ROUTINE INSPECTION
Measured hot water holding at 117F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
ROUTINE INSPECTION
A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***
Found a newly added equipment on counter at customer self-service area. Equipment is from f'real food LLC. Per operator, item was added sometime this year. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. 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). **Facility is hereby given 30 days to submit for single piece equipment.**
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.