Upon follow-up inspection, measured PHFs less than 41F and hot held PHFs at or above 135F in warmer unit, found hand wash station accessible and stocked with soap and paper towels. Continue to correct the remaining violations noted on 8/19/25.
FOLLOW-UP INSPECTION
Upon follow-up inspection, measured PHFs less than 41F and hot held PHFs at or above 135F in warmer unit, found hand wash station accessible and stocked with soap and paper towels. Continue to correct the remaining violations noted on 8/19/25.
ROUTINE INSPECTION
A follow-up inspection shall be conducted. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non business hours, and upon inspector availability.
Found frozen rice in the process of thawing in the warmer unit where hot dogs are stored. [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] Operator directed to relocate PHFs to refrigeration unit for thawing.
Found ONLY hand wash station blocked by bags of food and observed a plastic bag covering faucet. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate bags of food items and plastic wrap.
Major: 1. Measured bag of sliced ham holding at 59F in 1 door cold top. 2. Measured sausage/hot dogs holding between 123F - 124F in warmer unit. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F and cold held PHFs at or below 41F. [COS] Operator directed to relocate PHFs to bottom of refrigeration unit and reheat sausage/hot to 165F. Minor: Measured the following PHFs holding between 45F - 46F in 1 door cold top/reach in: raw bacon, sliced cheese and hot dogs for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Found several flies near warewash/hand wash station and in back area near mop sink. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
1. Found clutter in back storage area near mop sink. [CA] Re-organize area, remove any unnecessary items to prevent potential harborage of vermin/pest. 2. Found a foul odor coming from below warewash sink, observed some liquid on floor. [CA] Eliminate odor and clean and sanitize area. 3. Found exterior screen door missing door knob. OBserved a gap where door handle is supposed to be. [CA] Provide missing door handle to prevent accidental harborage of pest/vermin.
Found a container of cooked chicken cooling in 1 door reach in with lid fully covering unit. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
1. Found container of food stored on the floor near entrance door. [CA] Food shall be stored a minimum of 6 inches off floor. 2. Found open bulk bag of rice open in back storage room. [CA] Once bulk bag is open, store all food content in sealed containers to prevent from potential contamination.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.