D-D DELIGHT

Repeat Violation: The restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.

Staff were observed handling raw seafood and then applied hand sanitizer to gloved hands. Line cook then rinsed gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Head chef instructed line cook to remove gloves and properly wash hands. No direct contamination of foods or food related surfaces was observed.

Facility is storing food (produce, open PHFs) and food related equipment (refrigerators, prep tables, unsealed to go containers, cups, and trays) outside the facility in the back alleyway. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease use of the exterior premises for storage of food and food related equipment. Discard any contaminated products.

1. Rodent droppings were observed on the floor behind the upright cooler by the front entrance. 2. Rodent droppings were observed on the ceiling above the water heater behind metal meshing. 3. Rodent droppings were observed on crates holding to go cups in the outdoor storage closests. [CA] Clean and sanitize area of droppings. Notes: Pest control reports from 7/20/2026 and 7/31/2026 indicate no vermin activity observed.

The dumpster area has an accumulation of debris and were uncovered. [CA] Refuse containers shall be covered at all times when not in use. Refuse enclosure area not kept clean of debris to prevent buildup of soil and attractants for vermin.

Trays of tomato garlic rice were measured between 45-50F. Per Chef, they were placed into the walk in cooler to cool since yesterday. [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] Trays were discarded. See VC&D report.

There is a gap in the wall currently filled with steel wool where the rodent droppings were observed behind the upright cooler. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Bulk food containers in the dry storage room lack scoopers with handles. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Short rib stored in the bottom section of the prep cooler was measured between 47-48F. Per Chef, they moved it from the walk in cooler to the prep cooler about 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Short ribs were moved to the walk in cooler to cool back down.

1. Observed Vermin: Documented in the following areas: Observed rodent droppings in the following locations: - 2 on top of a container of dried coconut in the dry storage room - 1 on a shelf in the dry storage room - 3 on the floor next to the mop sink, which is at the doorway between the front and rear prep areas - 5-6 on a lower shelf in the front prep area with electrical wiring 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Romeo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. FACILITY WAS CLOSED. See comments at the bottom of this report. _____ Minor violation: Observed 2 flies in the kitchen and 2 in the dining area. [CA] Keep facility clear of flies.

1) Observed approximately 5-10 old rodent droppings on the floor in the rear storage area and in the dry storage area. Observed 2 droppings on top of covered food containers. [CA] Keep facility clear of rodents and droppings. [SA] Operator cleaned and sanitized the food containers. 2) Observed approximately 5-10 flies throughout the kitchen. [CA] Keep facility clear of flies.

Observed meats being cooked via sous vide on a storage shelf. Facility did not have an approved HACCP plan or Standard Operating procedure. PIC stated meats are typically cooked for 4-6 hours and then the bags are cut open immediately after cooking is finished. [CA] Food facility shall obtain a state-approved HACCP plan approval for all alternate practice or procedure. Alternatively, facility can submit an SOP to this agency and obtain approval. [SA] Operator cut the sous vide bags open. Facility shall not sous vide foods without a HACCP plan or an SOP that has been reviewed and approved by the Santa Clara County DEH. An SOP submitted to the County that meets the following requirements: a. Food must be labeled with production time and date. b. Food kept at 41F or lower during refrigerated storage. c. Food removed from package at facility within 48 hours (time starts as soon as the food is packaged).

1. Observed old and fresh rodent droppings in the following locations: - 5-8 old and fresh droppings on wooden food trays on a lower shelf in the cooking area. - 2-3 on the lower shelf where the wooden trays were stored - 2-3 in the front drink prep area on a shelf under electrical wiring - 1 on cardboard lining on a shelf in the storage area - 1 on a shelf in the dry storage room - 1 inside the mop sink - A total of 5-10 droppings on the floors throughout the kitchen: left of front beverage prep unit, in front of and under the 3-compartment sink, in front of the walk-in refrigerator door, on floor in the cooking area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Romeo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector, or dehweb@deh.sccgov.org 2. Submit a copy of the pest control report from a licensed provider. FACILITY WAS CLOSED DUE TO EVIDENCE OF ACTIVE RODENT INFESTATION. See notes below.

