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Show interactive mapVerified facility receives catering from commissary kitchen and vendors, completes receiving logs for all items, and maintains all Potentially Hazardous Foods on time as a public health control. Reviewed receiving, time/temperature and sanitizer logs during inspection. This report was written and signed at the end of site inspections.
ROUTINE INSPECTION
Verified facility receives catering from commissary kitchen and vendors, completes receiving logs for all items, and maintains all Potentially Hazardous Foods on time as a public health control. Reviewed receiving, time/temperature and sanitizer logs during inspection. This report was written and signed at the end of site inspections.
ROUTINE INSPECTION
Measured a container of diced chicken holding at 46F in 2 door under drawer at service line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Measured water temperature holding at 98F in restroom. Hand wash station is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.