Routine Inspection
May 13, 2025
3 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed PHF's subject to time as a public health control at the burger station (cold line and hot line), pizza station (raw prepared pizzas, pizza sauce at the pizza prep fridge) and salad bar (whipped cream cheese, cooked tofu) without time markings. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items time marked with TPHC stickers at the time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Bulk grain bags and other dry food product stored outside at the loading dock area. Loading dock is not fully enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The premises of a food facility shall be free of litter and items that are unnecessary to the operation such as equipment that is nonfunctional or food products that are no longer used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer self service does prevent contamination
Inspector’s notes
Sneeze guards were pushed up and stowed away at the burger and desert stations. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] Sneeze guards adjusted to provide food protection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source