Follow-Up Inspection
Oct 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 18, 2024 · Original Source
Santa Clara County, CA
Cinnabar Hills Golf Course-Main Res
23600 Mc Kean Rd
Last inspected Oct 18, 2024 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Oct 15, 2024
Conditional Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed dried mouse droppings in bar area. [CA] Thoroughly clean and sanitize bar, remove droppings and recommend working with professional pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bulk food such as flour, dried pasta, cookies and croutons. [CA] [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water fluctuated at handwash station and 3 comp sink (between 94F-100F). Hot water at bar measured at 80F. [CA] Provide warm water at handwash stations of at least 100F. Provide hot water at 120F for 3 comp sinks and food prep sinks. [COS] PIC will adjust water heater. Bar shall only serve prepackaged drinks until hot water is resumed and confirmed by the inspector.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator unit across from the cookline, in the walk-in cooler and in the table top cooler. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water in high temp warewash machine measured at 140F. [CA] Ensure hot water for final rinse cycle measures at 160F or higher. [COS] PIC will have employees manually warewash.
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.
More about cleaning or sanitizing problemsminorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observed reheating of PHFs done in a shallow water bath. According to PIC, the PHFs have been reheating for over an hour. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. REcommend rapidly reheating on the stove prior to hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source