ENTRE COMALES

Food subject to TPHC were not time marked and measured between 70-80F. Per cook, they were unsure how long the food had been out of temperature control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were discarded. Spoke with PIC, Oxiel, who stated they will update their procedures from handwritten time tracking to timers.

Gaskets of the upright cooler in the kitchen are in disrepair. [CA] Keep equipment in good repair.

Knives were found to be stored between the prep cooler and the wall. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Facility lacks a probe type thermometer that can measures the temperature of cold foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

The only handwash station in the kitchen 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. [COS] PIC restocked the paper towels immediately.

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

1. The employee restroom window was open and lacked a screen. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin. 2. There are missing tiles near the mop sink. [CA] Repair or replace the tiles to prevent the entrance and harborage of vermin.

Facility lacks written procedures for use of Time as a Public Health Control at their pupusa making station. Facility is currently discarding all items in the station every 4 hours. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Written procedures provided and approved onsite.

Facility has added a crepe maker and is using it without approved mechanical ventilation. Note: Discussed with PIC about submitting for a mechanical hood ventilation exemption. See comments for more information. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Potentially Hazardous food in the prep cooler were measured at 50°F. Per manager, the compressor of the unit went out and they will be replacing it with a like for like unit. Items were on an ice bath but they were in shallow 1/3 hotel pans. Food was placed on the ice baths at 9:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Foods were changed to deep 1/3 hotel pans to facilitate rapid cool down and temperature control.

1. Second Repeat Violation: No Food Handler Cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 2. No Food Safety Certificate was available upon request. [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.

In the prep area, at the two door upright cooler, beans were found cooling in shallow hotel pans with the lids on and stacked onto pof each other. Note: Per Roberto, the beans finished cooking around 11:30 am and measuerd between 68-70°F at 3:00 pm. Ensure to cool foods down to 70°F within the initial 2 hours cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. [COS] Shallow hotel pans were stacked perpendicular with the lids off to facilitate proper cooling.

In the storage room, in the upright coolers, reduced oxygen packaged foods (raw chicken, raw beef, raw pork, and cut veggies including tomatoes) were found without an SOP or HACCP plan. Note: Per Roberto they packaged all the food today. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] The reduced oxygen packaging was pierced and compromised.

1. In the kitchen area the prep cooler was not maintaining PHFs at 41°F or below. 2. In the prep area the upright cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

--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) 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.

Facility keeps the back door of the storage room open. [CA] Keep back door closed at all times or provide alternative measures to prevent the entrance and harborage of vermin.

In the kitchen area, at the prep cooler, potentially hazardous foods (chunky guacamole, pico de gallo, and shredded cheese) were measured between 50-54°F. Per Roberto they placed the food in the cooler around 2 pm. Note: Food was observed to be in improperly sized ice baths for the containers. Internal ambient air of the prep cooler was measured at 58°F. The cooler's internal thermometer read at 60°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chef placed food items into properly sized and prepared ice baths to cool down and cold hold.

In the downstairs dry storage area numerous amounts of flies were found. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Facility lacks internal thermometers in refrigeration units to monitor temperature of unit and PHFs. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Facility has three freezers in their downstairs basement area each containing open foods. The basement area also stores food related equipment such as napkins, utensils, and linens. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

In the restroom, at the only hand washing station, the paper towel dispenser was empty with a small stack of paper towels available above 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 small paper towel stack can be used in the meantime. Per PIC they will have a delivery for the roll tomorrow.

In the kitchen area, at the upright cooler, Potentially Hazardous Foods (Shrimp, Chicken, Carnitas) were found above 41°F at around 12:00 pm. Per kitchen staff the food items had been in the cooler since yesterday. All other PHFs were prepared today between 9-10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the PHFs. All other PHFs were moved to working coolers.

In the kitchen area, in the prep sink, shrimp was found thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Staff were observed drinking beverages in the prep area and storing opened cans on prep surfaces. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

1. In the storage room with the two upright coolers the door leading to outside has a gap greater then 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. *REPEAT VIOLATION* 2. The back door to the facility is kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

1. Facility does not a valid Food Safety Certificate available upon request. [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. *REPEAT VIOLATION* 2. All food handling staff do not have food handler cards available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Failure to comply may result in further enforcement actions from this department.

The three compartment sink has a leak at the drain pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. In the kitchen area, at the two door upright cooler, the unit is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Refrain from storing PHFs in the unit until repaired. 2. Facility is using cardboard to line the shelves of the tortilla racks. The cardboard is showing signs of disrepair. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Kitchen staff were observed using a cloth towel to wipe hands instead of changing gloves and washing hands as required. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed staff to wash their hands.