BEER UNION SAN JOSE - TA - GATE 8

Facility lacks test strips for chlorine sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

At the mechanical dishwasher in the bar and in the kitchen, measured the sanitizer concentration at 0 ppm chlorine during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Facility to use the 3-compartment sink for washing, rinsing, and sanitizing equipment and utensils until the mechanical dishwasher is repaired. Employees set up the 3-compartment sink with sink and surface sanitizer during inspection.

Above the walk-in cooler, observed wall panels are missing and the ceiling or attic area is exposed. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Lack of single use paper towels at hand wash sink in mid kitchen. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Knife found stored wedged between preparation refrigerator and preparation table. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Handle at 3 compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Lack of single use paper towels at hand wash station in service area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Clean knife found stored wedged between preparation refrigerators. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Raw chicken held on rolling rack above ready to eat food. [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.

Several large Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.