ROUTINE INSPECTION
Water temperature at the hand sink measured at 86F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
ROUTINE INSPECTION
Water temperature at the hand sink measured at 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Milk left at room temperature at serving table measured 44F, PIC stated they take the milk cartons out around 20 min before lunch. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
ROUTINE INSPECTION
Measured burrito at 39F and pizza 34F in freezer. Interior hanging thermometer observed at 30F, outside thermometer measured at 4F. [CA] FROZEN FOODs shall be stored and displayed in their FROZEN state. Repair unit.
ROUTINE INSPECTION
Warm water at handwash sink peaked at 92°F then dropped to 89°F. [CA] - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.