SHERATON SAN JOSE HOTEL MILPITAS - BISTRO

Multiple cutting boards, knives, plates, etc. observed inside the right-side compartment of the preparation sink. [CA] Preparation sink shall not be used for dishwashing. Preparation sink shall be used only for the preparation of foods to prevent cross contamination.

Raw ground beef stored directly over cantaloupe in one of the walk-in coolers. Raw eggs stored directly over grapes in the upright cooler at the far corner of the cook-line. [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.

Accumulation of brown/yellowish standing water of approximately 2-3 inches deep in the bottom well of the ice cream freezer basin at the drink dispensing area in the kitchen. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.

1. At the hand sink at the cook-line, wall-mounted paper towel dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee replaced dispenser batteries. 2. Hand sink faucet at the bar area has been removed. [CA] Replace faucet. Bar area shall have a dedicated hand washing station.

1. Stack of 20+ clean bowls observed maintained upside down in a stack maintained on top of a visibly dirty metal tripod stand in the middle of the dishwashing area. Bottom-most bowl observed upside down, with food contact surface of the bowl in contact with the metal tripod stand, and was approximately less than 2 inches off the floor of the dishwashing area. [CA] Equipment contacting food shall be stored in a sanitary location, and shall be stored at minimum 6 inches off the floor to prevent contamination. 2. Chlorine sanitizer measured 0 ppm in the under-counter mechanical bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 3. Quaternary ammonium sanitizer at the three compartment sink measured 0 ppm. Per the PIC, the dispenser is inoperable. Numerous dirty containers observed stacked up in all three basins of the three compartment warewashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Bleach and chlorine test strips were available. 4. Blade and interior of table-mounted can opener observed to have accumulation of black grime. Accumulation of grease and old food residue on entirety of can opener. [CA] Equipment contacting food shall be maintained clean.

Employee personal backpacks and jackets stored on top of clean utensils, and on top of containers of oatmeal while maintained on a preparation table at the back corner of the back cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize dedicated storage space for employee personal items.

Sausages measured 80F and 118F respectively while maintained in two containers in the upright hot holding unit in the middle of the kitchen area. Per staff, items had been cooked approximately 2.25 hours prior. Sliced cantaloupe measured 64F, sliced watermelon measured 65F, soft boiled eggs measured 72F, and cheese cubes measured 63F while maintained out of temperature control offered for self service at the dining area. Sausages measured 129F while maintained in hot holding offered for self service at the buffet at the dining area. Per staff, items had been placed out for service approximately 3 hours prior. *Note: Manager stated that items are not subjected to time as a public health control. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PIC elected to discard sausages. Cantaloupe, soft boiled eggs, and cheese cubes were voluntarily discarded at the end of breakfast service. Going forward, facility has agreed to utilize time as a public health control for potentially hazardous food items held for self service in ambient. PIC provided a blank TPHC log.

1. Partially melted spatula observed maintained on a prep table. Spatula rubber blade observed chipped/in disrepair in multiple locations. [CA] Equipment shall be maintained in good repair. Ensure spatulas are replaced when they become worn/damaged to prevent contamination of food. [COS] Spatula was discarded. 2. Left-side drainboard of preparation sink appears to be actively leaking. Standing pool of water observed on the floor underneath. [CA] Repair and maintain in good repair to prevent the attraction of vermin.

Mechanical dishwasher observed discharging wastewater onto the floor during the warewashing cycle. [CA] 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.

Upright coolers, prep unit measured at ~ 70F at cook line area are inoperable. At time of inspection no food observed inside these units. [CA] Repair/replace refrigeration units immediately. Note-drop in ice bin noted across cookline is used to hold potentially hazardous food during food service.

Lack of thermometer for dairy/bread walk in cooler. [CA] Provide a thermometer.

Inoperable paper towel dispensers at hand sinks (paper towels available). Lack of paper towels at bar hand sink. [CA] Repair/replace the automatic paper towel dispenser. Provide paper towels at bar hand sink. [COS]

Observed large cracks on the floor throughout kitchen, especially below cooking equipment. Floor in disrepair in walk in cooler in kitchen. [CA] Maintain floors in good repair. Carpet noted in buffet service area in dining room. [CA] Floors shall be smooth, cleanable and non absorbent.

Observed raw beef stored above ready to eat food in walk in cooler (prepared food). [CA] Store raw meat below ready to eat food.

Lack of hot/cold running water at hand sink next to 2 comp food prep sink. [CA] Ensure hot/cold running water is available at hand sink at all times. Repair by Monday 9/8. Designate one of the compartments of the 2 compartment sink for hand washing until hot/cold water is available at the hand sink.

No paper towels at handwash sink at end of cook line. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. Handwash sink at back cook line is not operable and does not have paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. Handwash sink in bar area was removed. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Reinstall handwash sink at bar. No paper towels at handwash sink at bar. Napkins available nearby. [CA] Single-use sanitary towels shall be provided in dispensers at all times.

Buffet area is on carpeted floor in dining area. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Flooring throughout prep area is in disrepair (cook line, right walk in cooler, underneath prep sink, three compartment sink); gaps and holes in flooring. [CA] Repair the floor with a durable, smooth, nonabsorbent, and easily cleanable surface.

Measured ambient air at 51F of right walk in cooler, 50F at right upright cooler at cook line, 51F at left upright cooler at cook line, and 50F in prep cooler. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Janitorial sink does not have a mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.

Measured PHFs between 46F-107F in ice bath, three upright coolers, one prep cooler, and one walk in cooler. Food in one upright cooler and one prep cooler have been out of temperature for more than four hours. Foods in ice bath and two other upright coolers have been in units for less than two hours. Per PIC, walk in cooler increased in temperature less than two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milks in one upright cooler and all foods in prep cooler were voluntarily discarded. All other foods were relocated to other coolers. Ice was added to ice bin.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.