Follow-up inspection; major violations have been corrected. Facility has a tankless water heater and installed a tank type water heater on 10/17/24. Facility must submit plan check application and specifications of the water heater to dehplancheck@deh.sccgov.org by 10/31/2024.
FOLLOW-UP INSPECTION
Follow-up inspection; major violations have been corrected. Facility has a tankless water heater and installed a tank type water heater on 10/17/24. Facility must submit plan check application and specifications of the water heater to dehplancheck@deh.sccgov.org by 10/31/2024.
ROUTINE INSPECTION
NOTE: Bar does not have 3 comp sink. Facility is subject to updating to current standards and installing a 3 comp sink. The Department will conduct further review.
Observed open bulk food such as flour, dried pasta, cookies and croutons. [CA] [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Hot water fluctuated at handwash station and 3 comp sink (between 94F-100F). Hot water at bar measured at 80F. [CA] Provide warm water at handwash stations of at least 100F. Provide hot water at 120F for 3 comp sinks and food prep sinks. [COS] PIC will adjust water heater. Bar shall only serve prepackaged drinks until hot water is resumed and confirmed by the inspector.
Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator unit across from the cookline, in the walk-in cooler and in the table top cooler. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
Hot water in high temp warewash machine measured at 140F. [CA] Ensure hot water for final rinse cycle measures at 160F or higher. [COS] PIC will have employees manually warewash.
Observed dried mouse droppings in bar area. [CA] Thoroughly clean and sanitize bar, remove droppings and recommend working with professional pest control.
Observed reheating of PHFs done in a shallow water bath. According to PIC, the PHFs have been reheating for over an hour. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. REcommend rapidly reheating on the stove prior to hot holding.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.