ROUTINE INSPECTION
Submit plans to get approval for new equipment by 6/18/2025 or the equipment may be impounded. Plan Check Department can be contacted at dehplancheck@deh.sccgov.org or (408) 918-3400. Inspection report will also be emailed to the owner.
8 reported violations
- K48: Plan review
Observed two new equipment pieces in the facility that were not approved by the Department of Environmental Health. 1. Above counter steam hot plate unit 2. A unit with 15 holder units to make rice. [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. Contact DEH at 408-918-3400 or at www.ehinfo.org or dehplancheck@deh.sccgov.org to obtain plan check requirements. Plans shall be submitted by 6/18/25 for approval or equipment may be impounded.
- K01: Demonstration of knowledge; food safety certification
Lack of a food manager certificate in the facility. [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. Lack of food handler cards in the facility. [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.
- K06: Adequate handwash facilities supplied, accessibleCritical
Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide chlorine test strips.
- K14: Food contact surfaces clean, sanitized
Observed black residue on cutting board/prep board and prep unit in front of cookline. It is not actively being used at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Clean and sanitize the prep board. [COS] PIC had an employee taken the board apart to clean at warewash sink.
- K36: Equipment, utensils, linens: Proper storage and use
Observed a cup without handle used to scoop rice. [CA] Use a scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K30: Food storage: food storage containers identified
Observed food containers and buckets stored on floor in walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K27: Food separated and protected
Observed raw eggs store above ready to eat food items. [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. Observed empty utensils and equipment stored in the back hallway of the facility that is shared with another facility. [CA] All food shall be separated and protected from possible contamination. Maintain all the utensils and equipment within the facility.