DOUBLE TREE BY HILTON CAMPBELL - PRUNEYARD PLAZA

In the walk in freezer, food containers observed to be stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks).

*REPEAT VIOLATION* MAJOR: At the breakfast service line, cut cantaloupe measured at 54F, cut honeydew measured at 49F, half and half measured at 50F, yogurt measured at 47F- 50F, and boiled eggs measured at 50F. All food items were placed out approximately 3.2 hours prior to measurement per employee and are usually left out from 6 am - 10 am. MINOR: At the grab n go open display case, pre-packaged cured meat measured at 49F, placed in the unit approximately 2 hours prior to measurement per PIC. Ambient temperature measured between 47F - 50F. [CA]: All Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food items time marked to be discarded at 10 am, 4 hours after it was removed from temperature control. Pre-packaged cured meat relocated to walk in cooler to cool down. Time As A Public Health Control guidance provided. Completed and signed TPHC guidance to be provided to Specialist.

*REPEAT VIOLATION* Ambient temperature of grab n go open display case measured between 47F - 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is working properly. Asses/repair/adjust unit as needed.

Small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Facility upgraded their 2 comp sink to a 3 comp sink without submitting plans to and getting an approval from DEH Plan Check. 3 comp sink is missing a left drain board. [CA]: Discussed with person in charge that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Facility shall submit plans and complete installation of 3 comp sink by comply by date.

The only hand sink at employee women's restroom did not have liquid soap. [CA]: All hand sinks shall be equipped with hand soap in permanently installed dispensers. [COS]: Employee restocked hand sink with liquid soap.

No sneeze guards or covers provided for self-service food station. [CA]: Food on display shall be protected from contamination by the use of packaging, covers, sneeze guards, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Employee with gloved hands was preparing food, changed tasks by going to the walk in cooler, and returned to preparing food without removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [CO]: Employee removed gloves and washed hands.

At the grab n go open display case, chicken caesar wrap and cob salad with cut tomatoes measured between 46F - 48F. Per PIC, food items have been in the unit since yesterday. Ambient temperature measured at 41F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Food items were voluntarily discarded.

*REPEAT VIOLATION* Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood

Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine that uses Chlorine as sanitizer shall be able to provide 50 ppm of Chlorine sanitizer at all times. [SA]: Facility shall use available 2 compartment sink with 200 ppm Quat Ammonium as sanitizer for manual ware-washing/sanitizing until dish machine is able to provide 50 ppm of Chlorine sanitizer.

Paper towel roll not stored inside the approved paper towel dispenser at the kitchen hand sink. Staff stated dispenser is not operable due to lack of battery. [CA]: Single use towels shall be properly stored in approved dispenser at hand sinks at all times.

Unapproved Vacmaster VP 210. Staff stated it was used to vacuum package frozen fish but the equipment has not been used for the last couple of weeks. HACCP Plan and approval not provided during inspection. [CA]: Remove unapproved equipment or provide a approved HACCP Plan for vacuum packaging Potentially Hazardous Food.