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 Dennis Ly
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 Dennis Ly
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
Lids for cups observed to be stored in handwash sink compartment. [CA] Store equipment away from source of contamination. [COS] Cup lids were moved.
ROUTINE INSPECTION
Hot dog in warmer in back measured to be 131F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] Hot dogs were placed back into oven to be reheated to 165F and returned to hot holding unit.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.