ELEMENT HOTEL SAN JOSE AIRPORT

1) At the service line, measured egg bites at 102F. Per PIC, egg bites were cooked in oven approximately 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Egg bites will be discarded at the end of service (within 4 hours from time of initial cooking). Discussed and provided TPHC documentation during inspection. 2) At the customer self-service counter, measured milks at 58F. Per PIC, milks were stocked at opening at 6:30 AM (3 hours prior to temperature measurement) and are consistently refilled. Per PIC, the top of the counter is maintained cold. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Milks will be discarded at the end of service (within 4 hours from time of initial cooking).

Observed the active use of counter top induction cooker (Globe IR1800) without a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of an induction cooker without a hood must be pre-approved by this department.

In the kitchen, measured several Potentially Hazardous Foods (cooked chicken wings, cooked vegetables, deli meat, cheese) between 47 to 51F. Per PIC, foods have been held in refrigeration unit since yesterday or longer. The ambient temperature of the refrigeration unit measured at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F and below or 135F and above. [COS] Potentially Hazardous Foods were voluntarily discarded. See VC&D form.

Measured the ambient temperature of the 2-door under counter refrigeration unit at 50F. [CA] Refrigeration units shall maintain foods at 41F and below.