Observed approximately 15-20 small flies in the kitchen. [CA] Keep facility clear of flies.

Observed the menu offered undercooked eggs. However, a consumer advisory was not available on either the physical or online menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Observed the restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.

Observed the 3-compartment sink was missing a goose-neck nozzle, and only had a spray nozzle. Operator stated the goose neck faucet broke, and they currently get hot water from the prep sink (adjacent to the 3-compartment sink) to wash dishes. Note: water from spray nozzle measured 120F. [CA] Replace the missing goose neck faucet.

Observed employee personal belongings (helmet, gloves, backpacks) stored on top of/against prepackaged foods inside the dry storage room. [CA] Store personal belongings in a separate designated location, away from food to prevent cross contamination.

Observed bottle of household pesticide on the floor under the front kitchen handsink. [CA] Do not use household pest control methods. Only those pesticides that are necessary and specifically approved for use in a food facility may be used, i.e. professional pest control services.

In a countertop hot holding unit: measured internal temperature of rice to be 120F. PIC stated rice had been inside the unit since 9am (approximately 50 minutes prior). PIC stated that an employee had forgotten to turn on the unit. On a prep shelf: measured temperature of prepackaged hot link sausage to be 55F. PIC stated they had just purchased it from a store 20 minutes prior. ______ Minor violation: Multiple potentially hazardous foods in the walk-in refrigerator measured 44F (raw meats, sauces). PIC stated the door had been opening constantly since prep began around 7am this morning. Note: some other foods that had been held inside the walk-in refrigerator measured 39F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The countertop hot holding unit was turned on. The hot link sausage was moved inside the walk-in refrigerator. PIC adjusted the walk-in refrigerator temperature to be colder to accommodate for busy prep times; foods in the walk-in refrigerator were re-measured to be 39-40F. Note: operator stated the refrigerator was warm because a large stack of cooling racks with hot food was moved into the walk-in refrigerator, which raised the ambient temperature.

Observed waffle maker on countertop in the front kitchen area (brand: Carnival King). Operator stated they obtained it 2 weeks prior. [CA] Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday - Friday 7:30AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx. Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. All equipment must be certified or classified for sanitation by an ANSI accredited certification program.

Rodent droppings observed: -In the electronic cabinet with the wifi router. -Under bar counter by alter -Under cabinet next to the wifi router areas with unused containers -Under prep sink -In void between cabinet and wall sealed by chicken wire [CA] Facility will remove vermin droppings, clean and sanitize affected areas. Remove vermin and vermin proof facility. Regularly monitor for rodent activity and clean any evidence of rodents. Recommend storing food items in front area in secondary large containers with tight fitting lids to protect from vermin and make cleaning cabinets easier. Per operator he is currently working with Advance IPM Pest Management to address the problem.

1) Inside the walk-in refrigerator: measured internal temperature of pho broth to be 58-60F. Employee stated broth had been taken out of the walk-in 15 minutes prior for a 5-10 minutes of prep, then moved back into the walk-in. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Only take out small amounts of pho broth as needed. [COS] After the walk-in refrigerator door was kept closed for over 30 minutes, the ambient temperature of the refrigerator and the pho broth measured 41F. Note: other PHFs in the walk-in measured at 41 or below (Picana beef, meat sauce, other meats). Operator explained proper cooling procedure for pho (see comments below). 2) Measured temperature of ramen eggs inside prep insert to be 70F. Eggs were observed to be left out longer than the 2-hour diligent prep window. [CA] When removed from safe holding temperatures for preparation, foods under "diligent prep" must return to safe holding temperatures within 2 cumulative hours. [SA] Eggs were immediately moved to a reach-down prep unit. Filled out and discussed TPHC form for ramen eggs.