AFC STEAM TABLE @ SAN JOSE STATE UNV. #2

1. Pork Chashu and chicken teriyaki measured between 100-120F. Per cook, they had been there for about 30 minutes. Note: Items were in a shallow 1/3 hotel pan without a lid. Recommend using deep hotel pans and lids to retain temperature. 2. Eggs in the ice bath were measured above 50F. Per PIC, they had been there for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were reheated to 165F. [COS] 2. Ice was added to the sides of the ice bath to cool down the eggs.

In the walk in cooler raw eggs were observed stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Quaternary ammonium measured at 0ppm in sanitizer bucket. Facility fills sanitizer buckets from main kitchen 3 composition sink. Sanitizer container observed empty. [CA] Ensure quaternary ammonium is maintained at 200ppm in sanitizer buckets. [COS] Food employee replaced sanitizer container. Re-measured at 200ppm.

In the ramen prep station area (on ice): soy eggs and cooked vegetables measured between 45-48F. Per operator, all food items were placed on ice one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above.