Lunch services 10:30a -1:10p. Thursday is minimum day. All leftovers discarded on site.
ROUTINE INSPECTION
Lunch services 10:30a -1:10p. Thursday is minimum day. All leftovers discarded on site.
Measured water at automatic combination hand sink between 114-115F. [CA] Maintain water temperature between 100-108F for automatic combination faucets.
ROUTINE INSPECTION
-lunch period: 10:30 am - 1:05 pm -pre-packaged food is received from Lunch Master between 4 am - 5 am. Food is then relocated to cold holding units to maintain at 41F or below until serving time. -hot holding units observed but not used today. -reheating guide observed. on days where hot food is served, food is reheated in the ovens. -temperature logs observed. -no ware-washing is conducted on site. -leftover food items are discarded at the end of lunch period.
Maximum water temperature at non-adjustable hand sink measured at 116F. [CA]: Maintain water temperature between 100F - 108F at non-adjustable hand sink. Note: hand sink is still usable for hand washing at the time of inspection. Specialist also verified with employee Mayra that temperature is not scalding hot because it takes at least 20 seconds to reach 116F.
ROUTINE INSPECTION
Note: Lunch: 10:30am-1:05pm Facility only preheats PHFs. Food is provided by lunch master. Deliver log available. Food is delivered cold and employee reheats prepackaged food in oven. Reheating guide is posted on the reach-in fridge Single used disposable utensils only. No warewash. Leftover is discarded at the end of service.
ROUTINE INSPECTION
Note: Lunch: 10:05am-1:05pm Facility only preheats PHFs. Food is provided by lunch master. Deliver log available. Food is delivered cold and employee reheats prepackaged food in oven. Reheating guide is posted on the reach-in fridge Single used disposable utensils only. No warewash. Leftover is discarded at the end of service.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.