THE FAB

Facility has a non-ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The cold water faucet at the kitchen three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Facility's testing materials for sanitizers are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Water at the bar three compartment sink measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Facility was observed operating equipment beyond what was conditionally approved at the last follow up inspection. Ceiling tiles near type II hood have grease accumulation and there is also heavy grease accumulation in the light bulb above the deep oven. Facility was conditionally approved to operate some of the equipment in a limited fashion. Oven: reheat Potentially Hazardous Foods such as pre-cooked carnitas, birria, chicken with no cooking of raw products. Flat grill: Reheat non-Potentially Hazardous Foods only such as tortillas Electric burner: Boil items in water (pasta, shrimp, chicken, vegetables) [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors or remove equipment and edit menu. 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 within 1 month. Failure to comply with plan check submission deadline will result in further enforcement from this department including impoundments of equipment. See K48 for more information on plan check violation.

Quaternary Ammonia sanitizer in the sanitizer bucket measured over 400 ppm. [CA] maintain Quaternary Ammonia sanitizer at 200 ppm or within manufacturer specifications.

Facility has not completed work and scheduled for a final inspection of SR0882226. Facility's menu and operation of currently installed equipment was conditionally approved on completion of scope submitted with this service request. [CA] Contact this department to reactivate service request. Schedule a final inspection to occur within 30 days. Failure to schedule the final inspection will result in further enforcement such as equipment impound and menu restrictions due to lack of approved equipment.

Chorizo and breakfast sausages in the steam table measured between 100-120F. Per chef, they were reheated about 1 hour prior. The steam table had half of the pans missing. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Items were reheated in the oven.

Facility had a soup thawing in a 1/3 hotel pan in the prep sink basin while submerged in still water. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles. [COS] Water was turned on to flush loose particles.

Repeat Violation: Water at the right restroom handwash station measured at a maximum of 80°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Ice in the ice machine bin and ice bin for the soda dispenser were observed to be contaminated from drippings of biological growth on the interior hardware and walls. [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] Ice was discarded. See VC&D report.

Refried beans stored in a large plastic container in the walk in cooler measured at 170°F in the center and 120°F in the edges. Per staff they had began cooling about 30 minutes prior. [CA] Properly cool PHF's using shallow containers that facilitate heat transfer, such as metal, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chef placed the beans into shallow metal hotel pans to facilitate proper cooling. Went over cooling procedures with chef and owner.

Sour cream in a squeeze bottle was found stored on the prep counter of a prep cooler and measured at 71°F at around 3:30 pm. Per staff it had been there since opening at 11:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The sour cream was discarded. See VC&D report.

Staff were storing utensils in use in a container with water measuring at 80°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Chlorine in the dishwasher measured at 0 PPM while actively washing glassware. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC instructed staff to switch to manually washing, rinsing, and sanitizing wares.

Numerous drain flies were observed near the floor sink by the handwash sink and undercounter dishwasher. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

The handwash station in the bar area has water leaking from the cold water faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

White fish was found thawing under refrigeration in a reduced oxygen packaging with a warning on it to remove fully from its package and thaw under refrigeration. [CA] Follow manufacturer's instructions to that food. [COS] Items were still solid, staff removed from packaging and returned them to the walk in cooler.

Repeat Violation: One small fly was found inside a bottle 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] Items was discarded. See VC&D report.

Mexican rice in a rice cooker was measured between 90-100°F. Per cook, they reheated it in the microwave about 2 hours prior. Note: The rice cooker was unplugged at time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Item was placed on TPHC and marked for discard after 4 cumulative hours of removal from reheating.

Raw shelled eggs were stored above produce and cooked items in the walk in cooler. [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. Proper organization sticker provided.

Repeat Violation: Carnitas were found reheating in the steam table and measured at 80°F. Per cook, they placed the carnitas in the steam table about 30 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Carnitas were reheated to 165°F using the flat top grill.

