HILTON SANTA CLARA - LA FONTANA RESTAURANT

Fan guards observed observed to have built up debris in beer walk in cooler. [CA] Clean fan guards and maintain in good repair.

Handwash sink in front cookline area observed to have wall mounted soup dispenser off of wall and on shelf nearby. Other handwash sinks are available and front cookline is only being used to batch fry foods at this time. [CA] Ensure hand soap dispenser is mounted in an area that is easily accessible in a way easy to use.

1) Walls observed to have minor holes in cookline area by handwash sink, behind cooking equipment and by end of cookline wall. 2) Ceiling tile observed to be missing above walk in beer cooler. [CA] Replace ceiling tile.

Open containers of sugar and corn starch observed to be stored on shelf. [CA] Keep open bulk foods in containers with tight fitting lids or other sealed container to prevent cross contamination.

Fan in beer walk in cooler observed to have dust accumulation. [CA] Clean fan guards of cooler.

Side prep cooler by cookline measured to have: -Shrimp at 44F -Creamy pesto sauce at 45F Per operator PHFs have been stored inside prep cooler reach in since last night and no temperature has been taken of the ambient temperature of cooler. Leafy greens and salad dressings in the prep cooler inserts were stocked within the last 15 minutes for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] Shrimp and pesto were VC&D. Leafy greens and salad dressings were moved to a different unit for storage.

Sink between two steam tables observed to have a leak. [CA] Repair link and maintain in good condition.

Places in walls observed to be chipped and discolored. [CA] Repair walls and maintain in good condition.

Filters for front cookline observed to be bent and have gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

1 live adult cockroach observed in kitchen hallway by walk in cooler. [CA] [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Ensure that signs and evidence of vermin have been removed; any contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Ensure to monitor for vermin daily and provide regular pest control. RECOMMNED: Immediately call pest control to service facility and place sticky traps to monitor vermin activity. [COS] Operator killed cockroach and discarded it.

1) Some boxes of sugar and spices observed to be open on shelves. [CA] Store foods in containers with tight fitting lids and keep lids closes th prevent cross contamination. 2) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Ensure boxes of food are stored at least 6 inches off of the floor

Half and half measured to be 57F inside reach in cooler. Per operator half and half is left out for breakfast service used and should have been discarded. [CA] When using time rather than temperature, PHFs kept out shall not be returned to cold holding and MUST be discarded. [CA] Half and half was VC&D.

Shelves under prep tables observed to have dust and some food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Frozen stewed beef and raw chicken observed to be stored in ROP in drawer cooler on side of kitchen. Per operator beef is cooked and cooled and then placed in ROP and frozen and chicken ROP sealed then frozen. Per operator all items were sealed in the last 72 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit SOPs to this Agency for any ROP that is used within 48 hours. Facility shall submit to CDPH for all ROP used over 48 hours. Facility shall discontinue use of ROP until HACCP is approved. [COS] All ROP sealed foods were removed from packaging and placed back into cooler. Email was sent to operator with information regarding submitting to state and requirements for ROP.

Menu observed to have steak that are cooked to order without consumer warning. [CA] Provide a consumer warning, to denote which menu items contain raw or under cooked meats or animal products (a description of the item as containing raw meat, a foot noted label by the menu item, etc)