Lunchmaster food service delivers daily between 7-730a. Food temperature measured by driver and recorded on delivery invoice. Food warming at time of inspection. Ensure to reheat to 165F or higher. Reviewed HACCP plan. No issues observed.
ROUTINE INSPECTION
Lunchmaster food service delivers daily between 7-730a. Food temperature measured by driver and recorded on delivery invoice. Food warming at time of inspection. Ensure to reheat to 165F or higher. Reviewed HACCP plan. No issues observed.
ROUTINE INSPECTION
Lunchmaster food service delivers daily between 7-730a. School food service arrives after 745a. Food temperature measured by driver and recorded on delivery invoice. Breakfast at 810a Lunch 12 Prepackaged pizza on Fridays. Food warming at time of inspection. Ensure to reheat to 165F or higher. Observed staff, cutting oranges (using small cutting board and knife) at time of arrival. Discussed with staff that due permit type and no ware washing capabilities (no sanitizer on site), no cutting or slicing of food shall be done. If permit type would like to be changed/upgraded, please contact DEH at 408-918-3400.
Observed staff cutting oranges using knife and small cutting board; no sanitizer is observed on site. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Discontinue using cutting board and knife; if facility would like to cut produce and fruit, contact office to upgrade permit type.
ROUTINE INSPECTION
Lunchmaster food service delivers daily between 7-730a. School food service arrives after 745a. Food temperature measured by driver and recorded on delivery invoice. Breakfast at 810a Lunch 12 Prepackaged pizza on Fridays. HACCP plan on site.
ROUTINE INSPECTION
Lunch Master food service delivers daily between 7a-730. School food service staff arrive on site after 7:45a. Breakfast served at 810a, Lunch 12p. Prepackaged pizza slices served on Fridays. HACCP plan is on site.
Hand sink obstructed by table. [CA] Keep hand sink unobstructed/accessible at all times. [COS]
Temperature receiving logs and internal food temperature logs prior to food service not available. [CA] Provide these logs per HACCP plan.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.