IGUANAS SANTA CLARA

MAJOR: 1) Horchata measured to be 54F. Per employee horchata containers condensed milk and evaporated milk. No ice observed inside horchata. Per employee ice was in horchata about until about 30 minutes prior. [CA] PHFs shall be kept at 41F and below for cold holding. Facility may use ice bath to keep horchata cold as well as adding ice directly into horchata. [COS] Ice was added to horchata. MINOR: 2) Shrimp and shredded cheese measured to be 46F in drawer under griddle. Per employee he had been cleaning cooler and doors had been opened during cleaning. Ambient temperature did not change during 30 minutes of keeping cooler shut. [CA]Keep PHFs at 41F and below. Ensure cooler can maintain ambient temperature at 41F and below. [COS] Ice was added to shredded cheese bag and to raw shrimp.

Large covered containers of beans observed in 2-door reach in cooler in the back. Beans measured to be 67F and per employee beans were cooked in the last 3 hours. [CA] Cool beans in shallow beans and stir frequently to facilitate cooling. PHFs shall be left uncovered [COS] Beans were reheated to 165F and then cooling was restarted by placing beans into shallow chaffing dishes and placing in ice bath and will be placed into reach in cooler.

Dishwasher observed to wash dishes with soap and warm water and 50ppm chlorine. [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..

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

Flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Large pot of broth observed to be stored in 3 door upright vegetable cooler measuring 92F. Per chef, food was cooked in the last hour [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids and stir frequently.

Dishwasher observed to wash dishes with soap and warm water without sanitizing. [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.

1) 3-door upright cooler in the back area observed to have: -Eggs at 66F -Salsa fresca at 75F (per chef salsa was prepped within the last 30 minutes) -Broth at 92F (per chef broth was made within the last 1 hour) -Ambeint temperature at 65F. 2) Prep cooler insert by soda machine measured to have: -Chorizo at 92F (per chef chorizo was done cooking within the last 30-15 minutes) -Pooled eggs at 50F. Other items in prep cooler reach in area measured to be less than 41F. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] 1)Upright 3-door cooler was emptied of PHFs. PHFs were placed into 3 door upright meat cooler with ambient temperature of41F. 2) Prep cooler was missing containers to cover the fans of the prep cooler insert. Operator added empty containers to seal up insert portion of prep cooler to keep cold air in.

Dried bulk foods, such as beans and rice, observed in 3 container bin observer to be missing lid. [CA] Provide tight fitting lids to bulk food containers to protect foods from contamination.

Trays of cooked beans observed to be stacked and cooling inside 3 door reach in cooler. Beans measured to be 64F-72F. Per operator beans were made about 2 hours prior. [CA] When cooling foods ensure foods are unstacked to increase air flow. When cooling foods stir foods frequently to evenly cool foods. [COS] After stirring beans measured to be 69F. Top tray of beans was moved to another shelf inside reach in cooler.

Some floor tiles observed to be cracked. [CA] Repair cracked quarry tiles.

Nacho cheese measured to be 105F in the center and at 154F on the sides inside steam table. [CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding. [COS] Nachoes was reheated to 165F on griddle.

Handwash sink measured to be 67F in bathroom. Other handwash sinks have hot water. [CA] Maintain handwash sink at 100F.

Freezer and soda machine observed to be broken. Neither piece of equipment is in use. [CA] Repair equipment.

Facility has a over 3 month delinquent for the annual permit fee. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. 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 12/19/2029) 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.