THE CLUB @ LOS GATOS - CAFE

At the front counter, in the insert top of the 2 door prep unit, measured egg bites at 50F and containers of salsa at 46F. Per operator, egg bites and salsa stored for an unknown period of time. Packages of egg bites and salsa containers were stored above the fill line for the insert container. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. Discontinue storage above the fill line in insert containers to facilitate proper holding temperatures. [COS] Egg bites and containers of salsa were VC&D due to time and temperature abuse.

Handwash sink at the front counter was not fully accessible due to oven placement/storage. Handwash station in the prep area was accessible and stocked with hand soap and paper towels. [CA] Ensure handwash station is accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing.

At the 3 compartment sink, measured quaternary ammonium sanitizer from dispenser at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is provided at 200 PPM for manual warewashing to allow for proper cleaning and sanitizing of utensils and equipment. Contact for maintenance of the sanitizer dispenser.

Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

FSC is not available for review at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Clean equipment stored in the vicinity of the hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Lack of test strips for measuring sanitizer concentration and final rinse at mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

PHF located on countertop measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was delivered from adjacent restaurant 20 minutes prior. PHF placed in refrigerator for cooling.

Pre-packaged food held in self service refrigerator is not labeled properly for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Cold brew tap/refrigerator located at entrance to facility is not approved for use[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Contact County of Santa Clara Plan check when adding new equipment to the facility. (408)918-3400