This was a follow-up to the 6/23/25 routine inspection. Observed the major violations were in compliance as follows: 1. Measured warm water at the handsink in the warewashing area to be 100F, and cold water was available. 2. The warewashing area's handsink had a stocked and functioning paper towel dispenser. 3. Observed rice was properly labeled to be discarded per TPHC procedures. Yellow placard was replaced with a green placard. OK to operate.
FOLLOW-UP INSPECTION
This was a follow-up to the 6/23/25 routine inspection. Observed the major violations were in compliance as follows: 1. Measured warm water at the handsink in the warewashing area to be 100F, and cold water was available. 2. The warewashing area's handsink had a stocked and functioning paper towel dispenser. 3. Observed rice was properly labeled to be discarded per TPHC procedures. Yellow placard was replaced with a green placard. OK to operate.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the major violations listed above. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday. Ensure quaternary ammonia for the 3-compartment sink is measured before sanitizing wares. Joint inspection with Maverick Chin.
1) Observed large basin was used to soak dirty dishes. Basin was damaged in one area and was sealed using a material that appeared to not be smooth and easily cleanable. 2) In the bar area: observed damaged knife with broken tip. [CA] Use approved equipment in good condition. 3) Observed the inside handle of the walk-in refrigerator was missing. [CA] Replace missing door handle. 4) Observed excessive water build-up in the floor inside the walk-in refrigerator. [CA] Repair source of water leakage. 5) Observed paper towels were used to plug the 3-compartment sink. [CA] Use an approved stopper/drain plug to plug the 3-compartment sink. [COS] Paper towels were removed and a drain plug was placed in the sink. 6) PIC stated the small countertop fryer was newly added about a week ago. [CA] All new equipment must obtain written approval from Plan Check before installation and use. See notes below.
Observed employee drinking from an open cup in the warewashing area. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, food contact surfaces, etc may occur.
At the handsink in the warewashing area: observed the cold water faucet was not working. Warm water measured 144F, rendering the handsink unusable. [CA] Provide water at 100 - 108F at the handsink. [COS] The cold water valve was turned on. Cold water was made available at the handsink.
In a sanitizing bucket in the cooking area: measured quaternary ammonia to be less than 100ppm. [CA] Store cloths in 200ppm quaternary ammonia, or per manufacturer directions.
Inside the walk-in refrigerator: observed raw chicken stored above cooked fried rice. [CA] Store raw animal products below/away from ready to eat foods.
Observed approximately 3-5 flies in the kitchen areas. [CA] Keep facility clear of flies.
Observed small countertop deep fryer was stored beyond the hood overhang. [CA] Cooking equipment must be stored under the ventilation hood with a minimum 6 inch overhang. Note: inspector will conduct file review to confirm if countertop fryer is approved by Plan Check.
Observed fly landed on a food container lid. [CA] Protect food/food containers from contamination.
TPHC is used for most foods in the kitchen main prep area. However, TPHC written procedures were not available. [CA] Keep TPHC written procedures available.
A food handler card was expired. [CA] Obtain a valid food handler card.
Observed the bar handsink was draining slowly. [CA] Keep handsink in good working condition.
Measured internal temperature of rice in rice warmer to be 108F. No time-marking was observed. Operator stated rice had been cooked 2 hours prior. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Employees decided to discard rice into a garbage bin. See VC&D form.
Observed damaged floor tiles throughout the kitchen. [CA] Repair/replace damaged floor tiles.
In the warewashing area: observed the handsink's paper towel dispenser was empty, and the sink was obstructed by a large basin. [CA] Keep the paper towel dispenser stocked at all times. Do not obstruct the handsink. [COS] A paper towel roll was placed near the handsink. The large basin was moved away from the handsink.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.