LATIN ASIAN FUSION

Maximum water temperature at prep sink and 3 comp sink measured at 116F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

*REPEAT VIOLATION* Observed the use of three 2 door reach in refrigeration units and 1 door freezer on the dining area and office hallway. At the time of inspection, no open food was observed stored in the 2 door reach in units while open food was stored within the 1 door freezer. Per PIC, units are only used to store open food during preparation for events and that the restaurant is closed to the public during preparation for events. [CA]: In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Prior to the installation of new equipment, a food facility shall submit plans and specifications for review and shall receive plan approval. Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

*REPEAT VIOLATION* Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Gaps in between baffle filters. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.

Minor dent on canned nacho jalapeno. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged.

Observed shelves in the food preparation area are lined with aluminum foil. [CA] Storage shelves shall be approved and easily cleanable.

Observed the use of three upright refrigeration units to store open foods within the office/hallway to the restroom. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Observed leaking from the wash basin in the 3-compartment sink. Leak appears to have been previously sealed. [CA] Repair leak and maintain plumbing equipment in good repair.

Observed employee handling warewashing equipment, taking off and donning new gloves without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Employee was instructed to wash hands before donning new gloves.

Measured chlorine in the warewashing machine at 25 ppm. [CA] The chlorine concentration in warewashing machine shall measure at 50 ppm during active warewashing.

Observed opened and uncovered bulk food containers (dry ingredients). [CA] Once opened, bulk foods shall be transferred to approved NSF containers with tight fitting lids.

In the walk-in cooler, found full deep container of rice covered tightly with plastic wrapping. Rice measured at 49F. Per PIC, rice was prepared a few days prior and was not recently taken out of refrigeration. All other food items in the walk-in cooler measured at 41F or below. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135F to 70F within two hours, then 70F to 41F within four hours. Approved cooling methods include 1) placing food in shallow, uncovered pans, 2) separating the food into smaller portions, 3) using rapid cooling equipment, 4) using containers that facilitate heat transfer (ex. stainless steel), 5) adding ice as an ingredient, 6) using ice paddles, 7) inserting appropriately designed containers in an ice bath and stirring frequently, or 8) in accordance with a HACCP plan. [COS] Employee voluntarily discarded rice. See VC&D form.

In the employee restroom, the soap dispenser at the only handwash sink was empty. [CA] Handwash sink shall be supplied with soap and paper towels at all times. [COS] Employee restocked soap dispenser during inspection. In the kitchen, observed utensils stored inside the only handwash sink. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved utensils away from the handwash sink.