ROUTINE INSPECTION
Food safety certificate is not available for review [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.
FOLLOW-UP INSPECTION
Water has been turned on and hot water id at 122F at th three-compartment sink. Facility has reopened.
ROUTINE INSPECTION
Rice, beans, beef in warmer 131F-134F [CA] Maintain hot holding at 135F or warmer
Can opener is heavily stained [CA] Clean the can opener
Lack chlorine test paper [CA] Provide chlorine test paper and check level daily
Food safety certificate and food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
ROUTINE INSPECTION
Most of the shell tags for raw oysters are lacking [CA] Keep on file the tags for 90 days after the delivery
No hot water for the men's room hand sink [CA] Restore hot water
Can opener is heavily stained [CA] Clean the can opener
Chlorine test paper not showing accurate reading of chlorine concentration for the bar dishwasher rinse water [CA] Provide new test paper
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.