NOLA STREET KITCHEN

Tomatos were purchased about an hour prior to temperature measurement. One sliced tomato was in container on the counter, per PIC, they leave the one tomato out and when it is used, they bring out another tomato. They only have one tomato out at a time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomato was placed into an ice bath to cool down. Minor: Raw chicken in cold holding drawer measured 47F. Per PIC, it was placed into drawer less than one hour prior. Other items in drawer measured at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed employee handle raw shrimp, place shrimp into fryer and then use the sprayer at the three compartment sink to rinse off hands. Employee was instructed by PIC to wash hands in the handwash sink. Employee did was hands in the handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels after handling raw animal products.

Quat sanitizer buckets were measured at 100PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Buckets were changed out; re-measured at 200PPM.

One of the light bulbs within the hood system is out at the time of inspection. [CA] Replace the light bulb within the hood system.

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

PHFs within the prep table are being double stacked with other metal containers. [CA] Discontinue this practice and have single containers within the prep table.

Unable to provide a food manger certification at the time of inspection. [CA] Obtain a new food manger certification for the facility within 60-days.

Hand wash station within the restroom is missing a mounted soap dispenser at the time of inspection. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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 of 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.

Personal belongings of employees are within the dry storage area, on top of shelving. Employee lockers are being used for equipment for facility. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Clean/sanitize the employee lockers and have accessible to employees. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Hot/cold water within the middle hand wash station by cook line was turned off and hot water in prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Discontinue shutting off hot/cold water at sinks, must be on at all times.

PHFs within the reach in were measured between 45-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Temperature within unit was lowered by dial.