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LA PLAZA MARKET

901 OAKLAND RD, SAN JOSE, CA, 95112 +14082971163
Pass
77
Latest score
50%
Pass rate
2
Inspections
3
Critical violations

Location

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Latest inspection

PASSED
Jan 27, 2025FOLLOW-UP INSPECTION565 days ago

This was a follow-up to the 1/21/25 routine inspection to assess compliance for food temperatures and handwash facilities. 1) Observed pre-wrapped sandwiches at the register area measured 52F, were not stored on ice, and lacked clear TPHC time marking (repeat violation). Discussed temperature control and TPHC requirements with PIC. 2) Observed the handwash sink in the meat department was unobstructed and easily accessible. Repeat violations in the future may result in enforcement action. Because one of the two major violations was observed to be corrected, the yellow placard was replaced with a green placard.

Inspection Timeline

Jan 27, 2025Latest
Passed
FOLLOW-UP INSPECTION
Jan 21, 2025
ConditionalScore: 77/100
ROUTINE INSPECTION
77

Violations Analysis

3
Critical Violations
3 in last 3 inspections
3
Non-Critical
6
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Jan 27, 2025
N/A

FOLLOW-UP INSPECTION

This was a follow-up to the 1/21/25 routine inspection to assess compliance for food temperatures and handwash facilities. 1) Observed pre-wrapped sandwiches at the register area measured 52F, were not stored on ice, and lacked clear TPHC time marking (repeat violation). Discussed temperature control and TPHC requirements with PIC. 2) Observed the handwash sink in the meat department was unobstructed and easily accessible. Repeat violations in the future may result in enforcement action. Because one of the two major violations was observed to be corrected, the yellow placard was replaced with a green placard.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    Near the cash register: measured temperature of prepackaged sandwiches to be 52F. No clear TPHC time marking was observed. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and clearly label food with discard time (within 4 hours of removal from temperature control). Note: a TPHC form was discussed and provided at the previous inspection. [COS] Sandwiches were moved to a refrigerator. *REPEAT VIOLATION*

Conditional Pass Jan 21, 2025
77/100

ROUTINE INSPECTION

A follow up inspection will be conducted to assess compliance of the major violations. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates. Discussed and provided TPHC form for pre-wrapped sandwiches.

5 reported violations
  • K06: Adequate handwash facilities supplied, accessibleCritical

    Observed the meat area's only handwash sink was blocked by a large hose wrapped around the faucet, and a meat grinder was stored directly in front of the sink. [CA] Keep the handwash sink unobstructed and easily accessible at all times. [COS] The hose and meat grinder were removed.

  • K07: Proper hot and cold holding temperaturesCritical

    At the checkout counter: measured internal temperature of pre-wrapped sandwiches to be 52F. Employee stated they had been held for 1 hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be discarded within 4 hours. [COS] Sandwiches were moved to a refrigerator.

  • K05: Hands clean, properly washed; gloves used properly

    Observed employee rinsing his hands at the prep sink. [CA] Handwashing must be conducted only at the handwash sink.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed damaged floor tiles in back area, especially near the restroom. Inside the walk-in freezer: observed non-slip surfaces on floor were heavily damaged and soiled with food debris. [CA] Repair floors and keep them clean.

  • K40: Wiping cloths: properly used, stored

    Observed wiping cloths on meat prep counter were stored in a bucket of 0ppm quaternary ammonia and 0ppm chlorine. [CA] Store wiping cloths in 200ppm quaternary ammonia or 100ppm chlorine.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.