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Show interactive mapUpon follow-up inspection, found PHFs time log for food items under time as a public health control (TPHC) and measured quat concentration at 200ppm at warewash sink. Note: Facility receives all PHFs from Adamson's French Dip (PR0389232). Time log is observed in back wall.
FOLLOW-UP INSPECTION
Upon follow-up inspection, found PHFs time log for food items under time as a public health control (TPHC) and measured quat concentration at 200ppm at warewash sink. Note: Facility receives all PHFs from Adamson's French Dip (PR0389232). Time log is observed in back wall.
ROUTINE INSPECTION
A follow-up inspection shall be conducted. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non business hours, and upon inspector availability.
Found flies in food facility. Observed front door and exit door open during inspection. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Measured the following PHFs holding between 115F - 125F in 3 door warmer (right side) for less than 4 hours: prime meat and sirloin. [CA] Maintain all PHFs hot held at or above 135F or cold held at or below 41F. [SA] Operator opted to use time as a public health control (TPHC), will discard of PHFs after 4 hours.
Measured 0ppm chlorine in sanitizer bucket. [CA] Ensure chlorine concentration at 100ppm for sani bucket.
Found employee washing dishes with ONLY soap and water. Employee skipped the entire step of sanitizer and place trays onto dry racks. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Operator directed to rewash trays, set up sanitizer compartment and sanitize dishes.
Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.