ROUTINE INSPECTION
- Per PIC of the deli, deli operates usually between 6:00 AM to 9:00 AM. - All hot held food items after 9:00 AM are taken home for personal consumption. - Discussed with PIC proper washing and sanitization of food contact surfaces. - At time of inspection, active ware washing was not being conducted. - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). - Discussed with owner the possibility of leasing out deli.
6 reported violations
- K01: Demonstration of knowledge; food safety certification
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.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's box of macaroni salad maintained on top of container of sliced ham. [CA] Provide designated location for employee's personal food and beverages that is separated and protected from facility food.
- K49: Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,355.00. 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.
- K06: Adequate handwash facilities supplied, accessibleCritical
Hand wash station in the kitchen lacked hand soap and paper towels in dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Paper towels and manual pump hand soap provided.
- K21: Hot and cold water available
Hot water at the three-compartment sink measured at 117.8F. Hot water at the food preparation sink measured at 116.4F. [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.
- K43: Toilet facilities: properly constructed, supplied, cleaned
Restroom lack toilet paper holder. Toilet tissue was maintained on top of toilet tank and on hand rails. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Restroom door maintained ajar. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.