THE MELT

Several new pieces of equipment installed without prior Department written approval. [CA] Any new construction, remodeling or structural change to the food facility, must submit complete electronic plans, application and fee to DEH at dehplancheck@deh.sccgov.org. Obtain plan check requirements at www.ehinfo.org. Submit plans to this department immediately. Contact this inspector to further discuss requirements at 408-918-3450. Note: Further office review to be conducted and a full routine inspection will be conducted at a later date.

Lack of paper towel at both hand sinks. The back hand sink was blocked by cardboard boxes and not accessible. [CA] Keep dispensers stocked at all times.

Observed pasta being drained and prepped at the 3 compartment sink. Observed a tray of bread on top of a trash can in the front prep area. Container of raw beef patty above ready to eat food in walk in . [CA] Prep/rinse pasta at the food prep sink only. Place food trays on counters or provide a mobile cart for the front prep area. Store raw beef below ready to eat food.

The chlorine dishwasher measured at 0 ppm chlorine. [CA] Repair unit to ensure 50 ppm chlorine is reached. Manually sanitize at 3 comp sink.

Several soiled wiping cloths noted throughout the front prep station counters. No red sanitizer buckets were set up. [CA] Provide sanitizer buckets at each station to store cloths in between uses.

Observed full covered containers of pasta, stacked on food prep counter measured between 65-79F. Measured full trays of onions, sliced cooked beef, mushrooms (all items more than 3 inches high) on a rack in walk in cooler that was prepped around 9a-10a. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool these items using shallow containers, using no more than 2 inches for solid foods. Provide an additional tall baking rack (with wheels) to cool food using baking sheets so that it can be located inside or outside of the walk in, along with re-usable ice sheets and ice wands. It is highly recommended to provide a Blast Chiller to properly cool foods down. [COS] All food was divided and placed on shallow containers with an ice bath or on additional baking sheets and located on top shelf in walk in.

Measured the following items out of temperature at front prep line: Cold station pasta prep: Beef between 41-53F, shredded cheese 43F-45F. These items use ice to keep cold. Food containers were not fully submerged in ice water. Prep unit next to flat grill station: Grilled mushrooms, grilled onions, bacon, sliced tomatoes and raw shelled eggs measured between 52-55F. Prep unit next to hand sink (grilled cheese/sandwich prep): Various sliced cheeses measured between 50-55F. Gallon of milk on counter measured at 45F-50F at milk shake station. [CA] Maintain potentially hazardous food 41F and below. Discussed with manager to utilize time as a public health control and label the food items with time labels. Provided TPHC (time as a public health control) handout- complete hand out by inspection. Provide time labels daily, every 4 hours to the following food items below: Prep unit next to flat grill station- Grilled mushrooms, grilled onions, bacon, sliced tomatoes and raw shelled eggs Prep unit next to hand sink (grilled cheese/sandwich prep)- All containers of sliced cheese. Milk shake station- gallon of milk.