MINI GOURMET

CARTONS OF VEGETABLE A TUB OF MEAT STORED ON FLOOR INSIDE THE WALK IN COOLER. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,148.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

DISHWASHER CYCLE CAME OUT WITH CLEAN DISHES AND ONE WIPING CLOTH. [CA] Wiping cloth can not be washed in a dishwasher. Wiping cloth can be washed in a sink separate from dishes.

BUILD UP OF DUST AND GREASE DEBRIS ON EQUIPMENT AND HARD TO REACH AREAS. [CA] Keep facility clean from debris by frequently cleaning equipments and hard to reach areas.

REPEAT VIOLATION: LACK FOOD SAFETY CERTIFICATION. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. REPEAT VIOLATION: LACK FOOD HANDLER CARDS. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided and posted for viewing.

MULTIPLE WIPING CLOTH IN USE WITHOUT A SANITIZER BUCKET. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] SANITIZER BUCKET WAS MADE.

1. STEAM TABLE WITH GRAVY AND BROTH IS MEASURED 100F - 120 F. PER CHEF, IT WAS TOO HOT AND FOOD WAS DRYING SO HE ADJUSTED THE TEMPERATURE SETTING TO LOW. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 2. DISPLAY UNIT WITH CAKES AND PIES WAS MEASURED 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature setting to bring down the temperature to minimum 41F.

Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack Food Handlers Cards for some employee. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Front cook line hand washing sink has no water connection at the hot water side lever. [CA] Fix/ repair the hot water connection lever to wash hand with minimum 100F - maximum 108F.

Food prep table cutting board was scratched and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Boxes of meat and ice cream on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack sanitizing test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.