Frenzy's Faves A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness.
ROUTINE INSPECTION
Frenzy's Faves A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness.
ROUTINE INSPECTION
Frenzy's Faves
In the kitchen area, on the counter-top, measured sour cream at 55F. In the fryer baskets and under the hot holding unit, measured tater tots at 83F and corn dogs at 110F. Per operator, sour cream stored from 6:00pm, tater tots and corn dogs stored within 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are maintained by time, instead of time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve sour cream, tater tots, and corn dogs by 10:00pm, within 4 hours from when removed from temperature control or discard.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.