ROUTINE INSPECTION
Facility has no front-facing operation. Puddings are made in central location to be delivered to storefronts in Santa Clara County.
5 reported violations
- K14: Food contact surfaces clean, sanitizedCritical
Observed employees actively skipping the sanitizer step during warewashing. [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. [COS] Staff set up the sanitizing compartment with chlorine at 100 ppm during inspection. Dishes were re-washed and properly sanitized.
- K38: Adequate ventilation/lighting; designated areas, use
Observed active cooking of pudding using induction burners outside of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks sanitizing test strips for chlorine. Employees occasionally use chlorine for sanitizing at the 3-compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed two rear roll-up doors for delivery are left open during hours of operation. [CA] Doors shall be closed except during times of delivery. The facility shall be fully enclosed at all times to prevent pest harborage.
- K21: Hot and cold water available
1) Measured maximum water temperature at the preparation sink at 115F and at the 3-compartment sink at 112F. [CA] Water shall be supplied at a minimum of 120F at all sinks in the food facility (100F at handwash stations). 2) Measured maximum water temperature at the handwash sinks in employee restrooms at 72F. [CA] Water shall be supplied at a minimum of 100F at handwash stations.