LOS ALTOS GOLF & COUNTRY CLUB - MAIN KITCHEN/ GRILL & FIRE PLACE BARS

*REPEATED VIOLATION* 1. Observed excessive accumulation of dust on the fan above the mechanical dishwasher. *NEW VIOLATION* 2. Observed a heavy accumulation of grime throughout the floor sink at the FIRE PLACE BAR. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Leak at hot water handle of sprayer at main dish machine. [CA] Repair plumbing fixture and maintain in clean and good repair.

The handwashing sink at the secondary large cooks line, on the opposite wall of the main cooks line, was observed obstructed by large pots set in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Observed soiled wiping cloths stored on the counter of the side salad preparation station. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed multiple dead adult american cockroaches in the floor sink opposite of the bar in the Fire Place bar. No other evidence of cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches. [COS] The floor sink basket was replaced

Observed reduced oxygen packaging unit at preparation area; a HACCP plan has not been approved for this facility. Two bags of bolognese stored in the walk in freezer dated for 6/5/2026. [CA] A FOOD FACILITY is not required to have an HACCP plan in the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (1) The FOOD is labeled with the production time and date. (2) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. [COS] Bags were opened and bolognese was voluntarily discarded at this time. Refer to VC&D report. *Note: It was discussed with the PIC that at other times, some food is vacuum sealed. Either follow items 1-3 above, or obtain an approved HACCP plan through CDPH. Additionally note: Except for FISH that is FROZEN before, during, and after packaging, a FOOD FACILITY shall not package FISH using a reduced-oxygen packaging method.

1. Accumulation of pink and black grime on the interior walls of the back ice machine near the two walk in coolers. [CA] Maintain the interior surfaces of the ice machine clean. 2. Accumulation of grime on the soda nozzle at the main bar. The soda gun was not observed in use at the time of inspection, but the PIC noted the nozzles are cleaned twice weekly. [CA] Clean food contact surfaces that do not come into contact with PHF at least every 24 hours. [COS] The nozzle was removed to be cleaned and sanitized.

1. In a preparation unit drawer at the cook line, observed soiled wiping cloth stored in direct contact with cut avocado. Per staff, wiping cloth is only used for holding avocado. [CA] Discontinue use of wiping cloth in direct contact with food. Use approved fabric implement or cloth for food storage. 2. At the cook line, observed preparation unit drawer is in disrepair. [CA] Equipment shall be maintained in good repair.

At the preparation counter, measured cheddar cheese in a preparation insert stored on ice at 45-49F. Per staff, cheese was stored in preparation insert 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cheese was moved to refrigeration unit for rapid cooling.

At both mechanical dishwashers, measured the chlorine sanitizer concentration at 0 ppm. Observed active warewashing during inspection. [CA] Chlorine in the mechanical warewashing machine shall be maintained at 50 ppm, or as per manufacturer's specifications. [SA] Facility will re-clean and sanitize dishes that were run through the mechanical dishwasher. Facility is to utilize 3-compartment sink for manual warewashing until mechanical dishwasher is repaired.

Observed excessive accumulation of dust on the fan above the mechanical dishwasher. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.