SAN JOSES ORIGINAL MEXICAN RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -horchata (47F - Cold Holding), reach in cooler on server line, held more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -horchata (47F - Cold Holding), reach in cooler on server line, held more than four hours per operator.

High Priority - Vacuum breaker missing at incorrect location on fitting/splitter added to mop sink faucet.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -portioned chicken and rice in reach in drawer on cook line had dates from the original date frozen.

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of cleaner on cart in kitchen, operator labeled. Corrected On-Site

Basic - Equipment in poor repair. -lid on lettuce container in walk in cooler

Basic - Holes in or other damage to wall in kitchen. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and avocados over tortillas and milk in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -spray bottle of water on host stand. Operator labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -tortillas in to go bag on cook line. Operator moved to a ziplock bag Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in drawer on cook line. Operator corrected Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands.

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink by dish area. Operator replaced. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -portioned carnitas in walk in freezer

Basic - Cardboard used to line food-contact shelves. -walk in freezer

Basic - Current Hotel and Restaurant license not displayed.

Basic - Holes in or other damage to wall by back door. Floor tiles in disrepair by dish area

Basic - Uncovered food stored near sink exposed to splash. -prepped tamales stored by hand sink with no splash guard.

Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line, operator labeled Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. WC Chlorine over 200 ppm. Manager changed water. Rechecked now 50 ppm Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In flour container. Manager corrected. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by prep sink soiled.

Basic - Floor soiled/has accumulation of debris. Floor underneath fryer and Under 3 compartment sink.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Employee chopping cilantro with bare hands. Employee put on gloves. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored in a location that is exposed to splash/dust. -Sugar under paper towel dispenser. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. -Sponge at bar used as salt applicator. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lowboy cooler gaskets.

Basic - Ripped/worn tin foil used as shelf cover. -By stove.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee at bar washed hands in triple sink

Basic - Accumulation of debris on dish racks

Basic - Food stored on floor. - ice bucket Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Stored food not covered. - bulk beans

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - 0ppm. Employee fixed 100ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of jalapeños.

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. 0 ppm. Manager fixed hose. Rechecked at Chl 100 ppm. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over cooked chicken on cookline. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Stored by nacho container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle in warewash area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over Queso. 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. 0ppm

High Priority - Nonfood-grade bags used in direct contact with food. Tamales stored in take out bags touching good.

High Priority - Toxic substance/chemical improperly stored next to chips. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Portioning salsa for service

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator more than 24 hours cooked sausage not date marked. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food in rice and bean containerbb Corrected On-Site

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored in undrained ice. Shrimp stored in undefined ice in reach in cooler. Corrected On-Site

Basic - Food stored on floor in walk in cooler and freezer.

Basic - Hole in or other damage to wall behind back door

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw chicken and beef has scoop handle touching. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees across from fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Silverware stored inverted or in a protected manner.

Basic - Soiled dry wiping cloth in use. Corrected On-Site

Basic - Stored food not covered. Food stored under stored smallwzres uncovered in kitchen Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat salsa in walk in cooler b

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25 ppm 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49f. Less than 4 hours. Manager added ice to product. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork. Manager determined correct date. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys above steam table. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Cooler gasket torn under flat grill.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Food-contact surface not smooth and easily cleanable. Sponge used as salt applicator at bar. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gasket under flat grill.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of seasoning.

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner on rack with tortilla chips. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by cutting board. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner on chip rack with no label. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones shelf over prep table.

Basic - Food stored on floor. Canned goods on floor on dry storage. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on cut avocados.