COURTYARD SAN JOSE AIRPORT

Food preparation observed in basin of hand wash sink at cook line. [CA] All food shall be separated and protected from possible contamination. Use available food preparation sink for food preparation. Raw eggs stored above ready to eat food in standing refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Apples held at bar/service area are not wrapped or protected by a sneeze guard. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Raw eggs and sausage held at food preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

water temperature at hand wash sink in kitchen measured at 72F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.[COS}

Lack of sneeze guard at self service bread display. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Gaps larger than 1/4" at ceiling panels. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Wood shelving is untreated and is not smooth and cleanable. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.