ROUTINE INSPECTION
Note- This location (entire building) will be going through new construction in June 2026. A temporary food service operation will be located across the street from the inactivated kiosk. Per owner, a mobile truck/trailer will be utilized for food service. Further office review to be conducted to determine if plans have been submitted to this department for new building construction. For mobile food truck: Contact Senior Specialist Melissa Huerta at 408-918-3400 to obtain written approval to operate a mobile food truck/trailer at the new location prior to operation. For new buidling/food facility construction: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org -> plan requirements to obtain plan check application and plan submittal requirements.
5 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips on site. [CA] Provide and keep the test strips at bar and dishwash kitchen area.
- K07: Proper hot and cold holding temperaturesCritical
Measured chicken on grill at 133F, cooked bacon at 100F on grill in container. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [CA] Food transferred to refrigerator.
- K40: Wiping cloths: properly used, stored
Measured 0 ppm at wiping cloth sanitizer bucket at cook line. [CA] Maintain 200 ppm quat ammonium.
- K39: Thermometers provided, accurate
Inoperable thermometer for prep unit across cookline. [CA] Replace the thermometer.
- K27: Food separated and protected
Bacon above cooked beans/rice. [CA] Store raw meat below ready to eat food. [COS]