PRESS LEVEL PANTRY/BUFFET - SOUTH-LEVEL 800

Missing thermometer within reach in. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. [COS] One was placed inside of reach in.

New griddle was installed without approval from this department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

**MAJOR** At the side buffet line, measured tater tots in the hot holding cabinet at 110F. Per logs, tater tots were moved to the hot holding cabinet 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Tater tots were marked to be discarded within another 2 hours per TPHC log. **MINOR** In the walk-in cooler, measured crema sauce at 46F. Per PIC, crema sauce was recently transferred from main kitchen downstairs. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.

Salsas, condiments, and some snack mix out for self service observed to not be missing sneeze guards or protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

TPHC log for cold and hot holding service line at side buffet observed to be empty. [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] PHFs at hot holding line had temperature taken and time retroactively filled out and trays of empty PHFs were discarded and new PHFs from hot box was added to temperature log. PHFs on cold holding line was retroactively time labeled for 3 hours prior.