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Show interactive mapTalking to PIC with regards to facility upgrading equipment on site. - A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
ROUTINE INSPECTION
Talking to PIC with regards to facility upgrading equipment on site. - A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
ROUTINE INSPECTION
Spray bottle to sanitize surfaces was measured at 400PPM of quats at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
ROUTINE INSPECTION
ROUTINE INSPECTION
Hot water at the 3-compartment sink was measured at 111*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). [COS] Water heater was adjusted at the time of inspection. Re-measured at 120*F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.