CISCO SYSTEMS BLDG 21

Carne asada measured 124F while maintained on a hot plate at the "Global" station. Per staff, it had been cooked and placed into hot holding approximately 1 hour prior. Staff stated that it was possible that it was left out prior to being placed into hot holding. *Note: Item is not subjected to time as a public health control Roasted potatoes measured 106F, and roasted brussels sprouts measured 111F while maintained in the upright hot holding unit at the far left side of the kitchen. Per staff, items had been roasted approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that after cooking, potentially hazardous foods are immediately relocated to hot holding units, as the units are not intended to heat items up to 135F, but rather to maintain at 135F or above. [COS] Carne asada reheated to 165F and placed back into hot holding. Roasted potatoes and roasted brussels sprouts to be served or discarded by the end of lunch service.

1. High temperature mechanical dishwasher measured 159F while in active use to wash various 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. Cleaned, wet containers observed stacked up in numerous quantities on drying racks in the dishwashing room. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 3. Accumulation of black, mold-like substance on a cutting board maintained on a rack designated for clean cutting boards. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards when they become too worn/scratched to be properly cleaned.

Our records indicate this facility is operating without a valid permit. Your balance due is $ 1723.00. [CA] Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. Facility AR number: AR1357484

Ambient of the six-door upright reach-through cooler at the left side of the kitchen measured 49F throughout via probe. Facility has submitted a work order for a fix and taped an "Out of Order" sign on the front; However, numerous potentially hazardous foods were stored inside the unit, and measured at improper holding temperatures between 46F and 49F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Wall-mounted paper towel dispenser in the only employee restroom is inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] GM placed a stack of paper towels on top of the dispenser. Work order has been filed. ____________ Minor violation: Hand sink outside of the walk-in cooler obstructed by a rolling cart. Obstruction was removed. Employee proceeded to re-obstruct the handwash station with the rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

One employee's food handler card could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Numerous potentially hazardous foods subjected to time as a public health control while maintained at the salad bar lacked time markings (roasted cauliflower, boiled eggs, chicken, tofu, etc.). Labels observed affixed to the containers; However, labels had not been filled out. Numerous potentially hazardous foods subjected to time as a public health control at the grill station, and at the stir fry station lacked time markings (green chutney, corn salad, various cheeses, onion rings, rice, etc.) *Note: Items subjected to time as a public health control for all of the aforementioned are incapable of maintaining at proper holding temperatures (improper ice baths, inadequate heat lamps, etc). If any of the potentially hazardous items are able to be maintained at 41F or below or 135F or above, items can instead be subjected to temperature control. Facility is not required to subject non-potentially hazardous foods to TPHC. However, if in written SOP's the item is subjected to TPHC, then the facility shall properly adhere to TPHC labeling and discard requirements for non potentially hazardous foods. **Note: Facility is properly following TPHC labeling procedures at the "Global" area. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items on TPHC properly time marked, and discarded at the end of lunch service. Updated TPHC procedures to be emailed to maverick.chin@deh.sccgov.org

Employee observed touching trash cans, then proceeded to immediately handle roasted potatoes maintained on a speed rack at the right side of the kitchen, near the two compartment prep sink. [CA] Employees shall 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] Roasted potatoes were voluntarily discarded. Employee properly washed hands.

Salsa measured 78F while maintained in a deep, lid covered container in the 6-door pass-through refrigerator second to the right. Per staff, it had been cooked two hours prior. [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] Salsa was voluntarily discarded. ____________ Minor violation: Numerous potentially hazardous foods (grilled mushrooms, grilled onions, tofu, salmon, noodles, etc.) measured between 53F and 68F while maintained in deep, plastic-wrap covered containers in various refrigeration units throughout the kitchen. Staff stated that the items had been prepared two hours prior, and are intended to be served or else discarded by the end of lunch service on the same day. So long as items are not prepared before 9:30AM, and given that lunch ends at 1:30PM, facility may opt to subject items to time as a public health control (4-hour rule). *Note: However, it is strongly recommended to properly cool items and not subject them to time as a public health control, given the sheer quantity of items that would need to be logged. Ensure that sauces prepared from PHF ingredients are properly cooled, as these sauces are used for multiple days. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.