Santa Clara County, CA

Uncle Cha Fusion Cafe

408 Barber Ln

Última inspección: 26 ago 2026 · Mapa · Ver en inglés

Aprobado con condiciones

Historial de inspecciones

31 ago 2026 · Follow-Up 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): Sewage and wastewater properly disposed
Nota del inspector (en inglés): Observed cook discarding wastewater (containers of standing water that rice scoops and utensils are maintained in) into the vegetation behind the facility. [CA] Wastewater shall be disposed of through an approved wastewater outlet. Utilize the mop sink for the disposal of wastewater.

26 ago 2026 · Routine Inspection

Aprobado con condiciones

Menor 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): Nonfood contact surfaces clean
Nota del inspector (en inglés): Observed excessive accumulation of old food buildup on the bottom of the interior of the two-door upright freezer at the middle kitchen area. [CA] Nonfood contact surfaces shall be maintained clean.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Plan review
Nota del inspector (en inglés): Observed the facility has added the following equipment without approval from this Department: *Note: All listed equipment lacks any form of overhead ventilation - air fryer at the service station to the left of the entrance to the kitchen. observed excessive browning/staining on the wall behind - two, two-burner cook tops, one located at the back kitchen at the egg station, and the other behind the front service counter - one countertop fryer at the service station to the left of the entrance to the kitchen - one large induction stove maintained on the floor directly below the wall-mounted water heater. observed a pot of water being boiled and steam being emitted, contacting lower portion of water heater. per manager, it is used for cooking pastas [CA] Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org OR remove unapproved equipment.
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): 1. Observed the three compartment sink being used to prepare raw pork and to thaw shrimp. [CA] Discontinue the use of the three compartment sink for food preparation to prevent cross contamination. Food preparation shall be conducted in the dedicated food preparation sink. 2. Observed a whisk stored on a makeshift metal hook, and in contact with the dirty copper piping leading from the water heater. Observed three knives wedged in between a dirty crevice on the underside of the wall-mounted shelving above the back preparation area. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] Whisk and knives were ran through the mechanical dishwasher (50 ppm chlorine).
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): Employee observed preparing raw pork in the three compartment warewashing sink, then proceeded to handle a colander of raw broccoli and placed it into the under-counter cooler adjacent to the cook-line. Observed employee's gloved hands contact raw broccoli. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Instructed employee to de-glove and properly wash hands. Broccoli was boiled to greater than 200F.
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): Proper cooling methods
Nota del inspector (en inglés): Cooked mushrooms measured 72F in a plastic wrap covered bowl maintained on top of the upper inserts of the prep cooler at the middle of the kitchen. Per staff, mushrooms had been cooked approximately 1 hour prior, and were in the process of cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. Ensure that cooling foods are not maintained above the fill limit of the unit. [COS] Bowl of mushrooms was uncovered and relocated to the lower portion of the unit to facilitate cooling.
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): Observed employee preparing raw pork on the right-side drainboard of the three compartment warewashing sink, and placing it into plastic baskets. Observed raw pork juice from the baskets and from the employees hands dripping onto cleaned spoons and bowls that had just been run through the mechanical dishwasher, and were maintained on a dish rack on the in-built drainboard of the warewashing area that is directly adjacent to the right-side drainboard of the three compartment warewashing sink. [CA] Clean equipment contacting food shall be separated and protected from cross contamination. Discontinue the preparation of raw meat adjacent to areas where clean utensils are stored/air dried. [COS] Instructed employee to re-run equipment through the mechanical dishwasher (50 ppm chlorine).
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Food handler cards could not be provided. [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.
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): Observed sliced tomato halves maintained directly on top of shelving units inside the one-door prep cooler at the corner of the cook-line, and in the under-counter cooler at the entrance to the kitchen area. Observed no wrappings, coverings, containers, or method of preventing contamination from nonfood contact surfaces. Observed raw pork being prepared directly adjacent to a dish rack of clean utensils. [CA] Food shall be separated and protected from cross contamination.
Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a public health control; procedures & records
Nota del inspector (en inglés): Tomato sauce in an opened can, fish curry sauce maintained on the dry storage rack in the back of the facility, and rice noodles maintained on a prep cooler in the middle of the kitchen subjected to time as a public health control did not have their time logs filled out on the time log posted on the wall. Per staff, items had been taken out of refrigeration or cooked at the beginning of lunch service, at approximately 11AM. At the end of lunch service, one metal container of cooked broccoli, two full tubs of cooked pork chops, one opened can of tomato sauce, and a 1/4 full tub of raw shell eggs were not discarded, per TPHC requirements. [CA] 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. [COS] Items were properly time logged. Instructed employees to discard all items subjected to time as a public health control after lunch service ended.
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): Three cases of raw shell eggs stacked on top of one another measured 73F, with the bottom most case stored directly on the floor in the back storage area, adjacent to the upright refrigeration units. Per staff, eggs had been delivered 30 minutes prior. Large amounts of raw pork measured between 59F and 63F while maintained in the right-side compartment of the three compartment warewashing sink. No active preparation observed. Per staff, they were thawing the pork prior to beginning preparation, and pork had been delivered 30 minutes prior. [CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw shell eggs were relocated to refrigeration. Raw pork was chopped up and subsequently boiled.

