ROUTINE INSPECTION
Quat sanitizer dispenser to fill containers for wiping towels was measured 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] The line connecting the sanitizer to the dispenser was disconnected. PIC reconnected the line.
ROUTINE INSPECTION
Package of cooked chicken held in the food prep unit insert by the cook line is measured at 49F. Per employee, it was taken out and placed in the unit within the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the chicken into the reach-in of the prep unit.
Accumulation of black mold-like substance on nozzle of soda gun located at the bar. [CA] Food contact surfaces shall be properly washed, rinsed, and sanitized frequently and as needed. [COS] The nozzle was removed and properly washed, rinsed, and sanitized by staff.
ROUTINE INSPECTION
At time of inspection, breakfast service is from 6:30 AM to 9:30 AM. Per employee, the potentially hazardous foods that are put out for self-service are discarded after the service period.
Potentially hazardous foods inside upright reach-in cooler number 2 is measured at 44-45F. Raw shell eggs, cottage cheese, bacon, and shredded cheese. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.