THE BREAKFAST CLUB

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,723.00. 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 potentially hazardous food that measured in the temperature danger zone located in the drawer coolers (sliced cheese 52F, ham 46F) and on food prep surfaces (garlic in oil 72F, sour cream 69F, grilled onion/pepper 92F, raw shell eggs 57F, whipped butter 57F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Consider using time control (TPHC) for PHFs that are frequently used (must fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark).

Observed dishes and utensils in the sanitizing compartment in the 3 comp sink that didn't have sanitizer (chlorine 0ppm, quat 0ppm). [CA] Ensure dishes and utensils are properly washed, rinsed and sanitized (100ppm chlorine or 200ppm quat).

Observed cooked whole potatoes cooling in large plastic containers. [CA] Ensure PHFs are cooled on shallow pans, discontinue using deep plastic containers for cooling.

Observed missing cove base tile by handwash station. Observed holes in walls in the dry storage room. [CA] Replace broken or missing tiles in facility; repair holes.

Observed one clogged floor sink across from mechanical warewash machine. [CA] Unclog floor sink.

Observed rodent droppings on top of boxes and shelves in dry storage room. Also observed holes in walls. Observed 1 dead cockroach behind oven across from handwash station. [CA] Discard rodent droppings; clean and sanitize boxes, shelves, floors and walls with 100ppm diluted bleach and water solution.

No paper towels in dispenser for the employee restroom handwash area. [CA] Keep handwash stations stocked with soap and paper towels in dispensers at all times.

Observed a potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sour cream 58F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the sour cream and will toss any remaining cream at the end of 4 hours.

Observed cooked potatoes cooling in a large bin with a cover. [CA] Ensure cooling is done in shallow pans and left uncovered until fully cooled. Ensure PHFs are cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC had staff cool on shallow pans, uncovered.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold and drawer coolers. Per staff, the food was recently refilled into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Facility may consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time mark the food for 4 hours, discard the food at the end of the 4 hour mark. [SA] PIC will have staff discard food at end of service (3pm).

Observed a piece of old bacon, a soiled wiping cloth, and apron and other old food in a large mixer. [CA] Keep food equipment and utensils clean and sanitized.

Observed one phone on food prep surface across from the cookline and another phone on a food prep surface next to the food prep sink. Also observed a can of WD40 adjacent to tomatillos being prepared. [CA] Keep all personal items, food, drinks and chemicals separate and away from food prep and food storage.

Chlorine in kitchen warewash machine and bar warewash machine were not dispensing chlorine (measured at 0ppm). [CA] Ensure sanitizing warewash machines dispense 50ppm. [COS] Staff replaced chlorine bottles and will sanitize all previously washed dish and silverware.

Observed several items cooling in large containers. [CA] Rapidly cool foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as smaller portions, ice bath, ice paddles, frequent stirring, ice as an ingredient and/or use of blast chiller.

Observed several potentially hazardous foods located on food prep surfaces, at the cookline, and in refrigerators that measured in the temperature danger zone (see "measured observations" for measurements). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue double stacking metal inserts in the food prep cold hold unit. Minimize the amount of time PHFs are out of temperature control for preparation. [COS] Staff put PHFs that had been out for less than 2 hours back into refrigerator. Items that had been out for more than 4 hours were discarded. The rest of the items were time marked and will be discarded at the end of the 4 hour mark.

Observed one clogged floor sink across from kitchen warewash machine. [CA] Clear floor sink and maintain in good repair.

Observed raw shell eggs stored next to and over ready to eat foods such as cups of uncovered cut melon. [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. Observed employee preparing food on top of a sheet pan that was balanced on a garbage can. [CA] Discontinue this practice; use approved food preparation surfaces. Observed several loose screws on shelf above clean bowls. [CA] Relocate loose screws from dishes and food.

Paper towels dispensers were empty in the kitchen, bar, and employee restroom. [CA] Provide soap and paper towels in dispensers at all times at all handwash stations. [COS] Staff refilled paper towel dispensers when instructed to do so.

Observed open bulk foods such as dried pasta in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed several staff members at the cookline to not wash their hands between handling raw and cooked foods. [CA] Ensure staff properly washes hands in between tasks that can cause cross contamination, for a minimum of 20 seconds with warm water and soap, and then dry with a single use paper towel. [COS] Staff was instructed to wash hands.