29 ene 2026 · Follow-Up Inspection

Aprobado

Menor 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): Employee rinsed hands without using soap, dried hands on shirt, then prepared to cut/handle fish before being stopped. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

28 ene 2026 · Routine Inspection

Aprobado con condiciones

Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Two employees lack food handler cards. [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.
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): Facility lacks a consumer advisory on its menu for raw or undercooked items (i.e. eggs). [CA] Provide consumer advisory on the menu. A consumer advisory consists of the following two components: 1) A "disclosure" which provides a description of the particular undercooked or raw animal derived foods that are on the menu, OR identification of the raw or undercooked animal derived foods by an asterisk. 2) A "reminder" which states that written information regarding the safety of these food items is available upon request, OR that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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): *REPEAT VIOLATION* Cooked shrimp measured 62F, and scallops measured 54F while maintained on a speed rack at the back kitchen. Per the owner, items had been taken out of the freezer to thaw last night, and had been left out in ambient temperature overnight. [Minor thawing to Major holding violation] Three packages of raw beef measured 61F while maintained on a speed rack at the back kitchen. Per the owner, the beef had been taken out of a refrigerator 2 hours prior for the purpose of preparation. Crab legs and hot dogs measured 51F while maintained in the upper inserts of the one-door prep cooler across from the cook-line. Raw chicken and hot dogs measured 46F while maintained in the lower portion of the unit. Ambient of the unit measured 46F. Per staff, the elevated temperature of the unit is due to its proximity to the cook-line, and the frequent opening and closing of the unit's door. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: Continue to monitor the temperature of the one-door prep cooler. If the unit is not capable of maintaining potentially hazardous foods at 41F or below, recommend contacting a service technician. [COS] Cooked shrimp and scallops voluntarily discarded into the trash. Beef relocated to a nearby refrigerator. Crab legs and hot dogs to be used or discarded by the end of lunch service (4 hours elapsed). All other potentially hazardous foods in the prep cooler relocated to alternate refrigeration unit.
Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Food in good condition, safe, unadulterated
Nota del inspector (en inglés): Tomatoes and peppers observed to be stored in a colander, with a pile of dirty invoices stored folded directly underneath and in direct contact with said foods. [CA] Food shall be stored in a sanitary location, away from potential contaminants. [COS] Invoices removed. Tomatoes and peppers 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): *REPEAT VIOLATION* Only hand sink in the main kitchen observed to be completely obstructed with a tub of lettuce placed directly on top of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.
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): *REPEAT VIOLATION* Cook observed scratching his head multiple times with a bare hand, then proceeded to handle rice noodles maintained in a bowl at the cook-line. When prompted to wash his hands, the cook attempted to rinse his hands in the prep sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED 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) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY 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 FOOD. (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. [COS] Bowl of rice noodles voluntarily discarded into the trash. Employee properly washed hands in the hand sink.
Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a public health control; procedures & records
Nota del inspector (en inglés): *REPEAT VIOLATION* Various potentially hazardous foods throughout the kitchen that are subject to time as a public health control lacked time markings, including several tubs of battered pork chop, containers of cooked chicken, a container of cooked beef, containers of pooled egg, tomato sauce, various noodles, and raw shell eggs. A container of cooked broccoli measured 97F while maintained on top of a steam table insert. Per the owner, the broccoli is subject to time as a public health control, and had been used for service last night, and the staff had forgotten to the throw it away. [CA] 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. [COS] All items subjected to time as a public health control time marked. Broccoli from the previous night voluntarily discarded into the trash.

