Follow-Up Inspection
May 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 28, 2025 · Original Source
Santa Clara County, CA
Salads And Fusion By B3-Boys
55 River Oaks Pl Ste 50
Last inspected May 28, 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
4 inspectionsRoutine Inspection
May 21, 2025
Conditional Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on floors around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
On the stove-top, measured container of chicken curry at 110F and chicken soup at 130F. On the counter-top, measured chicken biryani at 93F. Per operator, chicken curry and chicken soup prepared 1.5 hours prior and left to cool, and chicken biryani prepared an hour prior and left to cool. [CA] Potentially hazardous foods shall be cooled from 135F to 70 F within 2 hours, and then from 70F to 41F within 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Chicken curry and chicken soup was reheated to 165F on the stove-top, and then transferred to shallow containers to facilitate cooling. Chicken biryani was transferred to a shallow container and placed in refrigeration to facilitate cooling.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 2 door prep unit, measured potentially hazardous foods between 46F and 65F including raw shelled eggs, cooked chicken, chicken with sauce, paneer with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw. Per operator, PHFs stored in 2 door prep unit from the previous day. Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Raw shelled eggs, cooked chicken, chicken with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw were VC&D due to time and temperature abuse. In the kitchen area, on the counter-top, measured sliced tomatoes at 75F, paneer at 50F, and raw chicken at 65F. In the kitchen area, in the prep sink, measured raw fish at 79F. Per operator, sliced tomatoes cut and stored on the counter for 30 minutes, paneer stored for 30 minutes, raw fish stored for an hour, and raw chicken stored for 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved sliced tomatoes, paneer, raw chicken, and raw fish into the walk-in refrigerator to facilitate proper holding temperatures.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were unavailable upon request. [CA] Ensure all employees are trained and have adequate knowledge of food safety as demonstrated by obtaining a food handler card. Food handler cards shall be available on-site for review. Employee was not aware of proper holding temperature practices, proper cooling practices, and proper warewash procedures. [CA] Ensure employees are properly trained and have adequate knowledge of food handling practices and maintenance of potentially hazardous food.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wash insert pans/stainless steel containers and skip sanitizing step. [CA] Ensure all utensils and equipment are properly washed, rinsed, and sanitized at the 3 compartment sink. Utensils and equipment shall be sanitized using an approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator set up a sanitizer compartment at the 3 compartment sink and sanitized insert pans and stainless steel containers in 300 PPM quaternary ammonium 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.
More about cleaning or sanitizing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in refrigerator, observed raw shrimp stored next to raw chicken. [CA] Ensure raw food is stored in the following order separated starting from the bottom shelving rack: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood. [COS] Operator moved raw shrimp to the rack above raw chicken and moved food items to follow proper separation and protection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F or below. Observed unused equipment stored including the ice machine, and deep fryer. [CA] Ensure broken equipment is repaired or if unused is removed from the facility.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the storage area by the walk-in refrigerator, and the storage area by the cookline, observed open bags of dry food including sugar, flour, rice, and spices. In the same area, observed an open bottle of liquid coloring. [CA] Ensure all open bags and containers of food are immediately transferred to food grade containers and covered with fitted lids. Ensure all containers are kept closed to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee attempt to handle food without first washing hands after switching from cleaning and washing utensils/equipment. Employee was instructed to wash hands at the handwash station. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels when switching between tasks, or when hands may have become contaminated. [SA] Instructed operator to properly wash hands at the handwash 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, May 21, 2025 · Original Source
Follow-Up Inspection
Oct 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 16, 2024 · Original Source
Routine Inspection
Oct 7, 2024
Conditional Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured ratia at 72F on counter. Per employee, ratia has been on counter sink 10:30 AM. Measured rose milk at 47F in countertop cooler/freezer. Measured yogurt drinks at 45F in clear countertop cooler. Per employee, drinks were made and placed into cooler yesterday. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ratia will be served or discarded by 2:30 PM. Rose milk and yogurt drinks were voluntarily discarded.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Countertop cooler/freezer and clear countertop cooler do not maintain PHFs at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Yogurt containers are reused to store food. [CA] Food containers intended for single use shall not be reused.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured quat at 0 ppm in three compartment sink during active warewashing. Sanitize compartment had soap as part of final step. [CA] 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). [COS] Sanitize compartment was drained and refilled with sanitizer. All cleaned equipment will be sanitized.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Several open bulk food containers in storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Several bulk food containers do not have labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Drain lines for prep sink and three compartment sink are leaking into containers. [CA] Repair drain lines so that liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Three fruit flies present near freezer and walk in cooler. [CA] Food facility shall be kept free of 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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 7, 2024 · Original Source