Facility has corrected major K13. Facility has been placed back to how it was previously approved to operate. Facility ok to open and operate. Owner must submit business license within 48 hours of this report. Owner to email proposal for window service for Tacomania.
FOLLOW-UP INSPECTION
Facility has corrected major K13. Facility has been placed back to how it was previously approved to operate. Facility ok to open and operate. Owner must submit business license within 48 hours of this report. Owner to email proposal for window service for Tacomania.
ROUTINE INSPECTION
Owner must submit business license with new name of facility and current owner within 48 hours.
Facility has modified kitchen to operate two separate entities in the building without obtaining approval from plan check and losing several pieces of required equipment. [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.
Facility is operating without a food preparation sink, handwash sink and preparation areas required to function. [CA] Facility is closed until 1. Facility is returned to prior approved layout with required equipment. 2. Facility submits plans to EH Plan Check to separate the kitchen out to a new dining area and movement of required equipment and gains approval for new operation.
ROUTINE INSPECTION
Observed expired permits posted. [CA] Replace permit posted with current Environmental Health permit.
Cold water was not provided at handwash sink at cookline making it unusable, second handwash sink located nearby. [CA] Hot and cold water shall be supplied at all sinks at all times. Warm water in restroom measured 94F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Paper towels were not provided at handwash sink in back preparation area. Second handwash 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.
Observed a vacuum sealer with bags in back preparation area. [CA] The food facility shall obtain a HACCP plan approval with CDPH prior to packaging PHFs using a reduced-oxygen packaging method. Remove vacuum sealer and bags from facility.
Cooked pork, chicken and beef measured 49F-60F (see measured observations). Per employee, it had been in the reach in fridge for at least 24 hours after cooking. Meats were in thick, deep and plastic container with lids. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] All meats were VC&D
FOLLOW-UP INSPECTION
ROUTINE INSPECTION
All food preparation must cease and desist. All food preparation for mobile food facilities must be conducted at second location 2762 Aborn Road, San Jose. No food preparation for mobile food facility may occur within this facility while it is closed. Facility is hereby closed due to failure to supply adequate hot water. Facility is to remain closed until: - Hot water has been restored to facility and a follow up inspection is conducted by this department. Facility is to remain closed until authorization is given by this Division to reopen. - Contact district inspector once major violation has been corrected and checklist items have been completed. - Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Environmental health permit posted is expired. [CA] Post the current Environmental Health Permit.
Observed bowls used as scoops in bulk food storage containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Missing food handler card for employee working. [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.
Rice cooling on racks measured 120F to 122F. Per PIC, it had finished cooking 30 minutes prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Hot water measured 98F at three compartment sink and 96F at handwash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Facility is hereby closed.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.