there is no backflow prevention device. [CA] Provide a backflow prevention device at the janitorial sink faucet; e.g. hose bib vacuum breaker, integral vacuum breaker, ect.

08/09/2016 - OFFICE ACTIVITY
No violations were cited at this event.

07/28/2016 - ENFORCEMENT ACTION - VOLUNTARY CONDEMNATION AND DESTRUCTION
07/28/2016 - ROUTINE INSPECTION
Minor Violation Cited - K01 - Inadequate demonstration of knowledge; food manager certification
Site Observation:
Food handler card (FHC) documentation for food employees is not available for review; and the two shown are expired. [CA] All food employees shall have valid FHCs. Keep documentation (e.g. copies) of FHCs available at this facility at all times for review upon request.
Minor Violation Cited - K02N - Communicable disease: Report, restrict, or exclude a food employee
Definition:
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Minor Violation Cited - K06 - Inadequate handwash facilities: supplied or accessible
Site Observation:
Handwash sink by small cooking area is within a foot on both sides from food without splash protection. [CA] Provide metal splashguard with a height of at least 6 inches, that extends from the back edge of the handwashing sink to the front edge of the handwashing sink on both sides; the corners of the splashguard are to be rounded.
Minor Violation Cited - K09 - Improper cooling methods
Site Observation:
Cooling methods are not approved as rapid cooling methods. Chicken in LARGE POT on cart measured 130F, soup with tofu in DEEP CONTAINER on counter measured 136F, cooked noodles (chow mein) on pans ON COUNTER measured 65F (note: although the noodles are currently within time/temperature requirement for cooling, they will not rapidly cool to 41F on counter at room temperature). Per PIC, noodles were cooked about 3 hours prior to inspector's measurement. PIC stated the intent of these foods is to be cooled. [CA] After heating or hot holding, PHF shall be cooled rapidly from 135?F to 41?F or below within six hours and, during this time the decrease in temperature from 135?F to 70?F shall occur within two hours. Rapid cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans. Solid food should be 2 inches deep or less, liquid food should be 3 inches deep or less. (2) Separating the food into smaller or thinner portions. (3) Using rapid cooling equipment. (4) Using containers that facilitate heat transfer, such as food-grade stainless steel. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. When placed in cooling or refrigeration/freezer equipment, food containers in which food is being cooled shall be arranged to provide maximum heat transfer through the container walls, loosely covered or uncovered if protected from overhead contamination during the cooling period. Stir as necessary to evenly cool a liquid or a semi-liquid food.
Major Violation Cited - K16M - Improper shell stock tags/condition/display
Site Observation:
Raw clams in prep refrigerator are without tag. Shellstock tags are not available. Invoice from Dodwell Company Inc. at 435 4th St. Oakland, CA lacks all required shellstock information. [CA] Containers of shellstock shall have proper tags properly stored and displayed with the container of shellfish until used through (Do not commingle different batches of clams). Use an approved recordkeeping system that keeps shellstock tags or labels in chronological order, correlated to the date or dates the shellstock are sold or served. Recommend to document date on tag to identify when that batch was finished. Keep records for at least 90 days and have these records readily available for review upon request. [COS] PIC voluntarily discarded clams (VCD report); did not desire impound.
Minor Violation Cited - K25 - Lack of personal cleanliness and hair restraints
Site Observation:
Employees in food cooking/prep area have hair but lack hair restraint method. [CA] All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
1) Caulking is damaged and missing around several sinks throughout kitchen. [CA] Provide caulking between the wall/sink juncture crevices to prevent water/insect/filth harborage and to prevent improper storage of utensils between these juncture crevice.

2) Bamboo brittle brush and stringed metal scrubber at cooking area. Cracked wood blocks are used as surfaces for chopping food. Chopping knife on magnetic strip is heavily chipped and has tape between handle and cutting portion. [CA] Cease and desist use of utensils/objects that can introduce a physical hazard into food, and/or that can be difficult to clean/sanitize. All utensils and equipment shall be fully operative and in good repair and shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation).

3) House hold freezer manufacture labeled for household use only. [CA]All utensils and equipment shall be fully operative and in good repair and shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), and for commercial use.

Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
1) Containers originally manufacturer labeled for chicken seasoning are reused to store a different food product, and are not indicated to be certified/classified for sanitation. [CA] After removing food from its original container, store the food in containers that are certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation).

2) On shelf over the 3 compartment sink, pans contain red liquid (confirmed by employee to be duck blood). Per employee, ducks/chicken are usually hang dried here (for no more than 2 hours prior to cooking). [CA] Remove the pans containing blood from this area and wash/sanitize them. Discontinue hanging food over the 3 compartment sink area. Do not hang food/utensils used on these foods where contamination to food and/or clean utensils/food equipment could occur.


Minor Violation Cited - K38 - Inadequate ventilation and lighting in designated area
Site Observation:
Excess dust in hood filters over smaller cooking area by service window. [CA] Clean to remove dust.
Minor Violation Cited - K39 - Thermometers missing or inaccurate
Site Observation:
Probe thermometer is not readily available. [CA] An accurate, easily readable, metal probe thermometer suitable for measuring the temperature of food shall be readily available on the premises of each food facility holding potentially hazardous food, and must be approved for sanitation (e.g. NSF approved) *PROVIDE WITHIN 24 HOURS*
Minor Violation Cited - K42 - Garbage and refuse improperly disposed
Site Observation:
Dumpster containing waste is left open. [CA] Keep dumpster lids closed to prevent vermin attraction and nuisances.
Minor Violation Cited - K45 - Inadequate floors, walls, ceilings: built, maintained, clean
Site Observation:
1) Damaged flooring/coving under tank area by kitchen. [CA] Repair floor/coving to be in good condition, easily cleanable, smooth, durable. *repeat violation*

2) Floor of walk in units and under equipment throughout kitchen have excess food debris (e.g. shriveled old looking vegetable leafs). [CA] Clean floor to remove debris.
Minor Violation Cited - K47 - Improper signs posted
Site Observation:
Permit posted expired 2015. Facility is currently permitted through 2016. [CA] Current health permit is not posted in plainsight public view. [CA] Post current health permit in plainsight public view at this facility.

07/28/2016 - PLAN/REPORT REVIEW
No violations were cited at this event.

07/27/2016 - PLAN/REPORT REVIEW
No violations were cited at this event.

02/12/2016 - ROUTINE INSPECTION
Minor Violation Cited - K07 - Improper hot and cold holding temperatures
Site Observation:
Measured various foods on shelves inside walk in cooler between 44-47*F. At the beginning of the inspection, many employees were placing boxes and containers inside unit
[CA] - Maintain cold PHFs at 41*F or below.

cooked chicken 45*F
raw beef 46*F
raw chicken 45*F

KEEP PHFS UNDER REFRIGERATION UNLESS THERE IS DILIGENT FOOD PREP
ONLY REMOVE FOODS SMALL AMOUNTS AT A TIME TO MAINTAIN TEMPERATURE CONTROL

Across cookline inside prep unit inserts measured various raw foods out of temperature. Beef 46*F, scallops 46*F
[CA] - Maintain at 41*F or below
Recommend only filling containers only half way as the cookline can get hot
Minor Violation Cited - K21 - Hot and cold water not available
Site Observation:
Measured hot Measured hot water at 117*F at 3-compartment sink
[CA] - Provide minimum 120*F hot water at all times.
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
Found raw chicken stored over produce boxes inside walk in cooler
[CA] - Store all raw foods below ready to eat foods/vegetables.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
Found container of frozen shrimp on floor under 3-comp sink
[CA] - Do not store foods under sink or areas of potential contamination
Minor Violation Cited - K33 - Nonfood contact surfaces not clean
Site Observation:
Heavy build up noted in the cracks and crevices between sinks and walls
[CA] - Clean areas thoroughly. Repair so that all equipment and surfaces are smooth, durable and easily cleanable
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Found two wet wiping cloths stored on counter
[CA] - Keep wet wiping cloths inside sanitizer solution in between uses
Minor Violation Cited - K45 - Inadequate floors, walls, ceilings: built, maintained, clean
Site Observation:
Found cracked floors under crustacean tanks
[CA] - Repair flooring

Found build up on floors and walls near food prep table, brown stained walls above cookline
[CA] -Clean floors, walls and ceilngs thoroughly.