GARDINO FRESCO

In the back prep area, in the 2 door reach in refrigerator, measured a covered container of cooked pasta at 66F. Per operator, cooked pasta was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 70F to 41F within 4 hours and kept uncovered to allow for proper cooling. [SA] Operator removed pasta from container and placed in ice water to properly cool.

At the bar area, observed fruit flies in two bottles of alcohol. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bottles of alcohol were VC&D due to contamination/adulteration.

In the kitchen area, at the handwash sink, observed missing plumbing/drain pipe from the handwash station. [CA] Ensure drain pipe is installed for the handwash station leading into the floor sink. Drain pipe shall be installed with a 1" air gap between the bottom of the pipe and the top of the floor sink.

In the kitchen area, in the 2 door prep unit, measured diced tomatoes at 47F and pesto at 45F. In the back prep area, in the reach in refrigerator, measured various salad dressings between at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.

In the kitchen area, at the cookline, observed accumulation of food debris on the floor. In the back prep area, around the warewash machine, and by the mop sink, observed accumulation of debris/food debris on the floor. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the back prep area, in the reach in refrigerator, observed accumulation of ice in the refrigerator fan and condensation from the refrigerator ceiling. Measured ambient air temperature of reach in refrigerator at 50F. In the same area, at the 2 door reach in refrigerator, observed ice buildup at the back ceiling. Measured ambient air temperature of the 2 door reach in refrigerator at 45F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F and below. Repair or replace refrigeration.

In the back storage area, observed open boxes/packages of pasta. [CA] Ensure open packages of dry food are transferred to food grade containers and covered with a fitted lid.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1975.00. 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. [COS] Operator made payment online during time of inspection. Copy of receipt sent to district inspector.

In the kitchen area, observed accumulation of food debris around the floor at the cookline. In the back prep area, observed accumulation of food debris around the floor at the 3 compartment sink. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the ice machine, observed mold-like growth on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

At the kitchen area, observed water leaking/draining improperly out of the drain line at the handwash station. [CA] Ensure drain line at the handwash station is repaired and able to properly dispose of wastewater.

In the kitchen area, measured cooked pasta at 70F, garlic in oil at 58F, and heavy cream at 60F. Per operator, cooked pasta was prepared less than a hour prior, and heavy cream and garlic in oil was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of cooked pasta and garlic in oil to refrigeration, and placed heavy cream in an ice bath to facilitate proper holding temperatures.