LIFEWORKS AT PALANTIR PALO ALTO

Apples displayed for customer self service without protection from contamination. [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. A sign that states "wash before consuming" can be used as an alternative to the above requirements.

Facility lacks testing equipment to measured the final sanitizing rinse of the high temperature warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

All PHF's at the salad bar refrigerator measured at 47 F to 57 F and the sandwich station refrigerator measured at 50 F to 59 F. Some items were re-used from the day prior (labeled 4/13). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF's re-used from the day prior were voluntarily condemned and discarded. PHF's delivered day of were placed on time as a public health control and discarded following the lunch service at 1:30pm. Submit time as a public health control procedures to inspector for review and approval.

Single use food containers stored on the floor of the upstairs dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed toppings for soups displayed for customer self service without overhead 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.

Observed a container of bulk rice stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Phf's held at the salad bar line and sandwich station were measured at above 50 F. PIC stated that the items are received from an outside catering vendor 1 - 2 hours prior and all items are discarded following the lunch service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 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] Time log generated for all PHF's served at the salad bar and sandwich station. Submit TPHC procedures to inspector for review and approval.

Observed a build-up of a mold like material on the wall behind the 3 compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The warewashing machine drain pipe extends into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Facility lacks a measuring device for testing the final hot water sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured curry at 55 F, chicken salad at 60 F, diced chicken at 53 F, sliced tofu at 55F and garbanzo beans at 57 F within the 2 door upright refrigerator. PIC stated that items were prepared within the off-site production kitchen and delivered 30 minutes prior. Logs showed temperatures of less than 41 F when leaving the production kitchen at 9:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHF shipped from supplier may be received at =45°F if cooled to =41°F within 4 hours. Hold cold PHF's under 45 F during transportation or start TPHC when items leave temperature control at the production kitchen. [SA] PHF's placed on TPHC with a start time of 9:30am. Any left overs shall be discarded at the end of the lunch service at 1:30pm.

Observed open cake, bread and condiments uncovered at the self service stations. [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.