SHOW DE CARNES BRAZILIAN STEAK HOUSE

Repeat Violation: There is a leak at the prep sink drain pipe in the kitchen that leaks inside the wall. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. There is a missing cove base tile near the mop sink. 2. There is a broken tile near the solid fuel grill. [CA] All food facilities shall be kept clean and in good repair. 3. The wall near the solid fuel grill and bar has an unapproved finish. The finish consists of raw tree circles. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Remove the tree remnants and provide an approved finish within 1 week. 4. The restrooms lack an approved cove base. Restrooms have a rubber top set cove base. [CA] Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.

1. Facility is storing produce outside. 2. Facility has two chest freezers stored outside holding raw PHFs. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

1. There is a leak at the prep sink drain pipe in the kitchen that leaks inside the wall. 2. The waste pipe of the handwash sink in the small prep room has a disconnection and leaks onto the floor next to the floor sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

The handwash sink in the main kitchen area lacks hot water. The hot water handle does not work. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Shrimp was found thawing in a bowl of still water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Shrimp were moved the prep sink with cold water running.

--48 HOUR NOTICE— Facility has gone through a change in ownership and has failed to submit to the Environmental Health Department. Submit a facility evaluation application, a copy of the menu, and remit payment of application fee within 48 hours. 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.

1. The tiling around the floor sink under the three compartment sink is in disrepair. 2. Floor in the kitchen is very wet. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. 3. Facility has changed the finishes of the restrooms and failed to install a cove base. [CA] Provide a cove base for the restrooms.

The handwash station at the dedicated grill cookline and the handwash station at the adjacent bar both lacked soap and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked both stations at time of the inspection.

Facility lacks a probe type thermometer to measure the temperature of foods. [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.

Raw chicken drumsticks were found stored above beef and fully cooked sausages. [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.

Facility had a few sushi pieces on ice at the self service buffet that measured above 45F. Per staff they had placed items on ice about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Discussed with PIC about using TPHC for buffet items as their buffet is only from 5 pm-9pm. Educated that the TPHC 4 hour limit began at removal from temperature control. Items were moved to the walk in cooler for rapid cool down and cold holding until buffet service begins.

One live adult cockroach was observed near the floor sink, under the three compartment sink, in the kitchen. A few dead nymphs were also observed behind clear tape by a prep cooler. Note: Facility previously had a cockroach infestation. Facility has been getting monthly pest control service from EcoLab since they acquired the business with the first service starting in August and the last service date being 12/07/2025. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [SA] Facility eliminated the single live cockroach. No other evidence of an active infestation observed.

Facility lacks a consumer advisory and disclosure for sashimi. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink and dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks drain plugs for both three compartment sinks. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

In the bar area, the wall under the counter is missing the finishing. Repair the wall with an approved material. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,563.75 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.

1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were observed on glue traps throughout the facility, hatched oothecas were observed on the prep sink and hand sink, dead cockroaches were observed in between the two prep cooler units of the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Rafael, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

The floor sink under the ice machine where the food prep sink and only hand wash station in the main kitchen dispense into was backed up and overflowing. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.