AINA'S VEGAN

The three compartment sink is leaking from the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

Repeat Violation: Facility has added several pieces of equipment without going through plan check: - TurboChef Oven [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 plans within 30 days. Failure to submit will result in equipment impound.

Facility is using a Turbochef oven to reheat PHFs without an exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

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

The mop sink outside lacks cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Wet cloth was found stored on the prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeat Violation: In the back of house area, an unused ice cream freezer was found being stored. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

PIC was observed preparing drinks without gloves being on. PIC had augmented nails. [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.

Facility is using an upright cooler that is only approved for prepackaged non-PHFs for open PHFs at the drink making station. [CA] Use equipment as intended by the manufacturer. Remove PHFs from the cooler.

Small flies were observed concentrated around the drain under the oven. [CA] Keep the facility free of animals, pests, and vermin.

1. Facility has a non-ANSI ice machine, upright cooler, and chest freezer. [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). 2. Facility is using cardboard to line shelves and surfaces in the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring/surfaces, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Chlorine solution at the ware wash sink measured above 100 ppm. [CA] Ensure to maintain chlorine and all other chemicals at required levels.

In the back of house area, an ice cream freezer was found being stored along with a coffee machine, microwave, and oven. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Facility is using a Turbochef oven to reheat PHFs without an exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Vegan food items were found out of temperature control and in the danger zone (42°F-134°F) at around 1:00 pm. Per PIC, all items were reheated at around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to place items on TPHC. Discussed the use of TPHC moving forward as they wish to serve food items "room temperature". Provided TPHC guidelines.

The three compartment sink was found being used to wash cilantro. [CA] Facility shall use the food prep sink for washing, rinsing, thawing, cooling, or any other food preparation methods.

1. At the only hand wash station there was no soap in the soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Facility provided a pump bottle of soap for use. 2. At the only hand wash station there was no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Facility provided paper towels in the dispenser.

Several pieces of equipment are non ANSI accredited - Toaster oven - Microwave - 2x Hisense chest freezers - 1x one door Hisense upright cooler - NewAir onde door cooler [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).

FRP on the wall behind the two door cooler is peeling. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The Environmental Health Permit was found in a folder not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

The espresso machine is discharging into the basin of the prep sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

At the three compartment sink several dishes were found drying that had not been sanitized. Per PIC, they wash, rinse and air dry dishes during the day and only sanitize when they close. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Wares were sanitized at time of the inspection.

Facility has added several pieces of equipment without going through plan check: - TurboChef Oven - Toaster Oven [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.