ROUTINE INSPECTION
Facility is closed due to the lack of hot water the health permit shall hereby be temporarily suspended. Cease and desist all food preparation operations until the violation has been verified corrected by this agency. If this facility is found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 for a minimum of two hours, during non-business hours, and upon inspector availability This was conducted as a joint inspection on this date by K. Alassfar, REHS, and J. Luces, REHS.
4 reported violations
- K27: Food separated and protected
Observed raw shell eggs stored above fruit in the back reach in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K07: Proper hot and cold holding temperaturesCritical
Measured the following foods at their respective temperatures in inserts at an ice bath at the back preparation table: Cut tomatoes at 46F Roasted peppers at 61F Mayonnaise at 50F [CA] A written time was added to indicate the discard time of the above foods. Maintain PHF below 41F while cold holding.
- K21: Hot and cold water availableCritical
Measured the maximum water temperature throughout the facility below 100F during this inspection. Due to the lack of hot water this permit shall be temporarily suspended. [CA] A food facility with hot water measured below 100 °F at the warewashing sink faucet shall immediately correct the violation (if the pilot light is out, it shall be relit to see if the temperature will rise), find a suitable alternative, or cease food preparation in the impacted areas until water, hot water, or potable water is restored. Facility is closed due to lack of hot water.
- K14: Food contact surfaces clean, sanitized
Measured the sanitizer concentration in the three compartment sink above 400 PPM quaternary ammonia during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.