ROUTINE INSPECTION
2 syrup bottles were placed in the handwash sink basin near the 3-comp sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Bottles were removed from sink.
ROUTINE INSPECTION
Cream cheese was measured at 72 degrees Fahrenheit at the work table at the cookline. Whipped cream was measured at 70 degrees Fahrenheit at the work table at the bar. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Dairy products may be maintained at or below 45 degrees Fahrenheit or below when unopened. [Suitable Alternative] Person in charge voluntarily discarded the cream cheese and the whipped cream.
ROUTINE INSPECTION
Observed the bar's dishwasher leaked soapy water onto the floor when turned on. [CA] Repair dishwasher. Use the 3-compartment sink to wash/rinse/sanitize dishes in the meantime.
In the front prep/beverage area: observed small plastic condiment cup was used as scoop for container of powdered sugar. [CA] Use approved scoops with handles to prevent cross-contamination.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.