MANAKISH OVEN AND GRILL

Several wet/used wiping cloths found stored on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Thermometers are not available in refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Cooked beef held in walk-in refrigerator measured >41F,<135. time unknown. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per pic, Recently prepped raw meats were prepped, and held in the walk-in refrigerator for less than 2 hrs. PIC moved PHF to refrigerator units measuring <41F. Cooked meat from previous day, were voluntarily condemned and destroyed.

New espresso machine found at front service area. [CA] A person proposing to add equipment to 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.

Ambient temperature of walk-in refrigerator measured at 57F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Rear door was open at time of inspection. [CA] Back door to food prep area shall be self-closing.

Hand wash sink in service and rear preparation lack liquid hand cleanser in an approved dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Cooking equipment/utensils found stored at middle hand wash sink. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Live house fly found in food preparation area.[CA] Maintain facility to prevent entry/harborage of vermin.

Hot water is not available at rear hand wash station. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

FSC is not available for review at time of inspection.[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.

Current 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.

Repeat violation: FSC is not available for review at time of inspection.[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.

Wet/used wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Lack of single use paper towels in dispenser(mid hand wash station). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Dust/debris buildup on vent above food preparation area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Frozen food found thawing on preparation table near fryer. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Equipment stored within splash of hand wash sink. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Current 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.

FSC is not available for review at time of inspection. [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. Food handler cards are not available for review at time of inspection. [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.