STARBIRD

Handwash sink in women's restrooms measured at less than 60F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Some food handler cards were expired at time of inspection. [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.

Saw employee switch between tasks of raw chicken and cooked chicken without changing gloves. [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 was stopped before contaminating cooked chicken and washed and changed gloves.

Chlorine measured at 0 ppm in dishwasher. Not actively warewashing at time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Warewash 3-comp sink was set up for manual sanitization with quat.

Excessive grease build-up and food on floors in food prep areas. [CA] Walls and/or floors in food preparation area shall be kept clean.

Time markers were not present at time of inspection. Cooked chicken on prep-line were measured at 170F. [CA] Provide time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC time marked the fried chicken.

Personal belongings were placed on food storage shelves. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

Chicken nuggets were found in multiple layers cooling on trays in a speed rack. [CA] Properly store cooling foods in such a way to allow proper air flow. Maintain chicken nuggets in a single layer to facilitate uniform cooling. [COS] Educated PIC on using a single layer to cool down uniformly. Staff moved the speed rack to the walk in cooler and transferred an additional sheet tray to allow for single layer.

Chlorine in the upright dishwasher was measured at less than 50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes were sanitized at the three compartment sink with a quaternary ammonia solution of 200 ppm.

Per PIC, the dishwasher was changed for a different model about 4 months. [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. Submit plan check for the dishwasher.

Repeat Violation: Chicken tenders on the white long plates were found out of temperature. Per PIC, they are subject to TPHC, however they did not having the timers running. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chicken tenders that were found out of temperature were discarded. Other chicken tenders had the timers started for 30 minutes. Note: Repeat TPHC violations will result in TPHC approval being rescinded.

Repeat Violation: Employee personal belongings were found stored on shelves in the food storage area. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

1. The upright dishwasher measured at 116F and 0 PPM of chlorine while actively warewashing. The dishwasher had a readout screen informing the rinse temperature was low. There was also a 5 gallon bucket of chlorine under the machine. Unclear which sanitization method was to be in use. Note: PIC stated their district manager stops by once a week to verify dishwashers are working with a yellow thermometer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to use the 3rd basin to sanitize dishes as it is the only working basin with a drain stopper. 2. Staff were observed drying serving trays with a cloth towel at the service counter. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

The handwash sink near the oven lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the dispenser at time of the inspection.

Facility lacks food handler cards for some of the staff. [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.

Water at each handwash station in the restrooms measured at less than 100F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

The mop sink lacks an atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.

The three compartment sink's integrated drain stoppers are in disrepair and do not maintain water or chemical solution in the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Fix the drain stoppers/plugs.

1. CO2 tanks were unrestrained at the soda syrups and under the fountain drink dispenser. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. Facility was using an 8 oz paper cup as a scooper for the greek yogurt ranch. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

1. The EcoGrip flooring is in disrepair and no longer smooth and seamless. 2. Floors near the fryers have an accumulation of grease. [CA] Maintain the floors in good repair and clean.

Staff were observed going back to the food prep area and attempt to don gloves without first washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands prior to donning gloves.

Observed employee's phone and earbud case stored on a shelf in the food prep area, directly above some tongs. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

PIC stated Time as a Public Health Control was used for the chicken tenders in the center prep area above the cold-holding inserts (chicken measured 112 - 125F), but the timers were not turned on. PIC stated the tenders are discarded every 30 minutes. [CA] When using Time instead of Temperature Control, foods must be IMMEDIATELY and CLEARLY time-marked. [SA] Timers were reset. Tenders that were out for 30 minutes were to be discarded. _______ Minor violation: Written procedures for TPHC were not available upon request. [CA] When using TPHC, written procedures must be available.

Observed employee washed his hands at the handsink near the register, then wiped his hands on his clothes. [CA] After washing hands, wipe hands dry with a disposal paper towel.

At the handsink near the dishwasher: observed a broom and dustpan were stored in front, partially obstructing the handsink. [CA] Keep the handsink completely unobstructed at all times. Handsinks must accessible so that handwashing is not only possible, but likely.

Observed accumulation of grease on sides of fryers under the hood. Observed dust accumulation on the fan covers inside the walk-in refrigerator. [CA] Keep surfaces clean.