Aloft Santa Clara - Wxyz Bar

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer at 50 ppm. Monitor the chlorine concentration daily.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of hand soap at the handwash sink at the bar. Another nearby handwash sink in the backroom with soap and paper towels fully stocked. [Corrective Action] Ensure hand soap is always available at the handwash sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewash facilities: installed/maintained; test strips

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Heavy accumulation of mold like substance observed in the floor sink under the handwash sink at the bar. [Corrective Action] Thoroughly clean and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed one of the CO2 cylinders not secured. [Corrective Action] Ensure all CO2 cylinders are secured to a rigid structure.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.