ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Jul 9, 2025
Pass
1 recorded violation
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Plastic wrapped meat maintained inside the two-door food preparation refrigerator observed with spots of mold-like growth.
[CA] Moldy food shall be removed immediately from use.
[COS] Owner VC&D item into the trash.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Routine Inspection
Jul 7, 2025
Conditional Pass
21 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls used as scoops and scoops maintained with handles in direct contact with food ingredient (ice chest, dry ingredients, etc.).
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Facility only has a two-compartment warewash sink.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
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.
Half eaten bag of cookies maintained on top of the covers of the food preparation refrigerator.
Numerous opened cans of beverage sodas and alcohol maintained on the storage shelf in the unpermitted storage shed.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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.
Employee restroom door maintained opened. Unpermitted restroom doors maintained opened.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Toilet paper maintained outside of dispensers at all restrooms.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
Probe thermometers to measure food not provided.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Large domestic microwave in use in the kitchen.
[CA] All utensils and equipment shall be commercial and certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Facility has constructed the following without conducting plan check and obtaining approval prior:
- External storage enclosure built around a tree.
- Extension to the currently building with three additional restrooms in the dining area.
Plans previously submitted to this Division were not approved and has expired due to non-payment and inactivity.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
** Owner has a delinquent account. Your balance for plan check is $1,862.50. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. Once payment has been cleared, additional fees will be imposed on owner to renew and reopen existing plans.
Failure to make payments to balance, and renew/resubmit new plans by the comply-by date will result in enforcement action including impoundments of equipment and/or health permit suspension.
** Facility shall immediately cease and desist usage of the unpermitted enclosure. All equipment and food shall be relocated into an approved area of the facility.
** Facility is to submit plans to relocate existing ice machine that is currently installed outside in the unpermitted enclosure. Facility is to also submit plans for a janitorial sink and the additional restrooms.
** Invoice provided to owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Health permit is not posted in visible location.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Heavy accumulation of garbage, flatten cardboard boxes, empty alcoholic beverage containers maintained on floors outside of the unpermitted storage enclosure as well as around the refuse area.
[CA] Outside refuse enclosure shall be kept clean and free of debris.
Observed garbage container maintained opened.
[CA] Refuse containers shall be covered at all times when not in use.
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.
Observed FRP walls along the stairwell to the downstairs storage area detaching from the wall.
[CA] Secure wall to eliminate gaps.
Unpermitted storage enclosure with unapproved floors, walls, and ceilings.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Observed large hole on floor around plumbing pipes in the employee restroom.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Facility lacks
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed can of Raid cockroach insecticide maintained on the table next to to-go containers in the downstairs dry storage room.
Observed bag of Tomcat rodent bait maintained in storage bin with numerous cooking equipment in the downstairs dry storage room.
Observed case of Tomcat rodent bait maintained on the wooden ledge in the unpermitted storage room.
[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.
The only hand wash station in the kitchen lacked hand soap.
Hand soap observed stored in to-go cups inside two of the three unpermitted restroom hand sinks.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Hand soap and paper towels shall be readily available at all times.
[COS] Owner replaced hand soap cartridge for soap dispenser at the kitchen hand sink.
Observed paper towels maintained outside of the towel dispenser in the employee restroom.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Observed condensate from the walk-in freezer being collected into an unused rice cooker in the downstairs storage area.
[CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.
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.
Refried beans, rice, and pork ribs maintained at the steam table measured at 130F, 123F, and between 61F to 83F, respectively. Kitchen employee stated that items were taken out from the walk-in refrigerator and reheated on the stove less than one hour prior.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
[COS] Employee continued the reheating process on the stove for all three PHF items.
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.
No unapproved private home/living/sleeping quarters
Inspector’s notes
Observed mattress stored on top of numerous buckets with black draping partitions.
[CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease observed on ventilation hood and hood filters in the right side kitchen.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Inadequate lighting provided at the right side kitchen by the deep fryer.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Observed one live cockroach nymph crawling on wall above the two-compartment ware wash sink. 2+ dead cockroaches observed on floor by the drain pipes and floor sink on floor between the mechanical dish machine and ware wash sink.
