IDLY EXPRESS MILPITAS

Cardboard used to line shelves in kitchen. [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. Grime/buildup found on out surface of food storage containers. [CA] Maintain equipment clean and in good repair.

Faucet at janitorial sink is leaking/disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.

Live house fly found in service area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed unapproved convection oven at front area of the facility to reheat naan. [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. Provide plans to DEH at dehplanchec@deh.sccgov.org for approval. Discontinue use of oven until it is approved.

Observed food buckets and other equipment and utensils stored directly on floor in walk in cooler and kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed flies at front hot holding unit area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed PHFs in front display refrigerator with improper labels and missing facility information. Per PIC, PHFs are brought from main kitchen in Fremont. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Permit not available. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Observed sugar container open at front chai station. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Measured cut tomatoes, butter at 82F next to flat grill. Per PIC, it was brought from walk in cooler 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will maintain these PHFs at time control and use or discard any leftover within 4 hours from when it was removed from walk in cooler. Measured sambar at 106F in a big pot in front of grill. Per PIC, it was delivered from main kitchen in Fremont around 1 PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will maintain sambar at TPHC. Measured special meal packaged in hot holding unit at 130F. Per, it was delivered from main kitchen less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will maintain PHFs at TPHC. TPHC form will be provided to PIC.

Accumulation of food debris and grease on floors and wall in cookline and food prep area. [CA] Walls and/or floors in food preparation area shall be kept clean. Unapproved flooring and ceiling at front area where two door reach in refrigerator and upright hot holding unit is stored. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Per facility, permit conditions area in front of steam table shall not be use to store or prep open foods.

Employee thawing frozen packaged food in a container in ambient temperature. Frozen food temperature measured at 40F. [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.

A bottle of medication on the shelf near hand wash station at food preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

A red bucket was blocking the hand wash sink in the front near steam table area. Hand wash station in kitchen is accessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated bucket.

A big pot of curry under stove measured at 110F external and 145F internal. Per PIC, curry was cooked an hour ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employee to frequently stirred curry to cool.

Containers of beans soaking in water stored on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Beans were relocated.