Original Joe's

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed chef crack eggs for a dish and then handle a container a salt without doffing gloves or washing hands. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Salt was discarded. Chef instructed to wash hands and change gloves. Educated chef on proper hand wash requirements when switching between raw and ready to eat foods.

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

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Reduced oxygen packaged steaks and a piece of mortadella were observed in the walk in cooler. Per Chef, the facility owner requested steaks to be packaged for personal use and were packaged today. No date or labeling observed on packages. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Cease practice of ROP. [COS] Per Chef, they were packaged today. Items were pierced open to break reduced atmosphere.

In plain English

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

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Beef liver and sausage in the chef's base (under griddle) at the cook line measured 45F. Food was found to be stored in small containers that were placed into a larger pan. [corrective action] Maintain potentially hazardous foods at 41F or below. Provide necessary hardware so that small containers can be stored directly into the drawer without the need for a larger pan.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. One of the hand sinks at the cook line was filled with used pans. [corrective action] Keep the hand sink clear so that it is accessible for hand washing. [correction] Pans were removed. 2. One of the hand sinks at the cook line was lacking hand soap. [corrective action] Provide hand soap at all hand sinks. [correction] Bottle of hand soap was provided.

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

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the dishwasher measured 0 ppm. Chlorine bucket was found to be empty. [corrective action] Replace the chlorine bucket. Dishwasher must provide final chlorine rinse of 50 ppm. Empty chlorine bucket was replaced with a full one. After running the machine multiple times, chlorine residual measured 25 ppm. Adjust the dishwasher so that chlorine residual is 50 ppm.

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed food debris on the wired racks in the meat walk-in cooler. [corrective action] Thoroughly clean the racks.

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

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

Inspector’s notes

Employee entrance in the basement (along San Carlos St.) found to be propped open. [corrective action] Keep door closed to prevent vermin from entering facility.

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

Wiping cloths: properly used, stored

Inspector’s notes

A wet wiping cloth was observed on the counter of the salad prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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

Plan review

Inspector’s notes

Per PIC, facility has upgraded their water heaters. Facility previously had two 100 gallon capacity 80,000 BTU water heaters. One of the water heaters have been replaced with a 100 gallon capacity 270,000 BTU water heater. Note: Unsure if they are installed in parallel or series. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

In plain English

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

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

In the cookline area, under the wooden slats, cardboard is used to line the floors. [CA] Discontinue the use of cardboard boxes to line flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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

Food separated and protected

Inspector’s notes

1. In the walk in cooler raw bacon was found stored above cooled cooked ground beef. 2. In the cookline area, at the drawer coolers under the flat grill, raw chicken was found stored above raw shrimp and produce. 3. In the walk in cooler raw shelled eggs were found stored above shredded cheese. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

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

1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. 2. Facility lacks testing materials for their choice of sanitizer at the conveyor dishwasher, hot water. [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

Food contact surfaces clean, sanitized

Inspector’s notes

1. In the back of house area at the three compartment sink, quaternary ammonia measured at less than 200 ppm. A new solution was made and it also measured at less then 200 ppm. Per sanitizer directions solution must be at 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] A chlorine solution at 100 ppm was made to sanitize dishes until the dispensing system is serviced. 2. In the back of house area, at the conveyor dishwasher, water reached a maximum of 158°F before dropping down while actively ware washing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Dishes were sanitized at the three compartment sink using chlorine.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the basement dry storage room there are several holes in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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. In the back of house area, in a rolling can, olive oil infused with fresh garlic, dried chili pepper, shallots, rosemary, and thyme that has been left at room temperature for a week. Oil measured at 74°F. 2. In the cookline area, on the counter next to the flat grill, garlic in oil was measured at 44°F at the top of the container. 3. In the cookline area, at the steam table, the cover was open for the prime rib which measured at 140 inside the steam table with the outer sides measured at 132°F. Per PIC, they placed it there about 20 minutes ago after taking it out of the oven. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Oil was destroyed and discarded. [COS] 2. A larger ice bath was made to rapidly chill the garlic in oil mixture. [COS] 3. The lid was closed so prime rib can heat back up to 135°F.

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The conveyor dishwasher was not functioning properly. [CA] Ensure to maintain equipment in good repair.

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 ventilation/lighting; designated areas, use

Inspector’s notes

In the back of house area, at the type II hood above the dishwasher, the vents have an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Demonstration of knowledge; food safety certification

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

Proper hot and cold holding temperatures

Inspector’s notes

1. In the front kitchen area, on wooden prep counter next to the flat griddle, garlic in oil mixture was found at 68°F. Per kitchen staff they had it out of refrigeration just prior to service, around 30 minutes. 2. In the front kitchen area, at the salad prep area, PHFs in the bottom section of a cold hold unit measured between 46-49°F at around 4:30 pm. Per Chef, they restock the unit prior to service at 3:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic in Oil was moved to the upright refrigerator at the cookline. All salad items were returned to the walk in cooler.

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

Food contact surfaces clean, sanitized

Inspector’s notes

1. In the back of house area, at the ware washing area, the hot water at the dishwasher reached a maximum of 127°F. Per Chef they are aware the water heater booster is having issues and are pending installation of new boosters. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility sanitized dishes in the three compartment sink. 2. Ice paddles were found on the floor of the walk in freezer. [CA] The food-contact surfaces of equipment shall be kept clean and in good repair. [COS] Staff sanitized the ice paddles.

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. The ware wash machine is not operating properly. 2. The cold hold unit at the salad prep area is not maintaining PHFs at 41°F or below. [CA] Ensure to maintain all equipment clean and in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below.

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

Hot and cold water available

Inspector’s notes

In the bar area, at the only hand washing sink, water reached a maximum of 88°F. NOTE: No other plumbing fixtures were affected. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Per Chef, bar staff will be washing their hands in the kitchen area until repaired.

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

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

REPEAT VIOLATION: Beef was found vacuum sealed in the walk in cooler. Facility lacks a HACCP plan or prior approval from this department. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Submit a SOP to District Specialist for the process of vacuum sealing the beef. [SA] Per chef, the beef was vauum sealed today. Chef dated all the beef with today's date and marked for use/open within 48 hours.

In plain English

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

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

REPEAT VIOLATION: Wet wiping cloths were found on counters and tables throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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.