ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,337.00. 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. * Facility utilizes TPHC for boba. Verified TPHC procedures during inspection. Amended TPHC procedures to add fried basil.
7 reported violations
- K01: Demonstration of knowledge; food safety certification
Actively working employee lacks food handler card for review on-site. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
- K49: Permits available
Facility Environmental Health Permit has expired. [CA] A food facility shall not be open for business without a valid health permit.
- K07: Proper hot and cold holding temperaturesCritical
Measured curry on the stovetop at 98F. Per PIC, curry was cooked over 4 hours prior to temperature measurement and is kept on hot holding. Measured fried basil on the preparation counter at 88F. Per PIC, fried basil was cooked overnight, fried again in the morning, and kept at ambient temperature for more than 4 hours. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Curry and fried basil were voluntarily condemned and discarded at the time of inspection. Amended TPHC procedures for fried basil during inspection.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed counter-top convection oven (Cadco) is stored on preparation counter without overhead ventilation or prior approval from this Department. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The installation and use of new cooking equipment without ventilation requires approval by this department.
- K21: Hot and cold water available
In the restroom, measured the maximum water temperature at the handwash sink at 85F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwashing stations.
- K06: Adequate handwash facilities supplied, accessible
Observed lack of paper towels in the dispenser at the handwash sink at the cook line. Roll of paper towels available nearby. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in an approved and sanitary dispenser.
- K34: Warewash facilities: installed/maintained; test strips
Observed food preparation conducted in the sanitizer compartment of the 3-compartment sink. [CA] The 3-compartment sink shall be designated for warewashing only to prevent contamination.