LOS GATOS CAFE

Measured raw shell eggs between 75-78F on the counter and middle shelf of prep table; per cook eggs were removed from refrigeration unit about 20 mins ago. Pooled eggs were measured at 45F on counter top next to the cooking equipment. Per cook, pooled eggs were just removed for use. [CA] Maintain cold holding potentially hazardous foods at 41F or below. [SA] Ice bath was created for the pooled eggs, raw shell eggs were relocated to the walk-in cooler; discussed with manager to create an ice bath for the raw shell eggs if they would like to keep them out.

Mechanical dish machine is releasing 0.0 ppm chlorine; observed active ware washing. [CA] Mechanical dish machine shall dispense at least 50 ppm chlorine. [SA] Sanitize at 3 compartment sink using 100 ppm chlorine.

Observed accumulation of food debris on the floor below the cookline and on parts of cooking equipment underneath. [CA] Ensure facility floors and equipment are frequently cleaned and maintained to prevent harborage of vermin. In the kitchen area, on wall shelving installed in the area, observed cracks and crevices between and behind shelving. [CA] Ensure all cracks and crevices are properly sealed to prevent harborage of vermin.

Observed expired food handler cards. [CA] Ensure food handler cards are renewed. All employees that handle food shall have valid food handler cards.

In the kitchen area, at the 3 door prep unit, measured the potentially hazardous foods between 45F and 68F including cottage cheese, sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, tuna salad, chicken salad, tomato pesto, whipped cream, and sprouts. Per operator, cottage cheese, tuna salad, chicken salad, whipped cream and tomato pesto stored from 4 hours prior, and sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts stored from about 2 hours prior. Measured ambient air temperature of 3 door prep unit at 52F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator placed sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts in an ice bath to facilitate proper holding temperatures. Cottage cheese, tuna salad, chicken salad, and tomato pesto was VC&D due to time and temperature abuse.

Observed a fly in the kitchen area. [CA] Ensure facility is kept free of flies to prevent possible contamination of food.

Observed the installation of wooden shelving and particle board shelving in the kitchen area. Observed heavy wear on shelving and accumulation of debris. [CA] Ensure all installed shelving within the facility is smooth, durable, and easily cleanable. Discontinue use of unapproved shelving materials to prevent possible harborage of vermin.

Observed open front and back doors into the facility. [CA] Ensure front and back doors are kept closed to prevent an entrance for vermin.

Observed accumulation of soot/debris on food filters above the gas grill. Observed inadequate ventilation of heat from the cookline in the kitchen area. Observed an oven installed and in use in the prep area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Clean hood filters and system to allow for adequate ventilation.

In the kitchen area, measured four trays of cooked potatoes cooling between 85F and 95F after an hour and 45 minutes. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved trays of cooked potatoes and placed into refrigeration to facilitate cooling.