CALI SPARTAN MEXICAN KITCHEN

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was no paper towel supply on one of the kitchen’s handwash sinks. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, you use a roll-type paper towel or napkins.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The maximum warm water temperature on the women's restroom handwash sink was measured at 65 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.

Employees working in the back in the kitchen area was observed eating while preparing food. [CA] Employees may only drink or eat in designated areas. If employees must drink in the food preparation area, they must use covered cup container with a straw. Their drinks must also be stored in designated areas to prevent possible contamination.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Food oil, grease, food residue, and slime buildup was observed on the floor and the floor sinks located below the preparation and cook line. [CA] Conduct thorough and regular cleaning on the floor areas.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $2,098.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1284818. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 09/06/24. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Food residue and slime buildup was observed on the floor and the floor sinks located below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, cheese, and guacamole were measured between 45 oF and 52 oF. The person in charge said the food products were taken from the walk-in cooler an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The person in charge was told to relocate the food products into a working unit or store them on ice bath. Content of the food products were moved into the other preparation fridge while some of the food products were stored on an ice bath (SA).

Ambient air temperature of one of the double door preparation fridges located back in the kitchen was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially