This was a follow-up to the 2/12/26 routine inspection. The major violations were observed to be in compliance as follows: K06: The employee restroom's paper towel dispenser was stocked with paper towels. K09: No active cooling was observed; no cooling violations observed. The yellow placard was replaced with a Green placard. OK to operate.
FOLLOW-UP INSPECTION
This was a follow-up to the 2/12/26 routine inspection. The major violations were observed to be in compliance as follows: K06: The employee restroom's paper towel dispenser was stocked with paper towels. K09: No active cooling was observed; no cooling violations observed. The yellow placard was replaced with a Green placard. OK to operate.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the major violations listed above. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please contact Mindy Nguyen at (408) 918-3490 or mindy.nguyen@deh.sccgov.org if there are any changes or updates.
Measured warm water at the warewashing handsink to be over 140F. Operators were not able to turn on the cold water (no water came out when the cold water faucet handle was turned). Note: another handsink was located near the 3-compartment sink. [CA] Water temperature at handsink must not exceed 120F to ensure it is usable.
Observed empty paper towel dispensers at the warewashing handsink and the employee restroom handsink. [CA] Keep paper towel dispensers stocked at all times. [SA] A stack of paper towels was placed at each handsink. _____ Minor violation: At the frontmost prep area handsink, observed the soap dispenser was stored inside the sink. [CA] Do not store items inside handsinks; keep them unobstructed at all times.
Inside the walk-in refrigerator: measured internal temperature of cooked chicken to be 100F. PIC stated it had been cooked at 8am today (approximately 6 hours prior). [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Chicken was voluntarily discarded. See VCD form.
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.
Observed accumulation of food debris on floors between/under equipment/against walls in the food prep areas. [CA] Keep floors clean.
ROUTINE INSPECTION
1) At the front handwash sink: observed an employee's mug and other items were stored in front of the handwash sink. Observed container of lettuce was stored in front of the pump soap dispenser. [CA] Do not store items in front of the handwash sink facilities. Handwash facilities must be available to make handwashing not only possible, but likely. 2) Inside one restroom: observed the paper towel dispenser was empty, and paper towels were placed on top of the toilet. PIC stated the staff currently does not have the keys to open the paper towel dispenser. [CA] Keep the paper towel dispenser stocked at all times, Note: during inspection, PIC placed more paper towels on top of the paper towel dispenser.
Observed the left faucet at the 3-compartment sink was leaking. [CA] Repair leak.
Observed mop was stored with the head inside a bucket. [CA] When not in use, store mop so that it can air-dry rapidly to reduce bacteria growth.
Sanitizer test strips were not available. [CA] Obtain test strips to measure sanitizer concentration.
Observed heavy accumulation of grease on the sides of the deep fryer. [CA] Keep fryer clean.
The manager's food safety certificate and employees' food handler cards were not available for review at the facility. [CA] Ensure the food safety certificate and food handler cards are stored together for review at the facility at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.