View this restaurant on the map
Show interactive mapThis is the first follow up inspection. Observation: The handwash station at the bar was fully stocked. No adulteration of liquor bottles was osberved. Facility has added the disclosure to raw or undercooked food items. Continue to correct any and all pending violations.
FOLLOW-UP INSPECTION
This is the first follow up inspection. Observation: The handwash station at the bar was fully stocked. No adulteration of liquor bottles was osberved. Facility has added the disclosure to raw or undercooked food items. Continue to correct any and all pending violations.
ROUTINE INSPECTION
Notes: - A follow up inspection will be conducted within 5 business days to verify compliance with major violations noted. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability. - Facility is practicing advance food handling techniques via cooling, reheating, and hot holding of Potentially Hazardous Foods. Facility permit to be upgraded to FP14 - RC3.
Some of the staff's food handler cards were unavailable for review upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The menus lack a disclosure for food items that are served raw or under cooked (poke, oysters, burger). [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
A bottle of alcohol in the bar well was adulterated with a fruit fly. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Item was discarded. Discussed with manager about implementing a process to screen bottles at opening shift.
The only handwash sink in the bar lacked paper towels.
ROUTINE INSPECTION
Notes: - Ensure to maintain temperature control of potentially hazardous food items. Staff were observed firing off extra portions of meat to reduce later cook time. Beef cuts were par cooked and left on the shelf until an order came in. Provide SOPs for this practice or use conventional food temperature control methods. - Facility uses the same dumpsters as several other nearby facilities at the corner of N Almaden and Carlysle St.
Facility's menu lack a disclosure for food items that are served raw or undercooked. [CA] Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” or (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
1. Several containers of food were not labeled in the dry storage area. [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. 2. Several bulk food items were found open and not in containers with lids in the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. A plastic deli container was found being stored as a scooper for flour. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Facility is not storing shellfish tags with an approved record keeping system. Tags are stored in a ziplock bag with no chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Dishes were found being wet stacked in the wire rack. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
In the walk in cooler several packages of beef were found to be stored using reduced oxygen packaged methods for longer than 48 hours without an approved Hazard Analysis and Critical Control Point plan from the California Department of Public Health. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Beef that was stored for longer than 48 hours were opened and discarded. See VC&D report. Beef that was packaged today were opened.
Facility has added a vacuum chamber machine without going through plan check and submitting SOPs or obtaining a HACCP plan. [CA] 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. Equipment was impounded. See impound report.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.