NAHITA BAKERY

Measured raw shelled eggs held inside prep at 62F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC elected to discard PHf in refuse bin.

Observed some equipment not in use, such as ice cream maker and unused ice machine [CA] - The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, two mixers, philo dough maker and convection oven. The right walk in cooler was converted into a ice cream prep room with a handwash sink, 3-comp sink and ice cream machine. [CA] Submit plans to this department for the addition and removal of equipment for approval. Owner states they wish to obtain ice cream manufacturing license, contact California Department of Food and Agriculture to obtain a Frozen Milk Products license prior to making any ice cream. Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility. Facility utilizes reusable plates and recently installed an undercounter water heater, 3-comp sink and handwash sink. SUBMIT PLANS FOR THE APPROVAL OF THE ABOVE EQUIPMENT NO LATER THAN 3/31/2025. Project shall be completed no later than 6/30/2025.

One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable [CA] - Replace inoperable light fixtures. Facility shall have adequate lighting

Flies observed in sink in walk in cooler [CA] - Eliminate flies from facility. recommend using drain cleaner to clean.

Observed a wooden stand for the small mixer [CA] - Do not use unfinished wood in food facility. Replace with easily cleanable, smooth, nonabsorbent stand. Recommend stainless steel

One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable [CA] - Replace inoperable light fixtures. Facility shall have adequate lighting

Measured zero chlorine sanitizer inside the mechanical dishwasher [CA] - Ensure mechanical dishwasher provides 50ppm chlorine sanitizer [SA] - Use the 3-compartment sink for sanitizing.

Observed cutting board for slicing bread immediately next to POS (point of sale), no protection or sneeze guard provided. [CA] - All food shall be separated and protected from possible contamination.

1. Found cooked tomatoes on the stove measuring 68F. Per owner it was cooked this morning and is held at room temperature then reheated when ordered. [CA] - Maintain hot potentially hazardous foods at 135F or above [COS] - Tomatoes reheated to 165F. Recommend obtaining a soup warmer to hold hot tomatoes. Also OK to maintain hot on the stove. 2. Found a container of yogurt on the counter measuring 55F. Cheese in the refrigerator inserts measured at 44F and appeared to be overfilled. [CA] - Maintain cold potentually hazardous foods at 41F or below [COS] - Yogurt was placed back in the refrigeration unit. Do not overfill the inserts. 3. At the cafe area, observed baked bread with feta or meat filling stored at room temperature, measured at 85F. [CA] - Maintain hot potentially hazardous foods at 135F or above OR cool and maintain at 41F or below. [COS] - Facility shall sell all breads no later than 6pm and discard any leftovers. Facility also has option to utilize TIME AS A PUBLIC HEALTH CONTROL: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Template for procedures provided.

Observed new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, a mixer and oven. Observed one handwash sink was removed from the cafe area. Also right walk in cooler was converted into a ice cream prep room with a handwash sink (no soap or paper towels), 3-comp sink (no hot water) and ice cream machine. [CA] Submit plans to this department for the addition and removal of equipment for approval. Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility. Facility utilizes reusable plates and recently installed an undercounter water heater.

Observed non-commerically rated food equipment, such as coffee grinderes. [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).

Test strips not available to check sanitizer [CA] - Provide appropriate test strips to check sanitizer levels.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. New facility name is "NAHITA BAKERY" per owner they began operating one year ago with approval from the previous owner. [CA] - Submit an application online within 48 hours. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty up to three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

The following handwashing facilities violations were observed: No paper towels at sink by cafe area. No soap at sink by ice cream area. No paper towels at sink in kitchen area. [CA] - All handwashing facilities shall be fully stocked with soap and paper towels at all times [COS] - Soap and paper towels provided. Install dispenser at cafe area. Facility removed the handwash sink by the cafe area and is now utilizing the prep sink for handwashing. Facility shall reinstall the handwash sink and use the prep sink for food preparation only.

Hot water not available to the handwash sink by cookline or the 3-comp sink in ice cream room. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility, except handwash sinks are minimum 100°F. .

Observed multiple fruit flies in the sink of the ice cream room [CA] - ELiminate all flies from the facility. Highly recommend an integrated pest control management plan.

Found bulk bins missing labels [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Facility produces ice cream. Observed a room to manufacture ice cream within the right walk in cooler. Per owners, an employee from Cup N Cone came last Thursday to prepare ice cream. A call was attempted to contact this person, however he was unable to produce license. [CA] Food must be from an approved source or properly documented. Food facility shall maintain a valid license from California Department of Food and Agriculture (Milk and Dairy Food Safety branch) to manufacture ice cream. [COS] - Facility shall cease and desist preparing, selling or offering of ice cream prepared at this facility. OK to purchase ice cream from an approved source.

Observed food debris build up on the floors and floor sinks [CA] - Clean all floors and floor drains regularly.

Food safety manager certificate it not available [CA] - At least one person, owner or employee, shall maintain a valid food safety manager certificate. Keep certificate at facility available for review at all times.

Observed probe thermometer is not functional. [CA] - Ensure an accurate probe thermometer is available to the food handler at all times.

1. Found utensils and food equipment stored on top of the grease interceptor. [CA] - Do not store utensils or equipment on areas subject to contamination. Provide additional shelving. 2. Observed ice cream scoops stored in dipper well, however it was not on. Water measured at 63F and old food debris was inside. [CA] - Keep the dipper well on at all times, water shall be maintained at 135F or above.

Found food debris and accumulation on the exterior of the bulk food containers [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Drain line to ice machine does not have an air gap. [CA] - Ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sinkwith a minimum 1" air gap.