EL RESTAURANTE EL CONRRO

1. Observed Vermin: Documented in the following areas: - Droppings were observed in the cabinet of the women's restroom handwash sink. - Gnawing on the wood of the cabinetry in the women's restroom handwash sink was also observed. - Droppings were observed in the small bar area closest to 7th street. - Fresh droppings were observed under a tiered fruit basket. - Gnawed mangoes and bananas were observed on the tiered fruit basket. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Conrrado, has 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.

1. The food safety certificate presented is expired. [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. 2. Second Repeat Violation: Food handler cards for staff are unavailable. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Chlorine testing strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Rice and Beans were measured between 45-55F at two different upright coolers and were dated with yesterday's date. Per PIC, they were cooked yesterday. 2. Carnitas were found measuring between 60-75F in the upright cooler with plastic . Per PIC, they finished cooking around 5 hours prior and were dated for today. Note: Excess pork lard from the carnitas was nearby in a pot and measured at 120F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beans were discarded. See VC&D report. Carnitas were moved to smaller portions and into various ice baths to rapidly cool to 41F within the last hour of cooling. Discussed cooling parameters and procedures with staff. Provided cooling handout and cooling logs to staff.

A single rodent dropping was found in the open wall mounted first aid kit. Per PIC, they have had no activity and receive pest control monthly. [CA] Clean and sanitize area of old droppings.

1. Facility was using a bowl to scoop cooked mexican rice. 2. Facility was using a paper cup to scoop sugar from a bulk bag. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

There is a pipe draining out onto the floor between the three compartment sink and the prep sink. Unsure what is draining. [CA] Investigate what the pipe is for and repair plumbing fixture to maintain in good repair.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 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.

1. The exhaust fan in the restroom is not functioning. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes. 2. Facility has an electric flat top grill outside the kitchen space near the steam table. Per PIC, they dont use it there. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Food was found stored on the floor in the kitchen area and the back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The flooring near the bar area is in severe disrepair and shifting. [CA] Walls and/or floors in food preparation area shall be kept clean.

Facility has a non-ANSI microwave and white upright freezer. [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).

Repeat Violation: Raw meats were found stored above ready to eat foods in several of the reach in coolers throughout the facility. [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. Refrigeration organization handout stickers were provided.

1. Observed Vermin: Documented in the following areas: - A live rodent on a sticky trap under the produce wire rack - Numerous fresh droppings around the ice machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Conrrado, has 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.

1. Major Violation: Beef Tongue and Beef Tripe were found measuring between 45-47 at around 4:30 pm. Per PIC, they finished cooking around 8 am. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food items were discarded. See VC&D report. 2. Rice and Beans were found cooling in plastic buckets. Per cook, all items had just finished cooking and they were being cooled to ambient temperature. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Items were moved to shallow hotel pans and placed in ice baths to facilitate rapid cooling.

Repeat Violation: Facility lacks food handler cards for staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

A box of beef tongue was found thawing on the bottom shelf of a prep table in the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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.

In the three door upright cooler raw PHFs were found stored above ready to eat foods. [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 only handwash sink in the kitchen was draining slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.

Spoons available to consumers were stored to have the lip contact portion in contact with hands. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers.

There are two openings in the windows at the "juice bar" area. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.

Observed 1x live adilt cockroach on a glue trap, 1x live nymph coming out of tile near the ice machine, and 1x dead adult near the steam table. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.

In the dry storage area, on the wire racks, bulk bags of beans were found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In the kitchen area numerous small holes in the walls were observed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Staff were observed washing produce (green onions) in the first compartment of the three compartment sink. Per staff they cleaned the sink with soap before hand. Note: The prep sink was not being used. [CA] The warewashing sink shall be cleaned and sanitized before and after each specific use.

1. In the kitchen area, at the drawer cooler, raw chicken and beef were found stored above ready to eat tripa. 2. In the kitchen area, at the two door upright reach in, raw eggs were found stored above ready to eat foods. [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.

1. In the dining area, under the wire rack holding produce, several rodent droppings were observed. 2. In the kitchen area, next to the prep cooler, a rodent dropping was observed. 3. At the bar, on the counter, two rodent droppings were observed. 4. In the service area, in the cabinet nearest to the steam table, a dead adult cockroach was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. 5. In the kitchen area, above a conduit pipe, a dead cockroach and a live adult cockroach were observed. Staff tried to eliminate it but it went back into the wall. 6. In the kitchen area, above the three compartment sink by a metal shelf, a nymph was observed to crawl in and out of a hole in the wall. Staff tried to eliminate it but it got away. 7. In the kitchen area, on the wall near the fire extinguisher, two german cockroaches were observed in a small hole in the wall. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist at (408) 497-0913 to schedule follow up inspection once the facility has been serviced and cleaned. At time of the follow up inspection the infestation shall be abated, no live or dead cockroaches shall be observed.

In the kitchen and service area, at the only hand sink, the cold water was turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

In both of the restrooms, at the hand wash sink, the soap dispensers were empty. Facility had a bottle of pump soap available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In the bar area, at the three door sliding cooler, al pastor was measured at 69°F at around 2 pm. Per PIC, they cooked it at 7 am and placed it into the cooler around 9 am. The tripa was found stacked under another batch of tripa and tightly sealed with plastic wrap. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC discarded the tripa. See VC&D report.

Facility lacks plugs/stoppers to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

In the storage area, near the restrooms, there is an ice machine in disrepair. [CA] Ensure to maintain all equipment clean and in good repair. If the machine is no longer needed remove from the premises.

1. In the working ice machine the ice scoop handle was iin contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. In the back bar area, at the container of sugar, a plastic cup was being used as a scoop. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In the kitchen area, on the prep table next to the vertical broiler, several pieces of beef were found thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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.

Facility is maintaining the street door entrance propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Facility lacks food handler cards for staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

REPEAT VIOLATION: In the kitchen area, at the fryer and several refrigeration equipment, there was an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

At one of the restrooms, there is a misting leak coming from one of the pipes to the hand sink. [CA] Ensure to maintain the plumbing in good repair.