Xpp Claypot

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels at hand wash sink. [CA] Provide single use paper towels at all times. [COS] Paper towels provided. Big pot with food waste store in front of hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Pot moved away from the hand wash sink.

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 separated and protected

Inspector’s notes

Observed multiple food buckets and containers stored on floor in kitchen and walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed bulk food container and packaged food containers stored in storage shed outside the facility. Per Plan Check approval, the storage shall only be used to store paper goods in its original packaging. Referred owner to the plan check letter. [CA] Remove food items from the storage unit and stored with in the approved facility. Observed eggs stored above produce in walk in cooler. [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

Proper cooling methods

Inspector’s notes

Measured tripe in small plates at 47 F covered in a plastic wrap. Per PIC, it was cooked less than 2 hours ago and it stored to cool down. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid 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.

Official wording

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

Inspector’s notes

Observed walk in cooler door in disrepair from the bottom side. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the door.

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, linens: Proper storage and use

Inspector’s notes

Observed multiple soy sauce buckets being reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store 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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food handler cards for employees in the facility. [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

Proper hot and cold holding temperatures

Inspector’s notes

Measured meat balls at 121 F stored on shelf behind burner unit. Per PIC, it was prepared less than 30 min ago. Measured bean sprouts at at 56F on food prep sink drainboard. Measured fried meat at 50F and fried potato at 60F near prep unit. Per PIC, all these items were taken out of walk in cooler less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC started timer for all the PHFs and added ice to bean sprouts container. TPHC form was already completed by the facility. They did not start following it yet. Discussed with facility about TPHC guidelines.

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

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

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

Inspector’s notes

Mops are stored on floor in small storage room or outside. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.

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

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth stored without sanitizer. [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

Plan review

Inspector’s notes

8 burner range has been installed in the facility in place of approve 4 burner range and new 2 burner range is also installed. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans no later than 3/6/2026 at 2 PM to obtain approval or the equipment may be impounded.

In plain English

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