ROUTINE INSPECTION
* Existing permit condition to submit plans for installation of handwash sink by 6/30/2022. Observed sink has been installed, but has not obtained approval from Plan Check. * Facility to submit plans for use of Ovention and installation of handwash sink within 60 days. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on DEH website: ehinfo.org. * Reviewed pest control reports during inspection. The last pest control services from Banner Pest Services was received on 10/2/2025. Recommend to routinely monitor traps in between and request more pest control services if needed.
11 reported violations
- K23: No rodents, insects, birds, or animals
Observed a few dead German cockroaches (~5) and multiple dead insects inside sticky traps throughout the back kitchen and warewashing area. No live activity observed during inspection. The last pest control services was received on 10/02/2025. [CA] Eliminate evidence of vermin and clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin and non-disease carrying insects.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on cutting boards on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
- K48: Plan review
**REPEAT VIOLATION** Per previous inspection report, handwash sink in the back next to 3-compartment sink was installed without approval from this Department. Per PIC, no plans have been submitted. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Facility to submit plans for handwash sink within 60 days.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed multiple large gaps in the ceiling throughout the food preparation area, and gap between the back door and the ground. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
**REPEAT VIOLATION** Observed the active use of unapproved equipment (Ovention) without ventilation. Observed accumulation of grease on ceiling tiles. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility is to provide hood ventilation or apply for hood exemption for equipment to Plan Check Department within 60 days.
- K01: Demonstration of knowledge; food safety certification
Observed employee food handler cards are not active or expired. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
- K38: Adequate ventilation/lighting; designated areas, use
Observed the lights are broken inside the walk-in cooler and walk-in freezer. [CA] Provide sufficient natural or artificial lighting in every area where food is prepared, manufactured, processed, or stored.
- K32: Food properly labeled and honestly presented
Observed prepackaged cookies available for consumer self-service without proper labeling. [CA] 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.
- K07: Proper hot and cold holding temperaturesCritical
In the preparation unit inserts, measured cut tomato and chicken patty from 48-55F. Per employee, foods were prepared or transferred to preparation cooler 45 minutes prior to temperature measurement. Foods are stacked above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cut tomato and meat patty were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are kept fully inside preparation units.
- K39: Thermometers provided, accurate
Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed multiple large, cracked floor tiles throughout the food preparation area. [CA] Floors, walls, and ceilings shall be maintained in good repair.