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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:
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.

05/08/2015 - ROUTINE INSPECTION
Minor Violation Cited - K13 - Food not in good condition/unsafe/adulterated
Site Observation:
FPK13- OBSERVED STAFF PREPARING CUT SHREDDED CARROTS ON THE FLOOR [CA] DO NOT PREPARE FOODS ON THE FLOOR
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Major Violation Cited - K13M - Food not in good condition/unsafe/adulterated
Site Observation:
13M- A BUNCH OF LIVE BULL FROGS FROM TAIWAN MEANT FOR CONSUMPTION ARE STORED ON THE JANITORIAL SINK [COS] STORE FOODS AT A CLEAN PLACE
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
FPK35- POOL OF USED WATER AND FOOD DEBRIS OBSERVED AROUND THE STOVES AT THE KITCHEN [CA] CLEAN PREP STOVES TWICE A DAY AND KEEP STOVE PREP AREA DRY
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
FPK40- THREE USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER AT THE KITCHEN [CA] STORE USED WIPING CLOTHS IN A SANITIZING SOLUTION
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

04/22/2015 - FOLLOW-UP INSPECTION
Minor Violation Cited - K21 - Hot and cold water not available
Site Observation:
Lack of hot water (less than 119 F) at the utensil sink.[CA]Hot water at the utensil sink shall be 120 F minimum. [COS] Water heater was adjusted. New measurement was above 130 F.

04/18/2015 - ROUTINE INSPECTION
Minor Violation Cited - K04 - Improper eating, tasting, drinking or tobacco use in food preparation area
Site Observation:
Food employee is observed eating in kitchen where contamination can result.[CA]No employee shall eat in the food prep or storage areas.
Major Violation Cited - K05M - Hands not clean/improperly washed/gloves not used properly
Site Observation:
1) Employee improperly washes his/her hands (no soap or no warm water or using cloth towel/apron). [CA]Properly wash hands with soap, warm water and dry using single use paper towels as required.

2) Lack of handwashing practices observed by all employees during routine inspection. [CA] Employee must practice proper handwashing when handling raw meat and changing job tasks. Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employees were instructed to wash hands.
Minor Violation Cited - K05N - Hands clean/properly washed/gloves used properly
Definition:
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Major Violation Cited - K06M - Inadequate handwash facilities: supplied or accessible
Site Observation:
Soap dispenses are broken at all the handwash sinks in food prep area.[CA]Provide soap in dispenser at handwash station at all times. [COS] Bought out hand pump dispensers.
Minor Violation Cited - K06N - Adequate handwash facilities: supplied or accessible
Definition:
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Major Violation Cited - K21M - Hot and cold water not available
Site Observation:
1) Lack of hot water (less than119?F) at a janitorial, food prep and utensil sinks.[CA]Hot water at a all these sinks shall be 120 F minimum.

2) Hot water is less than 100?F at the handwash sink.[CA]Hot water at handwash sink shall be 100 F minimum.

3) Hot water was shut off at food prep sink. [CA] Food prep sink must have hot water. [COS] It was turned back on and measured at 100 F.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
Open bulk food not stored in sealed container.[CA]Store open bulk foods in approved NSF containers with tight fitting lids.
Minor Violation Cited - K33 - Nonfood contact surfaces not clean
Site Observation:
Grease accumulation on sides of deep fryer.[CA]Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
Minor Violation Cited - K34 - Warewashing facilities: not installed, maintained, or used
Site Observation:
Food preparations observed at 3 compartment utensil sink. [CA] Warewash sink is to be used for warewashing activities only.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
1) Re-used cardboard (from shipping boxes) used to line shelves/floors.[CA]Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment.

2) Raw wood or wood wicker is used as a food contact surface.[CA]Soft wood such as wood wicker shall not be used as a food-contact surface. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.

3) Stains and grimes found on scoop inside bulk containers.[CA]Clean and sanitized scoops as needed.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Cloth towels used to cover food.[CA]Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Minor Violation Cited - K38 - Inadequate ventilation and lighting in designated area
Site Observation:
Gaps observed between the grease filters inside the hood.[CA]Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment.

Accumulation of grease on mechanical exhaust filters.[CA]Ventilation hood filters shall be maintained clean and good repair.
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Wiping cloths are not held in an approved sanitizing solution.[CA]Wiping clothes shall be kept in approved sanitizer at the proper sanitizer. (100 ppm chlorine, 200 ppm quaternary ammonia)
Minor Violation Cited - K45 - Inadequate floors, walls, ceilings: built, maintained, clean
Site Observation:
Ceiling vents have a large quantity of dirt and dust buildup on them.[CA]Ceiling vents shall be kept clean fully operative, and in good repair.