This is the first follow up inspection. A completed checklist for reopening and pest control report was provided prior to this inspection. K23: No evidence of vermin was observed. K45: Facility has sealed the gap under the countertop. Continue to monitor the facility for any future evidence of activity such as eggs sacks, fecal matter, or dead bodies. Facility is okay to open.
FOLLOW-UP INSPECTION
This is the first follow up inspection. A completed checklist for reopening and pest control report was provided prior to this inspection. K23: No evidence of vermin was observed. K45: Facility has sealed the gap under the countertop. Continue to monitor the facility for any future evidence of activity such as eggs sacks, fecal matter, or dead bodies. Facility is okay to open.
ROUTINE INSPECTION
- Facility is hereby closed due to evidence of a vermin infestation. - Facility shall: * Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated. * Eradicate all live and dead rodents and insects from the facility. * Clean and sanitize the affected area(s) and equipment. * Dispose of all food items that have been adulterated/contaminated. * Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. * Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) * Eliminate food and water sources inside and outside the facility. * Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). * Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources. - Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
1. Observed Vermin: Documented in the following areas: - A live nymph on a sticky trap behind the undercounter cooler. - A dead cockroach near the broken convection oven. - Numerous live cockroaches of all ife stages including some with oothecas attached under the counter near the undercounter cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Hugo , 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.
The oven is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair. Repair, service, or replace the unit. Note: If replacing the oven ensure it is a like for like model. Sam make and model.
The FRP under the counter is detaching and allowing harborage and entry of vermin. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the gap.
Pico de Gallo in the prep cooler measured between 48-49F. Per PIC, the salsa has been in the cooler since this morning (~ 5 hours). All PHFs in the cooler were at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded the salsa. See VC&D report.
Facility is using a convection oven outside of the hood as a temporary replacement for the main oven. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
A hotel pan of oysters lacked a certification tag in the kitchen. Per PIC they are from the same batch that is in the walk in cooler which has the tag. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. Educated staff on making a copy of the tag for the portioned containers.
Facility has added a ventless convection oven without submitting to this department. [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.
Repeat Violation: Facility lacks a Food Safety Certificate upon request. [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.
ROUTINE INSPECTION
Notes: - Facility has hired a new manager that will be acquiring a Food Safety Certificate within 60 days from hire date. - New manager has introduced a record keeping system for the shellfish tags but does not have the previous 90 as they were hired about 45 days prior. - Failure to correct repeat violations will result in further enforcement from this department. - A follow up inspection will be conducted to verify compliance with K23.
In the kitchen area, on a sticky trap behind the large prep cooler, a live adult cockroach was observed. Several dead adult cockroaches were observed in other sticky traps. No other evidence of cockroaches were observed. [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 infestation is abated. [COS] Staff eliminated the live cockroach on the trap and discarded the dead cockroaches.
Second Repeat Violation: There is a filter for the exhaust hood in disrepair leading to a gap. [CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in good repair.
Facility has a non-ANSI accredited microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
The faucet at the three compartment sink does not turn off. [CA] Repair plumbing fixture and maintain in clean and good repair.
Second Repeat Violation: The Environmental Health Permit from this department is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
FOLLOW-UP INSPECTION
This is a follow up inspection to verify compliance with major violations noted during the routine inspection conducted on 12/18/2024. Observations: K05: Staff were observed properly washing their hands. K06: The hand wash station was fully stocked, operable, and accessible. K07: All PHFs were held at 41F or below or 135F or above. Continue to correct any pending violations.
ROUTINE INSPECTION
The facility's Food Safety Certificated individual has left, acquire a Food Safety Certificate within 60 days.
In the walk in freezer, fries were observed to be stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The rice scoop was found in a container of water measuring at 66°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
REPEAT VIOLATION: The Environmental Health Permit from this department is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Staff were observed to be on their phone and not wash their hands prior to returning to food preparation. When instructed to wash their hands staff washed their hands in the middle basin of the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed to wash hands in the hand wash sink with warm water, soap, and paper towels.
There is a gap in the exhaust hood filters due to a filter being in disrepair. [CA] Ventilation hood filters shall be maintained clean and good repair. Repair or replace the filter close the gap.
Facility does not organize the shellstock tags for the past 90 days. [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.
In the kitchen area, at the cook line, a piece of fish was found in the flour station measuring at 60°F. Per staff they were not sure how long the piece of fish had been there. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff discarded the fish. See VC&D report.
In the kitchen area, at the only hand wash station, there were no paper towels available in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff were able to restock the dispenser at time of the inspection.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.