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ROUTINE INSPECTION
joint inspection with Joshua L.
One of the hand sink's soap dispenser was not dispensing soap. Nearby hand sink with soap available. [CA]: All hand sinks shall be equipped with operable soap dispensers.
RISK FACTOR INSPECTION
A risk factor inspection is an inspection focusing on factors known to directly contribute to causing a foodborne illness. Structural issues and good retail practices are not assessed during this inspection. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite.
ROUTINE INSPECTION
ROUTINE INSPECTION
Drawer under grill measured to have: -Rice at 55F -Rice at 57F -Crab at 46F -Shrimp at 44F -Rice at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per operator PHFs were stocked in the last hour. Rice was placed in oven to reheat to 165F and hot held in upright warmer. Crab and shrimp was placed on ice and placed into different cooler.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.