An in-office follow-up inspection was conducted to verify major violation from routine inspection conducted on 10/02/2025 is in compliance. Store manager sent an image of thermometer placed at the warmest part of the island cooler showing the temperature of 39 degrees Fahrenheit. OK to use island cooler.
FOLLOW-UP INSPECTION
An in-office follow-up inspection was conducted to verify major violation from routine inspection conducted on 10/02/2025 is in compliance. Store manager sent an image of thermometer placed at the warmest part of the island cooler showing the temperature of 39 degrees Fahrenheit. OK to use island cooler.
FOLLOW-UP INSPECTION
A follow-up was conducted to verify major violation from routine inspection conducted on 10/02/2025 is in compliance. K07: Violation has not been corrected. Measured items in the island cooler above 41 degrees Fahrenheit. K35: Refrigeration unit still has not been repaired. Per manager, the items in the cooler have been moved around to promote better air flow. Highly recommend not using the low portion of the unit until it has been properly repaired. A follow-up inspection will be schedule for 10/10/2025 and will be charge at the rate approved by the board of supervisors of $298.00 per hour. Ensure refrigeration unit is able to maintain proper hold holding temperature of 41 degrees Fahrenheit or below at all areas in the refrigeration unit.
ROUTINE INSPECTION
Facility re-heats commercially processed foods. The program element shall be changed from FP06 to FP09
Observed mold and grime on the white plastic trays in the racks in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
Certain sections of the grab and go cooler are not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] . Ensure all sections of the island cooler able to maintain PHFs at or below 41 degrees Fahrenheit.
Multiple Potentially Hazardous Foods in the grab and go island cooler were measured between 46 - 52 degrees Fahrenheit. Observed the bottom front portion of the island cooler to be the warmest. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit. Ensure all sections of the island cooler able to maintain PHFs at or below 41 degrees Fahrenheit. [Suitable Alternative] Foods were voluntarily discarded.
Observed thawing burrito at room temperature on the counter next to the handwash sink. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.