Follow-Up Inspection
Apr 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source
Santa Clara County, CA
360 Restaurant
989 Story Rd # 8000
Last inspected Apr 17, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up Inspection
Apr 15, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease, grime, and/or food debris observed in the following areas: - Wheels of the rolling rack where BBQ items are hung. - On and around the mechanical dish machine. - Catch trays of the burners and cook lines. - Door handles of preparation refrigerators. - Gaskets of preparation refrigerators. - Wheels of cooking equipment and preparation refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ** Note: observed areas are representative examples only. The facility shall perform a thorough deep cleaning of all areas of the facility.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed Vermin: - 5+ old rodent droppings observed at the corner of the BBQ butcher station behind the small pillar at the wall. - Cockroach activity observed in the following areas: - 2+ dead cockroaches on floor of the butcher station. - Dead cockroaches on floor of the cashier - in plain view, as well as behind the cabinets. - Dead cockroaches on floor around the ware washing area - leg of the three-compartment sink, leg of the small rack holding mechanical dish machine detergent. - Dying adult carry egg sac on floor next to the BBQ oven. - 3+ on floor underneath the cookline. - Dead cockroaches, egg sac, and one live nymph on floor by the leg of the center food preparation refrigerator across from the steam box. - Live cockroach on gasket of the walk-in refrigerator. - Dead cockroaches on floor at the corner to the left of the three-door upright refrigerator. - Dead cockroach on floor by the leg of the two-compartment food preparation sink. - Dead adult carrying egg sac inside the storage space above the condenser systems of the center food preparation refrigerator across from the steam box. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Routine Inspection
Apr 10, 2026
Closed
The health department recorded a closure at this inspection.
14 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shelled eggs maintained above ready-to-eat roast duck inside the walk-in refrigerator. Raw meat and shelled eggs stored above ready-to-eat containers of braised fish and braised frog legs in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed dehydrated duck in preparation maintained inside the walk-in refrigerator hanging on the shelves in direct contact of boxes of raw food items and/or heavily soiled and rusted shelving. Observed numerous roast pork hanging in the kitchen in direct contact with side of the three-compartment sink. [CA] All food shall be separated and protected from possible contamination. Utilize food grade wraps and/or storage containers to store food items. Observed two pest control tin cat/mouse traps placed on top of a barrel of uncooked rice in the dry storage area. [CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Bags of fish thawing in container of standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed one can of oyster sauce and one can of mushrooms dented at the seal. [CA] Food shall be inspected as soon as practical upon receipt and prior to any use, storage, or resale. Cans that are damaged at the hermetic seal shall be returned or discarded. [COS] Lead kitchen employee VC&D cans.
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 contaminationminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grime observed on door handles of all refrigeration units. Observed bulk ingredient containers heavily soiled with grime. Observed heavy build up of grime on racks inside the walk-in refrigerator where opened and exposed food is stored. Heavy accumulation of grease and food debris observed on and in-between cooking equipment. Heavy accumulation of grease observed below preparation table at the BBQ butcher station. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed storage racks inside the walk-in refrigerator heavily soiled and rusted. [CA] Equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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.
