RADISSON HOTEL SUNNYVALE - SILICON VALLEY

Sliced cantaloupe measured 50F while maintained in plastic wrap-covered platters in the walk-in cooler. Per the PIC, cantaloupe had been sliced and placed into the walk-in cooler 3.5 hours prior. [CA] Potentially hazardous foods prepared from room temperature ingredients shall be cooled to 41F within 4 hours. [COS] Plastic wrap removed. Cantaloupe relocated to walk-in freezer for rapid cooling.

Dishwashing employee handled dirty dishes, then proceeded to handle clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and washed hands. Contaminated dishes re-ran through the mechanical dishwasher.

1. High temperature sanitizing rinse in the mechanical dishwasher measured 150F while actively in-use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Clean, wet containers observed to be stacked up on racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 3. Brown, mold-like buildup observed on interior panel of the ice machine. No direct contamination observed. [CA] Maintain clean to prevent contamination of ice.

Turkey observed to be thawing under cold, running water while not fully immersed in the three compartment sink in the main prep area. Per the PIC, turkey has been thawing for 3 hours. Turkey measured 47F. [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.

*REPEAT VIOLATION* Ice machine discharges directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.

Facility lacks a method of testing the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.