SENOR VILLA MEXICAN CANTINA

Single use paper towels do not dispense at hand wash station (bar). Liquid hand cleanser is not placed in an approved dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

FSC is not available for review at time of inspection.[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.

Propane grill on patio is not approved equipment. [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.

Several live house flies observed landing on food preparation table[CA] Maintain food contact surfaces clean and sanitized. Maintain facility to prevent entry/harborage of vermin.

Live drain flies found at bar/service area.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Hand wash station in kitchen and service area lacks liquid hand cleanser and single use paper towels in permanent dispensers. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

FSC is not available for review st time of inspection. [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. Food handler cards are not available for review at time of inspection. [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.

Moldy produce found in rear standing refrigerator. [CA] Moldy food shall be removed immediately from use.

Operator has added the following unapproved equipment to service on the patio. 1. hand wash sink (waste water collects in bucket) 2. preparation refrigerator 3. large grill [CA] Cease and desist all preparation of food on the patio, until final plan check approval has been received from this department. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Unused equipment found stored in the facility (preparation refrigerator). [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Raw shimp stored above produce in standing 2 door refrigerator. [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.

Lack of stoppers at 3 compartment warewash sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Condensation from food found on bottom of refrigeration. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Dead cockroaches and old rodent droppings found on floor in dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings. Moderate amount of gnats found near mop sink.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Wood shelves in rear storage room are not smooth and easily cleanable. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Health permit is not posted in public view.[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Toilet paper stored outside of the dispenser in mens restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Knives stored wedged between preparation refrigerator and prep table. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Food handler cards are not available for review at time of inspection. [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.

Frozen fish found thawing in still water at food preparation sink.[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.

Thermometers are not placed in all refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Single use paper towels are not installed in dispenser in kitchen and bar. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Raw eggs found stored above ready to eat food in standing refrigerator. [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.

Toilet paper placed outside of the dispenser in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

front service hand wash sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair. Single use paper towels are not available in hand wash sinks in food preparation areas. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Employee observed washing dishes using approved steps in the wrong order.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Unused/broken refrigeration stored in facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Current Environmental Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Raw food of animal origin stored above ready to eat food in standing refrigerator. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. Bulk food containers are not covered (standing refrigerator) [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Food handler cards are not available for review at time of inspection. [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.

Drain flies found throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Fryer placed outside of ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.