Sultan's Kebab Campbell

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket at front bar station and at ware-wash station measured at 0 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

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, linens: Proper storage and use

Inspector’s notes

1. Bowls used as scoops in numerous food containers. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping. 2. Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

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

Proper hot and cold holding temperatures

Inspector’s notes

Cooked vegetables on sheet pan placed on flat top grill measured between 92F - 103F. Food cooked approximately 15 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. Time As A Public Health Control (TPHC) procedure discussed. Guidance provided. Provide completed TPHC guidance to Specialist via email at Princess.Lagana@deh.sccgov.org [SA]: Cooked vegetables discarded 4 hours after it was removed from temperature control.

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 separated and protected

Inspector’s notes

Raw food in 2 door reach in and walk in cooler stored on shelving directly above ready to eat food. [CA]: Properly store raw food underneath and separate from ready to eat food.

In plain English

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

Official wording

Plan review

Inspector’s notes

1. Moffat turbo fan is placed on top of under counter freezer at front bar station. Unit is used for kunefe dessert per PIC. 2. Counter top flat top grill placed on top of under counter freezer at front bar station. Unit is used for heating bread per PIC. Both units are not in the approved plans. [CA]: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Remove equipment or submit plans to DEH Plan Check for the 2 equipment.

In plain English

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

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

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

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

MAJOR: At the right side drawer coolers at cook line, multiple Potentially Hazardous Food (PHFs) measured between 44F - 48F. Per Staff, food items have been in the unit since yesterday. Ambient temperature of unit measured at 48F. MINOR: *REPEAT VIOLATION* -At the prep line unit to the left, multiple PHFs measured between 44F - 46F. Per Staff, food items were placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 50F. Lid of unit not placed. -Cooked potatoes on counter table measured at 45F. Staff stated it's been out for approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below. [COS]: PHFs that measured greater than 41F for more than 4 hours were voluntarily discarded. PHFs that measured greater than 41F for less than 4 hours were relocated to other working cooling units.

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

Warewash facilities: installed/maintained; test strips

Inspector’s notes

*REPEAT VIOLATION* Missing testing method for Quat sanitizer. [CA]: Provide a testing method (for ex: test strips) for Quat sanitizer.

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

*REPEAT VIOLATION* Prep line unit (to the left) and drawer cooler (to the right) are not able to properly cold hold PHFs at 41F or below. [CA]: Assess/repair units as needed. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.

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

*REPEAT VIOLATION* Maximum water temperature at bar 3 comp sink measured at 116F. [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.

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

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket at cook line measured at 0 ppm Quat sanitizer. [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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

*REPEAT VIOLATION* Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

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

At the walk in cooler, raw shell eggs were placed on shelf above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

In plain English

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