PRUNEYARD CINEMAS - KITCHEN

*REPEAT VIOLATION*Water in high temp dish machine measured at 152F - 155 after 5-6 consecutive cycles. No active ware-washing at the time of inspection. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of high temp dish machine until it is working properly. Assess/repair unit as needed. Facility has available 3 comp sink with Quat Ammonium sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. If facility plans to replace the dish machine, facility shall submit plans to and obtain approval from DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

Two food handler training certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Leak observed from prep sink's faucet and from hand sink's drain pipe near 2 door freezer/dish machine. [CA]: Repair sinks and remove leak.

1. Water in high temp dish machine measured at 122F after 4 consecutive cycles. No active ware-washing at the time of inspection. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of high temp dish machine until it is working properly. Assess/repair unit as needed. Facility has available 3 comp sink with Quat Ammonium sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. *REPEAT VIOLATION* 2. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues

Utensils at cookline stored in stagnant water that measured at 82F. [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.

Leak observed at prep sink's faucet. PIC stated a work order has been placed to repair leak. [CA]: Maintain faucet in good condition.

At the pizza prep line cooler, chicken in container was covered with saran wrap and measured at 70F. Per Staff, chicken was cooked 20 minutes prior to measurement and was in the process of cooling down. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Staff removed saran wrap cover.

Employee at the front service line handled the cash register, donned on gloves, and proceeded to dispense popcorn upon customer's order without washing hands. No direct contamination observed. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required.

At the pizza prep line cooler, avocado with tomatoes in a sauce bottle measured at 56F. Staff stated food item was stored in the unit approximately 3 hours prior to measurement. Sauce bottle stored above metal inserts with the prep line unit lid propped open. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Ensure sauce bottles are properly stored in the unit to properly cold hold PHF's. [COS]: Food item was relocated to walk in cooler to rapidly cool down.

Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

Accumulation of grease and kernels on the floor at front service line. [CA]: Ensure floor and hard-to-reach areas are maintained clean to prevent the accumulation of grease and debris.