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Show interactive mapDaily equipment temperature logs are maintained.
ROUTINE INSPECTION
Daily equipment temperature logs are maintained.
Water temperature measured between 107-117F at the prep sink and janitorial sink. [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.
ROUTINE INSPECTION
Note: Daily equipment temperature logs are maintained.
ROUTINE INSPECTION
Employee raw shelled eggs stored directly above ready to eat food inside the upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Quaternary ammonium was measured at 0ppm at the sanitizing solution container used to store wiping towels. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
ROUTINE INSPECTION
BREAKFAST : 8:40 - 9:00 LUNCH : 11:20-1:00
Temperature logs were not maintained for the past week. [CA] Ensure food temperature logs are maintained as described in the approved HACCP manual.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.