SAN JOSE EARTHQUAKES STADIUM - AREA 10 GENERAL CONCESSION

Observed ice machine in the kitchen is in disrepair and not in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed the use of countertop deep fryer without mechanical ventilation or prior approval from this Department. Per PIC, this fryer was moved from Area 2 (which has since been inactivated). [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans for the installation of new equipment or apply for hood exemption to this Department.

1) Measured fries on the preparation counter and warmer from 110-135F. Per employee, fries were prepared less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Fries will be discarded at the end of service and game (less than 4 hours from time of initial removal from temperature). 2) Measured mozzarella cheese stored in an ice bath at 62F. Observed the ice bath is only making contact with the bottom of the container. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added to ensure mozzarella cheese is fully submerged in ice.

Measured multiple foods at improper holding temperatures: 1) Measured boba on preparation counter at 98F. Per PIC, boba was cooked 30 minutes prior to temperature measurement. 2) Measured cut tomato and cheddar cheese on preparation counter from 58 to 60F. Foods are stored in containers with ice bath. Observed container is not actively making contact with ice. Per PIC, foods were stocked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1) Boba will be served or discarded within 4 hours of cooking. Per PIC, boba is typically served within 2 hours of cooking. 2) PIC added more ice to containers to facilitate rapid cooling for cut tomato and cheddar cheese.