Follow-Up Inspection
Sep 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2025 · Original Source
Santa Clara County, CA
Burma Classic LLC
3334 Victor Ct # 3
Last inspected Sep 3, 2025 · 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
Aug 28, 2025
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Inside the right upright refrigerator, inside a large colander covered in plastic wrap: measured internal temperature of cooked chicken to be 60F. Operator stated they had cooked the chicken at 7:30am this morning, left it at ambient room temperature until 2pm, then put it back into the refrigerator. 2) (minor violation) Inside the right upright refrigerator, on the bottom level inside a rectangular metal tray, measured internal temperature of cooked chicken to be 48F. Operator stated the chicken had been taken out for 15 minutes for active prep at around 12:30pm today (approximately 3.5 hours prior). Note: multiple other PHFs in this unit measured 41F or below. [CA] Keep potentially hazardous foods at 41F and below. [COS] The chicken in part 1 was voluntarily discarded (see VC&D form). The chicken in part 2 was immediately transferred to multiple smaller metal containers and placed inside the walk-in freezer to rapidly cool.
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 temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloth stored directly on countertops. [CA] Store wiping cloths in sanitizer solution when not in use.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed rice scoops stored directly on top of rice cookers at ambient air temperature. Operators stated they are washed once per day, and that they were last washed more than 4 hours ago. [CA] Utensils shall be stored in the following manner: 1) In the food with their handles above the top of the food and the container 2) In running water 3) In a container of water at 135F or above 4) At room temperature if washed within 4 hours of initial use [SA] Operator moved rice scoops to the warewashing area to be washed later.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris/grease on floor, right of cooking stove. [CA] Keep floors 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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer. Ensure it is readily available to all food employees.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease on sides of cooking equipment, especially the deep fryer. [CA] Keep surfaces 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 28, 2025 · Original Source