BZZ CLAY POT

Observed two new equipment pieces in the facility that were not approved by the Department of Environmental Health. 1. Above counter steam hot plate unit 2. A unit with 15 holder units to make rice. [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 or dehplancheck@deh.sccgov.org to obtain plan check requirements. Plans shall be submitted by 6/18/25 for approval or equipment may be impounded.

Lack of a food manager certificate in the facility. [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. Lack of food handler cards in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.

Lack of chlorine test strips. [CA] Provide chlorine test strips.

Observed black residue on cutting board/prep board and prep unit in front of cookline. It is not actively being used at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Clean and sanitize the prep board. [COS] PIC had an employee taken the board apart to clean at warewash sink.

Observed a cup without handle used to scoop rice. [CA] Use a scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed food containers and buckets stored on floor in walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed raw eggs store above ready to eat food items. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed empty utensils and equipment stored in the back hallway of the facility that is shared with another facility. [CA] All food shall be separated and protected from possible contamination. Maintain all the utensils and equipment within the facility.

Lack of soap dispensers in restroom and paper towel dispenser at front hand wash sink. [CA] Provide soap dispenser and paper towel dispenser at all hand wash sinks.

Hot water measured at 118F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Accumulation of grease and other food debris on floors and wall throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

Lack of thermometers inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Accumulation of food debris on refrigerator, walk in cooler/freezer door handles, ice machine and other unused equipment and surfaces. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Lack of chlorine test strips. [CA]Provide chlorine test strips