ROUTINE INSPECTION
Facility to submit plans or obtain exemption from mechanical ventilation for the TurboChef Oven. Per PIC, facility will be undergoing remodeling of the kitchen next year. Any construction and remodeling of the facility will require approval from this Department. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on the DEH website: ehinfo.org.
3 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
The warewashing room is undergoing active construction, and the ceiling is currently being shielded with a plastic covering. The plastic covering does not adequately cover all parts of the ceiling. Observed cracks in the wall and in the cove basing. [CA] Floors, walls, and ceilings shall be maintained clean and in good condition. NOTE: Per PIC, the construction crew only works outside of cafe operating hours. Ensure warewashing room is thoroughly cleaned following periods of construction.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the active use of I5 TurboChef oven without a ventilation hood or approval from this Department. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility must submit plans or apply for hood exemption to Plan Check Department to use the TurboChef.
- K07: Proper hot and cold holding temperaturesCritical
1) Measured chicken patties stored on the grill from 112-128F. Per PIC, chicken patties were cooked 30 minutes prior to temperature measurement and are reheated before service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chicken patties will be served or discarded by the end of lunch service (less than 4 hours from initial cooking time).