SAN JOSE'S ORIGINAL MEXICAN RESTAURANT #4

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper in chicken flautas container at cook line. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server station

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at Bar

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp in lowboy cooler. Operator immediately switched Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 54F cold holding in insufficient ice bath at wait station over 4hrs per operator. Operator immediately discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salsa 54F cold holding in insufficient ice bath at wait station over 4hrs per operator. Operator immediately discarded. -french fries on counter ; (77F - Cold Holding) less than 4hrs per operator. Operator immediately put in freezer for temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand sink.

Intermediate - No soap provided at handwash sink. In womens restroom. Operator immediately filled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in jalapeño and parsley containers. operator immediately removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on shelf with containers of spices and above microwave. Operator immediately removed Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in prep cooler. Operator has parts on order

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter out of place that creates a gap in the hood filter system.

Basic - In-use utensil stored in sanitizer between uses. Knife. Operator immediately removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler at bar

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork with chicken on sheet pan in walk in cooler. Operator removed pork and placed above. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa on prep table 50F ( salsa on top of ice, operator submerged in ice for temperature recovery) Rechecked salsa 43Corrected On-Site Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed and replaced with mat. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag with ready to eat foo. Bread. Staff removed the bread. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house salsa (59F - Cold Holding). On ice , ice not touching all of containers.staff divided Sal's into smaller batch so that ice touches all of the item. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On prep table next to clean equipment. Spray bottle of orange clean. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Staff cleaned Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Yellow substance Manager asked staff to add label. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the cook line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing. staff opened fish Corrected On-Site Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.0ppm. Several attempts. Changed solution and primed machine. 100ppm Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Expo cups in storage

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife 77F. Staff removed knife Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At bar manager removed towel. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Staff cleaned Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dish rack

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes washed and returned to same container. Staff washed tomatoes. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form. Staff signed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons from 2 days ago. Manager added date mark. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Vacuum breaker missing splitter added to hose bibb.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Camaron . Manager added notation Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. At back door

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry rice and beans. Manager stood scoop up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in make table. Staff removed stickers from other avocados in the table. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit needed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Items on make table. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave old food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar, tested at 25ppm. Operator added more to reach proper minimum Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly at bar, reading 0ppm

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rolls under cookline make table, tamales in walk-in freezer in thank you bag

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over whole muscle pork. Operator moved

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repacked chicken over repackaged ground beef

Basic - Accumulation of lime scale on the inside of the dishmachine. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on rack over clean dishes. Operator removed Corrected On-Site

Basic - Food stored on floor. Multiple items in walk-in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin in kitchen