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Show interactive mapOpen preparation of waffles observed. Current permit will be upgraded to an FP10 permit. Current equipment does not support preparation/cooking of chicken. Prior to expanding menu and adding cooking equipment, contact your district inspector. Contact Santa Clara County Plan check to discuss options for preparation of chicken. (408)918-3400
FOLLOW-UP INSPECTION
Open preparation of waffles observed. Current permit will be upgraded to an FP10 permit. Current equipment does not support preparation/cooking of chicken. Prior to expanding menu and adding cooking equipment, contact your district inspector. Contact Santa Clara County Plan check to discuss options for preparation of chicken. (408)918-3400
ROUTINE INSPECTION
Open PHF found at facility. Menu has changed to include sale of chicken and waffles. Permit will be evaluated for a possible change from risk category 1 to risk category 2.
Home type pest control spray found stored in rear storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Employee's unable provide documentation for zip lock bags of cooked chicken in standing refrigerator. [CA] Food must be from an approved source or properly documented. [SA]18bags of cooked chicken impounded pending invoices/food source.
Boba is subject to TPHC, but is not time marked for discard at 4hrs. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
New equipment added to service (slush machine, air fryer). [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Prior to adding equipment to facility, consult plan check to obtain approval. Plan Check (408)918-3400
Wet/used wiping cloths are are not stored in a sanitizer container. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Employee skips sanitization as the final step in warewashing. [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).
ROUTINE INSPECTION
Wet used wiping cloths are not stored in a sanitizer container.[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer in standing refrigerator is not accurate. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.