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Show interactive mapFOLLOW UP INSPECTION FROM 7/13/26 IN WHICH THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 7/13/26 IN WHICH THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
ROUTINE INSPECTION
CONTINUE WORKING ON FIXING THE SERVICE REFRIGERATOR LEAK.
THE SERVICE REFRIGERATOR IS NOT ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR.
FOUND A WIPING CLOTH STORED ON THE FOOD COUNTER. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION.
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS WITHIN 2 WEEKS.
THE FRONT DOOR AND THE BACK DOORS ARE OPEN. [CA] KEEP THE DOORS CLOSED.
MISSING A THERMOMETER AT THE SERVICE REFRIGERATOR. [CA] PROVIDE A THERMOMETER.
FOUND 20 SMALL 3 0Z CONTAINERS WITH SALAD DRESSING AT 54F STORED IN THE SERVICE REFRIGERATOR FOR OVER 4 HRS AND CUT TOMATO AND SHELLED EGGS AT 52F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE TOMATO AND SHELLED EGGS HAVE BEEN STORED IN THIS REFRIGERATOR FOR LESS THAN 4 HRS, PER OPERATOR. FOUND A POT WITH MENUDO STORED ON THE STOVE AT 115F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 1654F THEN HOT HOLD AT 135F MINIMUM.
FOLLOW-UP INSPECTION
Follow up inspection conducted following 30 day notice issued to add a new refrigerator on 8/11/2025. Facility added a new True Refrigerator (model: T-49-HC) in the kitchen. Discussed with operator proper cooling procedures and to facilitate cooling by switching to metal containers. Ensure all staff are adequately trained in cooling procedures. Per Manager, facility is looking into adding an ice machine. Prior to adding ice machine, contact DEH plan check for review and approval: 408-918-3400 or dehplancheck@deh.sccgov.org.
Observed carne asada cooling with lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Container was placed in an ice bath.
FOLLOW-UP INSPECTION
This was a follow-up to the 8/11/25 routine inspection. Major violations from the 8/11/25 inspection: 1. Food temperatures: Observed food temperature violation in the 2-door upright unit. Specialist discussed preventing the need for constant opening of the door by leaving smaller portions of food out in ice baths so that employees don't have to keep taking out the larger containers of food from the refrigerator (this would be a temporary alternative until the facility purchases a new refrigerator and/or reduces the menu). 2. Observed shellstock tag was available for the current batch of oysters and was stored in the oyster container. ______ Observed chicken broth measuring 90F in a plastic container in a thick layer cooling in ice bath; PIC stated this broth was not intended to be placed in a walk-in, and was going to be used immediately. Use METAL containers for foods that are actively cooling. Cool in thin layers or use active methods like an ice wand. From the 8/14/25 report: 30 DAY NOTICE ISSUED - Facility is to limit/reduce menu or add a new refrigeration unit capable of maintaining cold holding potentially hazardous foods at 41F or below. Failure to comply with the 30-day notice may result in enforcement action, including additional billable follow-ups ($298/hr during business hours) and/or office hearings for repeat violations. ______ Due to lack of major violations, the yellow placard was replaced with a green placard.
Inside the 2-door upright refrigerator: measured internal temperature of multiple PHFs (meats, chilis, other items stored closer to the door) to be 45 - 47F. PIC stated employees had been constantly opening doors to take food in and out. Notes: Ambient temperature of unit read 39F. Multiple other PHFs, mostly stored toward the back of the unit, measured 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy prep times. [SA] PIC moved some items to the adjacent upright freezer, and placed bags of ice inside the 2-door refrigerator to help regulate temperature of unit.
ROUTINE INSPECTION
Facility has multiple food items that are cooled and reheated daily. Facility has (1) upright 2 door reach in primarily used for cooling of potentially hazardous foods and cold holding; facility also has 1 prep table with a top well in front of the cook-line and refrigerated pull out drawers under the cook-line. Facility does not have an ice machine or another large refrigeration unit that can be used for cooling. Specialist discussed on limiting cooling to small batches of food, use metal shallow containers to facilitate cooling, cool with containers uncovered and use ice. Facility is to implement all of these cooling practices to ensure additional foods are not compromised inside the 2 door refrigeration unit, refrigeration unit is not overworked and to ensure proper cooling for potentially hazardous foods. Specialist observed medium sized pots of soups on the stove top - discussed with owner to maintain hot at 135F or above and serve from pots. Facility also has very large stock pots stored in the shed. Specialist discussed that cooling of that amount would not be feasible with the little refrigeration and no ice machine in facility. Cooling issue has been documented before in previous inspection. 30 DAY NOTICE ISSUED Facility is to limit/reduce menu or add a new refrigeration unit capable of maintaining cold holding potentially hazardous foods at 41F or below.
Observed raw chicken at 84F thawing submerged in non running water at the middle basin of the 3 comp sink; per employee warm water was added over the chicken a few minutes ago. [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. [SA] employee began rinsing chicken and placing it inside a container to be refrigerated.
Observed several food items above 50F inside the upright 2 door reach in. Per owner, reach in was opened for restocking and reheating of foods and food containers are constantly being removed during ordered then brought back in unit. Specialist measured ambient temperature of 41F inside unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Owner went to nearby store for ice; create an ice bath for food items inside the 2 door reach in unit.
Water/liquid accumulation observed inside the prep unit in front of the cook-line. [CA] Repair unit and maintain clean and in good repair.
Soap dispenser is empty at the cook-line hand sink; nearby sink available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] soap dispenser was stocked during inspection.
1. Observed multiple knives stored between the wall and the dish machine drainboard. [CA] Store knives in an approved manner to protect from contamination, such as a magnetic knife holder.
Observed chicken and shrimp soup cooling in separate plastic food containers with lids on located on a push cart near the 3 comp sink; chicken soup - 140F, shrimp soup - 137F. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. [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. [SA] Containers were uncovered and an ice bath was created.
Observed half shell raw oysters in water inside the prep unit at 47F; per owner oysters are frozen and no tag was observed inside the box. No tags are available for review. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] owner voluntarily discarded the oyster in trash can mixed with other refuse - see VC&D report.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.