NVIDIA CORPORATION - VOYAGER CAFE

MAJOR: Breakfast potatoes measured to be 88F in hot box. Per operator potatoes were pulled from hot box at service kine at 10AM(1.5 hours prior). [CA] Keep PHFs at 41F or below for cold holding or at 135F and above for hot holding [COS] Ooerator placed potatoes into upright blast chiller for rapidly chill potatoes to below 70F within 2 hours of being pulled from hot box. MINOR: Sushi display case measured to have eel at 48F. Door to sushi display observed to be open. [CA] Keep PHFs at 41F and below for cold holding.

1) Plate observed in cole slaw bin observed to be stored as scoop [CA] Provide scoops with handles and store with handle not in direct contact with food. 2) Walk in freezer observed to be icing over. [CA] Defrost freezer and maintain in good condition.

Jacket observed to be stored on top of dry bulk foods. [CA] Store employee personal items away from food.

Raw salmon observed to be stored above cooked chicken in walk in cooler. [CA] Keep raw meats below cooked product to prevent cross-contamination.

Employee drink was obstructing handwash sink in leftmost triangle island station. [CA] Keep handwash sinks free of obstruction and easily accessible at all times. [COS] Drink was removed from sink.

Bowls and containers without handles observed to be stored in bulk dry storage (rice and sugar) containers. Bowl observed to be used as scoop at salad station stored directly in salad. Scoop with handle observed to be stored with handle directly in the leek shrimp mix. [CA] Provide scoops with handles and store in such as way that handles are not in direct contact with food to minimize cross contamination.

1) Cream alfredo sauce measured to be 71F inside bakery walk in cooler. Per label on batch of alfredo sauce, sauce was cooked about 3 hours prior. Sauce was in large 5 gallon plastic container. 2) Cubed chicken, beans, and tofu in walk cooler attached to blast chiller measured to be 66F, 70F, and 61F. No labels observed with time or date and logs observed to be not filled out. Per employee all items were cooked early today and unsure about time each were made. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1) Creamy alfredo was reheated to 165F and then placed into large chaffing tray and placed into blast chiller to cool down quickly. 2)Chicken, beans, and tofu were VC&D.

1) Walk in cooler by pastry area measured to have: -Ambient temperature of 45F -Sausage at 43F -Pooled eggs at 42F -Pasta at 59F (Per employee pastas were made in the last 2 hours prior) -Dipping sauce at 47F -Cut cheese at 43F -Cooked eggplant at 143F (Eggplant is currently cooling) Condenser observed to be spraying water. 2) Guacamole packet in walk in cooler next to blast chiller measured to be 43F. Hot cooked food observed to be placed below guacamole in speed rack and covered with plastic bag. [CA] Keep PHFs at 41F and below for cold holding. [COS] 1) All PHFs in bakery walk in cooler was moved to blast chiller and then to another cooler to keep temperature below 41F. 2)Guacamole was moved to a different shelf in same walk in cooler, walk in cooler measured to have other PHFs at 41F and below

1) Condenser in walk in cooler at bakery area observed to be spraying water. All food observed to be covered in walk in cooler or unwashed produce. [CA] Ensure condenser in walk in cooler is repaired and maintained in operational condition. Ensure no open foods are kept under the condenser. Unwashed produce shall be washed prior to use. 2) Upright warmer between bakery area and cookline measured to have rice and curry at 138F and 142F. Unit observed to not have lights or thermostat indicating the warmer is on. [CA] Repair upright warmer and ensure thermostat is able to read. [COS] PHFs were moved to upright warmer next to it.

Raw tuna observed to be thawing in prep cooler inside ROP packaging. [CA] Raw fish shall be kept frozen before and during ROP. [COS] Seal on ROP was broken.

1) Handwash sink by pasta station missing handsoap. Fully stocked handwash sink avaiable around corner inside kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Dispenser was refilled. 2) Sink at sushi station missing 6" splash guard. [CA] Provide 6" splash guard to prevent cross contamination.

Grab n go cooler measured to have: -Melon at 52F -Chicken cubed at 56F -Yogurt cup at 49F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Maintenance repaired cooler and cooler measured to be 41F after 1 hour.