CYPRESS SEMICONDUCTOR & CAFE

Heavy accumulation of food, grease, and debris on the floor of the cook-line. [CA] Walls and/or floors in food preparation area shall be maintained clean to prevent the attraction of vermin.

Handwash station next to the pizza oven observed to be partially obstructed with a pizza pan placed directly on top of the wash basin. Additional dirty pan observed directly inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwash facility shall be used for no other purpose than handwashing.

Raw beef observed dripping onto packages of commercial, reduced-oxygen packaging pork in the walk-in cooler. No direct contamination observed. [CA] All food shall be separated and protected from possible contamination.

The PIC lacks a valid food safety certificate. Two employees lack food handler cards. [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.

Beans measured 52F while cooling in a deep, lid-covered container while maintained on a speed rack in the walk-in cooler. Various cooked vegetable dishes measured 52F-59F while cooling in plastic wrapped containers in the walk-in cooler. Per the PIC, items had been cooling for approximately 4.5-5 hours. [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.

*REPEAT VIOLATION* Tilapia measured 120F, meatloaf measured 100F, and roasted vegetables measured 131F while maintained under heat lamps at the front service line. Per the PIC, items had been cooked 2.5 hours prior and are intended to be hot held for lunch service. Various sliced cheeses measured in the range of 50F-51F while maintained in ice baths at the front service line. Cheeses observed to be filled over the load limit. Per the PIC, items had been placed into ice baths 2 hours prior. Noodles measured 112F while maintained in the left-side warmer at the front service line. Per the PIC, the noodles had been steamed 2 hours prior, and an employee may have left the noodles out prior to placing them into the warmer. *Note: All other potentially hazardous foods in the warmer measured at 135F or above. Par-cooked patties measured 110F, grilled mushrooms measured 63F, and caramelized onions measured 63F while maintained in metal containers on the stove top with the burners turned off. Per the PIC, items had been cooked 1 hour earlier in preparation for lunch service. Two separate chicken dishes measured 125F, and roasted vegetables measured 97F while maintained in the hot box in the back kitchen, across from the dedicated meat prep sink. Per the PIC, items had been placed into the hot box 1 hour prior. Ambient of the unit measured 125F. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All listed items served or discarded by the end of lunch service (4 hours elapsed). Going forward, the PIC has elected to utilize time as a public health control for the potentially hazardous foods maintained under the heat lamps at the two heat lamp stations at the front service line.

1. Employee observed immersing dishes in sanitizing solution (quaternary ammonium) for less than 5 seconds while manually warewashing in the three compartment 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. 2. Cleaned, wet dishes observed stacked up on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1. Ambient of the upright hot box in the back kitchen area measured 125F. [CA] Hot holding units shall be capable of maintaining potentially hazardous foods at 135F or above. 2. Heavily worn/scratched/blackened cutting board observed at the front service line. Cutting board not actively in-use. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Can observed to have a dented hermetic seal while maintained on a storage rack in the back storage room. [CA] Cans with dented or compromised hermetic seals shall be discarded.