AZTECA BISTRO

1. Grates of the charbroil grill are rusty. PIC indicated plans to replace grates with a flat grill insert or changing out the charbroiler for a same sized flat grill. [CA] Maintain equipment clean and in good repair. Changing of equipment will require plan check submittal. 2. The prep sink lacks an integrated drainboard or adjacent prep table surface. [CA] The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width.

Water at the three compartment sink measured at 117F. [CA] Water shall be provided at 120F minimum.

There is no permanently installed soap dispenser. [CA] Provide a soap dispenser for liquid hand soap. [SA] A pump bottle of hand soap was available.

Facility has not had a final inspection for their open service request with our plan check program for the addition of cooking equipment and the exhaust hood. Facility failed to schedule the inspection by end of day Monday (3/17/2025). [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. Equipment was impounded. See impoundment report.

1. In the kitchen, at the only hand wash station, the paper towel dispenser was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff removed the roll of paper towels and made it available for use. 2. In the kitchen, at the only hand wash station, there is no permanently installed dispenser for hand soap. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Staff were observed donning gloves without washing their hands first. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands prior to putting on gloves.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Repeat Violation: Hot water at the three compartment sink reached a maximum of 113°F. [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.

In the kitchen, at the cookline, pork belly was found stored on the range with the burner off. Interior temperature was measured at 140°F and exterior temperatures were between 105-30°F. Per staff, they turn the range on and off so the meat doesn't burn/dry and last turned it off about 20 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure to maintain temperature control of PHFs. [SA] Food was reheated to 165°F and hot held.

Repeat Violation: The Environmental Health Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

1. Facility has a non ANSI accredited freezer. [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). 2. The prep sink lacks an integrated drainboard or adjacent table. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with an integrated drainboard or adjacent table that is 18 inches by 18 inches.

1. Repeat Violation: Facility lacks a Food Safety Certificate 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. Several staff do not have food handler cards upon request. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

1. Facility lacks drain plugs to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, quaternary ammonia at the facilities held in common sink and chlorine at their own three compartment sink.

Facility has not had a final inspection for their open service request with our plan check program for the addition of cooking equipment and the exhaust hood. [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. Schedule the final inspection by end of day Monday. Failure to schedule the final inspection will result in impoundment of unapproved equipment. You may call or visit our office to schedule the final inspection at (408) 918-3400 or go to 1555 Berger Dr, Buildiing 2 Suite 300, San Jose, CA 95112.