SHERATON PALO ALTO-MAIN KITCHEN

OBserved a pitcher inside the hand sink at the bar. A cart found blocking the corner hand sink in the main kitchen. [CA] Keep hand sinks accessible and unobstructed at all times.

Measured final rinse dish plate thermometer at 136F. [CA] Ensure dish plate thermometer or thermolabel reaches 160F. [CA] Manually sanitize all food equipment in the 3 compartment sink at 200 ppm -400ppm quaternary ammonium. Observed pink/black mold like substance on interior panel of ice machine in main kitchen and downstairs. [CA] Clean and sanitize this equipment.

High temp dishwasher is less than 140F. [CA] Maintain a minimum of 160F dish plate temperature using thermolabel sticker. Bar dishwasher measured at 0 ppm chlorine. [CA] Maintain a minimum of 50 ppm chlorine at all times.

Lack of chlorine test strips at bar dishwasher and high temp machine. [CA] Provide test strips for both units.

Observed a full covered container of pastini in walk in at 45F. [CA] Rapidly cool foods by using shallow pans (no more than 2 inches for solid food) and leave uncovered until it reaches 41F.

Measured rice at 134F inside the upright warmer. [CA] Increase temperature of warmer to maintain potentially hazardous food 135F and above. Food was reheated to 165F.

Dish plate thermometer measured at 145F at the high temperature dishwaser. Observed employee using the dishwasher. [CA]Repair unit and maintain a minimum of 160F dish plate thermometer or thermolabel. Manually sanitize all dishes after it goes through the dishwasher. Chef contacted maintenance on site to repair unit. Measured 0 ppm for glass washer at bar. [CA] Maintain 50ppm chlorine. Provide chlorine test strips. Provide a service report and email to aleli.crutchfield@deh.sccgov.org