THE GOOD EATING COMPANY AT WESTERN DIGITAL MILPITAS

All foods subject to time as a public health control at the front service line did not have their time logs filled out, including various rice, chicken, beef, shrimp, and cooked vegetable dishes. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All potentially hazardous foods properly time logged, and discarded at the end of lunch service.

Final cooking temperature of grilled chicken measured 139F internal directly off of the grill. *Note: Chicken is cooked from raw. Strongly recommend using an available probe thermometer to test the internal, final cook temperature of animal products cooked from raw. [CA] Poultry shall be cooked to a minimum internal temperature of 165°F for 15 seconds. [SA] Cook elected to discard chicken.

Handwash facility outside the walk-in cooler obstructed by a cart. *Note: Additional, unobstructed and properly stocked handwash facilities located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Employee observed touching face, and then proceeded to continue food service. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.

Raw chicken measured 65F while maintained at the dredging station in the back kitchen area. No active preparation observed. Employee stated that he had taken the chicken out of the walk-in cooler 20 minutes prior to begin dredging the next batch. Cooked shrimp measured 110F while maintained in an uncovered bowl in the two-door upright warmer at the center of the back kitchen area. Per staff, it had been cooked less than 2 hours prior. *Note: Several other containers of potentially hazardous foods measured at 135F or above while covered with plastic wrap in the aforementioned upright warmer. Recommend covering potentially hazardous foods (i.e. the bowl of shrimp) if that renders it capable of maintaining at 135F or above. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw chicken dredged and relocated to a refrigeration unit. Cooked shrimp reheated to 165F and placed back into hot holding. Staff adjusted the temperature of the two-door upright warmer. Two-hour active preparation allowance for potentially hazardous foods discussed with staff.

Faucet of the three compartment sink is inoperable. *Note: Sprayer nozzle is functional. [CA] Repair and maintain plumbing in good repair.

Measured salmon at 48F in drawer unit at front cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved it into walk in cooler to rapidly cool it down.

Observed employee stacking dishes after washing in the dish machine. [CA] Equipment and utensils are not air dried or properly stored to facilitate drying after sanitizing.

Observed broken or chipped coving near walk in coolers and janitorial sink. [CA] Repair the coving.

Observed cooked items stored for cooling in walk in cooler and racks at room temperature in deep pans and wrapped. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.