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Show interactive mapFOLLOW UP INSPECTION FROM 6/26/25 IN WHICH THE SERVICE REFRIGERATOR AND THE SLIDE DOOR REFRIGERATOR NEAR THE COOKING RANGE WERE NOT ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REFRIGERATORS WERE SERVICED AND THEY ARE ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 6/26/25 IN WHICH THE SERVICE REFRIGERATOR AND THE SLIDE DOOR REFRIGERATOR NEAR THE COOKING RANGE WERE NOT ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REFRIGERATORS WERE SERVICED AND THEY ARE ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE.
ROUTINE INSPECTION
FOUND CLAMS AT 51F, 3 LBS OF COOKED NOODLES, 3 LBS OF TOFU AT 51F, 1 LB OF PORK BRAINS AT 51F, 2 LBS OF COOKED BEEF AT 51F AND 5 LBS OF COOKED VEGETABLES AT 51F STORED IN THE SERVICE REFRIGERATOR OVER NIGHT. FOUND 15 OYSTERS AT 53F STORED IN THE SLIDE DOOR REFRIGERATOR FOR OVER 4 HOURS. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D NOTE: THE CLAMS HAVE BEEN STORED IN THIS REFRIGERATOR FOR LESS THAN 2 HRS, PER OPERATOR. THEY WERE RELOCATED TO A WORKING REFRIGERATOR.
FOUND FOOD BEING PREPARED AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO PREPARE FOOD. COS
FOUND ETHANOL CONTAINERS STORED ABOVE FOOD PACKAGES ON A SHELF IN THE DRY STORAGE ROOM. [CA] STORE CHEMICALS BELOW FOOD.
FOUND GAPS UNDER THE BACK DOOR GREATER THAN A QUARTER OF AN INCH. [CA] ENSURE THE GAPS ARE LESS THAN A QUARTER OF AN INCH TO DENY ENTRANCE TO RODENTS.
FOUND THE FIRST SERVICE REFRIGERATOR UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR.
FOUND THE TOP OF THE WORKING CONTAINERS WITH DUST AND THE TABLES WITH FOOD DEBRIS IN THE KITCHEN. [CA] CLEAN THESE ITEMS MORE OFTEN.
FOUND CASES WITH BEER AND TO GO FOOD CONTAINER BOXES STORED OUTSIDE THE BUILDING INA MAKESHIFT ROOM WITH GAPS GRATER THAN A QUARTER OF AN INCH TO THE OUTSIDE. [CA] DO NOT USE THIS ROOM TO STORE FOOD/BEVERAGES OR FOOD CONTAINERS. BRING ITEMS INDOORS.
MISSING THE OYSTER TAGS. [CA] PROVIDE TAGS AND KEEP THEM FOR 90 DAYS. NOTE: THE OYSTERS WERE VC&D FOR TEMPERATURE ABUSE.
FOUND A PLASTIC 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.
FOUND THE RAW CHICKEN AND RAW BEEF BEING THAWED AT ROOM TEMPERATURE AT THE 3 COMPARTMENT SINK. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Meet U BBQ NEW OWNER: Meet U BBQ CP LLC. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 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: 03/01/25 - 02/28/26 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. Facility is 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 02/18/25 FSC: Rundong Wang - 1/18/30 The following should be completed by the time the facility is ready to open and operate: - All other food employees must have valid food handler cards within 30 days from hire date. - Ensure that all hand wash sinks are unobstructed and able to provide warm water, soap, and single-use paper towels. - Old rodent droppings observed in corner located near the water heater and janitorial sink. Clean and sanitize affected area. - One dead cockroach observed by the ice machine. Clean and sanitize affected area. - Drain line from ice machine extends into the floor sink. Provide a minimum of a 1 inch air gap between the end of equipment drain line and the rim of the floor sink. - Provide thermometer inside all refrigeration units. *** If there are plans to make changes or modifications in the kitchen or other food preparation areas, such as the addition of cooking equipment or equipment that requires plumbing. Then facility shall submit plans to this department's Plan Check for review and approval prior to installation, use, or changes.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.