FRIENDSHIP BBQ

Observed handwash sink next to the warewashing sink is blocked by preparation table. Nearby handwash sink is available for use. [CA] Handwash station shall be fully accessible and unobstructed at all times.

Observed facility is utilizing an unapproved, countertop grill extending outside of the ventilation hood. Per PIC, facility is ordering a new countertop grill. [CA] All utensils and 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).

Frozen chicken found thawing in still water at food preparation sink. [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.

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Raw food of animal origin stored above ready to eat food in standing refrigerators. Observed preparation of raw food of animal origin next to produce. [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. Food preparation observed at 3 compartment warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food preparation.

Hand wash sink in kitchen is obstructed by a preparation table, trash can and stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Shell stock tags were not held with oysters in preparation refrigerator. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.

Bean sprouts and raw meat held at cook line and preparation refrigerator, measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Sanitizer level in mechanical dishwasher and 3 compartment sink measured at 0PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Long narrow grill extends outside of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

1 live cockroach found on wall at dry storage room. No evidence of contamination of food/ food surfaces. [CA] Maintain facility to prevent entry harborage of vermin. Provide pest control invoices to your district inspector at re-inspection.

FOUND A LIVE COCKROACH CRAWLING ON THE WALL BY THE REACH IN REFRIGERATOR. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. HIGHLY RECOMMEND HAVING A PEST CONTROL COMPANY PROVIDE A TREATMENT. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: THE COCKROACH WAS KILLED BY THE OWNER.

MISSING LOCKERS FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS. THERE IS A GAP OF ABOUT A QUARTER ON AN INCH ABOVE THE METAL DOOR IN THE BACK. [CA] REDUCE THE GAP TO NO MORE THAN A QUARTER OF AN INCH. FOUND SOME SHOES STORED ON A SHELF NEXT TO OIL CONTAINERS IN THE BACK. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

FOUND SOME EQUIPMENT THROUGHOUT THE KITCHEN WITH GREASE, GRIME AND FOOD DEBRIS. [CA] CLEAN THE EQUIPMENT AND TABLES.

FOUND PLASTIC BOWLS BEING USED TO SCOOP THE RICE AND THE FLOUR FROM THE WORKING CONTAINERS. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HAND AND KEEP THE HANDLE OUTSIDE THE FOOD.

Found one live cockroach on top of a bbq sauce packet on the shelves. Found a dead cockroach on top of the working container for the rice. Found a dead cockroach on the floor by the reach in refrigerator in the back of the kitchen. [CA] Clean and sanitize area of dead cockroaches. FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.

FOUND THE CHINESE BBQ GRILL EXTENDING OUTSIDE THE HOOD CANOPY. [CA] ENSURE THE BBQ GRILL IS INSIDE THE HOOD CANOPY 5 INCHES.

FOUND THE FAUCET IN THE RESTROOM TO BE LOOSE. [CA] REPAIR THE FAUCET.

1. The dishwasher is not functioning properly. 2. The sanitizer dispenser is not functioning properly. [CA] Ensure to maintain equipment clean and in good repair. Repair, service, or replace the equipment. 3. The facility has added a grill that is not ANSI certified to the front kitchen area. [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).

Food handler cards for several of the kitchen staff were 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.

1. REPEAT VIOLATION: Working containers of MSG and other seasonings are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. 2. In the kitchen area, near the ice machine, several containers of food were found on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Facility is storing food and food equipment in what used to be the men's restroom. [CA] Food or food related equipment shall be stored approved areas of the facility only.

1. Facility lacks testing materials for their choice of sanitizers, chlorine at the dishwasher and quaternary ammonia at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks sufficient number of stoppers/plugs to fill all basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

1. In the back of house area, near the front exhaust hood system, there is an accumulation of grease. 2. In the back of house area, by the prep area, there is a hole in the ceiling. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the walls/ceilings and repair the hole.

1. REPEAT VIOLATION - Minor Violation: In the back of house area, at the hand wash station, the basin of the sink was obstructed by several dishes and food items. [CA] Ensure to maintain the hand wash stations fully operable and easily accessible. 2. Major Violation: In the back of house area, at the hand wash station, the electronic paper towel dispenser did not work. [CA] Ensure to maintain all hand wash stations fully stocked with soap, warm water, and paper towels.

There are several pieces of equipment at the front exhaust hood system that are not within six inches of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Facility has changed out various types of equipment from what was approved on the original plans. Flat griddles are are no longer present and have been replaced by non ANSI certified grills. The toilet and sink have been removed form the mens restroom and is being used as storage for additional refrigeration units and a deli slicer. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

1. Major Violation: In the kitchen area, near the front exhaust hood system, there was a tub of raw beef left out of temperature control that measured between 52-57°F at around 7:10 pm. Per staff they removed it from the fridge around 5:00 pm when they opened. 2. Minor Violation: In the kitchen area, near a prep cooler, a bag of bean sprouts was found left out of temperature control. the interior of the bag measured at 40°F while the exteriors were around 55°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff cooked the rest of the meat immediately to the required temperature. [COS] 2. Bean Sprouts were placed in the upright cooler to rapidly chill.

1. In the kitchen area, at the prep sink, a large block of frozen chicken was found thawing in still water. 2. In the kitchen area, on a short rack in front of the ice machine, a box of chicken was found thawing at ambient temperatures. Per PIC, they received the chicken about an hour prior from a delivery. [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. [COS] 1. The faucet was turned on at time of the inspection to thaw. [COS] 2. The box of chicken was placed into a cooler to thaw.

The Environmental Health Permit is not displayed within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

1. Major Violation: In the back of house area, at the dishwasher, chlorine measured at 0 PPM while active ware washing took place. Note: The sanitizer container was empty and the facility had no more. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Minor Violation: In the back of house area, at the three compartment sink, the sanitizer dispenser was not functioning as intended. Sanitizer would measure at 0 PPM. [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 chlorine solution was made in the three compartment sink to facilitate proper warewashing. 3. Minor Violation: The deli slicer in the former men's restroom had an accumulation of dried food debris. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.