GLOBAL SPORTS TWIN CREEKS

Measured the warewashing machine at 0 ppm chlorine during active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Warewashing machine sanitizer primed. Remeasured at 50 ppm chlorine.

The hand wash sink within the kitchen adjacent to the coffee area lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towel dispenser refilled.

Measured the ambient temperature of the pizza preparation refrigerator at 48 F to 52 F (not in use to hold PHF's at the time of inspection). [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Unit shall not be used to hold PHF's until it can maintain 41 F or below.

Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine (not actively in use). [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manually sanitize wares with 200 ppm quat within the warewashing sink until machine has been repaired.

Drain fly activity throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed the lack of a soap supply at the hand wash sink next to the coffee preparation area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.

Observed a gap below the back door of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed broken floor and baseboard tiles in multiple areas throughout the kitchen. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Observed the installation of a new electric two burner flat top grill at the front preparation line. Cook stated that the grill is used for tortillas only. [CA] Submit a ventilation hood exemption or provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. A person proposing to 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.