NAR

pizza oven extending over canopy ventilation hood [CA]canopy hood should extend 6" beyond cooking equipments

empty sanitizer container to dishwashing machine [CA]maintain dishwashing machine supplied and in good repair

empty paper towel dispenser and non working soap dispenser to handsink next to back door [CA]maintain handsink fixtures in good repair

no food container for bulk food items such as sugar, flour [CA]properly store food in bulk containers

empty paper towel dispensers in restrooms [CA]refill empty dispensers

rodent droppings in water heater shed. advised operator not to store food and utensils outside facility [CA]clean and sanitize pest infested area

Chlorine at the dishwasher was measured at 25 ppm. [CA] Ensure to maintain the chlorine concentration at 50 ppm. [SA] PIC contacted EcoLab to service the machine. Manually wash wares until machine is serviced.

REPEAT VIOLATION: Facility has added an unapproved dry storage area and numerous refrigeration units. [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. Submit to plan check by 01/10/2025.

REPEAT VIOLATION: Facility is storing bulk containers of spices, seasonings, and produce outside of the permitted area of the facility. There is an enclosed closet that is not vermin proofed nor has approved finishes and an unenclosed space with tiled floor, lockers, a mop sink, and wire racks with produce. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate items within the approved fully enclosed facility. A follow up inspection shall be conducted to verify compliance.

Staff lack basic food safety knowledge in regards to hand washing and proper ware washing. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

1. REPEAT VIOLATION: Facility is using a non ANSI certified chest freezer outside of the facility in the rear premises. [CA] 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). 2. Observed butane single burners stored within the facility and found numerous empty butane bottles on the counter across the restrooms. [CA] Discontinue the use of the butane burners. Use approved equipment.

1. Staff were observed skipping the sanitizing step of ware washing. 2. Staff were observed pouring bleach over a cutting board to sanitize it. [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. [COS] Staff used the dishwasher to sanitize dishes. Dishwasher measured at 50 PPM.

Pork was found thawing on a wire shelf located outside the facility. Pork measured at 32F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] PIC moved the meat to a cooler.

In the kitchen area, at the hand sink near the ice machine, the sink was blocked off by several pots. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Kitchen staff moved the items at time of the inspection.

In the storage closet located outside several rodent droppings were found amongst the containers of seasonings. [CA] Clean and sanitize area of old droppings.

Staff were observed rinsing hands in the the three compartment sink with the spray nozzle. Inspector instructed staff to properly wash hands and they proceeded to do the following: - Rinse their hands using the gooseneck faucet at the three compartment ware wash sink. - Went to the mop sink located outside after PIC instructed him to wash their hands. - PIC guided him to one of the hand sinks and staff did not appear to know how to operate the soap dispenser. - Staff dispensed soap then went to rinse hands at one of the compartments of the second three compartment sink near the storage room. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed kitchen staff to wash their hands in the hand sink.