CAFES QUAN

Numerous bags of opened bulk ingredients maintained as is; opened and without containers.[CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.

Manager and/or "person in charge" not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Food container maintained directly next to hand wash sink lacking splash guard. [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. Observed single-use cups used as scoops for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The following items were maintained out in ambient temperature: - Container of salted cream, measured at 54F. - Container of creme brulee cream, measured at 55F. - Per employees, items have been maintained out for approximately 2-3 hours since opening. Items are usually kept out, especially during cooler months per employee. - Pitchers of pandan and ube milk measured at 50F. Employee stated that items have been kept out for approximately one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were relocated into the reach-in refrigerator to immediately cool.

Facility offers sandwiches containing Vietnamese mayonnaise and coffee with egg creams made from raw shelled eggs. Menu lacks consumer advisory and disclosure. [CA] Consumer advisory and disclosure shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Employee observed using personal cellphone and handling money, and then donning on gloves to conduct food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Hot water at the food preparation sink measured at 107F. Hot water at the three-compartment sink measured at 110F. Warm water at the hand wash sinks measured at 80F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee observed consuming from opened beverage in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food.

Hand wash sink at the front service area by the toaster oven lacks splash guard. Hand wash sink also observed with a spray can of Lysol placed inside. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard. Hand wash sink in the back of the facility is completely obstructed with rolling storage rack and container of opened bulk ingredients placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. ** Invoice provided to operator.

Facility has two large waffle makers at the front counter. Facility lacks dedicated ventilation hood and has not applied for a hood exemption. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove unapproved equipment.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 815.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Hand wash station in the back of the kitchen is completely obstructed with a storage rack in front, a pitcher placed inside the wash basin, and at the time, lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers that is easily accessible and readily available at all times. Observed preparation table with toaster oven placed next to the hand wash sink at the front service area. Hand wash station lacks splash guard. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard. Alternatively, facility may relocate preparation table and toaster oven.

Observed employees utilizing dump sink to conduct hand washing. [CA] Utilize sinks for their designated purpose. Hand washing shall be conducted at the hand wash sink.

Facility offers sandwiches that contain Vietnamese mayonnaise made from raw shelled eggs. Menu lacks consumer advisory and disclosure. [CA] Consumer advisory and disclosure shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Hot water at the three-compartment sink measured at 108F. Hot water at the dump sink measured at 105F. Warm water at hand wash sinks throughout the facility measured at 80F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.