VILLAGE GRILL

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

The restaurant does not have a designated preparation sink. [Corrective Action] Work to install the food preparation sink. Contact Health Department Plan Check unit at 408-918-3400 for options and approval.

Some clean working utensils including the slicer were stored in unclean container/surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Food preparation sink has not been installed yet. Per permit conditions, the food permit shall be installed by 2022. [Corrective Action] Work to install the food preparation sink. Contact Health Department Plan Check unit at 408-918-3400 for options and approval.

The ice scoop for the ice machine was stored inside the ice machine. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org using the account ID number AR1331741. 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.