CAMPO DI BOCCE OF LOS GATOS

Facility has a reminder statement for undercooked/raw food items but lacks a disclosure statement on the menu. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked. Provided consumer advisory guidance to general manager.

Employee who was handling raw chicken with gloved hands touched clean metal insert/container and returned to handling raw chicken without properly removing gloves and washing hands prior to handling clean dishes. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [SA]: The clean container was removed from other stacks of cleaned containers by Chef to be used for raw chicken. Specialist discussed proper hand washing and glove use with Chef.

At the 3 comp sink, the left hot water valve was not able to turn off water. [CA]: Repair hot water valve and maintain in good condition.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces at the prep line without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Soiled wet wiping cloths stored on work surfaces at the prep line without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Employee backpack stored on hook at shelving where clean plates are stored. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces. [COS]: Employee relocated backpack.

In the walk in cooler, crates are used to store food containers. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

1. Knives with debris stored on knife rack along with clean knives. [CA]: Discontinue storing knives with debris with clean knives. Ensure all utensils are thoroughly washed, sanitized, and air dried prior to storing. [COS]: Chef washed and sanitized knives at the dish machine. 2. Washed and wet metal pans stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Garlic with oil at the cook line measured at 49F. Chef stated it was prepared approximately 30 minutes prior to measurement. Per Chef, garlic with oil is discarded after 4 hours. No time markings or Time As A Public Health (TPHC) procedures provided. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Garlic with oil was time marked to be discarded on the 4th hour after it was removed from temperature control.

Food contact surface equipment stored directly on the floor on the staircase leading to office. Chef stated equipment are washed and sanitized prior to using. [CA]: All food contact surface equipment and 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.