THE OLD WAGON SALOON & GRILL

1. The undercounter dishwasher and the upright dishwasher measured at 0 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes were sanitized at the three compartment sink. 2. The soda gun nozzles had a build up of gunk and grime. [CA] Maintain the food contact surfaces of equipment clean and sanitized. [COS] The soda gun nozzles were cleaned and sanitized.

Ice in the ice bin located in the back prep area was found contaminated with a fly and other foreign objects. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was discarded.

The side door in the back prep area and the door to the outdoor patio are propped open. [CA] Keep doors closed at all times to prevent the entrance and harborage of vermin. Note: A screen door could be used to prevent vermin entrance.

The bar handwash station had the paper towel dispenser empty. Note: A roll of paper towels was available nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Gaskets on the upright freezer at the cook line are in disrepair. [CA] Maintain equipment in good repair.

Facility has added an outdoor bar to the patio area. There are cups, two ice bins, and two refrigerators. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove the mobile outdoor bar. Contact dehplancheck@deh.sccgov.org for plan check requirements.

Cold water was unavailable at the prep sink and the only handwash sink in the back prep area. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. Observed Vermin: Documented in the following areas: - Live nymphs walking on the floor under the three compartment sink. - Live nymphs inside a clear folder holding a cleaning list. - Cockroaches of all life stages on several sticky traps throughout the back prep area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Sonny Walters & Bettina (over the phone), has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

There is a hole in the wall behind the ice machine. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

The facility's drain plugs do not work to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Ensure stoppers function with the intended sink.

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

No paper towels in dispenser at handwash station. [CA] Ensure paper towels are stocked in dispensers at handwash stations at all times. [COS] PIC provided paper towels during time of inspection.

Chlorine in bar warewash machine measured at 10ppm; chlorine in kitchen warewash machine measured at 25ppm. [CA] Ensure chlorine measures at 50ppm. Observed inside panel of ice machine to have brown mold-like build up. [CA] Thoroughly clean and sanitize on a regular basis.

In the kitchen area, at the one door undercounter cooler, chili beans were measured at 47°F. Ambient air of the cooler was measured at 58°F. The cooler was observed to be halfway unplugged. Per staff they moved the cooler to clean behind it about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The cooler was plugged in and temperature dropped. Chili beans returned to 41°F.

The hand wash station at the bar/kitchen lacked a permanent soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

The soda spray nozzles had an accumulation of debris. [CA] Food contact surfaces of equipment shall be maintained clean to both sight and touch. [COS] Staff removed the nozzles and cleaned them.

Facility is using Reduced-Oxygen Packaging without an approved HACCP plan from the California Department of Public Health. Facility was vacuum sealing pork belly. Observed packaged pork belly which, per operator, has been packaged for over 48 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.

Facility has a non ANSI vacuum sealer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility has no consumer advisory for their menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

REPEAT VIOLATION: In the walk in cooler there are food items stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility disposes of ashes from wood burning barbecue into a plastic receptacle. [CA] Hot ashes should be stored in a separate fire proof receptacle and stirred periodically to release the heat. If water is used to cool ashes, a corrosion resistant container must be used. Once completely cooled, ashes may be disposed of with refuse.

Facility has installed a bar area in the back patio area of the premises. The bar area has a permanently plumbed hand sink, a beer tap dispenser cooler connected to an extension cord, and ice bins/liquor wells and a soda gun that drain to plastic buckets. There is also a bar counter with seating. [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. Cease and desist operation of the outdoor bar area, until final plan check approval has been received from this department.

In the back of house area, under the dishwasher machine, a dead cockroach body was observed. No other evidence of cockroaches were observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Facility had the back door propped open. [CA] Keep back door closed at all times or provide a screen door or other method to prevent the entrance and harborage of vermin.

In the back of house area, at the floor sink near the hand washing sink, and in the indoor bar area, at the floor sink, there are several plumbing lines that lead directly into the floor sink without an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.