PAPAS AND EGGS

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 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.

Plans for the front drink preparation area were submitted and approved by Plan Check in 2023 but a final approval inspection was not conducted. [CA] Contact the Plan Check department to request a final inspection. (plans have expired, plan submittal and fees may be required). Reference service request number: SR0871858

The cook line hand wash sink is unusable due to a leak from the waste water pipe. The hand wash sink next to the warewashing area has a non-functional hot water faucet valve. [CA] All food facilities shall provide an operable handwashing station. Handwashing facility shall be maintained in good repair. [SA] The one compartment food preparation sink temporarily set up with soap and paper towels for hand washing use.

The hot water valve is non-functional at the warewashing area hand wash sink [CA] Repair plumbing fixture and maintain in clean and good repair.

Measured liquid eggs at 56 F and shell eggs at 60 F stored on top of an ice bath at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully submerge holding containers into ice baths or relocate to refrigeration. [COS] Items rearranged to be cooled to and held at 41 F or below. Measured steak at 55 F, hashbrowns at 52 F and bacon at 56 F within the under grill refrigerator. Ambient temperature of the unit measured at 52 F to 59 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooling potatoes removed from the unit. Unit temperature remeasured at 39 f. Measured PHF's within the 3 door preparation refrigerator at 46 F to 49 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Lid to the unit closed. Unit ambient temperature remeasured at 40 F.

Measured cooked potatoes at 83 F to 96 f within the under grill drawer refrigerator. PIC stated that the potatoes were removed from cooking 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Discontinue use of the under grill refrigerator to cool foods. [COS] Potatoes removed from the unit and placed in an ice bath to allow for proper airflow.

Measured the ambient temperature of the 3 door reach in refrigerator at 45 F to 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's. Email a picture to inspector showing the unit at an ambient temperature of 41 F or below prior to resuming use.

Cook lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Measured diced ham at 52 F, diced tomato at 53 F and liquid eggs at 54 F within the top portion of the 3 door preparation refrigerator. Salsa within the lower section of the unit measured at 45 F. Ambient temperature of the unit measured at 45 F to 52 F. Cook stated that all items were placed within the unit 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's in the lower section of the unit relocated to an alternate unit to be cooled to and held at 41 F or below. PHF's within the top portion placed on ice baths to be cooled to and held at 41 F or below.

The hand wash sink next to the three compartment sink lacks a soap dispenser. Hand wash sink is partially block by a tray and garbage can. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.

The coffee machine drain pipe drains directly to a waste pipe. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Employees were eating meals on the back of house food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

The door gaskets of the 3 door upright refrigerator and 4 drawer under grill fridge are in disrepair. [CA] Replace refrigerator door gaskets.

Measured liquid eggs at 58 F and shell eggs at 62 F within containers on top of ice at the cook line. Cook stated that the eggs were removed from refrigeration more than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Liquid and shell eggs voluntarily discarded. New batch placed within a deeper container fully submerged in an ice. Measured sausage at 52 F and steak at 55 F within the top drawer of the under grill fridge. Cooling potatoes measured at 110 F with the drawer directly below sausage and steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. The under grill refrigerator shall not be used to cool foods. [COS] Potatoes relocated, ambient temperature of the unit measured at 40 F. *Repeat violation.

Cooling potatoes measured at 110 F within the under grill refrigerator. PIC stated that the potatoes were cooked 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Potatoes relocated to the upright refrigerator for proper cooling.