Follow-Up Inspection
Mar 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2025 · Original Source
Santa Clara County, CA
Three Flames Restaurant
1547 Meridian Av B
Last inspected Mar 4, 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
Feb 27, 2025
Conditional Pass
6 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels observed used, reused, and stored on the prep tables along the cook line. [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.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling raw meat with bare hands and then washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and asked to properly wash hands with the use of soap.
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Chlorine sanitizer for the dishwasher was measured at 0 ppm. Container of sanitizer connected to the dishwasher was observed to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee changed out the empty container and chlorine sanitizer was measured at 100 ppm. 2) Food debris observed accumulated inside the meat slicer that is not in active use. [CA] Food contact equipment shall be properly cleaned and sanitized after use. [COS] Employee cleaned and sanitized the equipment
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Equipment drain lines extends into the floor sink at the bar. [CA] Provide a minimum 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, raw meats are stored above ready-to-eat foods (Sauces) [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap and single-use paper towels for handwash sink inside the employee men's restroom. Lack of single-use paper towels for handwash sink inside employee women's restroom. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled dispensers for soap and paper towels at both handwash sinks.
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, Feb 27, 2025 · Original Source