ORIGINAL JOE'S

Beef liver and sausage in the chef's base (under griddle) at the cook line measured 45F. Food was found to be stored in small containers that were placed into a larger pan. [corrective action] Maintain potentially hazardous foods at 41F or below. Provide necessary hardware so that small containers can be stored directly into the drawer without the need for a larger pan.

1. One of the hand sinks at the cook line was filled with used pans. [corrective action] Keep the hand sink clear so that it is accessible for hand washing. [correction] Pans were removed. 2. One of the hand sinks at the cook line was lacking hand soap. [corrective action] Provide hand soap at all hand sinks. [correction] Bottle of hand soap was provided.

Chlorine sanitizer in the dishwasher measured 0 ppm. Chlorine bucket was found to be empty. [corrective action] Replace the chlorine bucket. Dishwasher must provide final chlorine rinse of 50 ppm. Empty chlorine bucket was replaced with a full one. After running the machine multiple times, chlorine residual measured 25 ppm. Adjust the dishwasher so that chlorine residual is 50 ppm.

Employee entrance in the basement (along San Carlos St.) found to be propped open. [corrective action] Keep door closed to prevent vermin from entering facility.

Observed food debris on the wired racks in the meat walk-in cooler. [corrective action] Thoroughly clean the racks.

A wet wiping cloth was observed on the counter of the salad prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Per PIC, facility has upgraded their water heaters. Facility previously had two 100 gallon capacity 80,000 BTU water heaters. One of the water heaters have been replaced with a 100 gallon capacity 270,000 BTU water heater. Note: Unsure if they are installed in parallel or series. [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.

In the cookline area, under the wooden slats, cardboard is used to line the floors. [CA] Discontinue the use of cardboard boxes to line flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. In the back of house area at the three compartment sink, quaternary ammonia measured at less than 200 ppm. A new solution was made and it also measured at less then 200 ppm. Per sanitizer directions solution must be at 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] A chlorine solution at 100 ppm was made to sanitize dishes until the dispensing system is serviced. 2. In the back of house area, at the conveyor dishwasher, water reached a maximum of 158°F before dropping down while actively ware washing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Dishes were sanitized at the three compartment sink using chlorine.

1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. 2. Facility lacks testing materials for their choice of sanitizer at the conveyor dishwasher, hot water. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the walk in cooler raw bacon was found stored above cooled cooked ground beef. 2. In the cookline area, at the drawer coolers under the flat grill, raw chicken was found stored above raw shrimp and produce. 3. In the walk in cooler raw shelled eggs were found stored above shredded cheese. [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.

In the basement dry storage room there are several holes in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

1. In the back of house area, in a rolling can, olive oil infused with fresh garlic, dried chili pepper, shallots, rosemary, and thyme that has been left at room temperature for a week. Oil measured at 74°F. 2. In the cookline area, on the counter next to the flat grill, garlic in oil was measured at 44°F at the top of the container. 3. In the cookline area, at the steam table, the cover was open for the prime rib which measured at 140 inside the steam table with the outer sides measured at 132°F. Per PIC, they placed it there about 20 minutes ago after taking it out of the oven. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Oil was destroyed and discarded. [COS] 2. A larger ice bath was made to rapidly chill the garlic in oil mixture. [COS] 3. The lid was closed so prime rib can heat back up to 135°F.

In the back of house area, at the type II hood above the dishwasher, the vents have an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.

The conveyor dishwasher was not functioning properly. [CA] Ensure to maintain equipment in good repair.

1. In the front kitchen area, on wooden prep counter next to the flat griddle, garlic in oil mixture was found at 68°F. Per kitchen staff they had it out of refrigeration just prior to service, around 30 minutes. 2. In the front kitchen area, at the salad prep area, PHFs in the bottom section of a cold hold unit measured between 46-49°F at around 4:30 pm. Per Chef, they restock the unit prior to service at 3:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic in Oil was moved to the upright refrigerator at the cookline. All salad items were returned to the walk in cooler.

1. In the back of house area, at the ware washing area, the hot water at the dishwasher reached a maximum of 127°F. Per Chef they are aware the water heater booster is having issues and are pending installation of new boosters. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility sanitized dishes in the three compartment sink. 2. Ice paddles were found on the floor of the walk in freezer. [CA] The food-contact surfaces of equipment shall be kept clean and in good repair. [COS] Staff sanitized the ice paddles.

1. The ware wash machine is not operating properly. 2. The cold hold unit at the salad prep area is not maintaining PHFs at 41°F or below. [CA] Ensure to maintain all equipment clean and in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below.

In the bar area, at the only hand washing sink, water reached a maximum of 88°F. NOTE: No other plumbing fixtures were affected. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Per Chef, bar staff will be washing their hands in the kitchen area until repaired.

REPEAT VIOLATION: Beef was found vacuum sealed in the walk in cooler. Facility lacks a HACCP plan or prior approval from this department. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Submit a SOP to District Specialist for the process of vacuum sealing the beef. [SA] Per chef, the beef was vauum sealed today. Chef dated all the beef with today's date and marked for use/open within 48 hours.

REPEAT VIOLATION: Wet wiping cloths were found on counters and tables throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).