Routine Inspection
Dec 30, 2024
2 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth at espresso machine measured to have 0ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Half and half in karaf at self service area measured to be 46F. Per employee karaf is changed when out and time is variable and does not specific time to change. [CA] PHFs shall be held at 41°F or below for cold holding. If PHFs are held out of temperature using time was a public health control (TPHC), PHFs shall be used for up to 4 hours prior to discarding. PHFs must be discarded after 4 hours and time must be tracked. [COS] Karaf was replaced with fresh karaf from the cooler and time was marked on label on karaf.
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, Dec 30, 2024 · Original Source