ID CAFE

Impounded food from an unapproved source was released from impound. [CA] All food shall be obtained from an approved source. [COS] Facility VC&D food items. See VC&D report.

Observed packaged foods such as cooked potatoes and sauces in the remote storage cooler. Per manager, these food items were cooked onsite and packaged. Packages were labeled with names of items but were not dated. Facility does not have the equipment to cook, cool, or package such foods onsite nor does the current health permit allow for onsite cooking. Permit holder stated food items were made and packaged in a facility in newark, California. No Processed Food Registration was able to be produced. Original source of the food item is unknown. [CA] All food shall be obtained from an approved source. [SA] Food items were impounded.

1. Repeat Violation: There is no food safety certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Repeat Violation: There are no food handler cards available upon request. [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.

There are gaps under the countertop and near the shelf above the three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Facility is obtaining food processed and packaged from an unapproved source in Alameda County. [CA] Food must be from an approved source or properly documented. [COS] Items were discarded. See VC&D report.

Repeat Violation: 1. Observed Vermin: Documented in the following areas: - One live adult cockroach in gap under the counter top by the register. - One live adult cockroach in a gap near the shelf above the three compartment sink. - One live adult cockroach in a gap under the counter top by the reach down freezer. - Fecal matter observed near each location. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee 4. Notification: The person in charge during inspection, Raj, has been informed that the facility must close immediately. John B. (Market Manager) was also informed. [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. [SA] Facility cleaned the affected areas of fecal matter and sealed off the gaps during the inspection. The last two pest control reports indicate no activity observed. A follow up inspection will be conducted to verify compliance.

Staff were observed skipping the sanitizing step of warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff were educated on proper warewashing procedures. Dishes were sanitized with a chlorine solution at 100 ppm.

Facility was observed reheating cooked potatoes in the steam table. The top of mashed potatoes measured at 100F the bottom measured at 120F. Per cook, they had microwaved them first. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. If using the microwave to reheat ensure to mix and allow to reach 165F. [COS] Potatoes were reheated to 165F.

Dosa cookers are not under the ventilation equipment. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. Note: Per Raj, they wash dishes using the three compartment sink in the facilities held in common area of the market. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

There are several gaps/openings in the facility that may allow the entrance and harborage of vermin. - A square hole around a pipe under the three compartment sink. - A gap around a piece of conduit near the electric burners. - Gaps at the outlets near the document wire shelf. - Gaps around the electrical outlet under the crepe makers. - A missing ceiling tile near the TVs. - Gaps along the top of walls, between FRP and ceiling tiles where numerous cockroaches were observed. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal the gaps/holes to prevent pest entrance and harborage.

Repeat Violation: 1. Observed Vermin: Documented in the following areas: - A live nymph on the most recent pest control service report provided. - One live adult cockroach in the three compartment sink basin. - One live adult cockroach that fell into the three compartment (separate from the one that was in there already) when the cupboard was opened. - A live nymph crawling under the prep cooler when the trash can was moved. - Numerous live adult cockroaches that were perched on the corner of the wall above the handwash sink. - A dead nymph on the lid of a bucket. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato 4. Notification: The person in charge during inspection, Raj, has been informed that the facility must close immediately. John B. (Market Manager) was also informed. [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.

Self service eating utensils were stored with the mouth contact side up. [CA] Utensils shall be stored in a way that the working part of the utensil may not become contaminated.

1. There is no food safety certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. There are no food handler cards available upon request. [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.

Facility is using cardboard to live the wire rack under the two microwaves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. Observed Vermin: Documented in the following areas: Observed live cockroaches on the floor under the prep cooler and in the door hinges of the food storage cabinets. Numerous dead cockroaches and oothecas were observed in one of the prep coolers and on the floor near the grease traps. Evidence of cockroaches were observed in the cabinets and around electrical outlets by droppings. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Narendra Kumar, 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.