#1 RESTAURANT

Lack of airgap at food preparation sink. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

Menu lacks consumer advisory for consuming undercooked food of animal origin. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Raw food of animal origin stored above ready to eat food in refrigerators. [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.

Butane canister cooking equipment at dining room tables are not approved for use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements for equipment.

1. In the kitchen area, at the only hand washing station, the soap dispenser was empty. A pump bottle of soap was available for use. 2. In the restroom, at the only hand washing station, there is no permanent soap dispenser. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Provide functioning soap dispensers at each hand wash station.

1. Major Violation: In the kitchen area, at the three compartment sink, the sanitizer solution measured at 0 PPM while active ware washing took place. Per PIc they are using chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A proper solution at 100 PPM of chlorine was made and dishes were sanitized. 2. Minor Violation: In the ice machine there is a mold-like substance growing on the interior panels. [CA] Clean and sanitize the ice machine. Maintain and clean as required.

In the kitchen area, on a wire shelving rack, korean potato salad was measured at 48°F. Per PIC they placed it into the ice bath about 10 minutes prior. Note: The ice bath was made improperly with too little ice and no water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A proper ice bath was made for the PHFs.

Facility offers raw or undercooked foods on its menu, raw meats, without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

REPEAT VIOLATION: The facility has two non ANSI certifies refrigeration units. [CA] New and/or replacement food 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).