ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Aracelly Espinoza - 7/17/2030. 2. The PIC for Eurest (Compass group) is the district manager Shawn Chao, and his phone and email address are 650 627 6689 and Shawn.Chao@compass-usa.com respectively. The emergency contact person for Lockheed company is Jennifer Ventura, Multi functional Associate Manager. Her land line telephone number is 408 742 2834 and cell phone number is 408 242 9454.
2 reported violations
- K34: Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces. There were no approved high temperatures and sanitizer measuring strips to measure the maximum temperature on the mechanical dishwasher and the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher and the chemicals used for sanitizing utensils. equipment, and food contact surfaces.
- K07: Proper hot and cold holding temperaturesCritical
Some potentially hazardous food stored on the steam table like turkey burger, chicken, and rice were measured below 120 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the food was cooked for less than two hours. She is advised to reheat the food to 165 OF and store it on the steam table at or above 134 OF. She reheated the product (COS)