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Show interactive mapBar on other side of kitchen is under the same permit.
ROUTINE INSPECTION
Bar on other side of kitchen is under the same permit.
Shredded cheese stored inside food prep unit is measured at 67F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food.
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.
Measured cooked hot dogs at 58 F within wrapped/ stacked trays in the upright refrigerator. PIC stated the hot dogs were removed from cooking at the main kitchen 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Hot dogs separated and uncovered to allow for proper air flow.
ROUTINE INSPECTION
ROUTINE INSPECTION
NOTES: Change name to 4246 Candlestick.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.