Routine inspection was conducted on site and report was written off site. 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. Joint inspection with Guillermo V.
ROUTINE INSPECTION
Routine inspection was conducted on site and report was written off site. 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. Joint inspection with Guillermo V.
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.
At the 3-compartment sink and the preparation sink, measured the maximum water temperature from 80-82F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility. [SA] Per PIC, no food preparation or warewashing will occur in this kitchen. Facility will provide extra utensils on this floor and utilize the warewashing station on other floors and until the 3-compartment sink is repaired. Technician was called during inspection to repair the water heater.
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.