THE F1RST TAKE

1. The two door upright cooler near the front service area has teh gaskets in disrepair. [CA] Ensure to maintain equipment in good repair. 2. Facility is reusing milk jugs for premixed coffees and drinks. [CA] Food containers intended for single use shall not be reused.

Facility lacks a working probe type thermometer. [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.

Coffee with milk was found in the upright cooler measuring between 45-48F. Per PIC, they made it yesterday and was cooling since then. [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] Coffee was discarded. Discussed use of the walk in freezer for future cooling procedures. See VC&D report.

The stainless steel panelings on either side of the exhaust hood has gaps in its installation. [CA] Seal the gaps.

Facility was observed leaving wet cloths out on food prep surfaces and not in sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility is using time as a public health control for boba crystals without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Quaternary ammonia based sanitizer tablets were found removed from the original packaging and stored in a sanitizer bucket. [CA] Chemicals once removed from original container shall be labeled with common name.

The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

1. In the back of house area, at the hand wash station, there was no soap available and the sink was obstructed. 2. In the front of house area, at the hand wash station, the soap dispenser and paper towel dispenser were empty. A pump bottle of soap and roll of paper towels were available. 3. In the restroom, at the hand wash station, the soap dispenser and paper towel dispenser were empty. A pump bottle of soap and roll of paper towels were available. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser and single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC unobstructed the hand sink and provided soap.

Facility offers raw or undercooked foods (sunnyside up egg) without a consumer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

1. Numerous of the coving tiles in the kitchen area have detached or are detaching. 2. The floor of the walk in cooler is in disrepair. 3. The floor under the two door cooler in the hallway is in disrepair. 4. In the kitchen area, by the walk in cooler there is a ceiling tile missing. 5. In the hallway near the restroom there is a hole in the ceiling. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Staff were observed grabbing new gloves without washing their hands to begin serving food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands properly.

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

Water at the restroom hand sink reached a maximum temperature of 68°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Rice spoons are being held in room temperature water at 71°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Toilet paper in the restroom was not in the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

1. In the kitchen area, on the floor by the walk in cooler and the two door upright cooler, a hatched ootheca was observed. 2. In the kitchen area, on the gasket of the walk in cooler, a dead adult american cockroach and a live adult german cockorach were observed. 3. In the kitchen area, on the gasket of the two door upright cooler, a dead german cockroach was observed. 4. In the hallway near the restroom, on the gasket of the chest freezer, several dead and live cockroaches were observed. Live cockroaches were observed under and behind the chest freezer and two door upright cooler. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist to schedule follow up inspection at (408) 918-2726.

In the back of house area, at the floor sink where the prep sink discharges into, the floor sink was clogged and not draining properly. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

1. The walk in cooler is in disrepair and not working. 2. The undercounter equipment near the register is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. 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.