ROUTINE INSPECTION
It was discussed with the PIC that if the dish machine is inoperable, dishes shall be cleaned and sanitized in one compartment of the two compartment sink and sanitized in the second compartment.
7 reported violations
- K16: Compliance with shell stock tags, condition, displayCritical
Observed a bag of mussels without an applicable shellstock tag. It was discussed that tags are not received when delivered by vendor. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] The mussels were voluntarily discarded at this time.
- K34: Warewash facilities: installed/maintained; test strips
Observed the two compartment sink to be removed and placed in the back storage area. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. [COS] The two compartment sink was reinstalled at this time and verified to provide hot and cold running water.
- K01: Demonstration of knowledge; food safety certification
Valid food manager certificate was unavailable for review at this time. [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.
- K36: Equipment, utensils, linens: Proper storage and use
1. Observed catering trays and other equipment stored outside behind the facility. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor within the enclosed facility. 2. Observed a knife at the cooks line wedged between preparation coolers. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
- K30: Food storage: food storage containers identified
Observed two bins of onions and a bin of potatoes stored outside behind the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
- K07: Proper hot and cold holding temperatures
Measured the following foods at their respective temperatures in the cold top coolers across from the cooks line: - cooked peppers and onions at 48F - cut tomato between 44F at the top of the container and 40F at the bottom of the container - cooked orzo between 46F at the top of the container and 41F at the bottom of the container - cooked pasta 46F at the top of the container and 40F at the bottom of the container The cook stated the foods were cooked, cooled, and placed in the inserts approximately 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure the units are not over filled and lids are used as needed to maintain PHF at 41F or below.
- K48: Plan review
It was documented on the 10/03/2023 change of ownership inspection that this facility shall submit plans to install the following by 12/01/2023: - Three compartment sink in the warewashing area with dual integral drainboards - Three compartment sink with dual integral drainboards at the bar - Hand washing sink at the bar [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. The above changes will be required with plan submission if any changes to the facility are made or facility cannot operate safely without the listed fixtures.