SHORELINE AMPHITHEATRE - CAFE STAGE LEFT & THE DECK

Lacking time log for time as a public health control (TPHC) for crema in 2 door cold top, salsa, beef taco and crema at taco station. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator directed to update time log for PHFs under TPHC.

Found gaps between doors located in back area. [CA] Eliminate gaps, to prevent the entrance and harborage of vermin.

Found OLD rodents in the following areas: in back prep kitchen area (corner) nacho area and in beverage storage area (outside). [CA] Eliminate all evidence of OLD rodent droppings. Clean and sanitize all effected areas. Provide approved pest control services.

Found holes around drain pipes in back area, observed rub markings on pipes in back prep area. [CA] Seal all holes, gaps and crevices to prevent entrance and harborage of vermin.

Found a pack of hot dog thawing in 1 door upright warmer. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed old rodent droppings below shelfs within the dry storage room, below unused equipment in the chest freezer room and within cabinets in the unused previous sushi section. [CA] Clean and sanitize area of old droppings. A follow-up inspection will be conducted. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.

Measured hamburgers at 112 F, chicken strips at 117 F and hot dogs at 123 F at the cook line warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's placed on TPHC and are to be discarded within 4 hours. Measured corn and bean mix at 49 F and sour cream at 48 F stored on top of ice at the preparation line. Measured shredded cheese at 56 F and ranch at 52 F stored at room temperature at the wrap station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's placed within ice baths to be cooled to and held at 41 F or below.

Observed a leak from the grease trap at the three compartment warewashing sink. [CA] Repair grease trap drain line. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Observed clutter, garbage and unused equipment behind the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed gaps of larger than 1/4 inch below entry doors into the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.