COURTYARD BY MARRIOTT SAN JOSE CAMP

Cellphone stored on prep table next to prep sink. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

*REPEAT VIOLATION* Facility has a high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a method for measuring dish surface temperature (ie thermo stickers/labels or temperature disc)

Less than 6 inches overhang of ventilation hood over ovens. Ovens used for cooking bacon. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

*REPEAT VIOLATION* Metal sheet at cook line near hand sink in disrepair. [CA]: Repair metal sheet and maintain walls in good condition.

Two food handler training certificates not 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.

1. Grilled onion under heat lamp measured at approximately 108F - 112F; cooked approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. 2. Milk in thermos container at front bar measured at 58F; placed out approximately 3.5 hours prior to meaurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. Discussed Time As A Public Health Control (TPHC). TPHC written procedures completed and signed.

*REPEAT VIOLATION* Metal sheet at cook line near hand sink in disrepair. [CA]: Repair metal sheet and maintain walls in good condition.

Unpackaged ready to eat apples stored on top of display case at bar area. [CA]: Ensure unpackaged food is protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers.

Facility has a high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a method for measuring dish surface temperature (ie thermo stickers/labels or temperature disc)

Less than 6 inches overhang of ventilation hood over ovens. Ovens used for cooking bacon. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

On the 1 door under counter freezer, scoop handle for potatoes was in direct contact with food. [CA]: Scoops which are stored in food containers for portioning shall be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

Pasta at walk in cooler measured at 60F. Pasta stored in aluminum pan completely covered with foil. Per Manager, pasta was cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Foil was poked with multiple holes to provide heat transfer.

1. Stagnant liquid waste underneath shelving near mop sink. [CA]: Remove stagnant liquid waste and maintain floor clean. 2. Metal sheet at cook line near hand sink in disrepair. [CA]: Repair metal sheet and maintain walls in good condition.

Multiple small flies located at the front bar area and near prep sink in kitchen area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.