ROUTINE INSPECTION
Observed an employees beverage stored in the refrigerator with the students beverages. [CA] All personal belongings must tbe stored in separate area for employee food and other items in the lockers. The back door is often left open and the screen door has a gap under it. [CA] Cover the gap under the screen door.
ROUTINE INSPECTION
Observed the walk in temperature to be at 57 degrees F. The food tested were cheeses at 52-55 degrees, cream cheese at 54 degrees F, yogurt at 53-56 degrees F, and tofu at 54 degrees F . At approximately 5:30 a.m the refrigerator was reading in the mid 50s, according to the food service lead so she called for it to be serviced. [CA] All potentially hazardous foods must be kept refrigerated at 41 degrees F and less. The foods were all discarded by the food service manager.
The water at the dish sink is at 108 degrees F. [CA] The water must reach 120 degrees F at the dish sink.
ROUTINE INSPECTION
The sanitizer in the sink is at 0ppm quat. [CA] It must be kept at 200ppm quat. [CA] Corrected with 200ppm quat.
The water at the dish sink reached 110 degrees F max. [CA] The temperature must be adjusted to reach 120 degrees F.
ROUTINE INSPECTION
Observed mildew on the inside side upper panel of the ice machine. [CA] Clean and sanitize these areas to remove the mildew.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.