CHINA PALACE

Observed raw oysters without shell stock tags. [CA] Raw shucked shellfish shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. [COS] PIC voluntarily discarded oysters during time of inspection.

Observed several pieces of equipment that have been removed (prep sink, wok station, small food prep unit. reach in freezer) and several pieces of equipment added (water heater, 2 flat top grills, 1 table top grill, 1 deep fryer, 1 reach-in freezer). Also noted a wall has been removed and replaced with a half wall with a pass thru window. [CA] Facility must submit and gain approval from Plan Check PRIOR to replacing equipment. Submit for minor remodel to Plan Check by 7/24/2026.

Observed 3 comp sink to be leaking (steady stream). [CA] Repair plumbing and maintain in good condition. No floor sink for ice machine to drain into. [CA] Ice machine must drain into an approved receptacle. Observed 3 comp sink to be indirectly plumbed and the discharge pipe to be in the floor sink (no gap between the pipe and floor sink). [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

Observed PHFs being improperly cooled (in large/deep containers and covered). [CA] Ensure PHFs are properly cooled using one or more of the following techniques: shallow pans, smaller portions, frequent stirring, ice baths, ice paddles, ice as an ingredient, and/or blast chiller.

No soap at kitchen handwash sink; paper towels not in dispenser at kitchen handwash sink. No paper towels at bar handwash station .[CA] Ensure handwash stations are stocked with soap and paper towels at all times.

FSC and FHC not available for review. [CA] Facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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 potentially hazardous foods located in the food prep cold hold unit across from the cookline to be in the temperature danger zone (cheese 55F-78F, heavy cream 55F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue stacking PHFs above the chill line. [COS] PIC voluntarily discarded the cheese and the heavy cream.

Facility sells raw/undercooked PHFs but does not have the proper verbiage on the menus. [CA] Ensure menus have the proper verbiage for the consumer advisory printed on menus.

Observed soiled wiping cloths on several food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous foods that measured in the temperature danger zone located in the warmer (fried rice 124F) and on a food prep surface (cooked chicken 70F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [SA] PIC discarded rice and had staff put the chicken in the walk-in cooler.

Facility did not have Food Safety Certificate available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Major leak at handwash station. [CA] Repair leak asap and maintain in good condition. Cold valve on food prep sink is missing. [CA] Replace valve.

Observed cooking equipment positioned outside of the hood's overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

The only handwash station in the kitchen did not have paper towels in the dispenser. Also, the handwash sink has a major leak underneath the basin when the sink is turned on. [CA] Refill paper towel dispenser with single use paper towels and repair leak as soon as possible. [SA] PIC provided a roll of paper towels as a temporary solution and will have staff use the 3 comp sink for handwashing until the handwash sink can be repaired. Staff must clean and sanitize the three compartment sink PRIOR to manually warewashing dishes.

Observed employee switch from handling raw chicken to container of cooked noodles, back to raw chicken prep without washing hands (only changing gloves. When instructed to wash hands, employee rinsed hands in 3 comp sink without soap and did not use paper towels to dry. [CA] When changing tasks that can cause contamination, employees must wash hands with soap and warm water for a minimum of 20 seconds and dry with a single use paper towel. [COS] PIC had staff properly wash hands.

Observed dried rodent droppings in outside storage shed with the walk-in freezer. [CA] Discontinue using outside walk-in freezer.

Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (raw chicken 59F, noodles 52F, cooked chicken 69F) and in the food prep cold hold unit by the rice cooker (tofu 48, cooked chicken 48F). Per staff, the raw chicken and noodles have only been out for 30 minutes. The cooked chicken has been out for 5 hours. The tofu and cooked chicken in the prep unit have been in the unit for 2 hours. [CA] Ensure PHFs are properly cold holding at 41F or below OR hot holding at 135F or above. Discontinue leaving food out unless diligently preparing the food. Repair, adjust or replace food prep units that are not working properly. [SA/COS] PIC had staff finish preparing the raw chicken, had staff put the noodles back into the walk-in cooler, and discarded the cooked chicken that had been out for 5 hours. The PIC time marked the tofu and cooked chicken in the food prep unit for 2 more hours and will discard at the end of 2 hours.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.