BBQ CHICKEN CUPERTINO - APPLE PARK

Accumulation of dust and debris on walk in cooler fan. Accumulation of dust and food grime on storage racks in walk in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Accumulation of grease on ventilation hood filters and grease dripping from back stainless steel wall. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Observed buckets of food stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Rack used for chicken in the walk in cooler has broken bottom shelf. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Boiled eggs cooling in walk in cooler in small container with closed lid measured at 45F. Per PIC, it was done cooking 3 hours ago. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC uncovered the eggs container.

Accumulation of food debris, grease, dust and dirt on floors under cooking equipment, walk in cooler, food prep and warewash area. [CA] Clean the floors and maintain in good condition.

*Repeat violation Lack of food manager certificate in the facility. [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.

Valid permit not posted in the facility. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Accumulation of grease on floors under cook line. Accumulation of black mold like substance on floor and walls under three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

*Repeat violation Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a public view in the food facility.

*Repeat violation Food manager certificate is not available. [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.

Chlorine measured at 0 ppm in dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manually wash, rinse and sanitize dishes until dish machine is repaired. Equipment such as containers and pans are stacked together after washing. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Measured cheese and boiled eggs at 45F in prep unit next to cookline. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Wiping towels stored on prep tables without sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.