SH HAWAIIAN BBQ & DONUTS

In the dry storage room, observed an unfinished wall. [CA] Ensure wall is properly finished and sealed to prevent possible harborage of vermin.

At the front counter handwash station, observed a lack of hot water. Per operator, the hot water has been turned off due to leaks. [CA] Ensure hot water is provided between 100F and 108F at all handwash stations. Provide repairs to plumbing.

In the kitchen area, observed the use of wooden boards to prop up prep sink and shelving. In the walk-in refrigerator, observed the use of cardboard to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of unapproved materials to prevent possible harborage of vermin.

In the kitchen area, at the 3 door prep unit, measured macaroni salad at 46F. In the same area, at the prep unit, measured sliced turkey at 46F. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth.. [COS] Operator placed macaroni salad and turkey in undercounter refrigeration to facilitate proper holding temperatures.

Facility is operating without running water. Palo Alto City is on site fixing the water line. [CA]: Running hot (at least 100F at hand wash sinks and at least 120F the rest of the sinks) and cold water shall be available at all times. FACILITY IS ORDERED CLOSED. FACILITY SHALL NOT OPERATE UNTIL HOT AND COLD WATER IS AVAILABLE AN AN APPROVAL FROM THIS DEPARTMENT HAS BEEN OBTAINED.

In the walk-in refrigerator, observed raw chicken katsu stored over raw fish. [CA] Ensure raw meats are stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, and raw seafood. Cooked food and ready to eat food shall be stored above raw meats.

Observed frozen raw chicken stored thawing in the prep sink. Measured the outer edge of raw chicken at 41F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.

In the dry storage room, observed open bags of panko and flour stored. [CA] Ensure all open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.

Observed containers of pho broth cooling on the counter-top at 70F. Per operator, pho broth has been cooling for about 3.5 hours. [CA] Potentially hazardous foods shall be 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: by adding ice; using an ice bath; using ice paddles; separated into smaller portions; using shallow containers; and/or using rapid cooling technology. [SA] Operator moved containers of pho broth to walk-in freezer to facilitate cooling.

Observed fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.

In the dry storage room, observed an exposed wooden beam and an open hole in the ceiling panel. [CA] Ensure facility floors, walls, and ceilings are properly repaired and sealed to prevent possible harborage of vermin. Floors, walls, and ceiling shall be smooth, durable, and easily cleanable. On the floors underneath the cookline, observed accumulation of grease and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent possible harborage of vermin.

In the dry storage room, observed storage of unused/non-functioning equipment including refrigerators, freezers, deep fryers and other cooking equipment. [CA] Ensure unused and/or non-functioning equipment are removed from the facility to prevent clutter and possible harborage of vermin.

At the 3 compartment sink, observed employee warewashing and skipping sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator placed washed utensils and equipment in 100 PPM chlorine sanitizer.

In the kitchen area, on the counter-top, measured cooked short rib at 95F, cooked beef at 126F, and spam at 75F. Per operator, food items were cooked an hour prior. In the kitchen area, by the steam table, measured garlic in oil at 80F. Per operator, garlic in oil stored for 3.5 hours. [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 short rib, beef, and spam to 165F on the flat-top grill and stored in containers above the flat-top grill to maintain hot. Garlic in oil was served for an additonal 30 minutes for a total of 4 hours from when removed from temperature control, and discarded.

Observed employee wearing gloves move from warewashing directly to cooking without removing gloves and washing hands in between. No contamination occurred during change of task. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when hands have been contaminated. Gloves shall be properly used and discarded between tasks.

Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Multiple inoperable refrigerators in back storage room used as storage. [CA] Storage room 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.

In the kitchen area, observed several wet wiping cloths stored on counter. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (100ppm – chlorine)

Bottle of Raid observed in back storage room. [CA] Only those pesticides that are necessary and specifically approved for use in a food facility shall be used.

In the kitchen, worn door gaskets observed on 3 door preparation refrigerator. [CA] Replace gaskets and maintain in good repair.

1) Facility reuses single use milk jugs to store their freshly made Taro and Honeydew beverage mix. [Ca] Single use food containers shall not be reused to store food items. 2) Rice scoops found stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.

Facility is lacking chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the applicable sanitization method.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.