ROUTINE INSPECTION
FOUND THE HOT WATER AT 115F AT THE 3 COMPARTMENT SINK. [CA] PROVIDE HOT WATER AT 120F MINIMUM.
FOUND A FEW WIPING CLOTHS STORED ON THE COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 10/2/24 IN WHICH THE WALK IN COOLER WAS NOT ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE WALK IN COOLER WAS SERVICED AND IT CAN NOW KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE THE INVOICES FOR THE LIVE CRAWFISH AND PICTURES OF AVAILABLE FROZEN CRAWFISH WERE ALSO COLLECTED FOR CO0155448.
ROUTINE INSPECTION
FOUND THE CRAWFISH AT 53F IN THE WALK IN COOLER. [CA] KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD HAS BEEN IN THE WALK IN COOLER FOR ABOUT AN HOUR AFTER IT WAS REHEATED, PER OPERATOR. SA: RELOCATE THE FOOD TO A WORKING REFRIGERATOR. FOUND CRAWFISH IN ICE AT 53F AT THE SERVICE AREA IN A STAINLESS STEEL COMPARTMENT FOR CRAWFISH. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE CRAWFISH HAS BEEN REHEATED ABOUT AN HOUR AGO, PER OPERATOR. NOTE: ADD PLENTY OF ICE AND REDUCE THE AMOUNT OF CRAWFISH IN THE SERVICE AREA CONTAINER. FOUND SAUSAGE AT 53F, CLAMS AT 67F, MUSSELS AT 55F, OYSTERS AT 53 AND LOBSTERS AT 53 STORED IN THE WALK IN COOLER FOR OVER 24 HRS. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D.
THE WALK IN COOLER IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR WALK IN COOLER. DO NOT USE IT UNTIL IT CAN KEEP THE FOOD AT 41F OR BELOW.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.