SONESTA SILICON VALLEY - MANZANITA

1. At the middle of the consumer self-service buffet area, observed uncovered granola and raisins offered for self service that lacked lids, sneeze guards, or any form of preventing sneeze/splash 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. 2. At the edge of the bar counter, observed uncovered apples offered for consumer self-service accompanied by a sign stating "pre-washed". [CA] Provide lids or sneeze guards for fruits with consumable outer skins, or else place a sign stating "wash before eating".

Hand sink at the entrance to the kitchen area observed partially obstructed with a trash can and rolling cart maintained directly in front. Hand sink at the bar observed partially obstructed by a tub of clean linens maintained on the ledge directly in front/over the wash basin of the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.

On a speed rack in the walk-in cooler, observed raw sausages stored directly over bacon. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in progressive order of required final cooking temperature from top to bottom.

At the cook-line, on a prep table under a heat lamp, a bowl of cooked peppers and onions measured between 99F and 100F. Per staff, items had been cooked between 1 hour and 1.5 hours prior. At the cold-hold inserts at the buffet self-service area in the dining room, a platter of deli meats and cheeses measured between 54F and 56F, and a platter of sliced tomatoes measured 53F while maintained on platters on top of ice filled stainless steel inserts with bottom of platters not in contact with ice. Per staff, items had been placed out for breakfast service between 2 hours and 3 hours prior. *Note: Consider subjecting items to time as a public health control (4-hour rule) [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS/SA] Cooked vegetables were reheated and placed into an upright hot holding unit. Items at the cold-hold self service line were served or else discarded by the end of breakfast service.

Hood filters for the front hood show grease buildup [CA] Clean the hood filters

Gas tank next to the to the soda dispenser in the kitchen is not secure [CA] Chain the gas tank securely to the wall Inside panel of ice machine shows pink mold buildup [CA[ Clean the inside panel

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Lack a measuring device the check the kitchen dishwasher rinse temperature [CA] Provide a measuring device and check dishwasher rinse temperature daily

Measured water at 72F maximum at handwash sink next to ice machine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Measured sausage at 116F, tomatoes at 54F, and yogurt at 50F at self-service line. Per PIC, foods have been out for less than 30 minutes. Measured potatoes at 100F and sausage at 119F in hot hold unit. Per PIC, foods were cooked less than two hours before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods were discarded by 10AM.

Cooked meat stored next to raw salmon in walk in freezer. [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. Half and half and orange juice stored in ice bath in one compartment of bar three compartment sink. [CA] All food shall be separated and protected from possible contamination. [COS] Half and half was moved to reach in cooler and orange juice was served.

Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Measured quat at 0 ppm in wiping cloth bucket at cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).