LEVI STADIUM - MAIN COMMISSARY KITCHEN

Hot water measured to be 113F at 3-comp sink. [CA] Maintain water at least 120F in 3-comp sink. [COS] Hot water was repaired to 120F.

Pastry Walk In cooler measured to have: -Milk at 44F -Sour Cream at 45F -Butter milk at 44F -Eggs at 44F -Ambient temperature 44F -Strawberry short cake 45F [CA] Keep PHFs at 41F and below for cold holding. [COS] Closed pasteurized dairy and eggs may be kept inside cooler. All open dairy and other PHFs were moved to another walk in cooler.

One handwash sink by bakery was slowly draining and no clearing. Operable handwash sink available at near by pillar.[CA] Ensure all handwash sinks are operable and fully stocked at all times. [COS] Sink was cleared

MAJOR: 1) Hot box in front of front cooler measured to have beef roast at 125F. 2) Hot box across from front cooler measured to have roasted potatoes & carrots at 126F; and roasted broccoli at 110F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] 1) Per operator beef was cooked and pulled from cooking from raw within the last 30 minutes and intends to serves meat rare. Beef was reheated to 165F. Other roast beef in oven will be cooked to at least 135F to keep warm. 2)Roasted vegetables were reheated in oven to 165F and returned to hot box

MAJOR: Grilled chicken sausage labeled for previous day at 8:00AM measured to be 47F - 49F. Grilled beef sausage labeled with same date and time measured to be 42F -43F. Per employee both items were moved in and out of cooler recently for count and reorganization. Tomato and cucumber salad observed to have been dated for today about 1 hour prior and put into cooler during inspection measured to be 45F. No cooling log available at time of inspection. Cooler measured to have ambient temperature of 39F and other PHFs measured to be 41F and below. [CA] Cool PHFs from 135F to 41F within 6 hours after heating or cooking of food. [COS] Chicken sausages were VC&D. MINOR: 1) Char sui pork measured to be 90. Per labeled pork was made about 1 hour 15 minutes prior. Beef sausages measured to be 89F and was done cooking 45 minutes prior per cooling log. PHFs were on speed rack at room temperature. Per employee PHFs are waiting for blast chiller. [CA] Place PHFs inside walk in cooler to ensure that PHFs are cooled from 135F to 70F within 2 hours.Ensure PHFs are actively cooling while waiting for blast chiller. [COS] Pork was moved to walk in cooler and then the blast chiller 20 minutes afterwards. Beef sausage was moved into walk in cooler

2 handwash sinks near warewash sink missing paper towels or soap. 3rd sink available near warewash sink. [CA] Keep all handwash sinks fully stocked at all times. [COS] Sinks were restocked with soap and paper towels.

Gravy in walk in cooler measured to be 60F-61F. Label stated gravy was made yesterday at around 4 PM. [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. [COS] Gravy was VC&D.

Trays of penne pasta in prep cooler between cookline and dishwashing area measured to be 44F-47F. Other PHFs in prep cooler measured to be 38F-40F (see measured observation). Per operator, rack with pasta was pulled out and left out. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Operator immediately reheated pasta to 165F to be hot held and used.