CASA MIA RESTAURANT

The floor drain for use by the cook line hand wash sink is slow draining. [CA] Clear drain so that it flows sufficiently.

Facility received plan approval for the front coffee area, mop sink and hand wash sink installation on 10/29/24. (SR0878608). Plans expire 180 days after submittal. Contact Plan Check at dehplancheck@deh.sccgov.org or (408) 918-3400 to schedule a final inspection. Plan reactivation may be required.

Measured cut/ cooked potatoes at 49 F to 60 F in deep covered, stacked containers within the 3 door upright refrigerator. Cook stated the potatoes were removed from cooking the night before. [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. [COS] Potatoes voluntarily condemned and discarded.

Measured soup broth at 75 F stored at room temperature within a container at the preparation line. Measured whipped butter/ fruit mixture at 64 F stored within a container at the prep line.\ PIC stated the broth and butter were removed from temperature control at 11am or later. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup broth and whipped butter discarded following the lunch service (less than 4 hours). If facility intends to utilize TPHC moving forward, submit procedures for review and approval.

Employee jackets stored on the food storage shelf within the rear area. [CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

Paper towels stored outside of a dispenser at the restroom hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Employee hand wash signs are not posted at the restroom hand wash sinks.[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Measured cooked whole beans at 100 F to 110 F within a deep pot cooling on the food preparation sink drain board. PIC stated that the beans began the cooling process 3 hours 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. [COS] Beans placed on the stove top to be reheated to 165 F and restart the cooling process.

The only hand wash sink within the kitchen lacked a cold water supply. Hand wash sink was unusable due to a drain blockage. [CA] Handwashing facility shall be fully functional at all times. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [SA] The one compartment food preparation sink was set up for hand washing with a supply of soap and paper towels. Minor: Paper towels are stored on the back of toilets for both customer restroom hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

The cook line hand wash sink cold water valve was turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Cold water valve turned on.

The floor sink below the hand wash sink drain at the cook line is clogged and non-flowing. [CA] Clear drain so that it is free flowing.

Observed soiled wiping cloths stored on preparation counters at the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed non-cove based tile installed within the following areas: 1. at the front drink preparation area 2. to the left of the cook line 3. within both customer restrooms [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Perforated ceiling tiles installed above the drink preparation area.

Observed the installation of a unapproved drip coffee maker and household espresso machine at the front drink preparation area. [CA] Remove unapproved equipment. Submit plans and spec sheets prior to the installation of new equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Plan check approval may be required based on the scope of work. 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.

The cook line hand wash sink drain is slow draining. [CA] Clear drain so that it is free flowing.