Equipment temperature logs are not being maintained. Missing today: 3/12/26 temperature recordings.
ROUTINE INSPECTION
Equipment temperature logs are not being maintained. Missing today: 3/12/26 temperature recordings.
No paper towels available at hand wash station. [CA] Ensure paper towels are stocked at all times. [COS] Paper towels were restocked.
ROUTINE INSPECTION
HACCP plan available for review. Reheating and cold holding temperature logs reviewed.
ROUTINE INSPECTION
Clean tray stacked and left to dry inside the 3-comp sink [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
REPEAT VIOLATION : Temperature logs for reheating were not available upon request. PIC was observed refilling the logs from memory and no temperature measurements were observed being taken. [CA] Ensure record keeping is maintained following the HACCP procedure. Ensure reheating temperature are recorded immediately after they are taken.
REPEAT VIOLATION : Potentially Hazardous Food (PHF) was measured at 50F : Cooked corn held inside the cold holding unit that was left open and the items observed to be overstacked . Per PIC, the corn was taken out from the upright refrigerator an placed inside the cold holding unit about an hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC was advised to rearrange the PHFs into different cold holding units and keep the unit closed. If space is an issue Time As Public Health Control (TPHC) can be used instead. PHFs can be left at room temperature for a maximum of 4 hours and leftovers shall be discarded afterwards.
FOLLOW-UP INSPECTION
Follow up inspection to the routine inspection conducted on 10/11/2024. The following violations were corrected : K06 - Inadequate handwash facilities: supplied or accessible : Dispenser at the hand sink is supplied with single use sanitary towels. K07 - Improper hot and cold holding temperatures : PHFs measured at proper holding temperatures. K18 - Non-compliance with variance/ROP/HACCP Plan : Temperature logs are provided but incomplete and the dates are inaccurate.
ROUTINE INSPECTION
Lunch 11:00 - 12:45
Major violation : Measured the following Potentially Hazardous Foods (PHFs) at improper holding temperatures : Chicken salad (60F). Operator immediately discarded the tray containing prepackaged salads when asked about the time and stated they were only out for half an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Operator VC&D the salads.
Paper towel dispenser at the handwash sink is empty. No paper towels were available nearby. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. [COS] Maintenance personnel restocked paper towels.
No temperature logs were available for review. According to the HACCP plan procedure on site, temperature record keeping is necessary. PIC stated they usually maintain the records but this week she was not here and just came in today. No records were provided for any time frame. [CA] The food facility shall follow the approved HACCP plan procedures. [SA] PHFs were taken out from the 2 door refrigerator where the ambient temperature was measured below 41F, all PHFs in other refrigeration units were properly maintained, except for the chicken salad within the grab and go cooler that was voluntarily discarded by PIC. Lunch items are served and discarded within the 4 hours window.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.