CISCO

Bag of arugula stored directly on top of a flat of raw shell eggs in a two-door upright cooler at the hot prep area in the kitchen. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. High temperature sanitizing rinse in the mechanical dishwasher measured 158F at utensil surface contact. After being re-ran, high temperature sanitizing rinse re-measured 159F. Active ware-washing observed before, during, and after measurements. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers observed stacked in numerous quantities on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Tofu measured 47F while maintained in a plastic wrap covered sheet pan on a speedrack in the two-door upright cooler at the breakfast station in the kitchen. Speedrack itself observed to be covered with a plastic bag, with large amounts of condensation observed on the inside. Per staff, and per a label on the item, tofu had been prepared 5 days prior. Raw bacon measured 51F while maintained in 8+ plastic wrap covered pans, with layers of wax paper in between pieces, on the same aforementioned speedrack that was covered in a plastic bag. Pans observed stacked together, with little to no airflow in between. Per staff and per a label on the item, bacon had been prepared 3 days prior. Four containers of paneer measured 43F while maintained in plastic wrap covered pans in the "drinks" walk-in cooler. Per staff and per a label on the containers, items had been prepared 3 days prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Potentially hazardous foods prepared at room temperature (raw bacon, paneer, etc.) shall be cooled to 41F within 4 hours. [COS] Employees voluntarily discarded all of the aforementioned items.

*REPEAT VIOLATION* Numerous potentially hazardous foods, including mint chutney, yogurt, cooked beans, hummus, and paneer measured between 46F and 47F while maintained in the two-door under-counter cooler at the fruit station in the main kitchen. Ambient of the unit measured 47F via probe. Per staff, and per labels on the containers, many of the items had been prepared between 1 and 4 days prior. Staff stated that several items had been prepared today, approximately 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees voluntarily discarded all potentially hazardous foods that had been maintained in the unit for more than 4 hours. Other potentially hazardous foods that had been prepared this morning were relocated to other, working refrigeration units.

1) To-go soup containers observed to be used as scoops in bulk dry rice and seasonings. [CA] Provide scoops with handles and stored in such that handle is not in direct contact with food. 2) Upright warmer in kitchen measured to have ambient temperature of 132F. No PHFs in warmer at time of inspection. 2 other warmers next to warmer measured to have ambient temperature of 157F-164F. [CA] Repair upright warmer and ensure warmer can maintain PHF at 135F and above.

Chilaqueillas (116F), seasoned rice (109F), and white rice(119F) observed to be stored above oven. Per employee items will be served for family meal and were made within the last 45 minutes. [CA] PHFs shall be stored at 135F and above for hot holding. [COS] Employee placed all food back into oven to reheat to 165F and shall keep trays hot in upright warmer until ready for service at family meal.

Dishwasher observed to be handling dirty dishes with a rag and gloved hands then handled cleaned dishes with same rag and without handwashing/changing gloves. [CA] Employees shall wash hands after handling clean dishes and utensils to prevent cross contamination. Rags and wiping clothes used for dirty dishes shall not be used on clean dishes. Wash hands with soap and warm water prior to donning new gloves. [COS] Employee placed rags to be only used for dirty dishes and washed his hands to don new gloves. Dirty dishes were placed back on to convener dishwashing machine.

Facility has an expired permit and a delinquent invoice with this agency. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,513.75. 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.