MEYHOUSE

Holes in the floor below storage racks within the upstairs beverage storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Personal drink stored on drying rack used for customer cups. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed paper towels stored outside of a dispenser at the main bar and rear bar hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Measured cut tomatoes at 53 F and cream at 49 F within the top portion of the non-functional preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Observed PHF's within the unit discarded after lunch service (less than 4 hours). \ Measured white rice at 80 F within a warmer set on low. Cook stated the rice was made 1 to 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice reheated and warmer increased to greater than 135 F.

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

The front cook line hand wash sink lacks a supply of cold water (additional hand wash sinks available for use). [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Cold water valve turned on.

The cook line hand wash sink cold water valve in non-functional. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Employees eating lunch at the cook line preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed raw shell eggs stored above RTE vegetables within the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

The janitorial sink drain is slow draining. [CA] Clear drain so that it is free flowing.

Observed a hole in the wall behind the warewashing machine area spray sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Observed the use of vacuum sealing bags to store assorted raw beef cuts and sliced fish within the upstairs freezer. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Beef and fish were removed from vacuum sealing bags at the time of inspection. Chef stated that they intend to use ziptoc bags going forward.

Observed the installation of a dry aging refrigerator in the upstairs area. Upstairs area lacks approved floors, walls, and ceilings. [CA] Food or food related equipment shall be stored in approved areas. Relocate unit into the approved kitchen or dry storage room. Only prepackaged products in their original containers shall be stored upstairs.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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. [COS] Facility submitted payment at the time of inspection.