Moc Delights: inspecciones de salud – Santa Clara County, CA

Historial de inspecciones

28 ene 2026 · Routine Inspection

Aprobado

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated and protected
Nota del inspector (en inglés): Numerous flats of raw shelled eggs maintained above ready-to-eat food items inside the two-door upright refrigerator. [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.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper hot and cold holding temperatures
Nota del inspector (en inglés): Tapioca pearls maintained in crockpot measured between 98F to 109F. Employee stated that boba was prepared about 2 hours prior. Container of pate placed on top of inserts in the preparation refrigerator. Pate measured between 48F to 51F. Employee stated that pate was recently used to prepare an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Boba will be subjected to time as a public health control (TPHC) and will be served for an accumulated 4 hours. Container of pate was put in place of a container of non-PHF item inside the preparation refrigerator.

18 feb 2025 · Follow-Up Inspection

Aprobado

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
Nota del inspector (en inglés): Vietnamese mayonnaise prepared contains raw shelled eggs. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “mayonnaise contain raw eggs, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

12 feb 2025 · Routine Inspection

Aprobado con condiciones

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper hot and cold holding temperatures
Nota del inspector (en inglés): Container of peeled hardboiled eggs maintained out in ambient temperature at the front service station where rice paper salad is prepared. Eggs measured at 63F. Owner stated that eggs have been out for more than one hour. Two insulated pump dispensers of half and half milk and whole milk maintained out in ambient temperature measured between 45F to 46F. Owner stated that milk is refilled every hour. Large pot of porridge maintained at the cook line measured between 111F to 116F. Owner stated that porridge was prepared about 2 hours prior. Metal container of pate maintained at the cookline measured at 95F. Aluminum tray of deep fried sticky rice maintained out in ambient temperature measured at 90F. Owner stated that item was prepared about one hour prior. To-go container of meat ball in sauce maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 60F. Owner stated that item was taken from the food preparation refrigerator less than one hour prior to prepare an order. Carton of raw shelled eggs maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 63F. Owner stated that eggs were also taken out approximately one hour prior to prepare an order. Three cases of raw shelled eggs maintained out in ambient temperature on the floor in front of the two-door upright refrigerator measured at 67F. Owner stated that eggs were just purchased and employees were trying to organize refrigerator in order to store eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division recommends utilizing time as a public health control (TPHC). When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. * TPHC written procedures provided and reviewed with owner. [COS] Pot of porridge was reheated to 165F to be hot held at 135F. Pate was VC&D. All other food items were placed into refrigeration units to immediately cool.
Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
Nota del inspector (en inglés): Employee utilizing three-compartment sink to conduct food preparation and ware washing at the same time. Food preparation sink with integral drain board available for use. [CA] Utilize sinks for their designated purposes. Discontinue conducting food preparation at the three-compartment sink.
Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
Nota del inspector (en inglés): Employee observed eating inside kitchen in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated and protected
Nota del inspector (en inglés): Container of raw ground meat maintained above ready-to-eat food items inside the two-door upright refrigerator. [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. Numerous containers of food maintained directly on the floor inside the kitchen. Observed employee placing bowls on the floor during food preparation. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food preparation shall only occur in approved areas. Provide adequate space for food preparation. Employee actively warewashing with bowl of chicken maintained on the drain board as well as the middle compartment of the three-compartment sink. [CA] All food shall be separated and protected from possible contamination.
Crítica Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Employee conducting warewashing skipped final sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employee to set up three-compartment sink and to sanitize all utensils just washed.
Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): The only hand wash sink in the kitchen lacked hand soap. Owner stated that employees wash hands at the front service area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Owner provided manual pump bottle of soap.
Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Approved thawing methods used; frozen food
Nota del inspector (en inglés): Container of frog legs thawing in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): Observed employee eating food with gloves still donned on. Employee then observed actively washing dishes and then attempting to begin food preparation with the same gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands.

27 nov 2024 · Routine Inspection

Aprobado

Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Plumbing approved, installed, in good repair; proper backflow devices
Nota del inspector (en inglés): Minor leak observed at the faucet of the dump sink in the front service area. [CA] Repair plumbing fixture and maintain in clean and good repair.
Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Nota del inspector (en inglés): Numerous inoperable equipment observed inside the the facility: - Two-door reach-in refrigerator used as a preparation service. - PIC stated that refrigerator will be replaced with a preparation table. - Popcorn kettle located in the upstairs attic. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Cutting board of the three-door food preparation refrigerator observed heavily scored and stained brown. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Los registros provienen de Santa Clara County Department of Environmental Health. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.