THE EDEN GARDENS

Repeat Violation: Several staff are missing Food Handler cards. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

Facility has several pieces of equipment that are no longer required for operation (espresso machine, ovens, steam tables, etc). [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.

The sides of cooking equipment and exterior surfaces of coolers and table top equipment have an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Repeat Violation: The floors under cook line equipment and throughout the facility have an accumulation of food debris and are dirty. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Cooked potatoes were found on a cart measuring between 65-68F. Per PIC, they boil them and then cool them down to use during the time allowed for the cooling process. They subsequently fry them for service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] discussed with PIC using Time as a Public Health control to hold boiled potatoes without temperature control. TPHC guidelines provided. Potatoes were placed on TPHC.

1. Facility is using deli containers as scoops for several dry food items. 2. Facility is using a broken ice scooper for the ice machine that is missing the handle. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Repeat Violation: In the kitchen area, at the prep cooler across the fryer, the unit is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Facility has several pieces of equipment that are no longer required for operation (espresso machine, ovens, steam tables, etc). [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.

Facility has added numerous pieces of cook line equipment without plan check approval (tandoor oven, 6 burner range, wok range, stock pot range). [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.

1. In the kitchen area, near the cook line and prep table, a large pot of food was found on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. A squirt bottle holding a clear liquid was unlabeled. Per PIC, it was vinegar. [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. 3. In the dry storage room there were several bulk food items that were opened and not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Staff were observed washing hands with gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed them to take off the gloves and properly wash hands.

Facility is using a cloth to place naan into the tandoor oven. [CA] Discontinue the use of cloth towels in direct with food, used approved materials such as cheesecloths or burlaps.

The doors and sides of equipment have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility lacks the testing materials for their choice of sanitizers, chlorine at the dishwasher and quaternary ammonia at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The exhaust hood filters have an accumulation of grease. [CA] Ventilation hood filters shall be maintained clean and good repair.

In the kitchen area, in the bottom section of a prep cooler, eggs were measured at 55°F. Ambient air of the cooler was measured at 67°F. No other PHFs were found stored in the cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per staff, they placed the eggs in the cooler about an hour and a half prior. Eggs were moved to the walk in cooler for rapid cool down.

In the kitchen area, at the prep cooler across the fryer, the unit is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. The floors under cook line equipment and throughout the facility have an accumulation of food debris and are dirty. 2. There is a ceiling tile missing near the dry storage room entrance. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. 3. Above the walk in cooler facility has installed plywood as a sort of flashing. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface such as metal or FRP.

Several staff are missing Food Handler cards. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.