ROUTINE INSPECTION
* Facility to submit plans for the installation and use of toaster, convection oven, and induction burners without a ventilation hood within 30 days. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on DEH website: ehinfo.org. * Facility conducts open food preparation of Potentially Hazardous Foods (bagel sandwiches, toasts, chia pudding, etc.). Permit category to be adjusted upon review.
4 reported violations
- K40: Wiping cloths: properly used, stored
Observed wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the active use of Avantco countertop toaster, Cadco countertop oven, and induction cookers without ventilation and without prior approval from this Department. Facility does not have an exhaust hood system. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans for new equipment or apply for hood exemption to Plan Check Department within 30 days.
- K39: Thermometers provided, accurate
Observed refrigeration units and display case are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K21: Hot and cold water available
Measured the maximum water temperature at the handwash sink at 92F. Measured the maximum water temperature at the 3-compartment and preparation sinks at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).