No other activity was observed throughout the facility. Owner stated that facility is serviced monthly. Pest control reports were unavailable for review.
Pictures were taken for documentation purposes.
[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] Live cockroach was abated.
Observed heavy presence of fruit and/or drain flies in the unpermitted dry storage area and downstairs dry storage area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Observed raw shelled eggs stored above ready-to-eat food items in the merchandiser refrigerator and 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 cases/bags of food stored directly on the floor in the unpermitted dry storage area, walk-in refrigerator, and walk-in freezer.
[CA] 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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. 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.
** Invoice provided to owner.
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.
Mechanical dish machine failed to dispense any measurable sanitizer after multiple cycles.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS/SA] Instructed kitchen employee to set up two-compartment ware wash sink to conduct manual ware washing temporarily until mechanical dish machine is able to dispense the required level of sanitizer.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Large gaps observed below screen door and wooden door of the unpermitted storage enclosure.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source
Follow-Up Inspection
Jan 9, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At time of follow-up, hot water measured at 105F. Manager stated that a lot of hot water was used prior to inspection to conduct final cleaning.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
At time of inspection, mechanical dish machine still measured at 0 PPM chlorine.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
[SA] Continue to utilize two-compartment ware wash sink to conduct manual ware washing.
** Note: [CA] Manual warewashing shall be accomplished 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.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2025 · Original Source
Routine Inspection
Jan 8, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has constructed an extension of the facility to include:
- Storage space around a tree.
- Three additional restrooms in the dining area.
Plans were submitted to this Division on 5/3/2024, with a revision request from the department on 5/30/2024.
Previously submitted plans from facility has expired. Owner stated that plans were recently submitted to the city for approval.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
* Facility was notified to submit plans on 7/11/2023, 3/12/2024, and again on 10/9/2024. Failure to submit plans by comply-by date will result in further enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The only hand washing station in the kitchen lacked paper towels at time of inspection.
Hand soap dispensers in two of the three newly installed restrooms in the dining area were inoperable. No alternative hand soap was provided.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be easily accessible and readily available at all times.
[COS] Paper towels were provided at the kitchen hand wash 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
One kitchen employee lacked food handler cards.
[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.
Rodent droppings observed in the following areas:
- 2+ on bottom ledge behind the point of sale behind bulk ingredient bins.
- 10+ inside the burner's oven where molcajete bowls are stored. Owner stated that oven is inoperable and used, however, stop on top is functioning.
- 10+ in the following areas in the downstairs storage area:
- Top of of boxes of napkins.
- Inside box of dried chili and herbs.
- On top of bulk bags of ingredients.
- On floor underneath storage racks.
Owner stated that facility is serviced monthly unless there is activity observed. Owner also stated that pest control advised facility to purchase domestic rodenticides to use through the facility. Pest control reports were unavailable for review.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
- Clean and sanitize area of rodent droppings.
- Seal all holes, gaps, cracks, and/or crevices to prevent harborage.
Observed heavy presence of fruit flies in the kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood on the side where the stock pot burners are located was inoperable. Owner stated that stock pots are not used and that no cooking is conducted on that side because the ventilation hoods are inoperable. At time of inspection, however, fire still lit on the stock pots as well as cooked carnitas maintained on the stock pot.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Mechanical exhaust ventilation shall be on while cooking is taking place.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed downstairs storage area heavily cluttered with items unnecessary for the operation of the facility. Owner stated that majority of the items were from the previous owners of the facility.
[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.
Janitorial sink in the back storage area is completely obstructed with old food service equipment.
[CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.
Observed large gaps below doors in the unpermitted storage area.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed TomCat rat and mouse bait used throughout the facility. Owner stated that pest control company advised the facility to purchase rodenticide to be used.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
Active ware washing was being conducted at mechanical dish machine at time of inspection. Sanitizer concentration measured at 0 PPM.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Temporarily discontinue use of the mechanical dish machine. Utilize two-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).
* Note: since facility only has two-compartment sink. Precleaning and rinse shall be conducted in one compartment while sanitization shall be conducted on the next.
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.
The following items maintained on storage racks in the downstairs storage area observed contaminated and/or adulterated:
- Bag of powdered wasabi with gnaw mark.
