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Show interactive maplunch service at 11:50a Reviewed all temperature logs.
ROUTINE INSPECTION
lunch service at 11:50a Reviewed all temperature logs.
Observed hand sink blocked by a mobile cart. [CA] Keep hand sink unobstructed at all times. [COS]
ROUTINE INSPECTION
ROUTINE INSPECTION
Reviewed TPHC and refrigerator logs
ROUTINE INSPECTION
Measured cheese stick and cesar dressing for cesar salad at 55F in 2 door unit. [CA] Maintain potentially hazardous food 41F and below. [COS] Food will be discarded after 4 hours. Note- reviewed log titled 'Time as a Public Health Control', receiving temperatures are recorded on this log and cheese stick measured at 60F. Cold food that is potentially hazardous (protein, dairy) received from delivery must be 45F and below. Hot food shall be delivered at 135F and above.
Lack of temperature logs to record ambient temperature for the 2 door unit and warming unit. Time as a Public Health Control log is used as a Receiving temperature log. [CA] Follow log requirements as per HACCP plan. Note- Instructed employee how to use and record temperatures during lunch service using the Time as A public Health Control log.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.