CHATEAU CUPERTINO

Measured chicpeas at 63 F, kidney beans at 54 F, potato salad at 48 F and diced tomatoes at 53 F at the salad bar. PIC stated that the food was removed from the walk in/ preparation at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's at the salad bar are to be discarded following the lunch service at 1:30pm. Recommend utilizing TPHC for all PHF's at the salad bar.

Lack of soap at the hand wash sink adjacent to the warewashing area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.

Employee observed manually washing a pot without the sanitizing step. The pot was washed with soap, rinsed with water, and then placed back under the table by the cook line. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee took the pot back to the three compartment sink where it was placed in sanitizer solution.

Frozen chicken observed thawing on rack inside the dry storage room. [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.

At time of inspection, facility's walk-in cooler was removed and in the process of being replaced. Facility had purchased and are using unapproved household refrigerators stored outside of the kitchen. [CA] A food facility shall only used approved equipment within areas approved for food storage The addition or replacement of food equipment are required to be submitted to this department's Plan Check for review and approval prior to installation. Plan Check submittal is required for the replacement of the walk-in cooler. Additional information for Plan Check requirements can be located online at www.Ehinfo.org .

Raw shell eggs are stored inside the dry storage room and measured at 57F. Per employee, the eggs were placed inside within the hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the eggs into a reach-in cooler.

Container of raw salmon is observed stored on top of ready-to-eat foods inside the upright reach-in cooler located by the door into the dining area. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.

Ventilation hood does not appear able to capture all the smoke that is generated from use of the grill. Smoke was building up in the the kitchen area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ensure that cooking equipment is within the minimum 6 inch overhang of the ventilation hood.