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Show interactive mapROUTINE INSPECTION
RECENTLY PREP FOOD WAS COOLING IN A WALK IN REFRIGERATION WITH TIGHT LID. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
ROUTINE INSPECTION
Water in high temperature dishwasher reaches 155 ºF but not reaching 160ºF. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher.
Ice in the ice bath tub was on the bottom and food above the ice is at 45F. [CA] Ice in the ice bath shall reach to the top of the container with food to maintain temperature at 41F and below. [COS] Employee added more ice to the ice bath.
Nozzle holders in the bar area has build up of debris. [CA] Clean nozzle holders everyday to prevent build up.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.