SUN CAFE - THOMAS CUISINE

Raw fish shall be frozen before, during, and after ROP(reduced oxygen packaging). [CA] Unseal bags of frozen raw fish prior to thawing. [COS] Bags of fish were unsealed.

MAJOR: 1) Steamer table at mexican station measured to have: -Falafel at 128F Container observed to be double contained. Per operator steam table stocked about 1 hour prior. 2) Bottles of house made sauces containing buttermilk measured to be 54F in prep cooler by grill station Poke prep cooler measured to have: -Cut tomatoes at 43F -Edamame at 43F -House made creamy siracha sauce at 52F -Raw salmon at 44F -Raw tuna at 43F Containers observed to be double contained at time of inspection. Per operator cooler was stocked about 45 minutes prior. MINOR: 1) Pans on grill measured to have: -Chicken tenders at 132F [CA] Keep all PHFs at 41F and below for cold holding OR at 135F and above for hot holding. [COS] Hot foods were put on TPHC. They were labeled with time such that hot PHFs shall be served by 2:30PM (4 hours after initial reheating) or shall be discarded. Operator shall provide inspector with SOPs for using Time as a Publiuc Health Control (TPHC) including how time is tracked for for each PHFs (ex: schedule, timer, labels, logs, etc). TPHC SOPs shall also include discard step and ensure batches are not mixed and new utensils/containers will be provided. Operator added ice to bottles and double contained PHFs in prep cooler. Per operator he will purchase more rails to allow for containers be suspended in insert portion of prep cooler.

MAJOR: 1) Salad bar measured to have prepackaged foods at 51F (see measured observations). Per operator prepackaged items are kept out from 11:00AM - 2:30PM (3.5 hours) and then put back into walk in cooler for service later. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs in salad bar shall be held on time instead of temperature. PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Salad bar prepackaged items shall be held from 11:00AM-2:30PM(lunch service window) and then discarded if not consumed. MINOR: 2 door reach in by steam tables on side measured to have: -Pulled pork at 44F -Pulled chicken at 44F -Carnitas at 44F -Milk at 45F Per thermometer, temperature of reach in measured to be 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COPS] Operator shall empty to walk in cooler and other cooler at end of lunch period.

Coffee equipment and cart and catering observed to be brought in by facility to serve coffee. Coffee caterer presented permit from San Mateo county for Art of Coffee. Point of sale through this facility. Coffee cart is set up in service area, without handwash sink set up present. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit to this agency for any new equipment. prior to use. [SA] Cart will be moved behind counter by handwash sink and equpiment shall be submitted to this agency.

Sausage measured to be 106F and sausage patties measured to be 114F at room temperature. Per operator hot breakfast food was pulled from steam table at 10:30AM(45 minutes prior) and shall be cooled in walk in cooler. After 15-20 minutes sausages observed to be unmoved. Patties observed to be placed into walk in cooler and sausages were observed to still be out at room temperature at 1 hour and 10 minutes. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Sausage pattie was moved into walk in cooler. Sausages were VC&D by operator.

Upright dishwasher observed to be out of order. 2 under counter cooler observed to be out of use. [CA] Repair coolers and dishwashers. Maintain equipment in operational equipment.

Containers and boxes of food observed to be stored on floor of dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In use wiiping cloth observed to be stored on countertop. [CA] Keep wiping clothes in sanitizer buckets with sanitizer at 100ppm chlorine or 200ppm quat ammonia when in use.

1) 2 door upright cooler by mexican station measured to have: -Sour cream at 44F -Shredded cheese at 43F -Beans at 44F -Rice at 44F -Black beans at 56F (per employee just cooked in the morning about 3.5 hours prior) 2) Shredded chicken and bean sprouts in ice bath near soup are measured to be 48F and 49F. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure ice baths contain both ice and water. Ensure PHF containers are submerged to the level of food inside in the ice water. [COS] Per employee cooler was stocked before lunch around 2 hours prior. All PHFs were moved to walk in cooler. Employee added ice and water in ice bath to ensure ice water raises to the level of the PHFs in the container.

Single use paper and plastic cups observed as scoops in bulk dry storage of pepper, sugar, and other spices. [CA] Provide durable multi-use scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.