MAS LOCO

1. Second Repeat Violation: The handwash station near the dishwasher lacked paper towels. 2. Repeat Violation: The handwash station near the prep sink in the back lacked paper towels. 3. The handwash station in the employee restroom lackeda paper towels dispenser. [CA] Ensure to maintain the handwash station fully stocked with soap and paper towels in permanently installed dispensers. [COS] PIC stocked each handwash station.

1. Observed small flies at the bar, warewash area, back storage room, and employee break room. 2. Observed two dead cockroaches on duct tape behind the handwash station at the bar. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area of dead cockroaches. Note: Per PIC, they do not have professional pest control service the facility.

1. The FRP near the kitchen is detaching from the wall. 2. Several gaps and holes were noted along the back wall of the bar. 3. The floor under the deck ovens and drawer cooler has an accumulation of grime and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the faciltiy clean and in good repair. Seal holes and gaps. Clean the floors.

The staff restroom has a foul odor. [CA] Investigate source of odor and eliminate. Ensure to maintain the restroom clean and in good repair.

Facility was observed using several residential grade insecticide products. Note: Facility had one spray bottle of insecticide approved for restaurant use. Ensure no licensing requirements are needed for application in a retail food facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

1. Repeat Violation: The handwash station near the dishwasher lacked paper towels. 2. The handwash station near the prep sink in the back lacked paper towels. 3. The handwash station in the employee restroom lacked paper towels. 4. The handwash station in the bar lacked paper towels. [CA] Ensure to maintain the handwash station fully stocked with soap and paper towels in permanently installed dispensers. [COS] PIC stocked each handwash station. 5. The handwash station nearest to the cookline lacked cold water rendering the sink inoperable to facilitate handwashing. [CA] Ensure to provide an operable handwash station at all times. [SA] Staff to wash hands in the prep sink adjacent to the handwash sink with no cold water. Facility has an additional prep sink in the back of house available for use.

Facility lacks a Food Safety Certified individual. [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.

Staff were observed standing in the pre rinse sink to scrub walls of the dish washing area. [CA] Ensure to prevent any activity that may introduce contamination to food contact surfaces. Note: PIC had previously stated it was the staff's first work day. [COS] PIC instructed staff to step out and down from the sinks. PIC also instructed staff to sanitize the warewashing area.

Raw chicken was found stored above raw beef in the bottom section of the prep cooler. [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.

The employee restroom had the toilet tissue stored out of the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

1. The main walk in cooler has a leak from the condenser that is dripping into a bucket. 2. The cold water faucet of the handwash sink in the kitchen does not work. [CA] Ensure to maintain all equipment clean and in good repair. Repair, replace, or service equipment as needed.

The hand sink near the ware washing area lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] The hand sink around the corner for preparation was fully stocked.

The sandwich prep cooler in the kitchen was not maintaining Potentially Hazardous Foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the walk in cooler, at the storage racks, raw shell eggs were found stored above ready to eat foods such as cheese. 2. In the kitchen area, on the wire rack across the cook line, a batter station for chicken was found stored above an ice bath holding open ready to eat foods. [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. [COS] Eggs were moved and the batter station was moved to a food preparation table.

1. At the bar area, near the soda dispensers, the tank of CO2 was not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. In the bar area, at the ice bin near the soda dispenser, the ice handle was in direct contact with ice meant for consumption. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Cloth towels were observed to be in use with tortillas. [CA] Discontinue the use of cloth towels in direct with food, used approved equipment such as cheesecloths or dunlaps.

1. In the kitchen area, at the prep cooler across the cook line, potentially hazardous foods (raw chicken, raw shrimp, raw beef) were measured above 50°F at 7 pm. Per chef, they stocked the prep cooler at 4 pm. 2. In the kitchen area, at the ice bath on the wire rack across the cook line equipment, Potentially Hazardous Foods (cooled pasta, diced tomatoes) were measured above 50°F. Per chef, they diced the tomatoes about 30 minutes prior and the pasta around 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were moved back to the walk in cooler to rapidly cool. [COS] 2. The ice bath was remade properly. Educated on proper ice bath preparation.

There is no hot water in the facility. The water heater was observed to be removed and a new water heater was found in process of being installed. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. A facility shall not be open when there is a lack of hot water. Contact District Specialist to schedule a follow up inspection and reopen at (408) 918-2726 or Alexander.Alfaro@deh.sccgov.org.