COSTCO WHOLESALE #1004 - SNACK BAR

Observed accumulation of dust on the fan covers inside the walk-in refrigerator. [CA] Keep fan covers clean to prevent dust from contaminating food.

Per operators a new oven was added (MOFFAT TURBOFAN) and a soft serve machine was replaced (new model) approximately 2 months prior. Plan Check approval/documentation was not available for review. [CA] Prior to the installation of any new equipment, submittal is required to Plan Check. Note: inspector will follow up with facility in regards to Plan Check submittal deadline. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday. Equipment must be finaled by plan check before use. For complete information on the Plan Check submittal process, go to ehinfo.org -> Food and Retail -> Plan Review for Restaurants, groceries, and other fixed food facilities

Measured hot water at the 3-compartment sink to be 106F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

At one of the rear handwash sinks: observed the paper towel dispenser was empty (note: a paper towel roll was stored on a nearby countertop). [CA] Keep the paper towel dispenser stocked at all times. Paper towels must be stored in a dispenser.

Measured hot water at the 3-compartment sink (116F) and prep sink (98F). Note: prep sink hot water temperature fluctuated between 100 - 117F then dropped to 98F. [CA] Provide hot water (120F) at these sinks.

Per PIC, facility uses Time as a Public Health Control (TPHC) for the hot items at the front display counter (chicken bakes, pizza). Observed a timer next to the foods under TPHC, but the timer was not turned on. Per employee, the foods displayed today had been put out about 25 minutes ago. Per employees and written procedures, food is to be discarded every 30 or 60 minutes depending on the food item. [CA] When using TPHC via timers, the timers must be IMMEDIATELY turned on at the start of the TPHC time period. [COS] The timers were set/turned back on to reflect the appropriate discard time.