On-site to conduct a follow-up to the previous routine inspection (2/4/2025). The following major violations were corrected: - K06. All handwash sinks are now readily accessible and supplied with soap and paper towels. - K07. The refrigeration unit holding PHFs above 41F has now been removed. PHFs have been moved to units adequately maintaining foods at 41F or below. See measured observations.
FOLLOW-UP INSPECTION
On-site to conduct a follow-up to the previous routine inspection (2/4/2025). The following major violations were corrected: - K06. All handwash sinks are now readily accessible and supplied with soap and paper towels. - K07. The refrigeration unit holding PHFs above 41F has now been removed. PHFs have been moved to units adequately maintaining foods at 41F or below. See measured observations.
ROUTINE INSPECTION
A follow-up inspection will be conducted on 2/6/2025. Subsequent follow-up inspections after the first follow-up shall be billed at $298/hour during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour during non-business hours, and upon inspector availability. Discussed cleaning and sanitizing of food contact surfaces, equipment, and utensils at the meat department with PIC.
In the walk-in freezer, observed foods stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
At the meat department and food preparation areas, observed handwash sinks are obstructed by various equipment, and lacking both soap and paper towels. [CA] Handwash sinks shall be fully accessible and stocked with soap and paper towels at all times. [COS] Employees refilled paper towel and soap dispensers.
By the meat department, observed multiple Potentially Hazardous Foods (PHFs) stored on top of ice for self-service (raw shrimp, squid, fish). Measured PHFs between 48-50F. Per PIC, foods were stocked in the morning (more than 4 hours prior to temperature measurement). [CA] PHFs shall be held at 41F or below or 135F or above. [COS] PHFs were voluntarily discarded. See VC&D form.
In the food preparation area, observed raw beef tripe and squid thawing at room temperature in preparation sink. [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.
Facility lacks active food safety manager's certificate. [CA] A food facility which handles non-prepackaged potentially hazardous foods shall maintain a valid food safety manager's certificate.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.