AOTA HOUSE

The county’s Environmental Health permit posted on the public view has expired. [CA] The most current Environmental Health permit must be posted on public view at all the time.

The upright white freezer stored back in the kitchen area is a household one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.

Noodle stored on the preparation fridge was measured at 49 oF. [CA] All cold-held food products must be stored at or below 41 oF, or at or above 135 oF at all the time.

Many dead cockroaches were observed on the traps located behind the water heater and the ice machine. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Eliminate any insect from the facility by legal methods. Please conduct a regular cleaning and replace the traps immediately.

Drainpipe from the ice machine was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There were no paper towel and soap supplies on one of the handwash sink located by the preparation area. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Heavy mold-like buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately. The person in charge drained the ice and clean the internal part of the ice machine (COS).

The back door located by the restroom was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

The upright white freezer stored back in the kitchen area is a household one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.

48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,580.00 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1354076. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 04/03/25. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

It looks like the front handwash station was not being used. When I turned on the faucets, a dark water flushed out. [CA] The front handwash station must be used properly.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.