ELEMENT BY WESTIN SAN JOSE MILPITAS

Employee observed handling dirty dishes, then attempted to handle clean dishes that had been ran through the mechanical dishwasher before being stopped. Employee observed cracking raw shell eggs, then proceeded to handle containers of food and attempted to handle clean bowls before being stopped. Employee observed picking up a utensil from the floor, then returned to food preparation without changing gloves or washing hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed their hands.

Ambient of the walk-in cooler measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Excessive buildup of coffee staining on the metal shelving in the cabinet located underneath the coffee dump sink in the kitchen. [CA] Maintain clean to prevent the attraction of vermin.

Rice measured 83F while maintained in a warmer at the self-service line. Per staff, it had been placed there 3 hours prior. Various milks measured between 41F and 49F while maintained on a cold plate at the self-service line. *Note: Consider subjecting items to time as a public health control (4-hour rule) if they are unable to be maintained at proper holding temperatures Raw shell eggs measured 55F while maintained in an improper ice bath at the grill station. Per staff, eggs had been taken out of refrigeration 2 hours prior. Staff states that they usually utilize the eggs quickly; however, due to an alternative special being offered today, the eggs had gone mostly used. Numerous potentially hazardous foods measured between 47F and 49F while maintained in the walk-in cooler. Ambient of the unit measured 47F via probe. Per staff, the elevated temperature of the unit was due to staff opening and closing the unit during deliveries earlier this morning. Employee stated that the unit had measured at 41F earlier this morning. Spoke with the PIC, who states that the walk-in cooler has been having issues and they currently have an order filed to replace the condenser unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and milk were discarded at the end of breakfast service (9:30AM, i.e. within 4 hours of initially leaving temperature control). Raw shell eggs relocated to refrigeration. After leaving the door of the walk-in closed for approximately 45 minutes, ambient of the unit measured 47F via probe. Employees relocated all potentially hazardous foods in the walk-in cooler to alternative refrigeration units.

Staff could not provide a method for testing the high temperature sanitizing rinse of the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee washed hands with cold water [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

No paper towel in the kitchen hand sink dispenser [CA] Keep all dispensers supplied - Corrected

Open container of liquid eggs and carton of eggs stored in food prep sink. [CA] All food shall be separated and protected from possible contamination.

*REPEAT VIOLATION* Breads and pastries are on display for self-service without a cover or sneeze guard. [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.

Employee used clean towel to wipe and dry utensils. [CA] Discontinue use of towel to dry equipment and utensils. Equipment and utensils shall be allowed to adequately drain of sanitizer before re-use and must be air dried or properly stored to facilitate drying after sanitizing.

Eggs cooking on induction cooker were not underneath hood.