ROUTINE INSPECTION
- Facility lacks adequate supply of hot water. - Facility's meat department, where opened food is prepared, is hereby ordered to immediately cease and desist all activities. - Meat department is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale. - Meat department shall remain closed until hot water measuring 120F is provided at all critical sinks with the exception of hand wash sinks, AND authorization is provided by this Division. - Remainder of the grocery store (all prepackaged items) may continue to operate. - Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 for a minimum of two hours, during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
5 reported violations
- K04: Proper eating, tasting, drinking, tobacco use
Observed half eaten snacks stored throughout the ware house. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
- K45: Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris, garbage, and food observed on floors throughout the warehouse and underneath storage racks inside the walk-in coolers. [CA] Clean and maintain floors of accumulated debris.
- K21: Hot and cold water availableCritical
Facility lacks hot water. Water at hand wash stations and three-compartment stations throughout the facility measured at 61F. Manager stated that the hot water went out yesterday and that a work order has been placed. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Facility's meat department where opened food is processed is temporarily closed until hot water is restored. Remaining grocery store where prepackaged food is offered may remain opened. All rotisserie chicken prepared in the morning in the hot holding cases were removed.
- K34: Warewash facilities: installed/maintained; test strips
Produce department three-compartment sink observed with heavy accumulation of debris. [CA] Clean and maintain three-compartment sink.
- K06: Adequate handwash facilities supplied, accessible
Hand wash station in the ware house of the produce side lacked paper towels. Hand wash station also observed slow to drain. * Facility does not conduct any type of food preparation for produce. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are easily accessible and readily available at all times. Hand wash station at the meat department obstructed with oven mitts placed inside the wash basin. Hand wash station also observed with heavy accumulation of grime. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.