ASI MEXICAN FUSION BISTRO

Observed PHFs cooling with lids. [CA] Facilitate rapid cooling by leaving PHFs uncovered or loosely covered.

Observed potentially hazardous foods that measured in the temperature danger zone in the walk-in cooler (cheese 44F). Other items measured at 43F and the ambient temperature reading was 43F. PIC stated there was a recent delivery where the door was propped open, plus employees have been going in and out of the unit all day. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC adjust unit colder and temperature began to drop during time of inspection.

--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.

Observed paper towel dispenser to be missing in the women's restroom. Paper towels were in a stack on the sink. [CA] Install paper towel dispenser.

Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler (cooked beans 68F). Per staff, the beans were cooked about 4 hours prior to the inspection. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as small portions, frequent stirring, ice baths, ice paddles, ice as an ingredient and/or blast chiller. Discontinue consolidating cooling PHFs into buckets until all the way cooled to 41F or below. [COS] PIC voluntarily discarded the improperly cooled beans.

FSC not available for review. [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.