ROUTINE INSPECTION
Observed speed racks blocking access to back handwashing sink at the cooks line [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The speed racks were relocated so that the handwashing sink is accessible.
ROUTINE INSPECTION
NEW FACILITY NAME: BAMCO The Chef's Table NEW OWNER: Bon Appetit Management Co The applicant has completed the application for an Environmental Health Permit The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 4/1/25 - 3/31/26. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 3/31/25.* Plan check consultation is available Monday - Friday from 7:30am - 10:00am in person or by phone at 408/918-3400. 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).
Lighting in back storage where food/food related items stored in lockers have insufficient light. Area is dark. [CA] Provide sufficient lighting so staff are able to see.
1. Measured the following PHFs holding between 43F - 49F in 4 door sliding display case for less than 4 hours: shredded cheese, pepperoni & sliced chicken. [CA] Maintain all cold PHFs placed in unit for less than 4 hours. [COS] Operator opted top place PHFs in blast chiller and placed back in unit. 2. Measured tray of bao holding between 130F - 131F in 1 door warmer for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.