ROUTINE INSPECTION
Facility currently cooks and cools 3 items: tri-tip, chicken, pulled pork. Facility may be upgraded to Risk Category 3 if they wish to continue cooling more than 1-2 items. Note: Owner stated the owner name on the permit is misspelled. Specialist will follow up to correct owner name on file. Prior to the installation of any new equipment, submittal is required to Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday. Per owner, this facility was only recently converted to a food facility. Food facilities built after 2004 cannot have onsite dining if there is no customer restroom access. Inspector may follow up after reviewing Plan Check/facility history.
4 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.
- K27: Food separated and protected
Inside the upright freezer: observed raw meats were stored above ready-to-eat food (cooked sausage patties). [CA] Store raw animal products below/away from ready-to-eat foods. [COS] Ready-to-eat foods were moved to the top shelf of the freezer.
- K09: Proper cooling methods
Observed cooked pulled pork (155F) cooling in a covered bowl in a thick layer inside the upright refrigerator. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
- K21: Hot and cold water available
Hot water at the 3-compartment sink measured 114F, and warm water at the restroom handsink measured 89F. [CA] Provide hot water (120F) at the 3-compartment sink and warm water (100F) at the restroom handsink.