CAPER'S LOFT BAR & BISTRO

Hot water to the handwash sink in the back of house area was shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] The hot water connection had a valve to a hose. Valve was switched to allow hot water at the handwash sink. Remove the hose from the handwash sink connection.

Facility has an unpermitted outdoor bar on the patio. The bar had an ice bin, canned drinks, mixers, liquor, and cups for dispensing. [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. Cease and desist the outdoor bar patio until plans are submitted, approved, and finaled by this department.

A hotel pan of pasta was found cooling while tightly wrapped in plastic. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff loosely covered the pasta.

Repeat Violation: There are several pieces of equipment in the upstairs area that are in disrepair. [CA] Ensure to maintain equipment clean and in good repair. If units are no longer required, remove from the premises.

Facility was thawing tuna in reduced oxygen packaging under refrigeration. Labeling on the packaging indicates to remove from package prior to thawing. [CA] Ensure to thaw food items per manufacturer's instructions. [COS] Items were still frozen. They were removed from the packaging and returned to the drawer cooler to thaw overnight.

Staff were drying dishes with a towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing [COS] Kitchen staff instructed the dishwasher to cease drying dishes with a towel.

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.

The placard was missing. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

Floors and walls of both the upstairs and downstairs areas have an accumulation of grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

In the basement area, at the small ice machine, the interior had organic growth accumulation. [CA] Ensure to maintain the ice machine clean.

Repeat violation: Small flies were observed throughout the facility, both upstairs and downstairs. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

There are several pieces of equipment in the upstairs area that are in disrepair. [CA] Ensure to maintain equipment clean and in good repair. If units are no longer required, remove from the premises.

1. At all the hand wash stations in the restrooms the permanent soap dispensers are either empty or in disrepair. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. At all the hand wash stations in the restrooms there are stacks of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers to protect from contamination.

1. In the first floor bar six bottles of liquor contained small flies in them. 2. In the upstairs bar, at the ice bin closest to the cook line equipment, several flies were observed in the ice bin with ice intended for consumption. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded the affected liquors and ice.

In the kitchen area, at the prep cooler across the cook line equipment, numerous PHFs were observed above 41F. Per chef, they were all moved from the upright cooler about 30-45 minutes prior. Notes: The upright cooler was maintaining temperature at 40F. The prep cooler was maintaining temperature at 39F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The prep cooler lid was kept closed and temperatures of PHFs returned to below 41F.