NVIDIA CAFE - ENDEAVOR

Wiping cloth at coffee bar observed to be kept in empty container. [CA] Store wiping cloth in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) [COS] Operator added sanitizer to bucket.

Sushi making station observed to be set up on island service line. Island service line originally set up for self service and grab and go services only. Portable handwash snk station observed to be set up in the middle with no water inside. [CA] Provide handwash station at food prep station. [SA] Cease and desist prepping food at island service lines until approved fixed handwash sink is installed. Facility shall submit plans for approval to this Agency prior to installing handwash sink. See EHinfo.org for more information regarding plan submittal.

Under the counter warmer in the middle of cookline observed to have door off of one hinge. [CA] Repair door to warmer and maintain in good condition.

MAJOR: 1) Potatoes in hot box in front line by ovens measured to be 118F and 120F. [CA]Maintain PHFs above 135F for hot holding. [COS] Potatoes were reheated to 165F and then returned to warmer. Warmer had ambient temperature measuring 155F MINOR: 2) Shrimp measured to be 47F by fryer waiting for next batch to be fried. Shrimp observed to be stored in insufficient ice bath where level of ice did not reach container of shrimp. [CA] When not in active prep maintain PHFs shall be maintained inside active cooling. [COS] Ice and water was added to ice bath to lower temperature to more effectively cool PHF.

Faucet at 3-comp sink in back observed to have one hot water valve inoperable. Other faucet on 3-comp sink observed to have both hot and cold water. [CA] Repair 3-comp sink hot water valve.

Wiping cloths measured to be in 100ppm quat ammonia at coffee bar area. [CA] Maintain wiping cloth at 200ppm quat ammonia solution. [COS] Solution was changed and wiping cloth was soaked in 200ppm quat ammonia.

Vegan tofu curry measured to be 129F. Per log curry measured to be 190F at 9:30AM. Per operator vegan tofu will enter TPHC at 10:30AM. [CA] TPHC will start with tofu is removed from temperature control and appropriate holding temperatures. [COS] Tofu was reheated to 165F and then returned to warmer under TPHC.

Cooler by pizza/pasta station measured to have: -Tortellini at 42F -Pasta at 42F -Cheese at 42F -Cooked sausage at 61F, per employee cooked sausage was cooked 2 hours prior -Ambient temperature at 46F -Feta cheese at 46F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to a different cooler and cooler was emptied.