CLUB RODEO BAR & GRILL

3 compartment warewash sink removed from bar. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Re-install 3 compartment warewash sink by comply by date of 2/20/2026

Single use paper towels are not available in installed dispenser. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Hand wash sink in mens restroom lacks single use paper towels or hand dryer. * ensure all installed hand wash stations are unobstructed. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Wet/used wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

FSC is not available for review 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. Food handler car is not available for review. [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.

Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Clean pans stored on floor of dish station. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Raw chicken and beef founds stored above ready to eat food ( standing refrigerator). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cover at ice machine is in disrepair. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.

Employee did not wash hands prior to putting on gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Boxed produce stored directly on the floor of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Table top fryers held outside of hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Employee personal effects found on preparation tables (clothing, cell phones, medicine) [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Employee observed washing gloved hands. Employee observed touching face and continuing to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Lack of single use paper towels at hand wash sink in kitchen.

Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Opening larger than 1/4" found in wall near kitchen and in mens restroom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Open employee beverages found on food preparation tables. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

FSC is not available for review 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. Food handler cards are not available for review at time of inspection. [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.

Employee observed washing dishes using approved steps in the wrong order.[CA] [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Mold-like buildup found on the inside lip of ice machine.[CA] Maintain equipment clean and in good equipment.

Fruit flies found in bar areas.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Toilet paper placed outside the dispenser in mens restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

various phf held at preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF placed in ice baths or cooked to 165F for hot holding at 165F.

Scoop in bulk food container lacks a handle.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Open employee beverage found at food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

FSC is not available for review 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. Food handler cards are not available for review at time of inspection. [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.

Wet/used wiping towel found stored on food preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Lack of single use paper towels and soap at hand wash station in dishstation/kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Cooked beans held at grill measured ,135F,>41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Opening found in wall, near ktichen. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Facility appears to have remodeled( 2 inside bars removed a outside bar has been added) Food preparation location on outside patio is un permitted. Remove all cooking equipment/refrigerators from this location or submit plans for this location. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Sanitizer concentration measured 0PPM at 2 compartment warewash sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).