Palo Alto City Hall Cafe

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food safety managers certificate. [CA] At least one person must be food safety certified.

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

Approved thawing methods used; frozen food

Inspector’s notes

Raw chicken thawing at 3 comp sink. [CA] Thaw raw meat under refrigeration or under running water in the food prep sink.

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

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

Inspector’s notes

Observed leaves from a plant inside empty containers in prep unit. Plant located on top of refrigerator. [CA] Relocate plant to prevent contamination of food contact surfaces. [COS]

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

Proper cooling methods

Inspector’s notes

Observed rice and beef cooling in a covered container. [CA] When cooling keep food uncovered. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently. [COS]

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

Toxic substances properly identified, stored, used

Inspector’s notes

Observed chemicals stored next to beverages on floor. [CA] Store chemicals away from food/beverages.

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

Approved thawing methods used; frozen food

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

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food safety managers certificate. Assisted operator in finding a course in Korean. [CA] At least one person shall be certified.

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.