SAN JOSE CANDY KITCHEN

Repeat Violation: The facility has numerous candies and popcorn offered for sale that are prepackaged in the facility and placed for sale on the sales floor with incomplete and/or missing labels. Note: PIC showed they have ordered new labels with the correct labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

The facility has numerous candies and popcorn offered for sale that are prepackaged in the facility and placed for sale on the sales floor with incomplete and/or missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

1. The interior of the two door freezer has a build up of ice. 2. The exterior of the two door freezer has a build up of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

REPEAT VIOLATION: 1. There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. There is no Food Handler Cards available upon request. [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.

Facility lacks the testing materials for their choice of sanitizer, chlorine. Note: Facility had testing materials for Quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Staff were found washing dishes in the prep sink and skipping 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] Staff rewashed and sanitized items in the three compartment sink at time of the inspection.

In the two door prep cooler, raw shelled eggs were found above apples. [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.

The placard is missing in the facility. Per staff the window was shattered and the placard went missing. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

Ice cream scoop was found stored in a dipper well with the water turned off. Water measured at 72°F. Per kitchen staff they placed it into the dipper well around two hours prior. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

In the back of house area, there is a hole in the ceiling from a misplaced ceiling tile. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

In the prep area, found brownies and caramel cooling on the floor under a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility has two residential grade microwaves. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

REPEAT VIOLATION: The front hand sink has no cold water as the cold water handle does not work. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.