WHAT COFFEE

Lack means to measure dishwasher final rinse temp [CA] Provide measuring device or thermos label to check dishwasher rinse temperature daily

One of the kitchen hand sink lack hot water [CA] Restore hot water to the hand sink

Cake display case vat 47F [CA] Monitor and maintain at 41F or cooler

Hood filters show heavy grease buildup [CA] Clean the hood filters

Lack food safety certificate [CA[ Obtain food safety t certificate by 03/09/26

Dishwasher final rinse 150F now [CA] Monitor and maintain final rinse temp at 160F [SA] Place items in the three-compartment sink in 200 ppm quat sanitizer solution or 100 ppm chlorine solution for one minute after the wash and air dry until dishwasher is serviced

Hot water at 109F at the three-compartment sink and 125F at the mop sink [CA] Maintain hot water at 120F or warmer at the three-compartment sink

Lack food safety certificate [CA[ Obtain food safety t certificate by 07/12/25

Hood filters show grease buildup [a] Clean the hood filters

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Equipment added to the operation (range and sm preparation refrigerator)[CA] [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Wet/used wiping towels found on food preparation tables. [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: lack of FSC available for review at time of inspection.[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. Lack of food handler cards available for review at time of inspection.[CA] [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.

Open employee food and beverage in food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Boxed food stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Final sanitizing rinse at hight temperature dishwasher measured at 152F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications. final rinse 160F.

Single use paper towels are not available at all hand wash sinks. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Hand wash sink is obstructed by stored item. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

After several runs, the dishwasher rinse temperatures reached 157F [CA[ Maintain rinse temperature at 160F or warmer. [SA] Sanitize items after the wash in 100 ppm chlorine solution in the three-compartment sink

Food safety certificate and some food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.

1. Lack a measuring indicator or device to check the dishwasher rinse temperature [CA] Provide a measuring indicator or device to check the dishwasher rinse temperature daily 2. Lack chlorine test strips [CA] Provide a chlorine test strip and check levels daily

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. – Corrected

Two of the paper towel dispenser did not work [CA] Keep all dispensers supplied and functioning properly - Corrected