SAN JOSE EARTHQUAKES STADIUM - AREA 9 PIZZA CONCESSION

Observed employee drying clean and sanitized trays with a reusable cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Measured hot dogs and pizzas in the hot holding cabinets from 110-135F. Per employee, hot dogs and pizzas were cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, hot dogs and pizzas will be served or discarded within 4 hours from time of initial cooking and removal from temperature control. The temperature of the unit was turned up.

The mop sink has a stain buildup. It was also blocked by the dunnage rack. [CA] Keep the janitorial sink clean and easily accessible.

The ice scoop for the ice machine was stored inside unclean container. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

The placard was removed from the sleeve. [CA] Do not temper the placard again.