Mini Gourmet

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scoop was fully submerged in ice with a handle. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Employee restroom lack soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Build up of dust and grease debris was in the cook line area. [CA] Clean and sanitize the cook line area more frequently to prevent build up.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Chef was eating while cooking. [CA] Employee can't eat while preparing and cooking food. Employee can eat during break or in a break room.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

CO2 cylinder was not secured with chain. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Signs posted; last inspection report available

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

REPEAT VIOLATION: Lack safe serve certification. [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. REPEAT VIOLATION: Lack food handlers card. [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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

After use, mop was not hanged. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food storage: food storage containers identified

Inspector’s notes

CARTONS OF VEGETABLE A TUB OF MEAT STORED ON FLOOR INSIDE THE WALK IN COOLER. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

BUILD UP OF DUST AND GREASE DEBRIS ON EQUIPMENT AND HARD TO REACH AREAS. [CA] Keep facility clean from debris by frequently cleaning equipments and hard to reach areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

REPEAT VIOLATION: LACK FOOD SAFETY CERTIFICATION. [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. REPEAT VIOLATION: LACK FOOD HANDLER CARDS. [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 and posted for viewing.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Permits available

Inspector’s notes

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,148.00. 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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

DISHWASHER CYCLE CAME OUT WITH CLEAN DISHES AND ONE WIPING CLOTH. [CA] Wiping cloth can not be washed in a dishwasher. Wiping cloth can be washed in a sink separate from dishes.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. STEAM TABLE WITH GRAVY AND BROTH IS MEASURED 100F - 120 F. PER CHEF, IT WAS TOO HOT AND FOOD WAS DRYING SO HE ADJUSTED THE TEMPERATURE SETTING TO LOW. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 2. DISPLAY UNIT WITH CAKES AND PIES WAS MEASURED 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature setting to bring down the temperature to minimum 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

MULTIPLE WIPING CLOTH IN USE WITHOUT A SANITIZER BUCKET. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] SANITIZER BUCKET WAS MADE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack Food Safety Certification. [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 Food Handlers Cards for some employee. [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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Front cook line hand washing sink has no water connection at the hot water side lever. [CA] Fix/ repair the hot water connection lever to wash hand with minimum 100F - maximum 108F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Food prep table cutting board was scratched and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxes of meat and ice cream on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack sanitizing test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.