TOWNEPLACE SUITES BY MARRIOTT - SAN JOSE DOWNTOWN - RESTAURANT

Means for adequately measuring the water temperature in the high temp dishwasher are not readily available (ex. thermal strips, dishwasher thermometer). [CA] Testing equipment and materials shall be provided to adequately measure the utensil surface temperature during mechanical ware washing.

At the hand wash sink, water measured at 100F. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate.. Ensure food safety manager certificates are available for review at all times.

In the 2 door upright cooler: scrambled eggs and sausage patties observed cooling in deep, stacked containers, with lids on them. Per food employee, food items were removed from temperature control at 9:30am. [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] Food items were transfered to uncovered, shallow pans and placed on top shelf of refrigeration unit.