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Show interactive mapUpon follow-up inspection, measured PHFs less than 41F at cold top service line, observed hot water valve on at hand wash station in restroom where warm water is above 100F and chlorine concentration at 50ppm for dish machine.
FOLLOW-UP INSPECTION
Upon follow-up inspection, measured PHFs less than 41F at cold top service line, observed hot water valve on at hand wash station in restroom where warm water is above 100F and chlorine concentration at 50ppm for dish machine.
ROUTINE INSPECTION
A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***
Found loose CO2 tank in aisle in front of restroom. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
Measured water temperature holding at 71F at hand wash station in restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [COS] Operator turned on hot water valve. Final reading of warm water at 100F.
Observed an employee touching their hair with gloves on. Observed no active contamination. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were doing, remove their gloves, wash their hands and then wear on another pair of gloves.
Measured high temp dish machine holding at 125F. Facility is actively using high temp dish machine for warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Operator directed to stop using high temp dish machine. All warewashing shall be conducted at 3 compartment sink until repairs is made to dish machine to reach a minimum of 160F.
Major: Measured the following PHFs holding between 50F - 52F in cold top at service line for less than 4 hours: cut watermelon/cantaloupe and a container of german potato. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another refrigeration unit. Minor: 1. Measured the following PHFs holding between 44F - 47F in cold top at service line: pasta bianca, macaroni salad and potato salad. 2. Container of sliced watermelon held at 44F in 2 door upright. 3. Container of sliced tomato holding at 49F in 2 door cold top. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Found several containers of food item stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
Found several single use containers being reused to stored food items throughout different refrigeration units. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.