THE SKEWERS BAR

The large exhaust hood is shared by cooking equipment using charcoal, gas, and electric. [CA] Please dedicate the small exhaust hood for the charcoal using cooking equipment and the larger one for the other cooking equipment.

A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professionals. Please stop using the household chemicals to eliminate insects from the facility.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.

There was no approved thermometer inside the preparation fridge. [CA] Provide approved thermometer inside the fridges.

The gaskets of the walk-in cooler are worn out. [CA] Replace the gaskets immediately.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Employees working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employees must wash their hands before removing the washed utensils from the mechanical dishwasher. Employees must wash their hands after handling soiled equipment or utensils, among others. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

There were no paper towel and soap supplies on the handwash sink located by the dishwasher. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

About a five dozen oysters stored inside the walk-in cooler do not have delivery tags attached to them. There was no delivery tag in the back storage area as well. [CA] Delivery tags must be attached to the last batch of any oyster product and must be kept on file for 90 days from the date of delivery. The oysters were voluntarily condemned and destroyed by the manager (COS).

Multiple household plastic fly traps were observed above the open foods in the preparation area. [CA] To prevent adulteration of the food products, please do not hang fly traps on food preparation, service, and storage areas. Fly control must be done with proper cleaning of the facility. If fly control methods are going to be used in the facility, they must be commercial standard one. drain flies were observed back in the preparation and wash areas.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Raw food products like fish were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

Soap in an open container was observed on one of the drainboards of the preparation sink which was being used to defrost beef and pork. [CA] To prevent possible chemical contamination, please do not store any chemicals above and near open food products. A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS). Minor Violation: Equipment and utensils that are not currently in use are not clean.to sight and touch. Contamination of food-contact surfaces that could result in food contamination. [CA] A food facility shall not be operating if there is gross contamination of food- contact surfaces that may result in the contamination of food products. The food facility shall cease operation of the food facility until all food contact surfaces have been thoroughly cleaned and sanitized. There was a very low sanitizer concentration on the low temperature mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the mechanical dishwasher must be maintained at 50 ppm chlorine unless the manufacture recommended otherwise.

There were no paper towel and soap supplies on both handwash sinks located in the kitchen area. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

Multiple live cockroaches were observed above the preparation table, the wash sink, on the clean utensil’s storage shelf, and on the wall above the preparation tables. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminate and verified by a district inspector, the facility shall be closed. Suzanne Lew Supervising Registered Environmental Health Specialist with the county of Santa Clara has approved the closure. Please contact the district inspector for follow-up inspection.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some spices and condiments in an open container were stored below the table used to cut meat products. [CA] To prevent possible contamination, please do not store any food products on an open container below the preparation table and below sinks.

There are gaps in between the screens of the exhaust hood. There also is an excessive dust, oil, and grease accumulation on the screens. [CA] To trap all the steam, smoke, grease, and heat produced by the equipment located below the exhaust hood, seal |the gaps observed between the screens. Clean the exhaust hood regularly.