EN BOCA DE TODOS

Employee cell phone stored near clean utensils. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.

Ambient temperature of sliding door display cooler measured 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: Work order placed during inspection.

In the sliding door display cooler: raw chicken, raw beef, raw ground beef, and raw shell eggs measured between 53-55F. Operator stated that all items were stored in unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] All food items were relocated to the bar 3 door under counter cooler.

Water temperature at the prep sink and 3 comp sink measured between 115-118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Sliding door display cooler is missing a thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Facility has an active cockroach infestation. Cockroaches of all life stages were observed in the facility, concentrated in the bar area. [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 inspector to schedule a re-inspection at (408) 918 - 2726 or Alexander.Alfaro@deh.sccgov.org.

Live cockroaches of all life stages were found in all areas of the bar area. A large concentration was found on the wood paneling of the bar and the edges of the counter tops. [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 inspector to schedule a re-inspection at (408) 918 - 2726 or Alexander.Alfaro@deh.sccgov.org.

There was no hand wash station in the kitchen area. Per staff they washed hands at the three compartment sink in the middle basin as the goose neck faucet does not reach the first or third basin. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Floors and walls of the facility had an accumulation of grease and dried food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Staff were observed skipping the sanitizing step of ware washing while manually washing dishes. [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).

1. Facility has no Food Safety Certificate available upon request. [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. Facility has no Food Handler Cards available upon request. [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. Facility lacks drain plugs to fill the three compartment sink and properly wash, rinse, and sanitize the dishes. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks the test strips for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

There was a two pot burner connected to a propane tank not under an approved exhaust hood ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.