GARDENIA LOS GATOS

At the bar area, observed multiple fruit flies around the dump sink. At the downstairs prep area, observed several flies and fruit flies. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

In the downstairs prep and storage area, observed open bags of powdered sugar, sugar, flour, and bonito stored. [CA] Ensure all open bags of dry food are immediately transferred to food grade containers and covered with a fitted lid.

At the front pastry display counter, measured a bacon, egg and cheese pastry at 72F. At the downstairs 2 door reach in refrigerator, measured various potentially hazardous foods including scallops, fish, cheese, and cooked vegetables between 48F and 52F. Per operator, bacon, egg and cheese pastry stored from the morning at 9:00am. Per operator, various potentially hazardous foods stored from about 2 hours prior in the 2 door reach in refrigerator. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator discarded bacon, egg and cheese pastry and moved all potentially hazardous foods from the 2 door reach in refrigerator to nearby walk-in refrigerator to facilitate proper holding temperatures.

At the bar area, at the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at least 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the walk-in refrigerator, observed reduced oxygen packaging (ROP) used on potentially hazardous foods including chicken and loco moco patties stored past the listed date/time. [CA] Ensure all potentially hazardous foods intended for reduced oxygen packaging (vacuum packaging) is labeled with a date and time when packaged, and removed from the package within 48 hours. Any potentially hazardous foods intended from reduced oxygen packaging with a time frame greater than 48 hours shall ONLY be allowed through an approved HACCP plan from the California Department of Public Health (CDPH). [SA] Operator discarded reduced oxygen packaged items from refrigeration.

At the bar area, measured ambient air temperature of 3 door undercounter refrigerator (used by barista) at 53F to 54F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below to prevent bacterial growth.

In the downstairs dry storage room, observed open bags of dry food stored in the area. [CA] Ensure open bags of dry food are placed in a food grade container with a fitted lid, or transferred to a food grade container with a fitted lid.

Employee food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain a valid food handler card. Food handler cards shall be available on-site for review.

At the bar area, in the barista side 3 door undercounter refrigerator, measured whole milk, half and half, fat free milk, almond milk, and oat milk at 53F. Measured ambient air temperature of 3 door undercounter refrigerator between 53F and 54F. Per operator, food items stored in refrigeration from 12:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to discontinue use of barista side 3 door undercounter refrigerator until it can be repaired and maintain potentially hazardous foods at 41F and below. Container of whole milk, half and half, fat free milk, almond milk, and oat milk was VC&D due to time and temperature abuse. In the steam table/cold wells, measured cooked corn at 68F. In the 2 door prep unit, measured double stacked containers of cheese curds and cooked potatoes at 54F. Per operator, cooked corn was placed in the steam table about 30 minutes prior, and cheese curds and cooked potatoes stored in the insert prep top of the 2 door prep unit about 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below, or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated cooked corn on the stove prior to replacing in the steam table, and rearranged containers in the insert prep top of the 2 door prep unit to be placed directly in contact with cold airflow.

In the downstairs prep room, observed fruit flies by the ice machines and soda lines. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In the kitchen area, to the right of the employee service station, observed cracks and crevices to the on the ceiling above the wastewater pipe. Underneath the 3 compartment sink, observed a crevice forming between cove base tiles. In the downstairs prep area, observed gaps between stainless steel panels in the wall corner/edges. In the bar area, by the floor sinks, observed accumulation of debris and refuse in the area. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.