Pocha K

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. Manager's Food Safety Certificate was not available. [corrective action] At least one person from this facility must obtain a Food Safety Certificate. Once certificate is obtained, keep the certificate at this facility. 2. Food handler Cards were not available. [corrective action] Ensure all other employees obtain a valid Food Handler Card. Keep certificates at this facility. **These are repeat violations. Failure to obtain certificates may result in enforcement action**

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed heavy build up of food debris under the storage racks in the walk-in cooler. [corrective action] Remove the racks and thoroughly clean the floor.

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 wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed kitchen employee wash hands at the food preparation sink. [corrective action] Ensure to wash hands at the dedicated hand washing sink in the kitchen. [correction] Kitchen employee and person-in-charge was informed of proper hand washing practice.

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed a small food pan stored in the pot of tonkotsu sauce and used as a dispensing utensil. [corrective action] Provide a ladle to dispense the sauce. [correction] Person-in-charge removed the pan and provided a ladle.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed storage racks to the right of the cookline wrapped with foil and duct tape. [corrective action] Remove the foil and duct tape and line the racks with approved material that is smooth, easily cleanable, and non-absorbent.

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.

Official wording

Food properly labeled and honestly presented

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.

Official wording

Food separated and protected

Inspector’s notes

Observed raw meats stored above produce and ready-to-eat food items in the walk-in cooler and prep unit. [corrective action] Store raw meats at the bottom to prevent contamination of produce or ready-to-eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

1. Observed both back doors to be open. [corrective action] Keep doors closed to prevent vermin from entering the facility. Note: Per person-in-charge, screen doors were previously installed but were told to be removed by the fire department. 2. Observed excessive clutter behind the facility, near the back doors. [corrective action] Clean up this area to prevent vermin from harboring.

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 wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed water pitchers stored in the hand sink at the front area. [corrective action] Keep hand sink clear so that it is accessible for hand washing. [correction] Person-in-charge removed the pitchers.

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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet/used wiping cloths found on food preparation tables. [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.

Official wording

Food separated and protected

Inspector’s notes

Raw chicken stored above ready to eat food in 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 wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoops in bulk food containers lack handles. [CA] Use scoops with handles and 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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Raw eggs, cheese, rice noodle and cooked corn held at preparation table measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC placed PHF in ice baths or in refrigerators.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

REPEAT VIOLATION: FSC IS NOT AVAILABLE FOR REVIEW AT TIME OF INSPECITON. [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. REPEAT VIOLATION FOOD HANDLER CARDS ARE NOT AVAILABLE FOR REVIEW AT TIME OF INSPECTION: [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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Stored/unused equipment found at the rear 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. Employee personal effects stored on food preparation tables. [CA] Employee's personal effects (cell phone, car keys, and jackets) 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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only hand wash sink in kitchen is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of liquid hand cleanser and single use paper towels at hand wash sink in kitchen. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.

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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bulk foods such as sugar, salt, msg and rice observed stored directly into non-food grade containers. [Corrective Action] Store bulk foods in food grade containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. Food Safety Certificate observed expired. [Corrective Action] Provide the valid and current Food Safety Certificate. 2. Food Handler's Card not available for review. [Corrective Action] Food Handler's Card shall be readily available for review.

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.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observe employees washing hands without drying hands with single use paper towels. [Corrective Action] Ensure hands are properly washed and dried with single use paper towels.

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.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water leak at the faucet at the janitorial sink. [Corrective Action] Repair to stop the leak.

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.

Official wording

Hot and cold water available

Inspector’s notes

Hot water at the 3 compartment sink was measured at 87 degrees Fahrenheit. The cold water knob is unable to turn off. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit at the 3 compartment sink. Repair the cold water knob.

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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. Observed the chlorine bottle to be empty. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. Use the 3 compartment sink to sanitize utensils until the dishwasher is able to provide chlorine concentration at 50 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 wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only designated handwash station in the kitchen was removed. Per PIC, the handwash sink was removed due to violation from the City of Santa Clara. [Corrective Action] Re-install the handwash sink. [Suitable Alternative] Use one of the prep sink as the designated handwash sink at the cookline. Use the wash side of the 3 compartment sink to wash hands.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Grime accumulation observed on the wall in the restrooms under the hand dryer. [Corrective Action] Maintain walls 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.