LOS ALTOS GRILL

A reminder statement and disclosure of foods served raw or undercooked were not indicated on the menu (tuna tare tare, etc.) [CA] I. Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. II. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients

Observed multiple multiuse wiping cloths stored on the prep tables at the front preparation line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed tongs stored on the splash guard of the hand washing sink in the front preparation line. [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. [COS] The tongs were relocated to a metal tray on the counter top for storage.

Observed heat lamp at front service line to be inoperable. It was discussed with the PIC that the lamp is ordered on replacement. [CA] Maintain equipment in good repair. Equipment used for hot holding is required to maintain potentially hazardous foods at or above 135F while holding.

Measured two trays of beef in an alto sham measured at 116F and 109F. The person in charge stated the beef was relocated from the oven after cooking to the alto sham approximately 1 hour prior. [CA] Maintain potentially hazardous foods at or above 135F while hot holding. [COS] The trays were relocated to the oven to reheat. *Note: The alto sham unit was set to 120F. The unit was adjusted to 140F to heat while beef reheats.

Testing equipment was not available for the high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. *Note: An NSF high temperature dish machine plate reader was ordered at time of inspection with expected delivery dated for 7/9/26.

Facility is lacking thermolabels to measure the utensil surface temperature in the high temperature dishwasher. [CA] Provide thermolabels and check utensil surface temperature daily.

Water temperature in high temperature warewashing machine measured 109F. (Active warewashing) [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F. [SA] Food employees were instructed to set up 3 compartment sink and not use warewashing machine until repaired. Utensils were thoroughly sanitized in the 3 compartment sink. Work order was placed.

Multiple expired food handler certificates observed. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily available for review at all times.