Follow-up inspection; major violations have been corrected. Facility must limit their menu to items that can be made without the use of unapproved equipment (ovens, deep fryer and panini press). The equipment is to remain impounded until the mechanical ventilation exemption is submitted and approved by the Department or it must be removed from the premises.
FOLLOW-UP INSPECTION
Follow-up inspection; major violations have been corrected. Facility must limit their menu to items that can be made without the use of unapproved equipment (ovens, deep fryer and panini press). The equipment is to remain impounded until the mechanical ventilation exemption is submitted and approved by the Department or it must be removed from the premises.
ROUTINE INSPECTION
Observed potentially hazardous food that was subject to time control to not be time marked (cooked rice noodle 73F). [CA] ENsure PHFs that are subject to TPHC (Time as a Public Health Control) are time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC had staff voluntarily discard the noodles.
REPEAT VIOLATION. Full food preparation being done outside (noodle bowl assembly, cutting carrots). [CA] Discontinue doing any food preparation outside of facility with the exception of cooking on an approved bbq grill (employees may only take raw meat outside to put directly on the grill AND remove cooked meat from grill and move it directly to inside of the facility. Employees may not do any marinating, preparing, cutting or serving outside. All equipment must be moved into the facility or removed from the premises except for the grill. [COS] PIC had staff bring all food back inside and will discontinue preparing outside.
When water was turned on for the 3 comp sink by owner, wastewater flooded the restaurant floor. [CA] Ensure wastewater is properly disposed.
Observed brown mold like substance on inside panel of ice machine. [CA] Clean and sanitize ice machine on a regular basis.
No hot water at food prep sink or 3 comp sink (3 comp sink was completely turned off). [CA] Provide a minimum of 120F water at food prep and 3 comp warewash sinks .
Observed potentially hazardous food to measure in the temperature danger zone (cooked chicken 61F, raw shell eggs 79F, mayo 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff voluntarily discard the PHFs that were compromised.
No Food Safety Certificate for review. [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.
Observed employee to clean outside prep area and then come inside without handwashing. Observed owner to come to facility during time of inspection and don gloves to work on food without handwashing. [CA] Ensure employees wash hands when changing tasks that can cause contamination. [COS] Staff and owner were instructed to properly wash hands.
REPEAT VIOLATION: Observed the use of cooking equipment for foods that give off grease laden vapors (pork, eggrolls)--- 1 waring oven, 1 cadco oven, 1 panini press, 1 deep fryer. Facility unable to provide mechanical ventilation exemption and do not have a hood to operate cooking equipment. [CA] Discontinue use of equipment. Facility is still using unapproved equipment after 12/12/2023 deadline and was therefore impounded.
Observed 4 flies in facility. [CA] Eliminate flies from the facility; recommend working with professional pest control.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.