CHAR & FLAVOR

Observed drainpipes from the 3-compartment sink and preparation sink extend directly into the floor sink. [CA] Provide air gap between the drainpipe and the rim of the floor sink measuring at least twice the diameter of the inlet and no less than 1-inch.

1) Observed epoxy flooring is damaged and peeling throughout the food preparation area and employee restroom. Parts of flooring nearby the door are missing cove base. [CA] The floor surfaces in all areas where food is prepared, prepackaged, or stored shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. 2) Observed staining and accumulation of dust on the walls and ceiling above food preparation area. [CA] Walls and ceilings shall be maintained in clean and sanitary condition.

Observed lack of paper towels at handwash stations. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC restocked handwash stations at time of inspection.

Observed the light in the walk in cooler to be unshielded/unprotected. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

A. Observed a small leak below the three compartment sink. B. Observed the front handwashing sink to be slowly draining. [CA] Repair plumbing fixture and maintain in clean and good repair.

No soap or paper towels were available at the front hand washing station at time of this inspection. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. [COS] The violation was corrected by setting paper towels in the dispenser and placing a soap dispenser at the handwashing station.

Observed a food worker return from outside of the facility and begin food preparation without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist intervened and instructed the food employee to wash their hands properly.

The person in charge did not have a valid food manager certification. [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.

A. Observed an accumulation of unused equipment stored on top of the walk in cooler. B. Observed unused equipment stored throughout the service area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. C. Observed the second door leading outside from the food preparation area to be propped open. [CA] Maintain the facility fully enclosed to prevent the entrance of vermin.

A. **MAJOR** No sanitizer was available on site at the time of this inspection and the food worker could not demonstrate that the dishes and utensils have been properly cleaned and sanitized. B. **MINOR** Observed a food worker use a towel to dry off a metal container after washing. [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] The violation was corrected by temporarily ceasing food operations and a food worker was able to obtain chlorine bleach at the time of this inspection. Specialist instructed employee how to set up the 3-compartment sink during the inspection.

Observed an accumulation of grime on the walls behind the equipment behind the pasta preparation station and at the walls behind the pizza oven. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed dead adult cockroaches on the floors and on the piping of the water heater. No evidence of live cockroaches was observed at the time of inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings.

A. Observed cutting boards and trays stored behind the faucet at the warewashing sink and preparation sink. B. Observed a deep fryer stored in the restroom. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

There were no soap and paper towel supplies in the only handwash station in the kitchen. [CA] Provide wall-mounted soap and paper towel dispensers and refill the supplies. The owner provided a pump-type soap and roll-type paper towel supplies (SA).

A deep fryer was being used back in the kitchen without an exhaust hood. The owner said a contractor has submitted a plan to our office to install an exhaust hood. [CA] Equipment used in frying any food products must be stored directly under the exhaust hood. Stop using the fryers immediately. Until a plan submitted to our office is reviewed and the installation approve4d, cease and desist using the fryer in the facility. The owner unplugged the fryer and removed it from the kitchen.

Repeated violation: Repeated violation: Some clean utensils including slicer are stored in unclean container. [CA] Store all clean utensils in clean containers in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time

Repeated violation: Some open bag food products were stored in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Repeated violation: Food safety certificate found on file is expired. Couple of the employees do not have food handler cards as well. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire as well. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,383.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1335964. You may also drop a business or a casher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 2/11/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

The upright white freezer located in the kitchen is not an NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.