NOTE: Facility observed to be cooling wings and pasta. Facility permit will be upgraded to a risk category 3.
ROUTINE INSPECTION
NOTE: Facility observed to be cooling wings and pasta. Facility permit will be upgraded to a risk category 3.
Eggs on counter top by grill measured to be 75F. Per employee he had taken them out during cleaning and organizing in the last 20 minutes. [CA] Keep PHFs at 41F and below. [COS] Eggs were returned into under griddle drawers.
ROUTINE INSPECTION
Handwash sink at far end of bar missing soap. Bar not in operation at time of inspection.[CA] Refill soap dispenser at handwash sink. Provide handwashing cleanser in dispenser at handwash stations at all times.
Left prep cooler at cookline measured to have: -Pooled eggs - 45F -Yogurt - 46F -Cut melon - 46F -Mayo - 42F. Per chef, cooler was stocked earlier this morning and all items in prep cooler insert is to be discarded now after breakfast. Reach in cooler portion PHFs (mayo) are kept until dinner time and then placed in walk in cooler [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Eggs, yogurt, and cut melons were VC&D. Cooler power was turned up to maintain temperature
ROUTINE INSPECTION
Packaged raw beef observed to be stored on top of kegs. [CA] Keep raw meats below ready to eat foods, produce, and beverages to prevent cross contamination. [COS] Beef was moved to meat rack.
ROUTINE INSPECTION
Raw chicken observed to be stored above par cooked bacon in walk in cooler speed rack. [CA] Store raw chicken below other cooked meats.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.