BAR TAKO @ SANTOS

1. Facility is using solid fuel (binchotan charcoal) on top of a gas broiler for bbq items. They have a second "grill" on a stainless steel prep table. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease use of the solid fuel equipment immediately. Provide an alternate, approved, cooking method for skewers or eliminate from menu. 2. Each exhaust hood system was missing a filter. [CA] Ventilation hood filters shall be maintained clean and good repair.

Facility is using deli containers as scoops for dry ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The bar handwash station lacked a permanently mounted soap dispenser. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Ground beef was found stored over raw seafood. [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. Refer to proper refrigeration storage handout provided.

Facility was observed hot holding items in a water bath stored on a stainless steel prep table. Items were measured between 120-130F. Per Chef, they were cycling the items from the water bath to the stove to attempt temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The hotel pan holding the inserts was moved to the range to reheat to 165F. Chef agreed to keep items on temperature control with use of the range for an active method of temperature control.

Old rodent droppings were observed in the upstairs closet containing the water heater. [CA] Ensure to clean and sanitize affected areas of rodent droppings.

The men's restroom handwash sink lacked hot water. [CA] Hot water at a minimum of 100F shall be supplied to every handwash station for at least 15 seconds. [COS] Manager contacted their facilities to adjust the water. Hot water measured at 105F.

Facility's quaternary ammonia testing strips were expired. [CA] Testing equipment and materials shall be provided to measure the applicable sanitization method. Replace the testing strips.

A few dried rodent droppings were observed on the bottom shelf of tables. PIC cleaned them at time of inspection. Per pest control report no activity of rodents or cockroaches were observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected areas. Note: Per General Manager, Parviz, they receive their food from the basement entrance. The basement is shared amongst the neighboring facility.

In the kitchen area, at the prep cooler across the ovens, potentially hazardous foods were not being held at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Service, repair, or replace the cooler. Refrain from storing PHFs in the cooler until it maintains an ambient temperature of 41°F or below.

1. Observed Vermin: Documented in the following areas: - In the basement area live german cockroaches of all life stages were observed on the compost bin, floor, and walls. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Parviz Pazoki, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. ___ 2. Numerous small flies were observed in the floor sink of the bar area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

In the basement area there are several holes in the walls and gaps in the cement beams. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Walls and/or floors in food preparation area shall be kept clean and in good repair.

Facility's brunch menu lacks a consumer advisory for their ceviche tostada. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In the kitchen area, at the prep cooler across the ovens, numerous potentially hazardous foods were found between 48-50 at around 1:00pm. Per kitchen staff they restocked the prep cooler around 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were time marked for discard at 2:00 pm.

Repeat Violation: Facility is using the two compartment prep sink that is directly plumbed in the downstairs prep area. Per previous interactions with District Specialist facility is to submit plans for approval and proper installation of the prep sink requiring the installation of a floor sink to allow the sink to be indirectly plumbed. On 4/27/2021 facility agreed to cease use of the sink until submitting plans. Again on 2/04/2025 the facility agreed to cease use of the sink. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans or remove sinks within 48 hours.

1. In the downstairs prep area, on the prep table, two large plastic containers of black beans were found cooling and measured at 140F in the interior and 137F on the edges. Per chef, they were cooling for about 40 minutes. An hour later, one of the beans had an ice wand to help cool and the other was in a small ice bath. The beans in the small ice bath were measured at 130F in the interior. 2. In the kitchen area, at the drawer cooler near the flan making area, a container of chicken was found cooling with plastic tightly wrapping it. Chicken was measured at 61F. Per chef, it had about 4 hours cooling. [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] 1. Beans were reheated to 165F and restarted the cooling process. Provided cooling handout and sample cooling log. [COS] 2. Chicken was unwrapped and moved to the walk in cooler.

1. In the downstairs prep area, on sticky traps near the upright cooler and under the soda syrups, several dead cockroaches were observed. 2. In the bar area, on a sticky trap under the dishwasher, several dead cockroaches were observed. 3. In the bar area, in the corner near the frozen margarita machine, several rodent droppings were observed. 4. In the kitchen area, on the wall under the hand sink near the ice machine, a dead cockroach was observed smashed flat against the wall. [CA] Clean and sanitize area of dead cockroaches or old droppings. Note: No live cockroaches were observed and all dead cockroaches appeared to be old. Per Executive Chef, they are serviced by EcoLab and Banner Pest Control services. Reviewed EcoLab reports. Per last report on 12/12/24, no pest activity was found.

In the downstairs prep area, at the two compartment sink, two large plastic containers of shrimp and one plastic container of beans were found thawing in standing water. [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.

In the kitchen area, near the grill, the sides of the cookline equipment have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

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.

Facility is using the two compartment prep sink that is directly plumbed in the downstairs prep area. Per previous interactions with District Specialist (Gina S.) facility is to submit plans for approval and proper installation of the prep sink requiring the installation of a floor sink to allow the sink to be indirectly plumbed. On 4/27/2021 facility agreed to cease use of the sink until submitting plans. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

In the kitchen area, at the dishwasher, chlorine measured at 0 PPM while actively washing dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to was dishes in the three compartment sink or the bar dishwasher.

In the downstairs prep area, on the storage shelves, a bulk bag of chilis was found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.