ROSE CAFE & DONUTS

Chlorine sanitizer was measured 25ppm in the 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Build up of grease and food debris behind the equipment. [CA] Clean and sanitize throughly all over the facility and behind the equipment.

Mop was left inside the mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Large containers lack common name. [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.

Hand washing sink in the back area lack soap. [CA] Provide handwashing cleanser in dispenser at handwash 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.

Food prep cooler top portion only has food measured 46 F - 47 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Close the lid when not busy to maintain temperature at 41F and below.

Lack time marking for the milk at the coffee station. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Build up dust debris around the vents in the cooking area. [CA] Clean dust from the vents.

HAM CONTAINER WAS OVER STOCK IN THE PREP COOLER BOTTOM PORTION WAS MEASURED 40F BUT TOP PORTION WAS MEASURED 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

BOTH RESTROOM EXHAUST FANS HAS DUST DEBRIS. [CA] Clean exhaust fans to proper ventilation.

1. FRONT AREA HAND WASHING STATION LACK PAPER TOWEL DISPENSER. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 2. HAND WASHING STATION IN THE COOKING AREA LACK SOAP DISPENSER. 3. HAND WASHING IN WAREWASH AREA LACK SOAP DISPENSER. [CA] Provide hand washing cleanser/soap in dispenser at handwash stations at all times. NOTE: ALL THREE HAND WASHING STATIONS IN THE KITCHEN LACK ONE SUPPLY.

HEALTH PERMIT WAS NOT POSTED. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

DUST AND GREASE DEBRIS WAS OBSERVED ALL OVER THE FACILITY. FOCUS CLEANING UNDER AND BEHIND THE EQUIPMENTS. [CA] Clean hard to reach areas more frequently to prevent build ups.

The front coffee area hand wash sink lacks a supply of paper towels. Paper towels stored outside of a dispenser at the warewashing are hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers. Paper towels shall be stored inside the dispenser to prevent potential contamination.[COS] Paper towels provided. Warewashing area paper towel dispenser repaired.

Observed employee wash gloved hands with soap only after handing raw shell eggs. [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] Employee removed gloves and properly washed hands.

Measured sausage links at 78 F to 82 F stored in a pan on top of bacon at the cook line. PIC stated that the sausage was removed from the refrigerator 30 minutes to 1 hour prior, cooked and placed at room temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sausage links placed on the flat top grill to be reheated to 165 F and are to be hot held at 135 F or above after reheating. Measured fresh salsa (pico de gallo) at 53 F within portioned containers at the front bagging/ plating station. PIC stated that the salsa was removed from the preparation refrigerator 1 to 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Salsa relocated to refrigeration to be cooled to and held at 41 F or below. If facility intends to hold salsa and sausage links at room temperature, Time as a Public Health control procedures shall be reviewed and approved by this department prior to doing so.

Accumulation of debris behind the equipment and at the corners of the wall. [CA] Clean hard to reach areas more frequently.

Lack food handler card. [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.

Cardboard in use to line shelve. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Multiple dry wiping cloth in use without a sanitizing solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).