TRAM CREAM COFFEE 8

Lack of written procedures for the use of time as a public health control for creams and foams held on the prep table at the front counter. [CA] Written procedures shall be available for review when time as a public health control is used to track potentially hazardous foods that are not subject to temperature. Facility has time as a public health control handout available.

Wiping towels are used, reused, and stored on food 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).

Employee observed manually washing utensils and did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepare chlorine sanitize at the three compartment sink and sanitized previously washed utensils.

Handwash sink located behind the front counter was partially obstructed with equipment stored in front of the sink. [CA] Ensure that handwash sinks are kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the sink.

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

Observed accumulation of brown/yellow mold like substance on inside panel of ice machine, it is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.

Lack of test strips for chlorine sanitizer. [CA] Provide chlorine test strips.

Observed an unapproved IKtch ventilation hood installed and 2 Chef bucket fryers in the facility. The fryers are used for fries, chicken and shrimp. The facility was already provided information on 2/6/24 as requested by the PIC. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease and desist all operations of using ventilation hood and fryers, until final plan check approval has been received from this department. See Impound Report Contact inspector Sukhreet Kaur at (669) 308-0526 to release the impounded equipment when the violation has been corrected.