12 ene 2026 · Routine 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): Proper hot and cold holding temperatures
Nota del inspector (en inglés): Hot dogs, beef, shrimp, sliced tomato, and chicken measured 45F-49F in the one-door prep cooler directly across from the cook-line. Per staff, items had been placed into the prep cooler 2.5 hours prior in preparation for lunch service, and the elevated temperature was due to staff frequently opening and closing the unit and its proximity to the cook-line. Steamed broccoli measured 131F while maintained in the steam table at the entrance of the kitchen. Per staff, it had been steamed 30 minutes prior and then left out in ambient prior to being placed into the steam table. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
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): Employee observed collecting soiled dishes from customers, then proceeded to grab clean dishes and served them to customers without changing gloves or washing their hands. Employee handled dirty dishes, then handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED 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) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY 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 FOOD. (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. [COS] Employees changed gloves and properly washed hands. Contaminated dishes re-ran through the mechanical dishwasher. Proper glove-use and handwashing procedures discussed with staff.
Menor 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): Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while in active-use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Menor 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): Warewash facilities: installed/maintained; test strips
Nota del inspector (en inglés): Facility could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Menor 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): Wiping cloths: properly used, stored
Nota del inspector (en inglés): Wiping cloth sanitizing solution measured 0 ppm chlorine in multiple sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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): Raw beef and shrimp observed to be thawing in ambient while maintained on a rack at the back of the kitchen. [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.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a public health control; procedures & records
Nota del inspector (en inglés): Facility is properly following time as a public health control procedures (4-hour rule), but lacks written SOP's. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Menor 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): Hand sink in the main kitchen lacked paper towels and was obstructed with a box of canned foods stored directly inside the wash basin. *Additional, properly stocked and usable hand sink located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times.

5 ago 2025 · Routine Inspection

Aprobado

Menor 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): Air hand dryer located in the restroom was not operable and single-use paper towels for drying hands was not available. Facility is not in operation. [CA] Prior to operating, ensure that all handwash sinks are able to provide warm water, soap, and single-use paper towels/operable hand dryer.
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): Two unapproved induction cook tops are observed at the cook line left from the previous owner. Per new owners, there are no plans to use the cook tops for their operations and will be removed. [CA] Remove unapproved equipment. Equipment used in facility shall be approved for commercial use and cook equipment shall be submitted to this department's plan check for review and approval prior to installation.

6 nov 2024 · Routine Inspection

Aprobado

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): Scoop handle stored in direct contact with ice.[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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): Proper hot and cold holding temperatures
Nota del inspector (en inglés): shrimp, tofu, beef and eggs held at drawer refrigerator and ice bath measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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): Ambient temperature of drawer refrigerator measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Repeat violation: FSC is not available for review at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards are not available for review at time of inspection. [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.
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): Raw food of animal origin stored above ready to eat food in standing 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.
Menor 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): Floor, walls, ceilings: built,maintained, clean
Nota del inspector (en inglés): Grease and food buildup found under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Observed damaged wall (opening) in the storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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): Thermometers provided, accurate
Nota del inspector (en inglés): Lack of thermometers in drawer refrigerator. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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.