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ROUTINE INSPECTION
CO0158050
PHFs (masala sauce, sliced cheese) held inside prep table for over 4 hours, measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded PHFs.
ROUTINE INSPECTION
Single use sanitary towels are not available at hand sink by the prep sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]
Hand sink near deep fryer has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
Numerous flies observed in the back storage containers. [CA] Facility shall be kept free of flies.
CO2 tanks are not secured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Some employees food handler cards are expired. [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.
Employee observed rinsing hands with water only after handling unclean utensils. No direct food contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
FOLLOW-UP INSPECTION
This is a follow up inspection, facility received a Yellow placard on Thursday, 11/7/2024. Major violations were issued for handwashing facilities and sanitizing food contact surface items. Manager stated Norovirus clean up protocol was followed and conducted Saturday morning, Monday morning and Tuesday (today) morning for entire kitchen. Major violations have been corrected. -Manager stated staff have been retrained on proper glove use, handwashing and sanitizing food contact surface items. Raw chicken area is used only for preparing raw chicken, no other purpose. Employees handling raw chicken wear 3 pairs of gloves and will remove outer layer when leaving chicken prep area. California Retail Food Code, Section 113953.3 All EMPLOYEEs shall: thoroughly wash their hands and that portion, if any, of their arms exposed to direct FOOD contact with cleanser and WARM WATER by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. EMPLOYEEs shall pay particular attention to the areas underneath the fingernails and between the fingers. EMPLOYEEs shall wash their hands in all of the following instances: (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. A FOOD FACILITY may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loosefitting outer glove shall be removed in a manner to prevent crosscontamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with READY-TO-EAT FOOD.
ROUTINE INSPECTION
Limited inspection conducted due to major violations observed at Epidemiology Investigation.
Observed the handwash sink by the raw chicken prep area was blocked by a container and the faucet was turned to the side. [CA] - A handwashing facility shall not be used for purposes other than handwashing. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] - Sink cleared. Ensure staff, especially those handling raw chicken remove gloves and wash hands when changing tasks. For example, observed employee with raw chicken gloves hands handle probe thermometer and mixing bowl. The mixing bowl made partial contact with the tray holding cooked chicken on the warmer. It is also recommended to sanitize the handle to the fryers and other high touch surfaces after contamination.
Observed employee use a soiled knife (previously used to cut raw chicken) to cut paper liners on the cutting board for raw chicken. The paper liners are used to line trays for cooked chicken wings [CA] - All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] - Employee threw away cut paper liners and sanitized the knife. Do not use the raw chicken prep area to handle clean food contact surface items.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.