ROUTINE INSPECTION
Hot water water within the 3-compartment sink was measured at 114*F at the time of inspection. Water heater dial is on 'Low' [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). [COS] PIC raised the dial and now reaching 120*F
ROUTINE INSPECTION
*NOTE* - Facility now does food prep within the Turbo Chef on site. - Permit category will change from FP06 NO FOOD PREP < 5,000 SQ FT to FP09 FOOD PREP / FOOD SVC OP 0-5 EMPLOYEES RC 1 ($652.00) - New permit will be billed at this rate on new bill cycle.
Hot water within the facility was measured at 108*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).
Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days.
CO2 tank in the back of the facility is not tied down to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.