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Show interactive mapROUTINE INSPECTION
HOT HOLDING DISPLAY UNIT WITH CHINESE FOOD WAS MEASURED 120F ( MIDDLE AND RIGHT SIDE OF THE UNIT ONLY). FOOD WAS COOKED 2 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] OBSERVED MIDDLE AND RIGHT SIDE SETTING WAS ON LOW. PIC IS TOLD TO ADJUST THE SETTING. NOTE: IN 40 MINUTES CHINESE FOOD REACHED 135F.
ROUTINE INSPECTION
Keep temping the hot holding food and adjust the temperature setting. Hot holding unit sliding doors has gaps. Provide new gasket to eliminate gap.
Employee lack Food Handler Card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Crab salad was not fitting inside the table and was at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC took the holding container out and fix the crab salad inside the cold holding food prep table. Hot holding unit was Chinese food was 125F - 135F. Chinese food was cooked this morning and will be discarded at the end of the day. Facility don't save food for next day. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC adjusted the temperature setting to adjust the tempurature.
Hot holding unit sliding doors has gaps. [CA]Provide new gasket to eliminate gap to keep the heat inside to maintain minimum temperature at 135F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.