ROUTINE INSPECTION
Facility is closed due to active rodent and cockroach infestation. Facility shall cease and deist all food operations. Food facility shall remain closed and complete the following requirements before reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider Subsequent follow-up inspection after first follow-up shall be billed $282/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit
8 reported violations
- K13: Food in good condition, safe, unadulteratedCritical
Rodent droppings found in open flour container in the dry storage room. [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] PIC VC&D the flour.
- K22: Sewage and wastewater properly disposed
Wastewater dripping from prep refrigerator and collected in bin at the front pizza station. [CA] Repair unit.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap in ceiling above small printer. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Mops stored in unsanitary manner in the janitorial room. Observed flies accumulation in the area. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- K01: Demonstration of knowledge; food safety certification
Food Safety Certificate not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K23: No rodents, insects, birds, or animalsCritical
1. Observed Vermin: Documented in the following areas: Rodent droppings and flies throughout the kitchen area. Rodent droppings: Front area below equipment (pizza oven, soda machine, front counter) Back area: dry storage room, small printer room, below 3-comp sink, below prep surface, at mop sink area. Flies accumulated heavily around moisture throughout the kitchen area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Liz T. 4. Notification: The person in charge during inspection, Allan, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Standing water inside back prep refrigerator. Pizza station prep refrigerator not operable. Facility stores PHFs in ice. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair units.
- K07: Proper hot and cold holding temperaturesCritical
PHFs held at prep refrigerator at pizza station measured at improper holding temperatures above 50F for more than 4h: sausages, bacon, cut tomatoes, pizza sauce. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs VC&D by PIC.
- K06: Adequate handwash facilities supplied, accessibleCritical
Hand cleanser not available at rear hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.