ROUTINE INSPECTION
Observed 2 liquid waste lines (black and clear) draining directly inside the floor sink. [CA] Provide a minimum of 1 inch gap above the rim of the floor sink.
ROUTINE INSPECTION
Measured water at 3 comp sink faucet at 103F. [CA] Maintain 120F water temp. Repeat violation.
Measured full containers of mozarella cheese, sliced swiss cheese, sliced ham, chicken pieces on top insert of prep unit measured between 49-53F.[CA] Maintain potentially hazardous food 41F and below and fill containers half way. [COS] Measured ham/cheese croissant, quiche and cheese bread measured at 75F. Per operator, food was delivered at 12p. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Provided TPHC hand out. If time rather than temperature is used, time mark pastry tray and discard after 4 hr from the time it was removed from temperature control. Hand out provided, trays time marked.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.