ROUTINE INSPECTION
Multiple repeat violations from inspection conducted on 11/9/23. Failure to comply with violations written on this report may result in enforcement action.
5 reported violations
- K48: Plan review
Facility seems to have a new turbo chef on site and hot holding unit in the front of the facility. [CA] 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 to obtain plan check requirements. Further investigation with regards to equipment will be conducted.
- K21: Hot and cold water available
Hot water was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. REPEAT VIOLATIONS. Failure to comply may result in enforcement action.
- K01: Demonstration of knowledge; food safety certification
Facility is warming up food and a food manger certification is required at this point. [CA] Obtain a food manger certification within 60-days and food handler cards for employees within 30-days,
- K06: Adequate handwash facilities supplied, accessibleCritical
Only hand wash station in the back of the facility is missing a paper towel dispenser. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. REPEAT VIOLATION. Failure to comply may result in enforcement action.
- K07: Proper hot and cold holding temperatures
PHFs within grab and go refrigeration were measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.