NOTE: Facility currently used for staff feeding. Routine inspection was conducted on site and report was written off site. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite.
ROUTINE INSPECTION
NOTE: Facility currently used for staff feeding. Routine inspection was conducted on site and report was written off site. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite.
RISK FACTOR INSPECTION
A risk factor inspection is an inspection focusing on factors known to directly contribute to causing a foodborne illness. Structural issues and good retail practices are not assessed during this inspection. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite. Joint inspection with Thao Ha
Taquitos measured at 106F in hot box. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef reheated the taquitos to 165F.
One hand wash sink at bar is missing soap. Other hand wash sinks are socked. [CA] Handwashing soap shall be provided in dispensers at all times. [COS] Soap provided.
ROUTINE INSPECTION
Prep cooler by grill measured to have: -Onion jam measured to be 49F -Sliced cheese at 43F -Sliced tomatoes at 42F Items observed to be stocked over fill line of of the prep cooler inserts. [CA] Ensure PHFs are 41F and below for cold holding and are not overfilled in cooler inserts. [COS] Employee placed PHFs into inserts and moved overfilled PHFs into reach in portion.
ROUTINE INSPECTION
Gap observed in ventilation hood filters. Filter observed to have grease build up. [CA] Keep filters clean and ensure filters are tight fitting with no gaps.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.