FAMOUS DAVE'S

1) Accumulation of grime observed on bar soda guns and inside nozzles. [CA] Routinely clean and sanitize soda guns and nozzles to prevent buildup. 2) Accumulation of mold-like substance and stains observed on interior of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.

Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Bar paper towel dispenser is not closed , paper towels are exposed. [CA] Ensure paper towel dispenser is properly locked at all times to prevent contamination.

Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.

REPEAT VIOLATION: Facility has not submitted plans regarding the newly installed water heaters. Previously documented on routine inspection reports: 2/1/2024, 12/23/2024. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Plans must be submitted by 01/05/2026. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.

REPEAT VIOLATION: Water temperature at bar 3 composition sink measured 115F. [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 : Facility has failed to submit plans regarding the newly installed water heaters. [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. Submit plans into the department within 2-weeks (2/16/24).

Hot water at the 3-prep sink in the bar area was measured at 110F. [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.

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperature (above 60F for more than 4 hours). (tomatoes, cheese, vegan patties, salsa, pico de gallo). PHFs were held inside a prep unit that was observed to be unplugged at time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by PIC. Prep unit was replugged, no PHFs will be stored insde until the temperatures reaches 41F.