breakfast period on M, T, TH, F: 10:09 - 10:24 AM breakfast period on W: 9:47 - 10:02 AM lunch period on M, T, TH, F: 12:20 - 12:55 PM lunch period on W: 11:34 - 12:12 PM facility receives food from Central Kitchen and Pizza from Stackers Pizza. temperature logs observed. all leftover food items are discarded after lunch period. Discussed that food safety manager certificate is only valid for one location.
ROUTINE INSPECTION
breakfast period on M, T, TH, F: 10:09 - 10:24 AM breakfast period on W: 9:47 - 10:02 AM lunch period on M, T, TH, F: 12:20 - 12:55 PM lunch period on W: 11:34 - 12:12 PM facility receives food from Central Kitchen and Pizza from Stackers Pizza. temperature logs observed. all leftover food items are discarded after lunch period. Discussed that food safety manager certificate is only valid for one location.
ROUTINE INSPECTION
breakfast period on M, T, TH, F: 10:09 - 10:24 AM breakfast period on W: 9:47 - 10:02 AM lunch period on M, T, TH, F: 12:20 - 12:55 PM lunch period on W: 11:34 - 12:12 PM facility receives food from Central Kitchen and Pizza from Stackers Pizza. temperature logs observed. all leftover food items are discarded after lunch period. Per PIC, food items such as spicy chicken sandwich and nacho taco nada are reheated in the ovens then hot held in hot holding units prior to serving. Advanced preparation takes place at least once per week. Facility's health permit to be re-evaluated. Permit may be upgraded to FP23 due to advanced food preparation.
At the employee restroom, the maximum water temperature measured at 77F. [CA]: Provide warm water of at least 100F at all hand sink stations. Note: the water pressure on the left valve is low. Assess/repair valve as needed.
*REPEAT VIOLATION* Food safety manager certificate not provided on site. PIC stated classes will be scheduled by the district soon. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
ROUTINE INSPECTION
-Facility receives food from Central Kitchen and Pizza from Stackers Pizza. PIC stated leftover food are discarded at the end of lunch period. -Lunch period for M, T, TH F is at 12:30 pm - 1:05 PM. Lunch period for W is at 11:50 am - 12:30 pm. -Central Kitchen Manager Benny informed Specialist via email that the previous water heater was replaced by a like for like water heater.
Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
ROUTINE INSPECTION
Facility receives food from Central Kitchen and Pizza from Stackers Pizza. Lunch period is at 12:30 pm - 1:05 PM. Discussed with staff that hot box units shall be turned on and ready to hot hold PHF's to at least 135F or above prior to placing food to hot hold in the unit. Provide proof of 120F water temperature at 2 compartment sink to Princess Lagana at princess.lagana@deh.sccgov.org and Monica Huato at monica.huato@deh.sccgov.org.
1 dead cockroach underneath storage rack and dry storage room. No other evidence of cockroaches observed after thorough inspection of facility. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Monitor for vermin/cockroach activity.
Maximum water temperature at 2 compartment sink measured at 90F. Per PIC, food contact surfaces such as tongs and pans are ware-washed on site. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA]: PIC stated all dishes will be sent to Central Kitchen to be ware-washed and sanitized until 120F is provided at the 2 compartment sink.
Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.