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Show interactive mapNote: Food is delivered by Lunch Masters daily and held under TPHC during service. Any left overs are discarded following the lunch service. Cooking equipment and hood system is not is use to prepare food for the school.
ROUTINE INSPECTION
Note: Food is delivered by Lunch Masters daily and held under TPHC during service. Any left overs are discarded following the lunch service. Cooking equipment and hood system is not is use to prepare food for the school.
ROUTINE INSPECTION
Note: Food is delivered daily from lunch masters. No cooking onsite.
The employee restroom hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispenser refilled.
ROUTINE INSPECTION
Note: Food is delivered daily from lunch masters. No cooking onsite.
ROUTINE INSPECTION
Note: No food preparation occurs on site. Lunch is delivered by Lunch Masters daily.
Measured the water temperature at a maximum of 65 F at the employee restroom hand wash sink by the front entrance door(restroom within the kitchen is non-functional). [CA] Handwashing facilities used by food service employees shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.