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Show interactive mapFollow up due to major handwash facility and holding temperature violations. Upon follow up: -2 door upright cooler in back corner measured to have: -Ambient temperature of 40F -Unit observed to only store bread and butter. No PHFs in unit at time of inspection. -Coffee bar observed to have soap and paper towels at handwash sink. Major violations have been corrected. Continue to work on other violations during routine inspection.
FOLLOW-UP INSPECTION
Follow up due to major handwash facility and holding temperature violations. Upon follow up: -2 door upright cooler in back corner measured to have: -Ambient temperature of 40F -Unit observed to only store bread and butter. No PHFs in unit at time of inspection. -Coffee bar observed to have soap and paper towels at handwash sink. Major violations have been corrected. Continue to work on other violations during routine inspection.
ROUTINE INSPECTION
1) Handwash sink at coffee bar measured to have less than 100F water. [CA] Maintain Handwash sink at 100F-108F or provide hot water over 100F and cold water mixing valve. [COS] Handwash sink was repaired and hot water with cold water mixing valve was provided.
Drain line for prep sink observed to end inside floor sink. [CA] Provide a minimum 1 inch air gap between drain line and floor sink.
Bucket of peeled hardboiled eggs measured to be 56F inside breakfast cooler. Ambient temperature measured to be 50F. Per temperature logs on cooler, ambient temperature has not been at 41F or below for at least 1 week. [CA] Keep PHFs at 41F and below. [COS] Eggs were VC&D and cooler will currently only store bread and butter inside until repaired.
Handwash sink at bar observed to be missing soap. Next nearest handwash sink is in kitchen across lobby through door. [CA] Keep handwash sinks with soap and warm water at all times. [COS] Handwash sink was restocked with soap in a countertop pump dispenser.
1) Two counter top fryers observed to be on countertop. Conveyor belt oven observed to have end of oven sticking out for under hood.[CA] Keep all cooking equipment under ventilation hood.
ROUTINE INSPECTION
Hyatt Place Kitchen Routine Inspection. Repeat violations may result in enforcement action.
Measured ambient temperature of glass door refrigerator in bar area to be 45F (a metal probe thermometer was left inside with the door close for over 30 minutes). [CA] Repair/adjust refrigerator so it can keep potentially hazardous foods at 41F and below (45F for unopened, sealed dairy products like milk).
Observed the water pressure for the hot water at one prep sink was very weak. [CA] Repair prep sink's water pressure.
1) Measured warm water at the handwash sink to be 113F (non-adjustable faucet). [CA] If the water temperature is not able to be adjusted at the handwash sink, the water must measured at least 100F but no more than 108F. 2) Measured hot water at the 3-compartment sink to be 117F. [CA] Provide hot water at 120F at the 3-compartment sink.
Observed one handwash sink's paper towel dispenser was empty. [CA] Keep paper towel dispenser stocked. [COS] Paper towels were restocked. *Repeat violation*
A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. *Repeat violation*
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.