INTUIT MOUNTAIN VIEW - BOH AND FOH KITCHEN (MAIN KITCHEN)

The front auxiliary service line lacks a hand wash sink. Area is scooping and serving open food items. [CA] All food facilities shall provide an operable handwashing station in all areas of open food preparation/ serving. Return hand wash station to area.

The 4 drawer fridge under the rear cook line measured at 55 - 56 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Found leaking faucet at 2-compartment sink (middle section) when water is on. [CA] Secure leak.

At the vendor service area; wrapped rice item and mushroom wrap subject to TPHC without time markings. Vendor stated that items were removed from TPHC at 9:45am. [CA] 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] PHF's added to a TPHC log with a discard time of 4 hours. Cooked pizza at the serving line subject to TPHC without time logging. (measured at 95 F). [CA] 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] Pizza placed on a TPHC log with a start and discard time.

Measured the following PHFs holding between 55F - 56F in 4 door under drawer for more than 4 hours: sliced cheese, cheese block, raw bacon, lentils and vegetables. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash. Sushi rice at the sushi preparation area was being held outside of temperature control by the use of an unapproved pH testing method. Sushi rice was prepared at 7am and intended to be held for more than 4 hours. [CA] Until pH testing of sushi rice is approved via a HACCP submitted to this department, PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice and all sushi rolls were discarded (outside of temperature control for more than four hours). Submit HACCP to this department for review and approval.

Found bowls without handles being used to dispense bulk goods in dry storage room. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

The sneeze guard does not fully protect open foods displayed at the naan and sauce table. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Measured cooked pasta at 45 F to 48 F within deep, covered lexan containers in the walk in refrigerator. Cook stated that the pasta was cooked the day prior. [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] Pasta was voluntarily discarded.

To-go lids were stored under the hand wash sink at the pizza station area. [CA] Food or food related equipment shall be stored in an approved area.

Observed the use of bowls to scoop food within the drawer refrigerators and bulk storage containers at the cook line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.