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Show interactive mapUpon follow-up inspection, mearsured colds PHFs at or below 41F, hot held foods at or above 135F and chlorine concentration at 100ppm at warewash sink. Continue to correct the remaining violations noted on 6/19/25.
FOLLOW-UP INSPECTION
Upon follow-up inspection, mearsured colds PHFs at or below 41F, hot held foods at or above 135F and chlorine concentration at 100ppm at warewash sink. Continue to correct the remaining violations noted on 6/19/25.
ROUTINE INSPECTION
A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***
Found containers of food stored on floor in prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
1. Found light bulb not turned on at cooks line. [CA] During hours of operation, ensure lights are turn on to provide sufficient lighting. 2. Found gas rice cooker not being maintained under type I hood. All cooking shall be conducted under type I mechanical exhaust hood.
Major: Observed operator cleaning pots/ cutting boards in warewash sink where raw chicken was previously prepped. Operator did not santize sink and/or prepped warewash sink for purposes of warewashing. [CA] The warewashing sink shall be cleaned and sanitized before and after each specific use. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 [COS] Operator directed to stop, clean sink area, prep the warewash station and rewash all cooking equipment previously washed with out sanitizing. Minor: Observed raw chicken prepped at warewash sink. Facility has a 1-compartment sink next to warewash station. [CA] For purposes of prepping, washing and thawing of food item shall be conducted at 1-compartment sink.
Found paper towel stored outside of mounted dispenser in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Major: Measured container of brown rice holding at 76F on counter top for more than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash. Minor: Measured the following PHFs holding between 44F - 47F in 2 door cold top/reach in at cooks line for less than 4 hours: span, sausage, marinated beef and shell eggs. [CA] Maintain all cold PHFs held at or below 41F.
Found a propane attached to stove stored in back area. Per operator, stove used when facility is busy. [CA] Discontinue using propane stove without a hood. Facility shall using cooking equipment currently under type I hood.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.