JAVA CAFE

1) Ambient temperature of 2 door under counter cooler measured 50F. 2) Ambient temperature of 3 door prep cooler measured 53F. 3) Ambient temperature of Artic Air 2 door upright cooler measured 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair refrigeration units.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are available for review at all times.

1) In the 3 door preparation cooler: Roast beef, falafels, shredded beef, rice, cooked sweet potatoes, cooked scrambled eggs, and cooked chicken measured between 50-53F. 2) In the 2 door under counter cooler, raw shell eggs measured 54F. Per employee, all items were stored in unit for more than 4 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were voluntarily discarded.

Facility has a open plan check project: SR0870450. The following cooking equipment was observed in kitchen without prior plan check approval: -Crepe Maker -Panini Press -Turbo Chef Oven Note: Owner stated that he will be submitting plans/reactivating plan check project this week. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements.

In the Traulsen 2 door upright cooler: Cooked chicken observed cooling in a deep metal container covered in plastic wrap. (48-53F) Note: Operator stated that cooked chicken was delivered at 11am from another location that he owns: iJava Cafe Inc - FA207878. No SOPs or temperature logs available to determine what time chicken was removed from temperature control. [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. [COS] Cooked chicken was voluntarily discarded.

Back door is open, observed flies coming in. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Employee was putting away boxed foods, put on gloves, and then proceeded to prepare food without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Missing hand cleanser and single use sanitary towels at the hand sink by the prep table and the hand sink at the front. Missing single use sanitary towels at the restroom hand sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. [COS] PIC provided hand cleanser and single use sanitary towels at all hand washing stations.

Employees food handler cards are not available upon request. [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. Food handler cards shall be available for review upon request.

Sanitizer testing strips are not available upon request. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Numerous flies observed throughout kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.