O'MALLEY'S SPORTS PUB

Clutter and unused equipment stored behind the rear of the facility. [CA] The premises of a food facility 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.

Ice bin drain lines are directly plumbed into the waste water piping. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

The floor within the bar is unsealed, non-cove base flooring. The floor surface within the walk in refrigerator is unsealed wood. [CA] The floor surfaces shall be smooth, of durable construction, and of 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.

Build-up of a mold like material on the inner wall panels of the walk in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed the installation of a Vevor unventilated pizza oven at the bar (not in use). Unit does not appear to have a ANSI accredited certification. [CA] Remove unapproved equipment. All utensils and 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). A person proposing to install new cooking equipment 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. 2. The ambient temperature of the two door upright refrigerator measured at 56 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Ice bins are installed directly next to the hand wash sink and the three compartment sink drain boards. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed on each ice bin to protect the potable ice from splash contamination. And additional splash guard shall be installed between the hand wash sink and ice bin.

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

Measured whipped cream at 55 F within the two door upright refrigerator. Ambient temperature of the unit measured at 56 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Whipped cream voluntarily discarded.

Facility is operating under a new ownership. H H 365 LLC --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. A facility evaluation request/ change of ownership shall be submitted immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the request within 48 hours (2 business days) of this notice will be contacted by this department for further inspections and permitting. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

The floor surfaces and within the walk in refrigerator are unsealed concrete or wood. [CA] The floor surfaces shall be smooth, of durable construction, and of 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.

Build-up of a mold like material on the inner walls of the keg walk in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the installation of a Vevor unventilated pizza oven at the bar (not in use). Unit does not appear to have a ANSI accredited certification. [CA] Remove unapproved equipment. All utensils and 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). A person proposing to install new cooking equipment 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.

Observed a leak from the hand wash sink next to the janitorial sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

The kitchen section of the facility is now ran by Paper Platez whom previously used the kitchen as a food truck commissary only. Food sales occur at a separate POS from the bar. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. Facility shall submit a Facility Evaluation request to DEH within 48 hours at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the evaluation request and payment within 48 hours (2 business days) of this notice will be contacted to schedule a facility evaluation inspection. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Observed the build-up of a mold like material on the inner nozzle of the bar soda guns. [CA] Clean and sanitize soda gun nozzles as needed to prevent the build-up of mold like materials. [COS] Soda nozzles cleaned and sanitized. The kitchen three compartment sink is non-functional. Observed employee washing dishes with soap and water only within the food preparation sink. [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. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Wares properly washed within the bar three compartment sink.

Observed the build-up of food and debris on the floor of the bar and kitchen. Observed the build-up of a mold like material on the walls and ceiling of the bar walk in fridge. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the following nonfunctional equipment: 2 door upright refrigerator, 2 door beer keg fridge and bar 3 door reach in fridge. [CA] Equipment shall be maintained in good repair.

The bar and kitchen hand wash sinks lacked a supply of soap. The kitchen hand wash sink was blocked from use by the storage of pots and cords. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand wash sinks stocked with soap. The kitchen hand wash sink made accessible.

The kitchen 3 compartment sink is nonfunctional due to disconnected grease trap piping. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed open bulk rice bags stored in the floor in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

The bar and kitchen flooring is in disrepair. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Holes in the walls/ baseboard beneath the bar 3 compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Observed drain fly activity within the bar and kitchen areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.