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 .
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 .
Leak observed in walk in freezer. [CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Lack of consumer advisory for hangar steak. Hangar steak was cooked to 119F per log, and as per chef, it is cooked medium rare. [CA]Provide a written consumer advisory, which consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 'Disclosure' means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” And/or, (2) Identification of the animal-derived foods marked by an asterisk * denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 'Reminder' means a written statement that identifies the animal-derived foods by an asterisk * that denotes a footnote that includes either of the following disclosure statements: (1) ""Written information regarding the safety of these food items is available upon request."" And/or, (2) ""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."" Note, this steak is on TPHC and time begins upon removal from temperature control for cooking, as it does not reach 145F during cooking. Discussed with chef that although steak may happen reach 145F during a hot holding step, reaching a kill temperature during holding is not the intention of hot holding. The consumer advisory must be provided as the steak could be served before reaching a kill temperature.
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.