EUREST AT INTUITIVE SURGICAL BUILDING 12

6-1C: .04(6)(d)Observed several time/temperature as a safety (TCS) items were not cooled to 70 degrees within 2hrs. (see temp log) Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

6-1D: .04(6)(i)Observed time control being marked for over 4hrs on multiple TCS items. (salmon, chicken, potatoes, rice). Observed items being placed on time control without being 41F or lower. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All items were marked for 4hr time control. Items were cooled to 41F below being placed on time control.

6-2: .04(6)(g)Observed several TCS foods being date marked for longer than 7 days. (jarred peppers 2 months, ham 8 days, mild cheddar 16 days, chimmichurri 8 days, pizza sauce 11 days) Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were discarded per PIC.

11C: .04(6)(c)Observed vacuum packaged fish thawing while still in vacuum packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

1-2B: .03(3)(c)CFSM certificate is not posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: CFSM certificate posted.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles, reusable cups), stored throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were moved to employee area.

2-2D: .06(2)(o)Observed hand sink in coffee bar being used as dump sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Hand sink was cleared.

4-2B: .05(7)(a)1Observed employee cleaning tables using unapproved method (reusable microfiber cloths and spray bottle, then one bucket). Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. (Pf) Corrective Actions: Tables were cleaned using approved method (spray bottle and paper towels).

12A: .04(4)(u)Observed pears and cookies stored outside of sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Pears and cookies were individually wrapped.

13A: .02(1)(d)Inspection report posted is not most recent. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current inspection report was posted after today's inspection.

14B: .05(10)(e) 1,2,4Observed multiple plates stored uncovered on prep line. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: All plates were covered with plastic wrap.