THE PASTARIA & MARKET

In the walk-in refrigerator, observed shellstock tags for clams missing from container.[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] Operator was able to find tags for container of clams and placed with the container in the walk-in refrigerator.

In the kitchen area, on the counter-top, measured a container of garlic butter, and a container of pesto stored on the counter-top at 75F. Per operator, garlic butter and pesto stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of garlic butter and pesto to nearby refrigeration to facilitate proper holding temperatures.

At the bar area, observed the use of particle boards to lift granite counter-top off the undercounter warewash machine and the 2 door undercounter refrigerator. In the warewash area, observed the use of a wooden board to level a prep table. [CA] Ensure only approved materials and equipment are used within the facility. Approved materials and equipment shall be smooth, durable, and easily cleanable. Remove/replace particle boards and wood pieces to prevent possible harborage of vermin.

At the warewash area, measured hot water at 109F. [CA] Ensure hot water is provided at 120F at all warewash, prep, and janitorial sinks.

In the dough prep area, observed gap between two different types of flooring. In the same area, observed stainless steel coving is peeling away from the wall and creating a gap. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Install an approved smooth, durable, and easily cleanable transition strip between flooring.

In the dry storage room, observed open bags of dry food. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

--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.

At the bar area, in the warewash machine, measured chlorine sanitizer at 10 PPM or less. In the warewash area, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. In the back prep area, at the ice machine, observed mold-like growth on the interior panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).

At the pizza prep area, in the 2 door prep unit, measured a container of cooked artichokes between 80F and 90F. Per operator, artichokes prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated using one or more of the following methods: by adding ice; using an ice bath; separated into smaller portions; using shallow containers; and/or using rapid cooling technology.

In the back dry storage area, observed fruit flies. Observed front door of the facility is left open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Keep doors closed to prevent a possible entrance for vermin.

At the bar area, observed the use of particle boards to lift granite counter-top off the undercounter warewash machine and the 2 door undercounter refrigerator. In the warewash area, observed the use of a wooden board to level a prep table. [CA] Ensure only approved materials and equipment are used within the facility. Approved materials and equipment shall be smooth, durable, and easily cleanable. Remove/replace particle boards and wood pieces to prevent possible harborage of vermin.

At the 3 compartment sink, measured hot water between 108F and 111F. [CA] Ensure hot water is provided at all 3 compartment sinks, prep sinks, and mop sinks at 120F. Hot water shall be provided at 100F to 108F at all handwash sinks.

In the warewash area, at the warewash machine, measured a lack of sanitizer. At the bar area, at the undercounter warewash machine, measured chlorine at 25 PPM. [CA] Ensure chlorine at warewash machines are provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the dough prep area, observed gap between two different types of flooring. In the same area, observed stainless steel coving is peeling away from the wall and creating a gap. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Install an approved smooth, durable, and easily cleanable transition strip between flooring.

Observed food handler cards missing or unavailable for review. [CA] Ensure copies of food handler cards are kept on-site and available for review.

In the kitchen area, at the 2 door prep unit for pizza, measured an over-stacked container cooked potatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Keep containers filled only to the interior fill line to facilitate proper holding temperatures.