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Show interactive mapNOTE: All foods out on service line will be discarded at the end each service per SOPs. Service periods observed to be in 3-4 hour durations.
ROUTINE INSPECTION
NOTE: All foods out on service line will be discarded at the end each service per SOPs. Service periods observed to be in 3-4 hour durations.
Thermometer missing from hot holding box outside of service area. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
FOLLOW-UP INSPECTION
Violation due to major temperature violation. Upon inspection: -Buffet cold holding line measured to have PHFs between 42F-44F. Per SOPs, buffet line is discarded at the end of lunch service prior to dinner service. Continue to work on violations from routine inspection.
Upright warmer measured to have: -White Rice at 133F -Brown Rice at 132F -Hamburger patties at 132F Other items in upright warmer measured to be over 135F (see measured observations). Ambient temperature of unit measured to be 155F. [CA] PHFs shall be kept hot at 135F and above for hot holding. [COS]Trays of rice and hamburger was reheated to 165F. Upright warmer had another sterno added to unit to keep PHFs hot.
ROUTINE INSPECTION
Hot box measured to have: -Fried fish at 116F -White Rice at 132F -Sausages at 130F -Brown rice measured to be 144F initially then measured to be 134F after 1 hour. Salad buffet cooler measured to have: -Corn at 51F -Cut tomatoes at 52F -Shredded cheese at 52F -Crumbled cheese at 52F -White dressing at 51F Per operator she is unsure of which employee stocked unit and when it was last stocked. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] PHFs were VC&D.
1) Ice scoop observed to be stored inside ice bin with handle directly in contact with consumable ice. [CA] Store scoops such that handles are not in direct contact with food. 2)Some utensils kept in cups out for self service are stored such that food contact side is facing customer. [CA] Store utensils such that handles are facing customers.
ROUTINE INSPECTION
Utensils in dispenser cup had lip contact portion facing up. [CA] Utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Ensure utensil handles are facing customer in dispenser.
Side warming cabinet measured to have sausages at 117F-123F. Other PHFs in cabinet measured to be above 135F (see measured observations) [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Sausage was reheated in oven to 165F and upright warmer had power turned up to increase ambient temperature.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.