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Measured water temperature holding at 60F at hand wash station in restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F -108F. [SA] Wash hands upon entering kitchen. Note: Hot water measured at 120F at warewash sink.
ROUTINE INSPECTION
Measured container of egg pudding holding between 45F - 46F in 2 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Measured hot water holding at 105F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
ROUTINE INSPECTION
Found several house hold containers used for storage of food items. [CA] Discontinue, use only food grade containers.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.