LADOS

Facility has not submitted for plan check evaluation. Per last 2 inspection reports noted facility has added hot plates and roto toaster oven. [CA] Submit for plan check for additional piece of equipment by 6/30/2026. Email shall be sent regarding plan check submittal.

Gasket for prep cooler and upright freezer observed to be fraying [CA] Repair gasket, Condenser for walk in cooler observed to be icing over. [CA] Defrost condenser and maintain in good condition.

Hot water measured to be 67F from 3-comp sink. [CA] Provide 120F hot water at 3-comp sink.

1) Reach in cooler in front area measured to have mango lassi at 51F. Ambient temperature of cooler measured to be 50F and sodas measured to be 49F. [CA] Maintain PHFs at 41F and below for cold holding. Ensure coolers can maintain ambient temperature of 41F and below.[COS] Mango lassis were VC&D. See VC&D report. 2) Chicken water measured to be 65F and beans in steam table measured to be 129F. Per employee everything is placed out at 11am-3pm and then discarded for lunch and then from 5pm-9pm for dinner. Written procedures not available. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Facility may keep PHFs out of temperature for up to 4 hours if discarded if not consumed using TPHC(Time as public health control). Written procedures must be provided and kept on site. [COS] Employee VC&D PHFs in steam table and chicken dredging flour and water at end of lunch. Operator will write procedures and post on wall with schedule for discarding of PHFs kept on TPHC.

Handwash facility had drinking water pitcher inside of basin. [CA] Keep handwash faciity free of obstruction. Keep drinking pitcher away from sources of contamination. [COS] Pitcher was moved to dirty dish area.

Permits are expired. [CA] A food facility shall not be open for business without a valid health permit [COS]Permit was paid online during inspection

Food handler cards were not available at time of inspection. [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.

Coving was not observed in the restroom. Observed missing tiles creating gaps/holes in the restroom. Observed holes in walls and unfinished wood with gaps and openings throughout the facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Did not observed ventilation in second restroom. Observed a high up window that was securely closed. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.

1. Observed Vermin: Documented in the following areas: Observed many live cockroaches in the back behind the reach in fridge in varying stages of life. Observed live cockroaches on traps behind the reach in fridge. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 4. Notification: The person in charge during inspection, Nestor, 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. MINOR: Observed a heavy amount of what appeared to be fruit flies throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.

Current Environmental Health Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

From the limited inspection report on 01/30/2025, facility was found to have remodeled and added equipment. PIC was instructed to submit plans to DEH Plan Check for approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Plans for remodel and equipment must be submitted within three weeks from the date of this report. Facility's commissary application will not be approved until the plans have been submitted. Observed unapproved finishes in dry storage area, preparation area and walk in fridge.

Observed employee wearing gloves handle raw chicken. Employee then removed gloves and went back to preparing food without washing their hands. [CA] After handling raw meats, gloves must be removed and hands must be washed prior to

1. Observed many sticky fly traps throughout facility over food storage, food equipement storage and preparation areas. [CA] Use approved methods to eliminate flies in the food preparation area. 2. Back door to the facility is left open, observed the back door open for the duration of the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 3. Observed many pieces of unused equipment in the back of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed water leaking from large preparation unit. [CA] Repair/replace equipment and maintain in good condition.

Test strips were not available at time of inspection for chosen sanitation method, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Dry batter for raw chicken and liquid batter measured within the temperature danger zone. Per PIC, they make it fresh and then discard every 2-4 hours. No time marking available. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Batters were time marked. TPHC form provided to PIC to complete prior to follow up inspection.

Observed soiled/discolored water outside the back of the facility. Per PIC, they discard their soiled laundry water onto the ground and clean out the buckets. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Permit to operate expired on 12/31/2024 [CA] - A food facility shall not be open for business without a valid permit. Pay outstanding balance ASAP

Observed facility has been remodeled without prior approval from this department. [CA] A person proposing to remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. Submit plans within one month for the addition of new equipment, expansion of prep area and new finishes (floors, walls, and ceiling materials). If plans are not submitted, new equipment may be subject to impoundments.

Found some food products outdoors, such as flour. [CA] - Relocate all foods within the enclosed faciilty. Do not store or prepare any foods outdoors.

1. Ceiling in rear room is unfinished wood. 2. Several floor tiles in back area are missing and/or broken 3. Found food splatter stains on wall near chicken dredging area. [CA]- Ensure all floors, walls and ceilings are smooth, durable and easily cleanable. Clean all floors, walls and ceilings thoroughly and regularly.