Follow up due to major temperature and TPHC violations. Upon inspection: -TPHC logs observed to be filled out for all items on buffet line. -Hot box near dishwashing area measured to have: -Beef at 166F -Bread pudding at 137F -Mac & Cheese at 161F Major violations have been corrected. Continue to work on other violations from routine inspection report. Joint inspection with Princess L.
FOLLOW-UP INSPECTION
Follow up due to major temperature and TPHC violations. Upon inspection: -TPHC logs observed to be filled out for all items on buffet line. -Hot box near dishwashing area measured to have: -Beef at 166F -Bread pudding at 137F -Mac & Cheese at 161F Major violations have been corrected. Continue to work on other violations from routine inspection report. Joint inspection with Princess L.
ROUTINE INSPECTION
NOTE: Report was written by Thao Ha. Inspection Dennis Ly.
Spaetzel in hot box measured to be 117F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Spaetzel was reheated to 180F.
Logs for foods subject to TPHC are not available in kitchen where the food are held. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure logs are kept with with food on TPHC. [COS] Logs were kept on the opposite side of club with a manager and was brought to the kitchen upon request.
Employee observed to be cleaning sink and did not wash hands afterwards. Employee donning gloves without washing hands first. [CA] Properly wash hands with soap, warm water, and dry with paper towels after handling contaminated surfaces and prior to donning gloves. [COS] Employees washed hands and put on new gloves.
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 hamburger at 123F within an upright warmer at the rear prep line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Hamburger reheated to 165 F, warmer ambient temperature increased to greater than 135 F.
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.