Upon follow-up inspection, observed the following corrected: hand wash station stocked with soap and paper towels, PHFs less than 41F, PHFs under time as a public health control (TPHC) with time marks and chlorine concentration at 100ppm at warewash area. Continue to correct remaining violations.
FOLLOW-UP INSPECTION
Upon follow-up inspection, observed the following corrected: hand wash station stocked with soap and paper towels, PHFs less than 41F, PHFs under time as a public health control (TPHC) with time marks and chlorine concentration at 100ppm at warewash area. Continue to correct remaining violations.
ROUTINE INSPECTION
Multiple small flies observed behind the front counter near the handwash sink. [CA] Food facility shall be kept free of flies and fly activity.
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
1) Back door of the kitchen is kept opened at time of inspection. [CA] Keep back door closed to prevent the entrance of vermin. 2) Used mop is stored in mop bucket that is still filled with used mop water by the back door. [CA] After use, mops water shall be properly disposed, and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Lack of soap at the handwash sink located behind the front counter. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels. [COS] Employee refilled the soap dispenser.
Potentially hazardous food, boba, is subject to time and observed to still be in use after it's time-marked discarded time of 2:30 PM. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used. [COS] Employee discarded the boba into the trash.
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Potentially hazardous foods, raw chicken and squid balls, were stored by the prep table and measured at 58F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the upright reach-in cooler.
FOLLOW-UP INSPECTION
Upon follow-up inspection, observed potentially hazardous foods (PHFs) time marked at service line, observed other nonPHFs items sitting on ice bath at front service line, observed an employee washing hands in between task properly, hand wash station accessible in front and back prep area, warewash station set up with chlorine concentration and PHFs temperature at or below 41F in refrigeration units. Continue to correct remaining violations noted on 10/15/24.
ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0155547 Discussed with PIC that a food facility with dining shall have restrooms available for customer use. Provided and discussed handout for manual warewashing, TPHC, and proper refrigeration storage.
1) Employees observed cleaning utensils and equipment at the prep sink and three compartment sink with only soap and water. Employees then proceeded to put items back on shelf for use. 2) Facility did not have any sanitizer available in the facility. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee stepped out and purchase bleach to use as a sanitizer solution. Employees were shown how to prepare sanitizer solution using bleach and measured at 100 ppm chlorine. All items were taken back to the three compartment sink to be sanitized. Minor violation: Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Only handwash sink located behind the front counter is obstructed and not accessible with trash bins stored in front of the sink and frozen fruit stored in the sink basin. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands when required. [COS] Employee relocated items obstructing access to the sink.
Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
Improper and lack of handwashing observed by employees. Observed employees cleaning and handling soiled equipment and nonfood contact items and then proceeded to cook line in attempt to prepare food without washing hands. Employees were also observed to putting on disposable gloves without washing hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required. [COS] Employee was stopped and asked to wash hands.
1) Back door of facility is kept open at time of inspection. [CA] Keep back door of facility closed when not in use to prevent the entrance of vermin. 2) Employee's personal items (phones, food, medicine) are stored on shelf directly above open food prep. [CA] Employee's personal items shall be stored in a manner and location where it cannot contaminate food. 3) Used mop in stored in mop bucket that is still filled with used mop water by the mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop water shall be disposed of in the janitorial sink or toilet facility.
Observed use of unapproved juicer inside of kitchen. [CA] ]All equipments at facility must be NSF approved. Discontinue use of unapproved equipment and remove from facility.
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Potentially hazardous foods measured at improper holding temperatures. Milk stored at the front counter is measured at 55F; heavy whip cream stored on prep table in back kitchen is measured at 67F. [CA] Potentially hazardous foods that are not in active use shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated items into the reach-in coolers.
Leak observed under the three compartment sink. [CA] Repair leak and maintain plumbing of facility in good repair.
Potentially hazardous foods, boba, is subject to time but is not time-marked. [CA] Potentially hazardous foods that are subject to Time as a Public Health Control (TPHC) shall be properly time-marked with the start/end of a 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the boba for 1 PM to 5 PM.
Multiple flies observed inside the back kitchen of the facility. [CA] Food facility shall be kept free of flies and fly activity.
Container of raw chicken is observed stored above ready-to-eat foods (Cream cheese, mixed milk, and heavy cream). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
Aerosol bottle of household insecticide observed stored behind the front counter. [CA] Use only insecticide that is approved for use inside a commercial kitchen or have certified pest control service.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.