CAFE MOTIF

Lots of unused equipment noted in room that has prep sink at the time of inspection. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Prep table #2 next to cook line was measured at 88*F at the time of inspection. No food is being stored inside of unit but is currently on. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use unit; until a contractor has made repairs.

Flies noted within the front and back prep area at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

CO2 cylinders are not tied down to a sturdy structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

All hand wash stations within the prep area have issues at the time of inspection. Missing paper towels inside of dispensers. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC placed napkins next to the hand wash stations.

1. Second prep table next to the cook line is not operational and has had some issues. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Dish washer within the prep area is not operational at the time of inspection. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM.

Multiple pieces of equipment in the back storage area that seem to be no longer in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days.

Facility has installed a brand new hand wash station within the front bar area by the cashier station. [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.

Prep table next to the cook line was measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced. [SA] Facility will use TPHC for all food items; food will be discarded after 4-hours.