EGGHEAD

--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.

The drain plugs fail to keep the basins of the three compartment sink full. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Provide drain plugs that fit properly.

Dishes were found drying in a drying rack at the prep sink in the coffee bar area. Per staff, they washed and rinsed the dishes in the prep sink with soap, skipping the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Items were sent to the three compartment sink for sanitization.

The hot water handle at the handwashing sink in the rear cooking room does not work. Hot water valve was shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Ice in the ice machine was found to be adulterated from organic growth dripping into the ice bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice removed from the ice bin and melted. Ice machine was cleaned and sanitized.

The only handwash sink in the rear cooking area had the basin obstructed. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff removed the obstructions.

1. Beaten eggs were measured at 65F stored on the bottom shelf of a prep table holding a 2 burner range. 2. Grilled onions were measured between 100-110F stored on top of a speed rack in a cambro. 3. Grilled onions were measured between 98-100F stored under a heat lamp in a cambro. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff agreed to time mark all PHFs for discard four hours after removal from temperature control.

1. Observed several different types of seasonings removed from original containers and missing labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. 2. An open bulk box of tapioca powder was found in the cooking room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Tapioca flour was found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

A) Large plastic Cambro of sautéed onions, approximately 5-10 lbs, maintained inside the walk-in refrigerator measured at 48F in the center and 43F on the outsides. Manager stated that the onions were prepared yesterday, most likely in the middle of the day. Employees did scoop some for use today. Onions are usually cooked and then cooled on cooling pans, before storing in Cambros. B) Tray of fried chicken cooling inside the walk-in refrigerator kept tightly covered. Chicken measured at 100F. Manager stated that chicken was prepared in the morning, less than 2 hours prior. [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. [COS] Sautéed onions were VC&D due to improper cooling. Plastic wrap on the fried chicken was uncovered to expedite cooling process.

1. In the back prep area, at the prep sink, the sink is not secured to the wall. 2. In the dry storage area the lockers are not secured to the wall. [CA] Ensure to secure and properly install equipment.

Repeat Violation: In the storage area, at the ice machine, black and brown mold-like substance was observed on the side panels. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Repeat Violation: In the back prep area, wiping towels were observed used, reused, and stored on food prep surface inside the cooking area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeat Violation: Facility offers eggs that are cooked over medium on some of the food items and no consumer advisory is present on the digital menu. [CA] Provide consumer warning and disclosure for the sale of raw or undercooked animal-derived foods.

1. Fried chicken was found left on the counter in the back prep area. Per cook, they removed it from the walk in cooler about 30 minutes prior. Chicken measured at 60°F. 2. At the food prep unit spam measured at 61°F. Per cook they had it out for about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to the bottom section of the prep cooler to rapidly cool down.

1. In the back prep area staff were observed washing their hands in the three compartment sink. 2. In the front coffee bar area staff were observed washing and rinsing hands without use of paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands at dedicated hand wash stations. [COS] Inspector instructed staff to properly wash their hands. 3. Staff were observed preparing foods with bare hands while having augmented nails. [CA] Ensure to wear gloves when finger nails are painted, augmented, or there is an injury to the hand. Gloves shall be properly used and changed when required. [COS] PIC had the staff member put on gloves.

Facility lacks hand wash reminders at all hand wash stations. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

1. Staff personal belongings (cell phones and drinks) were found on the prep cooler and prep table in the back prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Mops were found stored in the mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In the walk in cooler raw chicken was found stored above cooled grilled onions. [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.

In the dry storage area several containers holding crystalline substances are lacking labels [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

1. In the back prep area, at the prep sink, the sink does not have a drain pipe and drains directly onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. In the dry storage area the ice machine drain pipe leads directly to the floor sink. 3. In the coffee bar area there are drain pipes leading directly to the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

1. Facility lacks drain plugs to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks the testing materials for their choice of sanitizer, chlorine. Facility presented quaternary ammonia sanitizer testing strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Repeat Violation: None of the hand wash stations in the facility had paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Facility provided paper napkins in the dispensers. Per PIC, they ran out of paper towels and they get delivered today. 2. In the front coffee bar area, at the hand sink, a dipper well has been installed. [CA] Remove the dipper well to unobstruct the hand sink. 3. There is no permanent paper towel dispenser in the front coffee bar area hand wash station. [CA] Install a permanent paper towel dispenser.

1. In the back prep area the facility was cooking with the baffle filters not installed. [CA] All hood ventilation filters shall be in place and in good repair. 2. In the back prep area, above the prep cooler and three compartment sink, the light bulb cover is detached in one corner. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.