A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness. Bar hours of operation: 2pm - 12am (Tuesday - Saturday)
ROUTINE INSPECTION
A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness. Bar hours of operation: 2pm - 12am (Tuesday - Saturday)
ROUTINE INSPECTION
*Repeat violation Chlorine sanitizer measured 0ppm in the bar warewash machine. Not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator primed warewash machine. Chlorine sanitizer remeasured at 50ppm.
Water temperature measured 115F at the bar 3 composition sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
ROUTINE INSPECTION
1) In the bar mechanical warewash machine, chlorine sanitizer measured 0ppm. Not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees were instructed to not use warewash machine until serviced. Work order was placed during inspection. Operator stated that bar glassware will be washed in the back high temperature warewash machine. Utensil surface temperature measured 180F. 2) Accumulation of grime observed on soda gun and inside nozzle. [CA] Routinely clean and sanitize soda gun and nozzle to prevent buildup. [COS] Soda gun and nozzle were properly cleaned and sanitized.
Multiple drain flies observed in bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
ROUTINE INSPECTION
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.