Routine Inspection
Nov 5, 2024
3 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards unavailable for review. [CA] Ensure copies of food handler cards are kept on-site and available for review. Note: New manager hired within the past 30 days will be required to obtain food safety certificate within 60 days of hire. All other employees shall obtain food handler cards within 2 weeks of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
At the undercounter reach in refrigerator, measured macarons at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator adjusted temperature of undercounter reach in refrigerator.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the back storage/warewash room, observed a lack of hand soap at the handwash station. In the restroom, observed paper towels were not stocked in paper towel dispenser. At the front counter handwash station, paper towels stored on the counter-top. [CA] All handwash stations shall be provided with hand soap and paper towels from their respective dispensers to allow for proper handwashing. [SA] Operator stocked paper towel dispenser in the restroom. Operator to provide a bottle of pump soap for the back storage/warewash room handwash station.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source