SJC-TB-GATE23-JIM STUMP'S TAPROOM & KITCHEN

Paper towels dispenser in kitchen is not dispensing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. lack of liquid hand cleanser at bar hand wash sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Frozen fish found thawing in reduced oxygen packaging. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. *Thaw fish according to manufactures guidelines. Remove fish from packaging while thawing.

Employee placed raw meat on cutting board adjacent to ready to eat food.[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Bottles of champagne found stored in consumable ice at bar.[CA] Remove bottles from consumable ice.

Employee skips hand wandwashing prior to putting on gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Frozen fish found thawing in reduced oxygen packaging.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Thaw fish according to manufacturers guidelines. Remove fish from packaging while thawing.

Final sanitizing rinse in high temperature dishwasher measured at 138F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.

Hand wash sink partially obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of single use paper towels at hand wash station (kitchen). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Several wet/used wiping towels stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Used/wet mops stored in front of handwash sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Ambient temperature of drawer refrigerator measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

raw beef held in drawer refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Salmon found thawing in sealed ROP bag( not date marked). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Defrost frozen ROP fish according to manufacturers guidelines.

Final rinse at mechanical dishwasher measured <160F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.

Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Ambient temperature of drawer refrigerator at cook line measured at 55F. Ambient temperature of standing freezer measured at 50F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until it is repaired/replaced.

Various PHF in drawer refrigerator at cook line measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in drawer refrigerator.

Frozen chicken placed in container of water for thawing.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Frozen salmon defrosted in sealed ROP bag. [CA] Defrost according to the manufacturer guidelines.

Raw chicken prepared adjacent to RTE food. [CA] All food shall be separated and protected from possible contamination.