MIAN

Wiping towels are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw beef observed stored above vegetables inside the walk-in cooler. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.

1) Facility installed a walk-in cooler without first submitting plans to this department's plan check for review and approval. 2) An unapproved sauce dispensing machine is added into the kitchen. [CA] The addition or modification of cooking OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use. Food contact equipment shall be NSF certified or equivalent. Contact plan check at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. *Submit plans for equipment by 4/07/26. Failure to do so may result in additional enforcement action.

At time of inspection, back doors were kept partially open. [CA] Keep doors connecting to outside the facility closed when not in use to prevent the entrance of vermin.

Ambient temperature of the walk-in cooler was measured from 47F to 52F during the duration of the inspection. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. [COS] Temperature setting of the unit is adjusted and measured at 41F.

Gallon spray bottle of cleaner is stored above the upright reach-in freezer with the hose hanging down over boxes of produce. [CA] Chemicals shall be stored separately away from or below food to prevent cross-contamination. [COS] Employee relocated the spray bottle.

The handwash sink located by the cook line has been removed. [CA] All handwash sinks shall be made available and able to provide warm water, soap, and single-use paper towels for employees to readily wash hands when required. [SA] The three compartment sink will be conditionally approved to be used as a designated handwash sink until the handwash sink is put back. Ensure that three compartment sink is readily accessible for cook line employees to use for handwashing.

1) Leak observed under the three compartment warewash sink. [CA] Repair leak and maintain in good repair. 2) Drain pipe under the three compartment sink extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Lacking chemical test strips to measure the applicable sanitizers used in facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Potentially hazardous foods measured at improper holding temperatures. Beef over-stacked in food prep unit across from cook line measured at 46F. Inside the walk-in cooler: raw beef, tofu, cut tomatoes, and beef measured at 42F-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Temperature setting of the walk-in cooler was adjusted and ambient temperature is measured at 41F after COS.

Two door reach-in cooler located behind the front counter has an ambient temperature measured at 51F. [CA] Refrigeration shall be capable of holding potentially hazardous foods at or below 41F.

Knives are observed stored with the blade in crevices between two food prep units. [CA] Food contact utensils/equipment shall be stored in a manner and location that is clean and sanitized.

Leak observed under the three compartment sink. [CA] Repair leak and maintain plumbing in good repair.

Inside the upright reach-in cooler potentially hazardous foods measured at improper cold holding temperatures. Scallops, shrimp, and minced meat balls measured at 45-46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Employee personal food (food and beverage) are stored inside reach-in cooler at the bar on top of cleaned glass and canned sodas served to consumers. [CA] Employees personal items shall be stored in designated or location that is separate or below items served to consumers.

Lacking chemical test strips to measure the applicable sanitizer used. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Hot water at the three compartment sink was measured at a maximum of 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.