ROUTINE INSPECTION
A non-commercial household chest freezer in use within the serving/ storage area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
ROUTINE INSPECTION
Note: Only commercially prepackaged foods within their original containers shall be stored in the carpeted hallway area.
Raw shell eggs stored above ready to eat tomatoes and salad toppings within the roll in upright refrigerator. [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.
Measured pasta salad at 53 F within a bowl at the self service line. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Pasta salad placed on time as a public health control (TPHC) via a written log. Recommend placing all PHF's at the salad bar and sandwich station on TPHC unless they can maintain 45 F throughout service.
ROUTINE INSPECTION
Note: Only commercially packaged items in their original containers shall be stored in the hallway refrigeration units.
The hand wash sink next to the warewashing machine lacks a hot water supply. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. (an additional fully functional hand wash sink available for use).
ROUTINE INSPECTION
Note: Only prepackaged foods shall be displayed at the outdoors service line.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.