ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,281.00. 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. Provided copy of invoice during inspection.
10 reported violations
- K21: Hot and cold water available
Measured the maximum water temperature of the handwash sink outside the restroom at 75F. [CA] Water shall be supplied at a minimum of 100F at handwash stations.
- K49: Permits available
Facility Environmental Health Permit has expired. Facility is operating without a valid health permit. [CA] A food facility shall not be open for business without a valid health permit.
- K30: Food storage: food storage containers identified
Observed food stored directly on the floor of the walk-in cooler. [CA] Food shall be stored at least six inches above the floor to prevent contamination.
- K27: Food separated and protected
Observed storage of raw shelled eggs over cooked, boiled eggs. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K36: Equipment, utensils, linens: Proper storage and use
Observed working utensils stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K09: Proper cooling methodsCritical
In the walk-in cooler, measured goat curry from 62-70F in a deep, plastic container. Per PIC, goat curry was cooked yesterday and stored at ambient temperatures overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Goat curry was voluntarily condemned and discarded at the time of inspection. See VC&D form. Discussed cooling procedures with PIC.
- K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed unapproved spray hose connected to the janitorial sink. Per PIC, hose is used for spraying dishes in the preparation sink. [CA] Discontinue use of unapproved hose. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
- K34: Warewash facilities: installed/maintained; test strips
1) Observed raw shrimp stored inside the middle compartment of the 3-compartment sink. [CA] Food preparation shall take place in designated food preparation sink. The 3-compartment sink shall be designated for warewashing only to prevent contamination. 2) Facility lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K06: Adequate handwash facilities supplied, accessible
Observed lack of splash guard between the handwash sink and preparation sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash or food preparation drainboard.