ROUTINE INSPECTION
Operators stated they plan to install a custom dishwasher. Before installation/purchase of any new equipment/sinks, facility must contact Plan Check and submit plans and obtain written approval. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
2 reported violations
- K09: Proper cooling methods
Observed marinades cooling in walk-in refrigerator inside large covered plastic containers. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the 3-compartment sink's faucet leaked when turned on. [CA] Repair leak.