More about equipment or utensil issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Roast duck, roasted pork belly, soy sauce chicken, cold empress chicken, and BBQ pork subjected to time as a public health control (TPHC) were not labeled with time at which item was removed from temperature control. At the display rack, numerous ducks from various cooking times were commingled together. [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. ** Repeat violation ** - Failure to comply will result TPHC usage being revoke. All PHF items will be subjected to temperature control only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags observed commingled together. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed can of domestic insecticide spray maintained on floor underneath the preparation table at the BBQ/roasted items. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station by the ware washing area obstructed with hanging duck. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grease, grime, and/or food debris observed in the following areas: - Floors and walls of the entire BBQ butcher station, especially underneath preparation tables. - Floor around the one-door upright standing freezer. - On floor of the food preparation and ware washing area. - On floor of the dry storage area. - Throughout the entire floor of the cookline and roasting oven area. - On floor underneath the food preparation line and preparation tables against the wall. [CA] Walls and/or floors in food preparation area shall be kept clean. Accumulation of grime and dust observed on ceilings, especially around the attached ceiling rails to support wall mounted shelves. [CA] Ceilings in food preparation areas shall be kept 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.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: - 5+ live cockroaches below the medium sized mixer across from the hand wash station by walk-in freezer. - 10+ dead cockroaches observe on floor around the white one-door upright freezer and around the rolling rack where raw duck is hung. - 10+ rodent observed on floor in the upstairs storage room. - Observed gnawed through plastic at the corner of the cashier area. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, Long, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. *** Pest control reports were provided for review upon request. Facility serviced on 4/1/26 and on 4/6/26 with cockroaches noted on both service reports.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy accumulation of grease and soot on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed upstairs storage room disorganized with half opened boxes of beverages, utensils, and items cluttered throughout. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,478.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 record from Santa Clara County Department of Environmental Health, Apr 10, 2026 · Original Source
Follow-Up Inspection
Oct 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Oct 21, 2025
Conditional Pass
17 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls and cups used as scoops for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed spoon used for sauce at the main preparation line fully submerged into the sauce itself. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of food debris observed on floors throughout the facility: - Underneath preparation tables at the butcher station. - Underneath food preparation sinks and ware wash sinks. - Underneath the cook line. - Underneath storage shelves in the dry storage area. Heavy accumulation of grease and grime observed on walls: - Along the wall across from the cook line. - Along the wall in the butcher station. Accumulation of grime and mold-like growth on the wall around the mechanical dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash stations throughout the kitchen observed with heavy accumulation of grease and grime, especially the hand sinks by the roasted item butcher station and by the food preparation and ware wash sink. Hand wash station by the roasted food preparation area partially obstructed with garbage can and bucket of soiled skewers to be washed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings (cellphones, jackets, backpacks, medicine, etc.) observed stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
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 insectscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
PHF items at the butcher station (roasted duck, roasted pork belly, soy sauce chicken, cold empress chicken, BBQ pork, soy sauce duck feet and wings) subjected to time as a public health control (TPHC) were not properly labeled. Date and time on the white board showed times and dates from 10/17/2025. [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] Date and times were updated by employee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed can of domestic insecticide spray maintained on the floor by the cart used to hang roasted items. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mechanical dish machine currently is inoperable. Technician is currently on-site to repair the unit and the clogged plumbing. At time of inspection, no active ware washing was being conducted. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize three-compartment sink to conduct manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leaky faucets observed at numerous sinks throughout the facility. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food residues observed on storage racks inside the walk-in refrigerator. Heavy accumulation of food debris, grease, and grime observed on sides of equipment at the cook line, on the underside and side of equipment at the butcher station, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease and soot observed on the ventilation hood and hood filters at the cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee at the butcher station observed beginning shift, touch hair, and then began donning on gloves to conduct food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to doff gloves and properly wash hands before donning on new gloves.
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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
3-4 slabs of raw pork belly thawing in standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed Vermin: - One live cockroach observed crawling on floor by the beverage preparation area. - One dead cockroach observed on floor between the preparation table and mixer. - Rodent droppings observed in the following areas: - On top of the mini refrigerator below the preparation table at the butcher station. - On floor underneath shelves in the dry storage room by the side door of the facility. - On floor in the upstairs storage room. Per PIC, facility is serviced monthly. Last treatment was conducted on 9/23/2025. Pest control report was provided for review upon request. No other activity was observed. No contamination of food or food contact surfaces observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Employee abated live cockroach.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags of oysters and clams observed commingled with no order inside a to-go container. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw food items (raw shelled eggs, bags of raw meats) maintained above ready-to-eat food items inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed two parcooked chickens hanging inside the walk-in refrigerator with food in indirect contact of the shelf-itself. Observed deep fried chicken cooling on sheet pans lined with newspaper. [CA] All food shall be separated and protected from possible contamination. Maintain food in food grade container and/or utilize food safe wraps. Discontinue the use of newspaper for oil blotting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees' personal food and opened beverages stored in areas of food preparation and food contact surfaces. Front wait staff observed eating at the butcher station and storing food next to opened sauce cups. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food. Utilize cups with lids and straws.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Majority of the employees' food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date 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 record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source