OAKMONT PRODUCE MARKET

Produce such as bananas, onions, garlic, etc stored at the back of the facility. Per Manager, produce are not stored at the back overnight and are relocated inside at the end of business day. Food observed in good condition. Food observed outside were delivered yesterday. No food stored in the trailers. [CA]: Food shall be properly stored within the facility.

Multiple boxes of whole and fresh produce stored outside at the back of facility underneath a canopy and in trailers. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility.

Rodent droppings observed on multiple boxes of whole and fresh produce such as potatoes and bags of onions and garlic outside of the facility underneath the canopy/tent. Per Manager, produce were delivered yesterday and left out since last night. [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]: All produce were voluntarily discarded via trash.

Multiple flies at front meat prep area and back prep area. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Maintain facility fully enclosed to prevent entrance of flies.

*REPEAT VIOLATION* Towards the right side of the aisle fridge, hummus and red cabbage (containers state perishable keep refrigerated) measured between 48F - 49F. PIC stated food items were delivered and placed into the unit approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cold held at 41F or below at all times. [SA]: Hummus and red cabbage relocated to middle part of aisle fridge to cool down.

*REPEAT VIOLATION* Accumulation of brown grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Leak observed from restroom hand sink's drain pipe. [CA]: Repair leak.

*REPEAT VIOLATION* 1. Multiple boxes of whole produce stored at the back of the facility. Back of the facility is not fully enclosed and does not have approved floor, wall, and ceiling finishes. Multiple boxes of whole produce stored outside at the back of facility underneath a canopy and in trailers. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility. Comply by date: 01/06/2026 note: 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/. For questions, contact DEH Plan Check via email at dehplancheck@deh.sccgov.org or via call at (408) 918-3400 (ask for Plan Check). 2. Multiple food containerss stored directly on the floor throughout the facility. [CA]: Food items must stored at least six (6) inches elevated from the floor.

*REPEAT VIOLATION* Unapproved orange juicer machine. [CA]: Provide proof that orange juicer machine is commercial grade. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.

*REPEAT VIOLATION* 1. No proof of a valid food safety manager certification on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times 2. No proof of food handler certificates provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Accumulation of debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

1. Ambient temperature of display case (left side) measured at 45F. [CA]: Discontinue use of display case (left side) for PHFs until it is able to properly cold hold PHFs at 41F or below at all times. 2. Unapproved orange juicer machine. [CA]: Provide proof that orange juicer machine is commercial grade. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.

1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees that handle open food and food contact surfaces not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Missing testing method for measuring Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.

Multiple Potentially Hazardous Food (PHFs) at the display case (left side) measured between 45F - 48F. Manager stated PHFs are stored in the unit overnight. Ambient temperature measured at 45F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.

Frozen meat thawing in the 3 compartment sink and on prep table. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process

*REPEAT VIOLATION* 1. Hand sink basin at meat department completely blocked by a metal pan. Hand sink at the produce area completely blocked by orange juicer. [CA]: Hand sink stations shall be accessible at all times. [COS]: Metal pan and orange juicer removed. 2. Hand sink station at the produce area did not have soap in the dispenser. [CA]: Hand sink stations shall be equipped with hand soap and single use towels at all times. [COS]: Dispenser was refilled with soap by manager.

*REPEAT VIOLATION* 1. Multiple boxes of whole produce stored at the back of the facility. Back of the facility is not fully enclosed and does not have approved floor, wall, and ceiling finishes. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility. 2. Multiple food containerss stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor. 3. Whole produce stored at the front did not have overhead covering at the beginning of inspection. [CA]: Whole produce shall have an overhead covering at all times. [COS]: Staff provided overhead covering.

Maximum water temperature at produce 3 compartment sink and produce prep sink measured at 115F. Maximum water temperature at the front 2 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. Adjust/assess water heater as needed.