ROUTINE INSPECTION
SUSHI HELD IN SELF SERVICE REFRIGERATOR MEASURED >41f,<135F. TIME UNKNOWN. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Ambient temperature of self service refrigerator measured at 66F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
ROUTINE INSPECTION
The following was discussed with the operator: Warewashing: Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Sanitizing cutting surfaces: Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
Gaps found in rear receiving door larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Bar soap found at hand wash sink in employee restroom.[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Condensation found on floor in front of self service refrigerators on sales floor. [CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.