ROUTINE INSPECTION
**NOTE** Facility to submit plans for the installation of handwash sink within 60 days. Discussed use of vertical broiler with PIC. Facility prepares meat cone on-site and stores inside the freezer before use. Once meat cone is transferred from freezer and placed on vertical broiler, facility cooks continuously for no more than 4 hours before meat is discarded and replaced. Meat is carved off the cone to be cooked further on the grill upon service.
6 reported violations
- K05: Hands clean, properly washed; gloves used properly
Observed employee washing hands while wearing gloves. [CA] Handwashing shall not be conducted when wearing gloves to prevent contamination. Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist instructed employee to take off gloves and properly wash hands before donning new gloves.
- K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. Food handler cards shall be available for review.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed gap in the ceiling due to broken panel in light. [CA] Seal all gaps in facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door propped open during inspection. [CA] Keep back door closed at all times.
- K48: Plan review
Facility installed a new handwash sink at the front bar area. Per PIC, handwash sink was installed three months ago and did not undergo Plan Check. [CA] Submit plans for the installation of handwash sink within 60 days. 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.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 1-door preparation unit at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Preparation unit shall not be used for storage of Potentially Hazardous Foods until repaired.
- K09: Proper cooling methods
Observed cooked mousaka cooling inside the 3-door upright refrigeration unit. The mousaka was packaged into shallow plastic containers and completely covered during cooling. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed. [COS] Employees removed the plastic lids to keep mousaka uncovered.