Follow up inspection due to major handwash facility and TPHC inspection. Upon follow up: -Salads and fruit observed to be labeled with time. Per SOPs, salads are fruit are logged for use during lunch service(11:30AM-2:00PM) and shall be discarded if not consumed -Pop up station observed to be gone and all food service is from approved kitchen area. Major violations have been corrected. Continue to work on other violations from routine violation.
FOLLOW-UP INSPECTION
Follow up inspection due to major handwash facility and TPHC inspection. Upon follow up: -Salads and fruit observed to be labeled with time. Per SOPs, salads are fruit are logged for use during lunch service(11:30AM-2:00PM) and shall be discarded if not consumed -Pop up station observed to be gone and all food service is from approved kitchen area. Major violations have been corrected. Continue to work on other violations from routine violation.
ROUTINE INSPECTION
Box of cut melon and salad with cut tomatoes observed to be kept at room temperature under prep table at pick up area. Per operator, all items are kept out during service and then returned to cooler at the end of service area. Cut melons measured to be 41F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Once PHFs are not long in temperature control and enter TPHC, facility may not return food back into temperature and PHFs shall be discarded. [COS] Employee labeled food with time and shall be instructed to discard salads and cut melon left out at the end of lunch. (11:30AM - 2:00PM). Facility shall admend TPHC policy to include the salads and cut fruit.
Scoop in flour bin observed to have handle directly in contact with flour. [CA] Store scoops such that handle is not in direct contact with food.
1) Food at spot light station across from dinning area observed to be within reach of customers with no lids or sneeze guard. 2) Candy at free snack bar observed to be available in large bowl. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Facility has set up separate service area in other side of the dining area away by door into courtyard. Service area observed to have employee dispensing open food and no handwash sink observed near by. Next nearest handwash stations are located next to doors to kitchen. Per operator cart is not a daily food operation. Facility shall serve food from back kitchen area where handwash sink is easily accessible. [CA] When providing open foods, food facility shall have fully stocked handwash facility near by easily accessible to employees. [COS] Facility may obtain satellite facility permit for station, for more information see EHinfo.org for submittal requirements.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.