PAPER PLANE

Fruit flies noted in the shelving were syrups for drinks are made. All containers are sealed properly. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend placing a blue light in that back area or work with pest control.

High temp. dish washer was measured at 147*F at the time of inspection. Active ware-washing taking place. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Any equipment that was washed in dish washer must be re-washed. [SA] Facility set up the 3-compartment sink to clean/sanitize (wash, rinse, sanitize) equipment. Have unit serviced.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,478.00. 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.

Hot water within the bar area is fluctuating from 109-112*F at the time of inspection. Rest of facility is reaching minimum requirements. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).

Some ceiling panels are damaged around the dish washer. Per PIC, they had a leak in the pipping up on top and are making repairs. [CA] Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace damaged panels.

Dust build up on the fan guards of the walk in. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Dish washer within the bar was measured at 0PPM at the time of inspection. Active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility placed dish washer out of service and will be using second dish washer in the bar.

Sanitizer within sanitizer (quats) bucket was measured at 400PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand wash station in the front entrance of the kitchen is slow flowing at the time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.

The walk in freezer is unorganized and overfilled. [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.

The facility's menu offers raw or undercooked food items with no disclosure or consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Facility is using TPHC for their chicken wings without written procedure. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).