ROUTINE INSPECTION
Mold-like substance build up inside undercounter refrigerator and inside open air cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
ROUTINE INSPECTION
Hours of operation are from 8:00 AM to 2:30 PM. Per PIC, the espresso machine is cleaned in place and other equipment (pitchers, utensils, etc.) is taken to the main kitchen to be washed and sanitized during lunchtime and after closing. Please ensure food contact surfaces are washed and sanitized at least once every four hours. Joint inspection with Kathy Vo. Report written by Kathy Vo.
Observed wiping cloth stored on counter. [CA] Wet wiping cloths shall be kept in a sanitizing solution.
Observed uncovered matcha powder container underneath the paper towel dispenser. [CA] Food shall be kept separated from paper towel dispenser and protected from contamination.
Measured water at the 3-comp sink at 110F. [CA] Hot water shall be supplied at a minimum temperature of 120F at all sinks.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.