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Show interactive mapImpound stickers where cut upon inspectors arrival to facility. Five bottles were counted to still be in box. PIC provided labels for unlabled table syrup. Walk in fridge measured within temp. Ensure that walk in fridge handle is repaired and walk in fridge is maintained to maintain PHF at 41F or below.
FOLLOW-UP INSPECTION
Impound stickers where cut upon inspectors arrival to facility. Five bottles were counted to still be in box. PIC provided labels for unlabled table syrup. Walk in fridge measured within temp. Ensure that walk in fridge handle is repaired and walk in fridge is maintained to maintain PHF at 41F or below.
ROUTINE INSPECTION
Observed small black flies in back service area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Observed the working ends of knives stored between food equipment. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Observed bowls used as scoops in bulk storage containers and then handles of some scoops in contact with food in bulk storage containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Cold water was not available at handwash sink making hot water too hot to wash hands. [CA] Hot and cold water shall be available at handwash sink at all times during operation. [SA] Wash hands in warewashing compartment of three compartment sink.
Tomato based sauce on counter measured 111F. Per PIC, it was reheated to 165F less than 2 hours prior for hot holding. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauce was reheated to 165F for hot holding. MINOR: Multiple items in walk in fridge measured 44F-49F, ambient air measured 51F and then dropped to 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Observed several bottles of honey that was not labeled. PIC was unable to provide invoice or original containers. [CA] Food must be from an approved source or properly documented. [SA] Honey was impounded until an invoice or proof of source can be provided.
Observed coleman ice chest used to store consumable ice. HDX storage containers used to store foods in walk in fridge. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Handle of walk in fridge was broken, door is not able to be maintained closed without locking it. Thermometer on exterior of walk in fridge did not appear to be working. [CA] Repair/replace handle and thermometerr, maintain good condition. Walk in fridge was not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Recommend getting walk in fridge serviced.
Food handler cards were not available for employees. [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.
Observed raw shelled eggs stored above ready to eat food items in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
ROUTINE INSPECTION
Observed mops stored in mop buckets in the restroom. [CA] Provide a mop rack to hang mops after use to effectively air dry them.
Observed flies throughout preparation area and storage area across from customer restrooms. [CA] Maintain facility free of flies.
Observed frozen foods in reach in freezer uncovered. [CA] Cover foods in refrigeration/freezer and ensure they are protected from contamination.
Paper towels were not provided at the only handwash sink in the preparation area. Soap was in dispenser however, it was clogged and not working. [CA] Provide paper towels in dispenser at all times during operation. Repair/replace soap dispenser and maintain in good condition. [COS] Paper towels were replaced, soap placed at handwash sink until dispenser can be repaired.
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Observed PIC wash hands in three compartment sink and dry them with a cloth towel. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the three compartment sink.
Bowls used for scoops in bulk food storage containers (flour). [CA] Provide 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.
Observed menudo thawing on top of preparation sink. [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.
Observed an igloo ice chest and a coleman ice chest in use in facility to hold ice. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.