Following up inspection to ensure compliance with cold holding potentially hazardous foods and hand sink stocked and maintained. Observed hand sink stocked with paper towels and soap. No PHF is stored inside the prep table. Ensure prep table is able to maintain PHFs at 41F or below before using.
FOLLOW-UP INSPECTION
Following up inspection to ensure compliance with cold holding potentially hazardous foods and hand sink stocked and maintained. Observed hand sink stocked with paper towels and soap. No PHF is stored inside the prep table. Ensure prep table is able to maintain PHFs at 41F or below before using.
ROUTINE INSPECTION
Soap dispenser is empty at the only hand sink in the prep area. Paper towel dispenser is empty in the restroom. Hot water valve is closed in the employee restroom; water temperature measured 71F. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Bottle of soap provided. Stock paper towel dispenser and maintain stocked. Provide warm water of 100F.
Food safety certificate is not provided. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
Water temperature measured 104F at the 3 comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Yogurt creamer measures 49F inside the prep table. Per employee, yogurt was placed in unit about 2 days ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the yogurt.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.