PROVINCE SJ LLC

Shelves in dry storage room are not smooth and cleanable. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Unapproved mobile bar found outside on patio. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove outside mobile bar

ROP equipment found on site. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.

Outside bar lacks hand wash station. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Cooked beef held in drawer refrigerator at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in drawer refrigerator due to temperature abuse.

Added walk-in refrigerator in hallway behind kitchen has not been approved by plan check. [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. Impound #LD7172036!

Spray bottle holding orange liquid/food is not labeled (walk-in refrigerator). [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Lack of single use paper towels at dispenser in dishstation. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Food storage of dry goods temporarily relocated to warehouse area.[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Various PHF held in preparation refrigerator measured >41F,<135,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC PHF was placed in preparation refrigerator at 7am. PHF was voluntarily condemned and destroyed due to temperature abuse.

Lack of hanging thermometers in preparation refrigerators at cook line. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Several live drain flies observed in secondary kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Food preparation sink is located in the construction area and not accessible. [CA] The food prep sink shall be accessible and/or unobstructed at all times. [SA] The operator has conditional approval to use the available 3 compartment sink for food preparation, provided they: 1. Provide a secondary containment within the sink. 2. properly clean and sanitize sink prior to use. 3.Preparation in the sink is limited to the hours of 7am to 9am when the dishstation is not used for washing. Preparation refrigerator #2 is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Operator is remodeling main kitchen.( removing equipment ,addition of equipment and changes to plumbing and surfaces). [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.

Temporary buffet service set up on outside patio [CA] Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility.

Repeat violation: Wet mops stored in the basin of janitorial sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Various PHF held in preparation refrigerator at side kitchen measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Per PIC, PHF held in preparation refrigerator for less than 2 hours. PHF moved to refrigerator measuring 41F or below.

Ambient temperature of drawer refrigerator measured at 55F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until repaired/replaced.

Wet mops stored on floor and inside mop sink/basin.[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Frozen shrimp found thawing in still water/ambient temperature. [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.

Bowls used as scoops in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Several employees serving food do not have hair restrained. [CA] All food employees preparing, serving, or handling food or utensils shall wear hair restraints such as hats, hair coverings, nets, or other suitable covering to confine hair from contacting food, clean equipment, and utensils.

Employee observed touching mouth and face and continued to prepare food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Moderate amount of drain flies found at floor sink at bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Various PHF held at ambient temperature at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily condemned and destroyed PHF held >41F,<135F.

Deep container of soup found cooling on preparation table. [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.

Lack of single use paper towels at hand wash sink in dishstation. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Ambient temperature of 2 preparation refrigerators at side kitchen measured >41F[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Various PHF held in preparation refrigerator and drawer refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was stocked in refrigerators less than 2 hours prior. PHF was moved to walk-in refrigerator for rapid cooling.

Large Co2 tank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lack of thermometers in drawer refrigerators/preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).