MYSELERA BISTRO

The drain pipe of the left basin at the three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility is storing open foods in the basement storage racks. [CA] Ensure to us the basement for the storage of unopened non-potentially hazardous foods in their original containers only.

Facility lacks food handler cards for 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.

The Environmental Health Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

A 1/3rd hotel pan of rice and a 1/6th hotel pan of curry were found cooling on a prep table with plastic wrap tightly fitted over. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC uncovered the products. Discussed introducing an active method of cooling such as an ice bath or using a sheet tray for shallow storage while cooling.

1. The floor near the cookline has a rubber top set cove base. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the cove base with an approved material and installation. 2. The floors of the facility have an accumulation of food debris and grime. 3. The walls near the cookline have an accumulation of food debris and grime. 4. The floor of the walk in cooler has an accumulation of food debris and grime. [CA] Walls and/or floors in food preparation area shall be kept clean.

Beans sprouts, eggs, egg noodles, and shrimp were found out of temperature control on the prep table across the cookline. Per cook, they took it out of the cooler for an order about 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved back to the cooler to cool down. Discussed with PIC about using an ice bath to maintain items cold while in use.

1. Facility is using cardboard to line the floor under the oven. 2. Facility is using cardboard to line the floor under the storage racks in the walk in cooler. 3. Facility is using a piece of untreated wood under cooking equipment. [CA] Discontinue the use of cardboard boxes and untreated wood to line flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

The sides of equipment at the cookline have an accumulation of food debris and grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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.

Facility made food from a central kitchen located in Pleasanton and transported it for service. Cold foods were all above 41°F. Per PIC, they all arrived roughly 15 minutes prior and were in transport for about an hour. - Parcooked chicken were measured at 68°F - Peeled hardboiled eggs were measured at 51°F - Soybean milk was measured at 42°F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was moved to the drawer coolers to rapidly cool. All other PHFs were in the prep cooler. Ambient temperature of prep cooler was at 39°F