- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. REPEAT VIOLATION: The two self service open air coolers are not approved.
2. The upright cooler for beverages in the dining area, the upright cooler behind the cashier, and the sliding door cooler in the kitchen area are not approved.
[CA] Ensure all new equipment is approved by our plan check department
3. The open air coolers are not maintaining PHFs at 41F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K34: Warewash facilities: installed/maintained; test strips
Facility is using the three compartment sink to wash produce and the two compartment sink to wash dishes in conjunction with the dishwasher.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
- K07: Proper hot and cold holding temperaturesCritical
In the dining area, at the self service cooler area, numerous PHFs were measured at above 50°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff agreed to discard items after 4 hours, however as the coolers were impounded and the facility's hours of operation closed, the food items were VC&D. See VC&D report.
- K40: Wiping cloths: properly used, stored
Wet wiping cloths were found stored on the prep tables.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K36: Equipment, utensils, linens: Proper storage and use
The rice serving spoon was stored in water measuring at 72°F.
[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.
- K26: Approved thawing methods used; frozen food
In the kitchen area, on the bottom shelf of a prep table, numerous slabs of meat were found thawing.
[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.
- K01: Demonstration of knowledge; food safety certification
Food handler cards for staff are not available upon request.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K06: Adequate handwash facilities supplied, accessibleCritical
The hand washing sink in the front of house area lacked soap. The sink was also being blocked off by a cart.
[CA] All food facilities shall provide an operable handwashing station equipped with warm water, soap, and paper towels. Ensure the hand wash stations are accessible at all times.
[COS] Staff unblocked the sink and provided soap.
- K48: Plan review
Facility has not finished plan check requirements for the two self-service open air coolers.
[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. Equipment impounded.
- K05: Hands clean, properly washed; gloves used properly
Staff were observed switching tasks from wrapping foods to touching the hand sink faucet and returning to finish wrapping foods without washing hands and changing gloves.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Inspector instructed staff to wash their hands and change gloves.
- K30: Food storage: food storage containers identified
In the walk in freezer several food items were found stored on the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K31: Consumer self service does prevent contamination
1. The coolers for self service lack sneeze guards to protect foods from contamination.
2. The sauce bar lacks sneeze guards to protect foods from contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.