ROUTINE INSPECTION
8 reported violations
- K19: Consumer advisory for raw or undercooked foods
Consumer advisory is missing on the menu for undercooked meats. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
- K06: Adequate handwash facilities supplied, accessible
Hand wash station next to the cook line was blocked with utensils at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed all items from the hand wash station.
- K36: Equipment, utensils, linens: Proper storage and use
Observed 1 single door freezer and 2 x 2 door refrigerators located outside in the back. Produce, eggs, frozen fries etc are stored in these units. [CA] Food shall be stored indoors at all times. Relocate refrigerators/freezers inside facility or submit plans to this Department within 3 months (June 2026) to fully enclose the outdoor back area. Visit www.ehinfo.org for more info and contact this inspector 408918-3450 to discuss. REPEAT VIOLATION. Failure to comply may result in enforcement action.
- K09: Proper cooling methodsCritical
PHFs within the walk in that were cooled yesterday were measured between 64-67*F at the time of inspection. Per cook they were cooled down yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] All PHFs were VCD at the time of inspection. VCD form was provided.
- K05: Hands clean, properly washed; gloves used properly
Observed employee get gloves and not wash hands before putting them on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC instructed employee to wash hands and put on new gloves.
- K34: Warewash facilities: installed/maintained; test strips
3-Compartment sink is being used as a prep sink at the time of inspection. Per PIC, the compartment were veggies are being washed was sanitized. [CA] Use equipment based on the manufacturer's intended use. Sink is meant to clean/sanitize dishes (wash, rinse, sanitize)
- K40: Wiping cloths: properly used, stored
Multiple wiping cloths out of sanitizer solution and buckets not set up. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K01: Demonstration of knowledge; food safety certification
Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.