Routine Inspection
Oct 21, 2024
9 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed container of cook shrimp cooling on the floor. [CA] Food preparation shall only occur in approved areas. Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating inside the kitchen. Employees' personal food observed stored on top of containers of food ingredients at the preparation line. [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.
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 issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy build up of grime observed on door handles of walk-in refrigeration units and refrigerators. [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 problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Employee utilizing three-compartment sink to conduct food preparation. [CA] Utilize sinks for their designated purpose. All food preparation shall be conducted at the food preparation sink. Observed numerous cutting knives stored wedged in-between food preparation tables. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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 issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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 wording
Approved thawing methods used; frozen food
Inspector’s notes
Plastic container of portioned raw pork thawing in ambient temperature on the food preparation table across from the two-door upright refrigerator. PHF item measured at 30F. [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. [COS] Employee returned container into the upright refrigeration unit.
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
Proper hot and cold holding temperatures
Inspector’s notes
Container of bean sprouts in water out in ambient temperature measured at 70F. Manager stated that facility had just opened and that bean sprouts were just washed and put out. Bowl of bean sprouts and cut quartered tomatoes maintained out in ambient temperature measured at 60F. Manager stated that item will be used for an order. Preparation of the order stopped due this Division's arrival. Large pot of cut pork spareribs maintained out in ambient temperature measured at 60F. Manager stated that item was purchased from the supermarket across the street and was just cut less than 30 minutes prior. At the time, food preparation employee was preparing raw fish at the three-compartment sink. No active preparation was observed on the spareribs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Return items to refrigeration units unless in active preparation. [COS] Ice was added to bean sprouts to immediately cool. Bowl of bean sprouts and tomatoes were used for an order. Employee started food preparation on spareribs.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Mechanical dish machine failed to dispense any measurable sanitizer after multiple cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Temporarily utilize three-compartment sink for manual warewashing until dish machine has been repaired. Note: 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). Instructed employee to cease and desist food preparation at the three-compartment sink and to utilize the food preparation sink and to wash and sanitize three-compartment sink to be able to conduct manual ware washing.
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, Oct 21, 2024 · Original Source