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Show interactive mapRemember that all Potentially hazardous food must be time coded from the time it was taken out of temperature to deliver and discard at the 4 hour mark.
ROUTINE INSPECTION
Remember that all Potentially hazardous food must be time coded from the time it was taken out of temperature to deliver and discard at the 4 hour mark.
The used wiping cloths were stored in a cupboard. [CA] the used wiping towels must be in a used towel laundry bag or in sanitizer between each use.
ROUTINE INSPECTION
Facility is going through plan check. Remove the unapproved freezer.
ROUTINE INSPECTION
The facility has submitted to plan check for possibly changing the kitchen set up and also possibly bringing in new equipment. There is not currently a hood in the kitchen. There is a hand sink, 3comp dish sink, food prep sink, and mop sink.
Observed the paper towel dispenser to be empty. [CA] The paper towel dispenser must be kept stocked for proper hand washing.
Observed the food prep sink to be used for dishes and the dish sink being used for food prep. [CA] The dish sink must be used for washing dishes and the food prep sink for food prep.
ROUTINE INSPECTION
Be sure that the older warmer of the 2 is able to hold food at 135 degrees F before using.
Observed cleaning products in the storage area mixed in with bowls and serving equipment for the school activities. [CA] The cleaning products must be stored below all other food service items in a designated area.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.