BE.STEAK.A

Prep line cooler top well's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust. Gasket of one of the drawer coolers by the wood fire grill in disrepair. [CA]: Repair/replace gasket and maintain in good condition.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

MAJOR: At the front entry area, mushroom soup in the thermos measured at 93F and have been out approximately 3.5 hours prior to measurement. Per PIC, soups are usually stored in the thermos throughout lunch service (11:30 am - 2pm) and dinner service (5:00 pm - 9 pm). [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. Time As A Public Health Control (TPHC) Procedures provided. Cut tomatoes on prep line cooler measured at 50F. PIC stated cut tomatoes were placed into the unit approximately 3 hours prior to measurement. MINOR: At the bar, vanilla cream (with dairy) measured at 46F on insufficient ice bath. Bottle was sitting on top of ice. PIC stated it was placed on ice bath approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Mushroom to be discarded on the 4th hour it was removed from temperature control. Cut tomatoes relocated to another cooling unit. Vanilla cream placed in sufficient ice bath.

*REPEAT VIOLATION* Multiple open bags of food at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Countertop Vacuum packaging machine observed near walk in cooler. Chef stated unit is not in use. Countertop PACO JET ice cream machine at cook line. Both units installed without DEH Plan Check approval. [CA]: Discussed with person in charge that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Remove equipment or submit plans to DEH Plan Check regarding noted equipment above. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

Facility makes homemade gelato and sorbet ice cream. No California Department of Food and Agriculture (CDFA) license provided. [CA]: Facility shall obtain a CDFA license for homemade gelato and any products resembling milk products. Cease and desist production of gelato and sorbet ice cream until approval from CDFA has been obtained. [COS]: Gelato and sorbet ice cream voluntarily discarded via trash. CDFA website: https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Product_Licenses.html CDFA MILK AND DAIRY FOOD SAFETY BRANCH PHONE NUMBER: (916) 900-5008

Frozen ice cream being thawed at the hand sink basin at cook line. Nearby hand sinks available. [CA]: Hand sinks shall be accessible and unobstructed at all times.

1. Pink grime observed on the interior surface of the ice machine. No direct contamination at the time of inspection. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Multiple open bags of food at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.