Follow up due to major temperature violation. Upon inspection: Protein upright grab n go cooler measured to have: -Intestines at 38F -Sausage 35F -Fish balls at 37F -Squid at 35F -Mussels at 36F Vegetable upright grab n go cooler measured to have: -Cooked noodles at 41F -Cooked seaweed at 40F No major violations observed at time of inspection. Continue to work on other violations from the routine inspection.
FOLLOW-UP INSPECTION
Follow up due to major temperature violation. Upon inspection: Protein upright grab n go cooler measured to have: -Intestines at 38F -Sausage 35F -Fish balls at 37F -Squid at 35F -Mussels at 36F Vegetable upright grab n go cooler measured to have: -Cooked noodles at 41F -Cooked seaweed at 40F No major violations observed at time of inspection. Continue to work on other violations from the routine inspection.
FOLLOW-UP INSPECTION
Follow up inspection due to multiple citations of major holding temperature violations. Upon inspection: 1) Soup on floor to be used for later observed to not be on floor. Per operator, all soups will be kept hot. 2)Meat grab n go cooler measured to have: -Ambient temperature of 51F -Cooked mussels at 48F -Raw fish at 52F -Shrimp at 49F -Calamari at 51F -Tentacles at 52F -Raw tofu at 53F Cooler coils observed to be frozen over and no ice was in food. PHFs at the bottom row measured to be below 41F (see measured observations). 3)Vegetable grab n go cooler measured to have: -Raw tofu at 48F PHFs at the bottom row measured to be below 41F (see measured observations). Keep all PHFs at the bottom of the cooler on top of cooling plate measured to be 41F (see measured observations). 4)Sauce and soup base and braised eggs observed to be labeled with time. Per operator all items with time marker will be discarded within 4 hour if not used. Operator sent SOPs for TPHC to inspector by email. Another follow up will be scheduled due to repeated major holding temperature violation to verify violation has been corrected. Subsequent follow ups will incur an hourly charge.
MAJOR: Meat grab n go cooler measured to have: -Ambient temperature of 51F -Cooked mussels at 48F -Raw fish at 52F -Shrimp at 49F -Calamari at 51F -Tentacles at 52F -Raw tofu at 53F Cooler coils observed to be frozen over and no ice was in food. MINOR: Vegetable grab n go cooler measured to have: -Raw tofu at 48F [CA] Keep PHFs vat 41F and below for cold holding. Defrost coils and maintain cooler in good condition. [COS]Fried tofu in vegetable grab n go was placed at the bottom of the cooler on top of cooling plate. PHFs on bottom measured to be 41F (see measured observations). Ice was added to all foods in meat grab n go cooler not on bottom shelf. Ice will be changed when needed to keep PHFs at 41F and below.
ROUTINE INSPECTION
NOTE: Facility cooks and cools one vegetable item. Facility is currently exempt from FSC requirement. Facility has 60 days to provide valid FSC for facility.
Rice scoops observed to be kept in well of standing water. [CA] Keep scoops inside temperature control unit with food or clean rinse and sanitize every 4 hours if stored at room temperature.
Food observed to be thawing for use at slicer and for marinating at room temperature. [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.
1) Broth next to cookline measured to be 127F. Per operator broth was done cooking about 1 hour prior and placed next to cookline for when other pot runs out. 2) Grab n go meat cooler measured to have: -Fish balls at 65F -Tofu skins at 56F -Shrimp at 50F -Squid at 57F -Tentacles at 55F -Fish at 56F -Fried tofu at 57F -Spam at 66F PHFs on the bottom of grab n go cooler measured to be within temperature(see measured violations) Cooler internal thermometer read -15F, ambient temperature in reach in portion of cooler was 56F. Coils observed to be frozen over. Per operator cooler was stocked 1.5 hours prior for opening at the earliest and cooler doors were taken off for easier access. 3) Grab n go veggie cooler measured to have: -Quail eggs at 61F -Cooked green stems at 64F -Seaweed at 63F Per operator all items were stocked about 1.5 hours prior. PHFs on the bottom of grab n go cooler measured to be within temperature(see measured violations). MINOR: 4) Coconut cream sauce and soup based observed to be on or under counter by cookline. Sauce measured to be 52F and soup based measured to be 63F. Per operator items were placed out 1.5 hours prior during opening. [CA] PHFs will be kept at 41F and below for cold holding OR at 135F and above for hot holding. [COS] 1) Broth was reheated and returned to stove to be kept hot. Facility will use bigger pot to keep all broth hot and no longer keep broth without temperature control. 2) Ice was added to all PHFs in cooler not directly on bottom cold plate of cooler. Keep doors on cooler to prevent icing of coils. Facility shall repair cooler and ensure cooler and maintain PHFs at 41F and below. 3)PHFs were moved from upper shelves of this grab n go cooler and swapped with non PHFs in bottom shelves such that PHFs are in direct contact with cold plate. Quail eggs, cooked seaweeds, and cooked green stems were moved to the bottom. Fried dough, raw taro, and dried noodles were moved to the upper shelves where food did not reach temperature. 4)Coconut cream sauce was placed in cooler. Soup base will be held on Time as a Public Health Control(TPHC). TPHC operator procedures will be sent to operator and shall be filled out by next follow up inspection. Soup base may be kept out of temperature for up to 4 hours and SHALL discarded at the end of 4 hours if not consumed and SHALL NOT be returned to temperature control. Operator added time label to soup base
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.