ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. 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.
8 reported violations
- K26: Approved thawing methods used; frozen food
Frozen chicken found thawing in a bucket of still water. [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.
- K30: Food storage: food storage containers identified
Bulk food containers in walk-in refrigerator lack covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K38: Adequate ventilation/lighting; designated areas, use
Unshielded lighting found above food preparation area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
- K27: Food separated and protected
Lack of sneeze guard in front of some PHF at buffet. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
- K14: Food contact surfaces clean, sanitized
Buildup found on soda dispenser nozzles at bar.[CA] Maintain equipment/food contact surfaces clean and sanitized as required.
- K09: Proper cooling methodsCritical
Deep container of vegetable soup measured at 52 F [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] PIC voluntarily condemned 5 gallons of soup due to improper cooling process.
- K36: Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk containers.[CA] Use 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. Ice scoop held on rack at beverage station/dispenser. [CA] Properly store utensils and equipment in a clean and sanitary manner. Store scoop in a clean container.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Shelves in walk in refrigerator are rusted.[CA] Maintain equipment clean and in good repair.