THE TAMALE FACTORY

Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.

Some food products on boxes were stored directly on the floor or on milk crate below the preparation sink. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The preparation sink is directly connected to the sewer line. [CA] To prevent possible contamination, please modify the drain system immediately. Plan on how to modify the plumbing system must be submitted to our office's plan check unit via email dehplancheck@deh.sccgov.org within two weeks. The district staff must be copied on the email correspondence.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The maximum water temperature on the manual three compartment wash sink was measured at 116 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at dehplancheck@deh.sccgov.org

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at dehplancheck@deh.sccgov.org

Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Cooling of freshly cooked chile verde was done at room temperature in large containers. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at dehplancheck@deh.sccgov.org

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.

Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.

Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.

Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger. .

48 Hours Notice: Our records indicate this property has a delinquent account for the swimming pool and it is operating without a valid Santa Clara County Department of Environmental Health permit. The property has an outstanding account balance in the amount of 1,975.00. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1254442. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 3/5/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including the pool closure.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The restrooms’ door does not have self-clothing devise installed. [CA] Install self-clothing devises on both restrooms.

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger. The front door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

Repeated violation: Raw shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Spanish rice stored stored on pans on the stove was measured at 100 oF. The chef said the stove was turned off an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef was told to reheat the product to 165 oF and keep in it on the stove, or rapid chill the product on ice bath and keep in inside the walk-in cooler. The chef rapid chill the rice (SA).

Raw shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.

Multiple wet/soiled wiping cloths were stored on the counters and on sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Working utensils were stored inside the front handwash sink. [CA] All reusable utensils must be stored in clean container/surface in between use.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Couple of house and drain flies were observed back in the front service counter and some in the back kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.