MY KITCHEN

1. Cut melon on ice bath measured 63F on top to 51F on the bottom. Per PIC, cut melon had been out for two hours. Observed ice only on the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC replaced ice bath with a bigger container so that ice and water went up sides and all around the container with the food. 2. MINOR - Pooled eggs measured 47F to 43F, diced tomatoes measured 45F on top and 43F on bottom. Ambient air of preparation unit measured 43F. Items had been in unit for less than 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Chlorine in sanitizing bucket measured 25ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Single use paper towels were not provided at the only handwash in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. [COS] PIC provided paper towels in dispenser.

Facility is operating without a valid Environmental Health Permit. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1383.75.00. 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.

Quaternary ammonia test strips were not available at time of inspection for sanitizer used at three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Per permit condition, a janitorial sink was to be installed by 11/07/2024. Plans were submitted 11/22/2024. A revision request was sent from DEH Plan Check 12/09/2024. Revisions have not been submitted. [CA] Facility must submit revisions for janitorial sink by 10/07/2025. If plan check approval is not obtained and the installation of the janitorial sink is not completed by 12/23/2025, facility may be subject to further enforcement action including the suspension of the permit.

Food safety certification was not available at time of inspection. [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.

Sour cream in display case measured 48F. Per PIC, it was placed in there at 8am. Ambient air measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D containers.

Ambient air in display case measured 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed sanitized equipment stacked while still wet so that the interior of the containers is unable to air dry. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Observed missing tiles on the walls in the preparation area. [CA] Repair missing tiles and maintain in good condition.

Observed cooked potatoes in container in preparation sink. Per PIC, they had been cooked one hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.