Follow up inspection to the routine inspection conducted on 7/31/26. Facility was closed due to evidence of an active vermin infestation and lack of hot water in the facility. Observations: K21: Hot water has been restored. K23: No evidence of an active vermin infestation observed. Facility is now OPEN.
FOLLOW-UP INSPECTION
Follow up inspection to the routine inspection conducted on 7/31/26. Facility was closed due to evidence of an active vermin infestation and lack of hot water in the facility. Observations: K21: Hot water has been restored. K23: No evidence of an active vermin infestation observed. Facility is now OPEN.
ROUTINE INSPECTION
NOTE: THE MENU SHOWS WOOL SNAIL AS A FOOD ITEM, HOWEVER, NO INVOICE WAS AVAILABLE SHOWING THIS ITEM WAS PURCHASED. NO WOOL SNAIL WAS FOUND IN THE FACILITY.
FOUND TAGS STORED NOT IN CHRONOLOGICAL ORDER. [CA] STORE TAGS IN CHRONOLOGICAL ORDER.
THE FOOD EMPLOYEE TOUCHED HER EARS THEN PROCEEDED TO CUT LEMON GRASS. [CA] HAND WASHING IS REQUIRED AFTER THE HANDS HAVE TOUCHED BODY PARTS. COS
REPEAT VIOLATION: THE CONSUMER WARNING FOR RAW FOODS IS MISSING THE IDENTIFICATION OF WHICH FOOD ITEM IS SERVED RAW ON THE MENU. [CA] PROVIDE THE IDENTIFICATION IE: ASTERIK DENOTING THE FOOD SERVED RAW.
MISSING THE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE 3 COMPARTMENT SINK. [CA] PROVIDE TEST STRIPS TO MEASURE 100 PPM CHLORINE.
FOUND A DEAD COCKROACH IN THE CONTAINER WITH DRIED ONION. [CA] FOOD SHALL BE FREE OF VERMIN. SEE VC&D
FOUND THE HOT WATER AT 78F AT THE 3-COMPARTMENT SINK. [CA] PROVIDE HOT WATER AT 120F AT THE 3-COMPARTMENT SINK AND FOOD PREPARATION SINK AND 100F AT THE HAND WASH SINK.
OBSERVED FOOD EMPLOYEE WASH HER HANDS AT THE 3 COMPARTMENT SINK. [CA] USE THE HAND WASH SINK TO WASH HANDS. OBSERVED THE FOOD EMPLOYEE RINSE THE FROZEN SNAILS AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO RINSE FOOD.
FOUND 2 LIVE BABY COCKROACHES ON THE DRY STORAGE AREA FLOOR. FOUND A DEAD COCKROACH ON A FOOD CONTAINER WITH DRIED FOOD. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM EARLIER TODAY IN WHICH THIS FACILITY WAS CLOSED DUE TO HAVING NO HOT WATER (120F MINIMUM AT THE 3 COMPARTMENT SINK), FINDINGS: THE HOT WATER HEATER WAS SERVICED AND IT CAN NOW PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK AND 100 AT THE HAND WASH SINK.
ROUTINE INSPECTION
THIS FACILITY IS NOW CLOSED DUE TO HAVING NO HOT WATER (120F MINIMUM AT THE 3 COMPARTMENT SINK),
THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK AND THE HAND WASH SINK IS AT 76F. [CA] PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK AND 100F AT THE HAND WASH SINK.
THE CONSUMER WARNING FOR RAW FOODS IS MISSING THE IDENTIFICATION OF WHICH FOOD ITEM IS SERVED RAW ON THE MENU. [CA] PROVIDE THE IDENTIFICATION IE: ASTERISK DENOTING THE FOOD SERVED RAW.
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] FOOD FACILITIES THAT PREPARE, HANDLE, OR SERVE NON-PREPACKAGED POTENTIALLY HAZARDOUS FOOD SHALL HAVE A VALID FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS AVAILABLE FOR REVIEW AT ALL TIMES.
FOUND A FEW POTS WITH VERMICELLI STORED ON THE FLOOR IN THE KITCHEN. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
FOUND A MOP IN THE MOP BUCKET AND ONE IN THE MOP SINK. [CA] HANG THE MOP TO AIR DRY. FOUND AN EMPLOYEE’S BOWL WITH FOOD STORED NEXT TO FOOD RELATED ITEMS IN THE KITCHEN. [CA] DO NOT EAT OR STORE PERSONAL FOOD IN THE KITCHEN OR FOOD STORAGE AREAS.
FOUND SHELLED EGGS AT 75F ON THE FOOD PREPARATION TABLE. FOUND THE MAYO AT 77F STORED ON THE FOOD PREP TABLE IN THE KITCHEN.[CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. THE EGGS WERE RETURNED TO THE REFRIGERATOR AS WELL AS THE MAYO. NOTE: THE EGGS AND MAYO WERE OUT OF TEMPERATURE CONTROL FOR LESS THAN AN HOUR, PER OPERATOR.
FOUND A COUPLE OF ANTS ON THE FOOD PREPARATION TABLE IN THE KITCHEN. [CA] ENSURE THE FACILITY IS DEVOID OF ANTS.
FOUND THE 3 COMPARTMENT SINK BEING USED TO PREPARE THE CRAWFISH. [CA] USE THE FOOD PREPARATION SINK TO PREPARE FOOD.
REPEAT VIOLATION: FOUND THE 4 BURNER COOKING EQUIPMENT EXTENDING A FEW INCHES OUTSIDE THE HOOD CANOPY. [CA] ENSURE TO THE COOKING EQUIPMENT IS 5 INCHES INSIDE THE HOOD CANOPY.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: CRAWFISH LA NEW OWNER: WHITE BAMBOO The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1580 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 10/1/25 - 9/30/26 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 9/12/25 *Permit condition: KEEP THE SAME AS ON PREVIOUS PERMIT. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
FOUND A LARGE OPEN BAG OF SUGAR IN THE DRY STORAGE AREA. [CA] ONCE OPENED STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
FOUND THE HOT WATER AT 111F AT THE 3 COMPARTMENT SINK. [CA] PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK.
FOUND THE LARGE GAS BURNER STOVE OUTSIDE THE HOOD CANOPY. [CA] ENSURE THE STOVE IS 5 INCHES INSIDE THE HOOD CANOPY.
MISSING THE CHLORINE TEST STRIPS. [CA] PROVIDE CHLORINE TEST STRIPS TO MEASURE 100 PPM AT THE 3 COMPARTMENT SINK.
FOUND ALUMINUM COVERED FOIL CHIPPING OFF FROM THE FOOD PREPARATION TABLE. [CA] REMOVE THE FOIL.
FOUND A BOWL BEING USED TO SCOOP THE RICE FROM THE WORKING CONTAINER. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.