CASA EN EL AIRE GASTROBAR

1) Facility lacks Food Safety Certificate for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) Measured sancocho stored on the preparation counter at 84F. Per employee, sancocho was cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sancocho was reheated on the stovetop to 165F for hot holding, then served during inspection. 2) Measured fried yucca stored next to the cook line from 100-135F. Per employee, yucca was cooked less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Per employee, fried yucca will be served or discarded within 4 hours from time of initial cooking.

1) Observed gaps in the ventilation hood over cook line. [CA] All hood ventilation filters shall be in place and maintained in good repair. 2) Observed soup burner extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.

Facility lacks testing materials for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed employee wiping knife on a used wiping cloth prior to use. No direct contamination of food observed. [CA] Utensils shall be properly washed, rinsed, and sanitized in between use.

Observed bag of potatoes stored directly on the floor of the storage room. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed raw meat stored over ready-to-eat produce 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.

In the kitchen, observed the only handwash sink in the kitchen lacked paper towels. [CA] Handwash stations shall be fully accessible and stocked with soap and single use at all times. [COS] Employee restocked the paper towel dispenser.

Facility lacks probe thermometer for measuring internal temperatures. [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.

Observed employee come from outside of the facility and begin handling clean dishes without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist instructed employee to properly wash hands. Dishes were washed, rinsed, and sanitized again.

-Walk in cooler measured to have: Block of cheese at 42F Raw fish at 43F Sausage at 45F Raw beef at 43F Ambient temperature 46F Observed employee stocking shelves in walk in with door propped open. [CA] Keep PHFs at 41F and below for cold holding. When stocking cooler keep walk in cooler door closed to keep temperature cold. Recommend installing cooler curtains to prevent heat loss when opening door to walk in cooler [COS] After 40 minutes of keeping the walk in cooler measured to be 41F.

Paper towel dispenser in kitchen was jammed and not working. [CA] Ensure handwash stations are stocked with soap and paper towels at all times; dispensers must be functional at all times. [COS] PIC got key to open dispenser and fix jam.

Observed employee to wash dishes with gloves on, then proceed to handle arepas, then go handle dirty dishes. [CA] Employees must wash their hands prior to any food handling where contamination can occur. [COS] PIC had staff wash their hands.

Obseved potentially hazardous food stored in the walk-in cooler to measure in the temperature danger zone (raw beef 44F). Per PIC, the walk-in has been open a lot for deliveries. [CA] Ensure PHFs are properly cold held at 41F or below. Repair or adjust unit to properly cold hold at 41F or below. [COS] PIC adjusted unit during time of inspection and will have a repair person come out as well. PIC had staff add ice to food in the meantime.

1. Observed an unapproved corn grinder on a preparation table in the rear storage room (not in use at the time of inspection). Grinder lacks an approved sanitation listing. [CA] Remove unapproved equipment. All utensils and 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 storage room shall not be used for food preparation due to the lack of a hand wash sink. 2. The one compartment food preparation sink lacks a drain board or adjacent preparation table. [CA] All food facilities that prepares food shall provide a food preparation sink with an integral metal drain board or preparation table directly adjacent to the preparation sink.

The pot stove at the cook line extends past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. One light bulb is non-functional within the ventilation hood. [CA] Repair/ replace light bulb.

Measured mashed potato dish at 90 F within a pan at the preparation counter. Cooked stated that the potatoes were cooked 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mashed potatoes were voluntarily discarded following a total serving time of four hours. Facility intends to use TPHC going forward. Submit procedures for review and approval.

Measured salsa at 120 F within a covered plastic container at the cook line. Cook stated that the salsa began the cooling process 30 minutes prior. [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.

The kitchen floor coating is chipping. Portions of the kitchen flooring cove base is top set. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. The walls adjacent to the mop sink are in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

The operational permit of the facility has expired and a new owner has taken over the business more than two weeks ago. He has not applied for a change of ownership yet. [CA] The owner is told to submit a change of ownership application to our office within 48 working hours. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

The handwash sink that was located in the bar area as well as the other one which was located by the stairs were both removed. The maintenance crew were working to replace the handwash station in the bar and install soap and paper towel dispenser. The handwash sink in the kitchen and restrooms are working. [CA] If there is no handwash sink with soap and paper towel dispenser, the bar shall be restricted from serving any drink. Please stop using the bar to serve any drinks until a district inspector allows to do so upon an inspection.

Observed potentially hazardous food that measured in the temperature danger zone located in the drawer cooler unit, in the walk-in cooler and in the steam table (see "Measured Observations"). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] Staff voluntarily discarded compromised PHFs.

Observed a large container of soup that was cooked yesterday according to staff and measured in the temperature danger zone today (pozole 48F). [CA] Ensure PHFs are properly and rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as frequent stirring, ice baths, ice paddles, ice as an ingredient, smaller portions and/or use of blast chiller. [COS] PIC voluntarily discarded the soup.

Facility unable to provide FSC and FHC. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate for at least one person that is currently employed available for review at all times. Facility must have Food Handler Cards for the rest of the staff available for review as well.

Chlorine concentration in under counter machine measured at 0ppm. [CA] Ensure warewash machine provides 50ppm of chlorine. [COS] Staff replaced empty chlorine bottle during time of inspection.

Observed unapproved bar on upstairs patio. [CA] Cease and desist use of bar, if facility would like to build a bar, they must submit to Plan Check.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,540.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Paper towel dispenser not working and no soap available at kitchen handwash sink. Paper towel dispenser empty in restroom and a roll of paper towels were stored on baby changing station. [CA] Keep all handwash stations stocked with soap and single use paper towels at all times. Discard contaminated roll of paper towels on baby changing station in the restroom. [COS] Staff provided a roll of paper towels and a bottle of dish soap as a temporary solution.

Kitchen handwash sink is slow draining. [CA] Repair plumbing to ensure it is working properly.