- Bag of powdered garlic and chili flakes with rodent droppings on top.
- Box with bag of dried herb and dried chili peppers observed with gnaw marks and rodent droppings inside.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Instructed owner to VC&D adulterated food.
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.
Raw foods observed stored 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 8, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Routine Inspection
Oct 9, 2024
Conditional Pass
11 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has constructed extension of facility to include a storage space.
- Storage space lacks approved flooring, walls, and ceiling.
Facility has also constructed extension of building to include three new restrooms.
Owner has submitted plans on 5/3/2024, however, revision has been requested by this Division on 5/30/2024.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
* NOTICE OF EXPIRATION OF PROJECT: If approval is not granted within 180 days from the date project was submitted, your application will expire by limitation and become null and void. Prior to expiration, an extension may be requested in writing, subject to a reactivation fee. This office will discard/destroy the submitted plans and application two years after this letter date if the project has not been approved in that time. Once plans are destroyed/discarded, no further option is available to reactivate the unapproved project – plans, fees, and supporting documentation must be re-submitted as a new project.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed cloth towels used to cover cooked pork belly and cooked rice (inside walk-in refrigerator).
[CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.\
Employee stated that hands were washed at the two-compartment ware wash sink. Food preparation being conducted at the ware wash sink.
[CA] Utilize sinks for their designated purposes. Hands shall be washed at the hand wash sink. Food preparation shall be conducted at the food preparation sink.
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.
Box of shrimp thawing in ambient temperature inside the two-compartment ware wash 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door merchandiser in the kitchen measured at 56F. Ambient temperature of the three-door beverage refrigerator measured at 58F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
The only hand wash station in the kitchen lacked paper towels.
The only hand wash station in the employee's restroom lacked paper towels.
Hand wash stations in the new addition restrooms:
- First restroom - lacked paper towels.
- Second restroom - hand soap dispenser inoperable. No alternative means for hand soap provided.
- Third restroom - hand soap dispenser inoperable. No alternative means for hand soap provided.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] Paper towels and hand soap were provided.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Employees' three-year food handler cards unavailable for review.
[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.
All PHF items maintained inside the two-door merchandiser in the kitchen measured between 54F to 60F.
- 1 piece raw salmon - approximately quarter lb.
- Container of fried chicken wings - approximately 5-10 lbs.
- Container of raw chorizo - approximately 5 lbs.
- Raw shelled eggs - approximately 10 -15x.
- Small container of tobiko.
- ROP tuna - 1 pc.
- Container of bacon wrapped shrimp jalapeno - 5-10 lbs.
- Container of red soup with vegetables and meat - approximately 1 gallon.
- Container of cooked chicken in red sauce - approximately 1 gallon.
- Half block of ham.
- Container of sliced ham - approximately 5-10 lbs.
- Container of raw sliced beef - approximately 10bs.
- Container of raw t-bone steak - approximately 1 lb.
- Numerous containers of red and green salsa - approximately 2 gallons.
Ambient temperature of the merchandiser refrigerator measured at 56F. Employee stated that all items have been inside the refrigerator since the day before.
Gallon of milk maintained inside the three-door beverage reach-in refrigerator measured at 53F. Ambient temperature of the refrigeration unit measured at 58F.
Cups of salsa maintained out in ambient temperature measured at 65F. Employee stated that salsa was brought out approximately 20 minutes prior. Ice was added to the tray of salsa cups to immediately cool, however, ice bath was inadequate. Medium sized plastic container of salsa was also placed in this ice bath. Ice water only reached up to 1-inch of the 5-inch container.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] All PHF items were VC&D due to time and temperature abuse.
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.
Menu contains numerous raw and or undercooked items. Menu and/or facility lacks consumer advisory and reminder statement.
- Sunny side up egg, sushi, raw oysters, ceviche.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
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.
Numerous opened bags of bulk ingredients maintained opened and/or closed by rolling the openings over.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Employee observed using deep fryer but did not turn on ventilation hood.
[CA] Mechanical exhaust ventilation shall be on while cooking is taking place.
Numerous light fixtures were inoperable.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Raw shelled eggs 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.