HOBEE'S SUNNYVALE

Accumulation of food on floors/walls throughout the cook-line, and on the floor underneath the dishwashing area. [CA] Maintain clean to prevent the attraction of vermin. Structural deficiencies observed, including a hole in the wall underneath the side-beverage station in which the piping/cabling is exposed, damaged cove-basing outside of the walk-in cooler, multiple small holes in the ceiling, and areas in which there exists a crevice in between shelving and the wall. [CA] Seal all holes, gaps, crevices, and repair any structural deficiencies within the kitchen to prevent the harborage of vermin.

Cook handled raw shell eggs and contacted pooled eggs with gloved hands, and then attempted to handle cooked bacon intended for customer service before being stopped. [CA] Employees must change their gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands.

Heavy accumulation of food/grease buildup on the sides/undersides of equipment at the cook-line. [CA] Clean regularly to prevent the attraction of vermin.

*REPEAT VIOLATION* 1. Raw shell eggs measured 72F-79F while maintained in an overfilled container in an improper ice bath at the cook-line. Per staff, eggs had been taken out of the walk-in one hour prior. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Do not overfill containers of food when maintaining for cold holding, and ensure that ice in an ice bath comes up to the maximal level of food in the container. [COS] Raw shell eggs relocated to the walk-in cooler. 2. Hollandaise sauce measured 104F while maintained in a triple-stack of containers in an insert in the steam table across from the cook-line. PIC states that sauce cannot be stored at 135F owing to issues with quality (sauce becomes too thick). [CA] Potentially hazardous foods intended for hot holding shall be held at 135F or above to prevent the growth of bacteria. Note: This Division recommends taking less sauce out of refrigeration at a time to ensure proper temperature control, or else subjecting the sauce to time as a public health control (4-hour rule). [SA] Hollandaise sauce to be used or discarded by the end of service at 2PM (4 hours elapsed). 3. Partial-cooked bacon measured 74F while maintained in a metal container at the cook-line. Per staff, item had been taken out of a prep cooler 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Par-cooked bacon relocated to a prep cooler.

Facility observed thawing frozen, reduced-oxygen packaging salmon. [CA] Bags of frozen, reduced-oxygen packaging salmon shall be cut open prior to thawing to prevent the growth of Clostridium botulinum (anaerobic bacteria).

Gap observed underneath the back door. [CA] Seal gap to prevent the intrusion of vermin.

A valid food safety certificate could not be provided. [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.

1. Observed live German cockroaches of varying life stages documented in the following areas: - 5+ live on two sticky traps directly underneath the cook-line - 1 live crawling on the underside of a counter at the far end side of the cook-line, across from the furthest prep cooler - 2+ live on a sticky trap located directly underneath the right-side prep cooler across from the cook-line - 1 live on a sticky trap located underneath the steam table across from the cook-line - 1 live on the floor underneath the upright cooler at the side-service entrance area to the kitchen Dead cockroaches observed on the floor of the cook-line. Facility provided pest control service report from Matrix, conducted on 11/02/205, which stated that "sanitation around kitchen area (under cook-line) needs to improve, and that sticky traps were placed, but no activity was observed at the time of treatment. 2. Photographs: Taken for documentation purposes. 3. Supervisor has been notified of the closure. 4. Notification: The people in charge during inspection, Melissa, Danny, and Juan, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Handwash sink in the front, left-side service area observed to be filled with a milk carton and various bits of food waste. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing.

In the front cooking area: observed one dead cockroach on the floor. No other evidence of vermin observed. [CA] Keep facility clear of vermin.

Observed heavily damaged cove base flooring near the walk-in refrigerator. Observed wall near the walk-in refrigerator door was damaged. [CA] Repair flooring and walls to prevent vermin harborage and to facilitate cleaning.

Inside the dry storage room: observed one live cockroach and approximately 3 dead cockroaches in sticky traps on the floor near the door. No other evidence of vermin was observed in the facility. [CA] Keep facility clear of cockroaches. [SA] The live cockroach was killed and the traps were removed from the facility.

Observed pink and brown mold-like substance on the panel inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep ice machine clean. *REPEAT VIOLATION* [COS] Employee cleaned the mold-like substance.

1) At the front handwash sink: observed clean spoons were stored directly underneath the paper towel dispenser. [CA] Store clean utensils away from the handwashing area to prevent cross-contamination. *REPEAT VIOLATION* 2) Observed aluminum foil was being used to line shelving in the rear warewashing area. [CA] Discard foil. All surfaces must be smooth, durable, and easily cleanable.

Observed the ice machine's door was damaged near the hinge. [CA] Replace/repair the door.

In the cooking area steam table: measured internal temperature of hollandaise sauce to be 131F. Container of hollandaise sauce was stacked in multiple metal containers in the steam table (employee stated this was intended to prevent the sauce from becoming too hot). Employee stated sauce had been held since 7:30am today (about 3.5 hours prior). [CA] Keep potentially hazardous foods at 135F and above or 41F and below.

Observed accumulation of food debris on the lower shelving throughout the cooking area. [CA] Keep surfaces clean.

At the front handwash sink: - Observed the paper towel dispenser was empty - Observed cups and milk cartons were completely obscuring the handwash sink, and some were stored inside the handwash sink. At the handwash sink in the warewashing area: observed the paper towel dispenser was empty. At both handwash sinks, employees were unable to open the paper towel dispensers to refill them. [CA] Keep handwash sinks accessible at all times; handwash sinks shall be used only for handwashing and not as rinse/dump sinks. Keep paper towels stocked inside dispensers at all times. [SA] Milk cartons/cups were moved away. A paper towel roll was placed at each handwash sink.

Observed several trays of coffee cakes were stored uncovered inside the dry storage. [CA] Store food inside covered containers/wrapping to protect it from contamination.