EL MUCHACHO ALEGRE RESTAURANT

At time of follow-up inspection, permit fee had not been paid. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at 408-918-3400 to obtain a valid health permit. [COS] Payment was made at time of follow-up inspection. Receipt# 3915051128

Plates (for rice) and to-go cups (for soups/sauces) were observed used as scoops for food. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Container of cooked carnitas maintained inside the walk-in refrigerator measured at 54F. Manager stated that the meat was prepared three-days prior and had not been removed from the refrigerator since. Plastic container of cooked menudo maintained inside the walk-in refrigerator measured at 45F. Manager stated that the item was prepared the day before. Container of cooked carne asada cooling inside the preparation refrigerator kept covered. Item measured at 145F and had not yet reached cooling temperature. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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. *Discontinue cooling PHF items inside the preparation refrigerator to prevent raising ambient temperature inside refrigerator. [COS] Cooked carnitas and menudo were VC&D due to improper cooling. Container of carne asada was placed on ice bath to expedite cooling process.

Employee's three-year food handler card unavailable for review. [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. Food safety certifications shall be readily available for review upon request.

Hand wash station at the front service area by the cook line lacked paper towels and hand soap. Hand wash station in the back of the kitchen by the three-compartment sink lacked paper towels. Hand wash station inside the restroom lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Warm water, hand soap, and paper towels shall be readily available and easily accessible at all times. [SA] Napkins were provided at all hand wash stations. Large squeeze bottle of hand soap was provided at all sinks.

New menu provided containers items that are served raw and/or undercooked. Menu lacks consumer advisory and disclosure. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. 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. **** - Facility is operating under a new Facility name: El Boss. - Manager stated that the owner is still the same. **** Submit written request to Environmental Health to update facility name. Owner shall submit business tax license indicating that ownership has not changed and that facility is operating under a new DBA. **** If facility is operating under new ownership, new owners is to submit permit application within 48-hours.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. ** Repeat violation. Maintain FSC at facility for review at all times. Only one employee food handler card was available for reivew. [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.

Heavy accumulation of food debris and grime observed in the following areas : - On floors underneath the food preparation refrigerators, steam table, preparation table, and cook line at the front service area. - On floor underneath the three-compartment sink - On walls between the hand wash sink and three-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Heavy accumulation of grime observed on refrigerator door handles, equipment surfaces at the preparation line (rice cooker, preparation refrigerators), and metal shelving maintained inside the walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Pick growth like matter observed on the plastic white battle inside the ice machine. Soiled surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.

Both hand wash stations in the front kitchen and ware wash area lacked paper towels and hand soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Squeeze bottle hand soap and paper towel rolls were provided.

Ice scoops maintained with handle in direct contact with consumable ice inside the ice machine as well as the small Igloo ice chest in front of the cash register. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed metal bowl used as scoop and maintained inside soup pot. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Menu lacks consumer advisory and disclosure statement for oysters that are served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Observed plastic bag of raw ground meat with various holes stored above ready-to-eat bread inside the food preparation refrigerator closes to the griddle. [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 whole raw frozen tilapia maintained direct on top of cardboard box inside the two-door upright freezer in the back kitchen. [CA] All food shall be separated and protected from possible contamination. Separate and protect food using food grade containers and or wraps.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. ** Repeat violation. *Note: 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.

Observed facility using frozen prepackaged fish without first cutting packaging open as stated on the packaging. [CA] Prior to thawing/defrosting frozen fish, ensure bags are cut opened.

Numerous PHF items maintained at the top insert of the one door food preparation refrigerator for cooked proteins measured between 45F to 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain top cover closed when not in use.

Paper towel dispenser inoperable at the hand wash station at the cook line. Employees are required to pull down the dispenser in order to access paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Towels and hand soap shall be readily available at all times. Hand wash stations by the ware washing area obstructed with garbage can, recycling bin, and numerous cleaning equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Maintain hand wash stations easily accessible at all times.

Cook line employee observed cleaning and then rinsing hands at the three-compartment sink before donning on gloves to start food preparation. When instructed to wash hands prior to donning on gloves, employee rinsed hands at the hand wash station. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee again to properly wash hands at the hand wash sink.

Consumer advisory on menu lacks disclosure that oysters are served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients. (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Numerous flats of raw shelled eggs maintained above ready-to-eat food (bags of cooked rice, containers of cooked beans, sauces, etc.) items inside the walk-in refrigerator. [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.

Shellstock tags for live oysters not available for review. Manager stated that the supplier (Restaurant Depot) did not provide shellstock tags and it was required for themselves to maintain for their records. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. This Division suggest maintaining at least digital records of the shellstock tags. [SA] Invoice was provided.