ALDO'S RISTORANTE & BAR

Revision for plans (SR0883049 ) have not been submitted. [CA]: Submit plans within comply by date. Ensure plans are approved, equipment are installed according to approved plans, and a final inspection is obtained from DEH Plan Check.

The only hand sink station did not have single use towels in dispenser. Nearby single use towels available. [CA]: All hand sink stations shall be provided with single use towels stored in permanently installed dispensers. [COS]: Single use towels provided.

Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. Food handler training certificates not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Accumulation of debris and grime on floors underneath 3 comp sink and ice bin at bar area. [CA]: Routinely clean hard to reach areas to prevent accumulation of debris and grime.

Unsecured beverage cups and personal cellphone stored on and around prep line coolers. [CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* Marinara sauce in (3) 20 qt plastic containers measured between 46F - 47F. Chef stated it was cooked and cooled down yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Marinara sauce voluntarily discarded.

Small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Revision is requested for plans (hand wash sinks and mechanical ventilation hood) submitted on 11/21/2025. [CA]: Submit plans within comply by date. Ensure plans are approved, equipment are installed according to approved plans, and a final inspection is obtained from DEH Plan Check. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

1. In the prep line cooler in front of the grill, raw food observed stored in shelving above bolognese sauce. [CA]: Properly store raw food beneath and separate from ready to eat food. 2. At the bar area, ice intended for consumption in ice bin is in direct contact with tubings. [CA]: Food such as ice shall be protected from contamination.

Makeshift ventilation attached to Type 2 hood. [CA]: Facility shall submit plans to DEH Plan Check for Type 2 hood to DEH Plan Check no later than 11/10/2025. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Plan check consultation hours are Monday thru Friday 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx

1. Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. Discontinue use of unit until it is repaired 2. At the bar area, ice for consumption is in direct contact with beverage tubes in the ice bin. [CA]: Ensure ice is protected from possible contamination at all times.

Right walk in cooler's ambient temperature measured at 48, middle prep line cooler measured at 62F, left bar cooler measured at 57F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/adjust/assess unit as needed.

MAJOR: -Multiple Potentially Hazardous Food items at prep line cooler 2 measured between 52F - 56F. Ambient temperature of unit measured at 62F. Per PIC, food items have been in the unit for approximately 4 hours prior to measurement. -Milk and whipped cream in bar cooler left side measured at 48F and 49F. Ambient temperature of unit measured at 57F. PIC decided to discard milk and whipped cream. MINOR: -Cooked mushroom, sundried tomatoes, and cut tomatoes measured between 45F - 48F in right side walk in cooler. PIC stated food items were prepared and placed into the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 48F. Most food items in unit were non-PHFs. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times. [COS/SA]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs that have been out of temperature for less than 4 hours were relocated to other coolig units to cool down.

Knives stored in crevice between prep line coolers. [CA]: Food contact surfaces shall be properly stored so it cannot result in potential contamination.

Marinara sauce in (3) 20 qt plastic containers measured between 50F - 55F in middle walk in cooler. PIC uncertain which container(s) were cooked yesterday or today. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Food items were voluntarily discarded.

1. At the bar area, the dish machine was dispensing less than 50 ppm of Chlorine sanitizer. [CA]: Chlorine dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to dispense proper levels of sanitizer. Assess/repair as needed. 2. At the bar area, accumulation of brown residue on the interior nozzle of beverage spray observed. [CA]: Clean and sanitizer interior nozzle of beverage spray. 3. Brown and black grime observed on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Food handler training not provided during inspection. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Multiple knives stored in crevice between prep line coolers. [CA]: Food contact surfaces shall be properly stored so it cannot result in potential contamination. *REPEAT VIOLATION* 2. Utensils stored in stagnant water that measured 67F - 89F at the cook line. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Testing method for measuring Chlorine sanitizer not provided. [CA]: Provide a testing method for measuring Chlorine sanitizer (for ex: test strips).

1. Multiple boxes of food stored directly on the floor at the walk in cooler (right side). [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Multiple open bags of food stored at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* 1. At the stove top at cook line area, marinara sauce, brown sauce (with cooked vegetables), and vegetable stock measured at 90F, 79F, and 84F respectively. Food items were hot holding in a 5 inch metal pan with water. Water measured at 94F. Per Chef, all food items were reheated on stove top then hot held in the metal pan approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Chef agreed to discard food items at 2:30 pm (3 hours after it was removed from temperature control). 2. At the cook line, garlic with oil measured at 67F. Per Chef, garlic with oil has been out for approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Chef agreed to discard food items at 2:30 pm (3 hours after it was removed from temperature control). Discussed Time As A Public Health Control (TPHC). TPHC guidance provided.