BISTRO SIAM

Grease-covered foil observed used to line shelves and the lower portion of a prep table at the cook-line. [CA] Discontinue the use of foil and cardboard to line surfaces to prevent the attraction or harborage of vermin.

Three pots of curry measured 129F, 142F, and 147F while maintained on a lower prep table at the cook-line. Per the cook, she had cooked them approximately one hour prior and was cooling them down prior to placement into the walk-in cooler. [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. Ensure that foods are immediately placed into the walk-in cooler following cooking. [COS] Pots of curry relocated to the walk-in cooler and left uncovered to facilitate cooling.

Accumulation of grease and old food debris on the interior of cooking equipment at the cook-line. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.

Two bags of cooked rice measured 62F while maintained on a prep table out of temperature control. Per the cook, they had been left out in ambient overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Bags of rice were voluntarily discarded.

Three pots stored directly on the floor in the back storage area. Clean cutting boards stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.

7+ dead cockroaches of varying life stages observed in a sticky trap on the floor next to the left-most upright freezer. 3 dead cockroaches observed on the floor of the back, dry storage area. *No other evidence of cockroaches observed* Per staff, the facility receives a regular pest control service; However, service reports could not be provided. [CA] Clean and sanitize area of dead cockroaches or old droppings.

1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher. Bucket of chlorine sanitizer feeding into the machine observed empty. The head cook states that she manually warewashes in the three compartment sink, and then loads the dishes into the mechanical dishwasher for an additional rinse. Cook proceeded to set up the three compartment sink and demonstrate correct manual warewashing procedure (100 ppm chlorine). [CA] Maintain chlorine sanitizer in the mechanical dishwasher at 50 ppm. 2. Accumulation of black, mold-like growth on three cutting boards that were not actively in-use. [CA] Food contact surfaces shall be maintained clean.

Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean and in good repair to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease.

Two cabbages with large amounts of black, mold-like growth on them observed in the walk-in cooler. Per the cook, these were not intended for service. [CA] Moldy food shall be removed immediately from use. [COS] Cabbages were voluntarily discarded.

Heavy accumulation of grease/debris on the floors and walls of the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

Hand sink in the kitchen observed with a colander placed inside the sink basin. Accumulation of grime on faucet handles of the hand sink in the kitchen. Soap was available at the wall-mounted dispenser at the hand sink in the kitchen; However, it was difficult to dispense. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide accessible handwashing cleanser in dispenser at handwash stations at all times.

1. Grime accumulation on the prep sink and hand wash sink. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.

1. Manager Food Safety Certificate observed expired. [Corrective Action] Provide the current valid Food Safety Certificate. 2. Observed expired Food Handler's Card. [Corrective Action] Provide the current valid Food Handler's Card.

1. Dishwasher in the kitchen observed not operable. [Corrective Action] Repair dishwasher. 2. Water leaking from the ice chute from the ice machine. [Corrective Action] Repair to stop the leak.

1. Cracked floor tiles observed at the cookline. [Corrective Action] Maintain floors in good condition. 2. Grease accumulation on the floor under the wok station. [Corrective Action] Thoroughly clean and maintain clean.

Expired permit posted in public view. [Corrective Action] Post the current valid health permit in public view.

Slime like substance observed in the ice chute of the ice machine. [Corrective Action] Thoroughly clean and sanitize the ice chute.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $3,555.00. 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.