ROUTINE INSPECTION
Joint inspection and report written by Hayley Mentz
12 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Prep sink, next to handwash sink, has a leaking faucet. [CA] Repair sink to prevent leaking at faucet.
- K36: Equipment, utensils, linens: Proper storage and use
Single use cups used as bulk spice scoop. [CA] Provide approved scoops with handles.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal belongings stored on food storage shelves and on top of single use utensil items (phones, jackets, etc). [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
- K21: Hot and cold water available
1. Hot water in women's bathroom was measured at 73F. 2. Hot water in men's bathroom was measured at 122F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
- K07: Proper hot and cold holding temperatures
The self-serve buffet items measured between 44F-56F. (squid balls, sliced lamb, mussels, tendon, mantis shrimp) Per PIC items recently prepped. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.
- K30: Food storage: food storage containers identified
Multiple items in walk-in fridge and walk-in freezer stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K23: No rodents, insects, birds, or animals
Dead cockroach next to handwash sink in men's restroom but no other vermin activity was observed in kitchen or prep areas. [CA] Clean and sanitize area of dead cockroaches or old droppings.
- K29: Toxic substances properly identified, stored, used
Clorox was stored next to open bulk ingredients under handwash sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
- K06: Adequate handwash facilities supplied, accessibleCritical
MAJOR VIOLATION Handwashing sink in men's bathroom measured at 122F with no mixing valve. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Adjust water temperature to meet these standards. MINOR VIOLATION Handwash sink was obstructed by sanitizer buckets stored in basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K48: Plan review
3 unapproved buffet units installed near front door. [CA] Cease and desist all operations, until final plan check approval has been received from this department. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
- K27: Food separated and protected
1. Buffet guard does not protrude past the food items to prevent contamination from users. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2. Bulk spices stored underneath handwash sink uncovered. [CA] All food shall be separated and protected from possible contamination.
- K26: Approved thawing methods used; frozen food
Large intestine thawing in standing water in 2-comp prep sink. [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.