Routine Inspection
Nov 5, 2024
7 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Lack of airgap for prep sink to floor sink [CA]- All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 problemsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Test strips not available to check food temperatures [CA] - Provide chlorine test strips to check sanitizer levels.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of food debris on various surfaces in the kitchen, such as shelves, exterior of equipment, refrigerator gaskets, cooking equipment tables, sinks and walls. [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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found box packet of cigarettes next to microwave above the prep area [CA] - Store all personal items away from food and food prep areas.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink observed covered with utensils and unable to access due to 8 boxes of raw chicken stacked in front of sink. No paper towels available at the sink [CA] - Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure sink is stocked with soap and paper towels in dispensers. [COS] - Boxes relocated to walk in, paper towels restocked. Staff washed 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.
More about handwashing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Long cutting board on the prep unit observed with deep gashes and food stains [CA] -Ensure all equipment is in good condition. Recommend to deep clean cutting board or replace. Found refrigerator gaskets torn [CA] - Replace gaskets, maintain in good condition. Ambient air to reach in unit (closest to door) measured at 45F [CA]- Ensure all refrigeration units maintain 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 issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
One block of paneer cheese observed stored on the counter, measured at 57F. [CA]- Maintain cold potentially hazardous foods at 41F or below. [COS] - Cheese was discarded in the trash
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 record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source