ROUTINE INSPECTION
Provided and discussed TPHC form. Observed countertop deep fryer in cooking area, not in use. Operator stated it was acquired 2 months prior solely to assess electricity/power capacity in the area. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
9 reported violations
- K04: Proper eating, tasting, drinking, tobacco use
Observed employee (while wearing gloves) put her hand to her mouth to eat food that was on her glove. [CA] Do not eat food in the food prep area. [SA] Employee discarded gloves and washed her hands.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
At the handsink in the front customer area: observed drain pipes extended into the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent wastewater backflow.
- K27: Food separated and protected
In multiple upright refrigerators: observed raw meats stored on shelves above ready-to-eat foods. [CA] Store raw animal products below/away from ready to eat foods to prevent contamination.
- K09: Proper cooling methods
In an upright 2-door refrigerator in the cooking area: observed cooked chicken cooling in a plastic wrap-covered plastic container. Chicken measured 90 - 100F. [CA] Leave foods uncovered while cooling to expedite the cooling process.
- K06: Adequate handwash facilities supplied, accessible
At the rear prep/warewash room: observed the handsink's paper towel dispenser was jammed. A key to open the paper towel dispenser was not readily available. Note: a paper towel roll was stored on a nearby prep table. [CA] Keep the paper towel dispenser functional at all times. Ensure staff is always able to open it to refill/repair.
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Keep sanitizer test strips to measure sanitizer concentration. Inspector provided some chlorine test strips.
- K32: Food properly labeled and honestly presented
Observed prepackaged foods in the self-service area (spring rolls, yogurt parfaits, sandwiches) lacked labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
- K01: Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available. Some employees' food handler cards were not available. [CA] Obtain valid food safety certificate and food handler cards.
- K07: Proper hot and cold holding temperaturesCritical
Under the heat lamp, in a metal container: measured internal temperature of sausage to be 112F. At the salad bar area: measured internal temperature of spring rolls (65F), boiled eggs (45F), cooked chicken (50F), tofu (60F). Minor violation: On the ice bath in the cooking area: measured internal temperature of sliced tomatoes to be 48F. Operator stated all foods had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded before the 4-hour mark.