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Show interactive mapFollow-up for routine inspection conducted on 7/10/25. Verified that major violations are still in compliance: - Potentially hazardous foods measured at proper holding temperatures. See measured observations. - Employee demonstrated proper handwashing. - Sanitizing buckets was properly prepared and food contact utensils and surfaces are properly cleaned and sanitized.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 7/10/25. Verified that major violations are still in compliance: - Potentially hazardous foods measured at proper holding temperatures. See measured observations. - Employee demonstrated proper handwashing. - Sanitizing buckets was properly prepared and food contact utensils and surfaces are properly cleaned and sanitized.
ROUTINE INSPECTION
Joint inspection with Dennis Ly and Jennie Penaloza. Report written by Jennie Penaloza.
Observed employee wiping down food prep counter with wet wiping cloth after working with raw beef; wiping cloth was wet with water. Observed several unclean knives and utensils with food residue throughout kitchen; knives and utensils were not in use. [CA] Wash, rinse and sanitize (with at least 100 ppm chlorine) food prep counter tops and knives/utensils after use to prevent cross contamination. Ensure wiping cloths are stored in at least 100 ppm chlorine sanitizer bucket. [COS] Specialist directed employee to wash and sanitize prep counter top.
1. Observed a container of flour stored on the floor under the prep table in the kitchen. Observed containers and boxes of food stored on the floor inside the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Several plastic containers of spices and flour are unlabeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Observed raw beef over produce inside the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Raw beef was relocated.
Outdoor trash bins are overflowing and uncovered. [CA] Outdoor trash bins shall be kept closed when not in use and area around it shall be well maintained and clean.
Small bowls are used to scoop food from containers throughout kitchen. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Probe thermometer is not available for food handlers. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Walk-in cooler had an ambient temperature measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] refrigeration technician arrived on site to service walk-in cooler; ambient temperature measured at 41F before leaving inspection.
Grease, food residue and debris observed on multiple hand contact surfaces, such as exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed chemical bottles without label in kitchen. [CA] Chemicals once removed from original container shall be labeled with common name.
Observed raw pork at 29F left thawing at the prep sink drain board. Per PIC. pork was removed from freezer about 15 mins ago. [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. [COS] Specialist instructed staff to relocate pork back inside freezer.
Several potentially hazardous foods (see food item list) held above 48-53F inside the walk-in cooler. Observed several PHFs stored on food prep tables at room temperature; per PIC, food were recently prepared or removed from the refrigeration unit. Observed a case of raw shell eggs at room temperature on a shelf at 69F and rice on the counter at 60F; per PIC eggs were delivered about 1 hour before inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. All food in refrigeration units over 4 hours was voluntarily discarded by manager (see VCD list ). [SA]Some food items above 41F inside the walk-in cooler were relocated to another refrigeration unit or freezer due to PIC stating food was recently delivered about 1 hour before inspection. Specialist instructed employee to place raw shell eggs in an ice bath and relocate to refrigeration unit.
Multiple flies observed within the kitchen area. [CA] Food facility shall be kept free of flies and fly activity.
No sanitizer buckets are prepared and available for use in kitchen. Observed wiping cloths on food prep counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Specialist demonstrated how to prepare 100 ppm chlorine sanitizer and instructed for each prep area to have a sanitizer bucket for use.
Observed employee cleaning soiled hands with unclean apron while working with raw beef. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Discontinue using apron to clean hands to prevent cross contamination. [COS] Specialist instructed employee to properly wash hands at hand sink.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.