DINER OF LOS GATOS

Food safety manager's certificate unavailable upon request. Observed missing food handler cards for employees that handle food. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. Ensure all employees that handle food obtain food handler cards.

In the kitchen area, measured garlic in oil at 105F. Per operator, stored for about 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated container of garlic in oil and placed in a hot water bath at the steam table.

Observed gaps and crevices on walls by the warewash area, and by the cookline/prep area. [CA] Ensure all gaps are properly sealed to prevent harborage of vermin.

Observed sitting wastewater/garbage water in the garbage bin. [CA] Ensure garbage is disposed in tightly sealed bags. Garbage and refuse containers shall be properly maintained to prevent a nuisance.

In the kitchen area, observed food debris between equipment and on the floor. [CA] Ensure facility floors, walls, ceilings, and equipment are frequently cleaned and maintained.

Observed main hood for the flat top grill does not have adequate suction. [CA] Ensure ventilation system is properly repaired and adequately maintained to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the 2 door reach in refrigerator, observed raw beef stored over cooked pork and cooked foods. [CA] Ensure raw meats are stored below cooked and ready to eat foods to prevent possible contamination. Ensure raw meats are stored in the following order from the bottom: chicken, beef, pork, and fish/seafood.

Observed knives stored in between edges of prep tables and refrigeration, and between the wall and the 3 compartment sink. [CA] Ensure knives are properly stored in a manner that prevents possible contamination.

At the cookline, observed heavy accumulation of food debris and grease on the floor, walls, and on equipment. Observed several panels throughout the facility are beginning to peel from walls including in the prep area, cook line, and dry storage area. [CA] Ensure facility is frequently cleaned and maintained. Seal all cracks and crevices along wall panels to prevent harborage of vermin.

Observed accumulation of grease and food debris on refrigeration handles and equipment. [CA] Ensure non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination.

In the kitchen area, at the 2 drawer single door prep unit, in an ice bath, measured a container of diced tomatoes at 54F. Measured ambient air temperature of refrigeration at 47F. Per operator, refrigerator is not properly functioning and ice bath used to maintain food cold. Per operator, diced tomatoes stored from the previous shift with unknown time of storage. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of diced tomatoes.

Observed frozen boxes of sausage and ham thawing on the counter-top. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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. [COS] Frozen boxes of sausage and ham were moved to the walk-in refrigerator to properly thaw.

Observed an open bag of white pepper stored in the dry storage room. [CA] Ensure all open bags of dry food are immediately transferred to food grade containers and covered with a fitted lid.

At the hood, observed a broken hood filter installed at the right end of the hood. [CA] Ensure hood is installed with functioning hood filters to allow for proper ventilation of grease, steam, heat, vapors, and smoke.

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is posted within the facility.

Observed the use of cardboard and wood to line shelving, and create barriers between equipment. [CA] Facility shall only use approved equipment that is smooth, durable, and easily cleanable. Discontinue use of cardboard and wooden items to prevent harborage of vermin.

In the dry storage room, in the container of sugar, observed scoop handle stored directly in contact with sugar. [CA] Ensure scoops stored in dry food containers and stored with the handle facing away from the food item to prevent possible contamination.