Numerous ribeye steaks were found to be vacuum sealed without labeling or an approved HACCP Plan from the California Department of Public Health. Per PIC, steaks have been packaged since Monday. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were VC&D. See VC&D report.

Potentially Hazardous Foods (cut tomatoes, pizza[with cheese], guacamole, cheeses, and sauces) were measured between 46-49°F in the right prep cooler. Per staff and PIC, items are left in the prep cooler overnight. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.

Two small flies were found inside a bottle 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] Items was discarded. See VC&D report.

Repeat Violation: Facility does not indicate which foods the consumer advisory correlates to on the menu (ceviche, ribeye, steak, egg based caesar dressing, etc). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Facility is cooking PHFs under a type II hood with a flat grill, electric burner range, deep fryer, and oven. Addition of the cooking equipment was not approved through plan check prior to Change of Ownership in 2021. Additionally, ceiling tiles near type II hood have grease accumulation and there is also heavy grease accumulation in the light bulb above the deep fryer. There is no Ansul system present, but did observe two water sprinklers within the hood area. Note: CaptiveAire Systems - Model Number 6024 VHB is currently installed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors or remove equipment and edit menu. 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 within 1 month. Failure to comply with plan check submission deadline will result in further enforcement from this department including impoundments of equipment.

A few raw breakfast sausages were found stored on the counter near the deep fryer. Per cook, they were thawing them out and had been there for about 2 hours. [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. [COS] Sausages measured at 39°F and were moved to a working prep cooler.

The cold water faucet at the three compartment sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.

Repeat Violation: Small flies were found near the bar area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

1. Water at the two restroom measured at a maximum of 80°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water at the three compartment sinks and prep sink measured at a max of 117°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Facility added breakfast sausages and bacon to TPHC without updating procedures or including in time keeping. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

1. The right prep cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The vacuum sealing device the facility is using is not ANSI accredited. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

REPEAT VIOLATION: Country potatoes in the steam table were measured between 107-115°F at around 12:50 pm. Per chef, the potatoes were cooked around 11 am. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Chef agreed to place the potatoes on TPHC and discard by 2 pm. Discussed the use of TPHC with PIC. TPHC guidelines provided.

In the kitchen area, while measuring items in the steam table, the chef was observed dipping gloves into the sanitize bucket and wiping them on a dry cloth towel. Per hcef, their gloves were dirty so they sanitized them. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Inspector educated on proper hand washing requirements. PIC instructed chef to change gloves and wash their hands.

Quaternary Ammonia sanitizer Solution in the sanitizer bucket and three compartment sink basin was measured above 400 ppm. Per sanitizer directions, concentration shall be between 200-400 ppm. [CA] Ensure to follow manufacturer's directions for proper use of the sanitizer. [COS] The concentration was adjusted to 400 ppm at time of the inspection.

Facility does not indicate which foods the consumer advisory correlates to on the menu (ceviche, ribeye, steak, etc). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In the back of house area, at the steam table on the prep table, potatoes were measured at 95°F. Per kitchen staff they cooked them about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff reheated the potatoes to 170°F.

In the kitchen area, at the steam table near the entrance, beans were measured at 90°F. Per kitchen staff they reheated them on the stove and transfered to the steam table about 10 minutes prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Staff reheated the beans to 167°F at time of the inspection.

1. Facility is cooking under a type II hood. Note: CaptiveAire Systems - Model Number 6024 VHB 2. REPEAT VIOLATION: Facility is using a deep fryer outside of the exhaust hood system. 3. REPEAT VIOLATION: Facility has two induction burners operating outside of the exhaust hood without plan check approval. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit to plan check for an approved exhaust hood system. Submit to plan check for mechanical exhaust exemption for the induction burners. Move the deep fryer under the exhaust hood.

In the back of house area, at the deli slicer, the deli slicer is visibly dirty and kept unclean. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Small flies were observed in the back of house area near the dirty rags stored by the mop sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.