Upon follow-up inspection, observed prepackaged seafood trays label visible with dates, measured PHFs held at or below 41F in grab no go station and display case, found no trays of meat stored on counter tops and found cold water both on at 2-compartment sink and hand wash station in seafood department.
FOLLOW-UP INSPECTION
Upon follow-up inspection, observed prepackaged seafood trays label visible with dates, measured PHFs held at or below 41F in grab no go station and display case, found no trays of meat stored on counter tops and found cold water both on at 2-compartment sink and hand wash station in seafood department.
ROUTINE INSPECTION
Inspection conducted in conjunction to CO0159450. A follow-up inspection shall be conducted. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non business hours, and upon inspector availability. Photos obtained.
1. Found cold water valve off at hand wash station near seafood department. 2. Found cold water valve off 2-compartment sink near seafood department. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on cold water valve for hand wash station and 2-compartment sink. Observed 2-compartment constantly leaking.
Found the following prepackaged food items in the refrigeration unit grab and go area where products label sell by dates were covered by white out: salmon steak, mackerel saba, sea bass steak, sharks fin, fish eggs (small), fish egg (big), imitation crab, scallop, squid, clams, fish ball, tofu, seaweed and whole squid. Observed several trays of fish with blood juices at bottom of tray. Per operator, facility wrapped these PHFs packages this morning, the staff that packaged the food items were gone for the day. Person in charge (PIC) directed to demonstrate creating a tag for a sample food item using weighing and tagging device at meat department and seafood department, when tag was printed, it printed out either today's date and/or a future date. Observed original label in device with no information pre-written. Observed another weighing device and label device operable near 2-compartment sink. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. [COS] Operator voluntarily discarded all PHFs package as date of packing was unknown and know one on site could state otherwise.
Observed 5 trays of pork sitting at meat department counter top where customer can easily grab it. Measured pork holding at 53F, per operator, trays placed there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to walk-in-cooler.
FOLLOW-UP INSPECTION
On site for follow up inspection. All major violations are corrected. Paper towels and soap available at all hand wash sinks. Clams and oysters tags are available and attached to the containers. Meat area walk in cooler wall is repaired. Holes in ceiling behind meat area walk in cooler are sealed. Placard changed from yellow to green.
ROUTINE INSPECTION
Follow-up inspection will be conducted on 10/03/25 to follow up on major violations. Ensure major violations are corrected and kept in compliance. Failure to comply will result in second re-inspection charged at $298/hr for a minimum 1 hour charge, billed to facility. Do not remove, discard, cover-up or tamper with yellow placard. Failure to comply will result in enforcement actions. Contact district specialist at (408) 918-3460 to schedule follow-up inspection. Observed a bakery area within the facility. Per manager, it is not in use and only flour is being stored there. If more information is needed, district specialist will reach out to the manager.
Observed cutting boards in meat area not clean to sight and not in use at the time of the inspection. [CA] All food-contact surfaces and utensils shall be cleaned as required. Recommend replacing the cutting boards if they are not easily cleanable.
Observed cardboards used as shelf liners in walk in coolers. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Walls for walk in cooler for produce are broken inside the cooler on the side of the entry door. [CA] Repair the walls. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Observed back doors open in all storage/back of the house areas. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Observed open lids for multiple trash containers at the back area of the facility. [CA] Refuse containers shall be covered at all times when not in use.
Flour containers and sugar bags are maintained open in bakery area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Observed employee cutting and packing produce outside at back area of the facility. [CA] Food preparation shall only occur in approved areas. Food preparation shall be conducted within an approved fully enclosed food facility.
Lack of soap and paper towel at hand wash sink in bakery area. Lack of soap at hand wash sink in seafood area. [CA] Provide single use paper towels and soap in dispensers at all times. [COS] Soap and paper towels provided.
Wiping towels are stored in water with 0 ppm sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Lack of tags for clams display at seafood area. LacK of tags for oysters displayed at seafood area. Per manager, oysters with tags available in seafood walk in cooler are from the same batch as the ones displayed at front seafood area. Available tags are not kept in chronological order. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Manager provided an invoice dated 9/29/2025. Ensure tags or tag copies are kept with displayed shellfish.
Observed few flies near meat three compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Accumulation of food debris and other trash under pallets in walk in coolers and back warehosue. [CA] Clean the floors and maintain in good condition. Observed holes in ceiling in storage area behind meat walk in cooler. Observed holes in meat walk in cooler wall towards back storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of dust, food debris and webs in bakery area. Per PIC, this bakery area is not used and only flour is stored in the area. [CA] Walls and/or floors in food preparation area shall be kept clean.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.