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Show interactive mapROUTINE INSPECTION
Heavy grease accumulation in the chimney part of the deep fryers. [Corrective Action] Thoroughly clean.
Broken and damaged flooring observed in the kitchen. [Corrective Action] Maintain floors in good condition.
ROUTINE INSPECTION
Discussed adding a time stamp and TPHC verbiage to the food label so that employees don't need to put on another label on the pre-packaged foods.
Pink stain observed on the plastic curtains. [Corrective Action] Clean or replace the plastic curtain.
Observed pooling of water in the walk-in cooler. Observed employee pulling water out of the walk-in cooler with a floor squeegee. [Corrective Action] Ensure there is not pooling of water.
Pancit and rice egg lunch meal in the hot holding unit near the cashiers was labeled with discard label of 10:00 - 2:00 only when inspection started. [Corrective Action] Ensure TPHC labels are properly labeled before putting out for sell.
Observed broken floor tiles and deteriorated floor grout in the kitchen. [Corrective Action] Maintain floors in good condition.
FOLLOW-UP INSPECTION
A follow-up inspection was conducted to verify floors in the kitchen is repaired. K45: Floors in the kitchen observed repaired. Continue to work on violations noted on the last inspection report.
ROUTINE INSPECTION
Observed employee using a bowl to scoop pancit noodles into to-go trays. [Corrective Action] Use a scoop with handles.
1. Observed waste water pooling in areas of missing floor tiles in the kitchen. [Corrective Action] Repair the floor. 2. Heavy grease accumulation on the floor at the deep fryer area. [Corrective Action] Thoroughly clean and maintain clean.
Observed pink mold like substance on the clear plastic curtains between the meat packing room and the dessert making room. [Corrective Action] Thoroughly clean the plastic curtains or replace.
Observed employee sanitizing utensils in quaternary ammonium sanitizer solution measured at 100 ppm. Observed tap water mixed in with the sanitizer. [Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm. [Corrected on Site] Employee drained out the old sanitizing solution and re-filled with fresh sanitizer measured at 200 ppm.
Final cooking temperature of fish was measured at 121 degrees Fahrenheit. [Corrective Action] Ensure fish is cooked to a minimum internal temperature of 145 degrees Fahrenheit. [Corrected on Site] Employee re-cooked the fish to 160 degrees Fahrenheit.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.