BETTO'S BISTRO INC

Observed a food worker pick an object off of the ground, touch a garbage can, and subsequently resume food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] The food worker was directed to stop their task, remove their gloves, and wash their hands at the hand washing sink.

1. Observed live fruit flies throughout the bar and back warewashing areas. 2. Observed dead adult cockroaches on the floors in the corners of the hard to reach areas below the bar. No evidence of live cockroach activity was observed at this time. It was discussed with the owner that a monthly pest control service is performed. [CA] Food facility shall be kept free of cockroaches and non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Remove/clean the accumulation of grime from the non-food contact surfaces of the ice machines. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

A food worker was unable to show proof of a valid food handler card or food safety manager certificate. [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.

Observed a food employee drink a beverage from an opened cup at the back preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed multiple knives wedged between the preparation tables and cold top coolers. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface. [COS] The knives were relocated to the three compartment sink to be cleaned and sanitized.

Access to the handwashing sink adjacent to the three compartment sink by a broken down cardboard box pressurized beverage cylinders. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The objects were relocated at this time to allow proper access to the hand washing sink.

1. Observed a phone stored on a towel on the meat slicer. 2. Observed tools stored among dishes at the back preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Remove/clean the accumulation of grime/debris from the floors throughout the bar, including the corners of the hard to reach areas. [CA] Walls and/or floors in food preparation area shall be kept clean.

Measured one container of mashed potatoes between 124F - 140F at the steam table, double stacked in an additional metal insert, and one container of meat sauce between 121F - 146F. The person in charge stated the items were heated on the stove and placed in the unit less than 1 hour prior. [CA] PHFs shall be held at 135F while hot holding. [COS] The violation was corrected by reheating the above items to above 165F.

Observed filled chemical spray bottles to be unlabeled at the back warewashing area. [CA] Chemicals once removed from original container shall be labeled with common name.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. 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 food prep sink being used to sanitize dishes. [CA] Use food prep sink for food preparation only, use warewash sink for warewashing only.

Handwash station was completely blocked and covered with equipment. No other handwash station in back kitchen available for handwashing. [CA] Ensure handwash stations are clear and accessible for handwashing. [COS] PIC moved equipment from handwash station.

Observed raw chicken thawing in a container on the cooling rack. PIC did not know what time the morning employees started the thawing process. [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.

Observed potentially hazardous foods that were improperly cooled located on a cooling rack (cooked potatoes measured at 72F) and were cooked 4 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC voluntarily discarded PHFs.

Observed owner to go back and forth between handling raw and cooked food, and handling clean dishes. Observed owner to handle raw chicken and then go back to cooking food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Wash hands in between tasks that could potentially cause contamination. [COS] PIC was instructed to wash hands on 2 separate occasions.

Observed potentially hazardous foods located on the cooling rack (raw chicken 56F), in the food prep cold hold units, in the reach-in cooler, on food prep surfaces, and in the steam table that measured in the temperature danger zone. [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. [COS] PIC voluntarily discarded compromised PHFs.

Observed cooking equipment without any hood overhang (equipment lined up with edge of hood). [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.