Follow-Up Inspection
May 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source
Santa Clara County, CA
Show De Carnes
3398 El Camino Real
Last inspected May 13, 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
May 5, 2025
Pass
10 recorded violations
minorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
THE EMPLOYEE'S RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
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
FOUND PORK STORED ON A SHELF BELOW RAW BEEF IN THE MEAT WALK IN COOLER. [CA] STORE PORK AND FISH ABOVE BEEF.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGNS IN THE RESTROOM AND AT THE HAND WASH STATIONS IN THE KITCHEN. [CA] PROVIDE HAND WASH SIGNS.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND CHICKEN BEING PREPARED AT THE 3 COMPARTMENT SINK. [CA] FOOD PREPARATION SHALL BE DONE AT THE FOOD PREPARATION SINK. COS
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
FOUND NO CONSUMER ADVISORY WARNING FOR THE SUSHI. [CA] PROVIDE CONSUMER WARNING. COS
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
MISSING THE CHLORINE TEST STRIPS TO MEASURE THE SANITIZER AT THE WARE WASHER. [CA] PROVIDE TEST STRIPS.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE PRODUCE WALK IN COOLER UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] ADJUST OR REPAIR THE COOLER TO BE ABLE TO STORE THE POTENTIALLY HAZARDOUS FOOD. DO NOT USE THE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL IT CAN KEEP THE FOOD AT 41F 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.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE SALAD DRESSING AT 45F STORED OVERNIGHT IN THE PRODUCE WALK IN COOLER. FOUND CHEESE AND SEVERAL SALAD DRESSINGS AST 45F [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. VC&D NOTE: THE REST OF THE PERISHABLE FOOD HAS BEEN TRANSFERED TO A WORKING REFRIGERATOR.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND A BOWL BEING USED TO SCOOP THE COOKED RICE. [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND THE WALLS IN THE WINE STORAGE ROOM WITH CHIPPING OFF SHEETROCK. [CA] REPAIR THE WALL. FOUND THE DRAIN COVER UNABLE TO COVER THE DRAIN IN THE KITCHEN. [CA] PROVIDE AN ADEQUATE DRAIN COVER TO AVOID TRIPPING HAZARDS.
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, May 5, 2025 · Original Source