THE SECOND WIFE

Gaps observed in ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Single use food containers re-used to hold food. [CA] Food containers intended for single use shall not be reused.

Scoops in bulk containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Lack of sneeze guard in front of 2 items at buffet. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Inspector Observations: Repeat violation: frozen chicken found thawing at ambient temperature in food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Inspector Observations: Repeat violation: Pressurized tank is not secured to a rigid structure.[CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Inspector Observations: Repeat violation: lack of sneeze guard at some items at buffet. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Inspector Observations: Repeat violation: Food in trays stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Inspector Observations: Various PHF held on buffet and on range at cook line measured >41F,<135F,<2hrs [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held at range reheated to 165F for hot holding at 135F. PHF held at buffet placed on TPHC for discard at 4 hrs.

Inspector Observations: Repeat violation: FSC is not available for review at time of inspection. [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. Food handler cards are not available for review at time of inspection. [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.

Frozen PHF found thawing at ambient temperature at the food preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Sanitizer concentration in mechanical dishwasher measured at 25PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Food in containers stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Bulk food containers in walk in are left uncovered. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Toilet paper placed outside of the dispenser in restrooms. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Hand wash sink near dishstation is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of single use paper towels at hand wash station (dishstation). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Co2 thank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Scoops in bulk container lacks a handle. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lack of sneeze guard on several items at buffet. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Employee cell phone found on food preparation table. employee jackets and person items found on food storage rack. Open employee beverage found on food preparation table. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Tandoor oven and two 2 burner ranges added to the facility.[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 to obtain plan check requirements. Submit for a single piece of equipment.