MAMA MIA'S IN GILROY

Some gnats noted around the bar area and in the back kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to eliminate the issue.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $3,097.50. 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.

Under counter refrigeration next to walk in has a damaged door panel. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Recommend replacing door.

Some food handler cards have expired this year. [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.

When cook was asked when tomatoes were placed inside of prep table within the salad station he placed hand inside of container to check temperature. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [SA] Container of tomatoes was VCD by PIC.

Only hand wash station within the kitchen area was missing paper towels within dispenser. Per PIC, the battery died within dispenser. [CA] Hand washing facilities shall be equipped with hand washing cleanser and single-use sanitary towels in dispensers. [COS] Paper towel dispenser was re-stocked and batteries changed out.

Per Cook pasta was cooked yesterday and was measured at 67*F at the time of inspection. [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. [SA] PIC VCD the pasta into the garbage at the time of inspection.

1. Walls behind the steam table have heavy food debris build up at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Hole noted behind the can rack. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Dented sauce can noted on the floor next to the can rack. [CA] Bloated or leaking cans shall be discarded immediately.

Multiple cloths around the kitchen area are out of sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Bulk marinara sauce in pan was being separated into smaller buckets on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. All food prep should be done on tables or within prep sink.

1. Dish washer in the back of the facility was measured at 0PPM at the time of inspection. Active ware-washing is taking place. Also chlorine dispenser was out of sanitizer. 2. Dish washer within the bar area was measured at 25PPM at the time of inspection. Active ware-washing taking place. Chlorine dispenser is low. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [COS] Both dispensers for the chlorine were changed out. Sanitizer within appropriate concentrations; re-measured at 50PPM.