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Show interactive mapFOLLOW UP INSPECTION FROM IN WHICH THE SHRIMP WAS CONTAMINATED WITH DIRTY WATER AND THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. BOTH VIOLATIONS WERE CORRECTED. OK TO USE THE SERVICE REFRIGERATOR.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM IN WHICH THE SHRIMP WAS CONTAMINATED WITH DIRTY WATER AND THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. BOTH VIOLATIONS WERE CORRECTED. OK TO USE THE SERVICE REFRIGERATOR.
ROUTINE INSPECTION
FOUND THE CUT TOMATO AT THE SERVICE REFRIGERATOR NEXT TO THE REACH IN FREEZER AT 60F. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE CUT TOMATO WAS CUT AT 11 AM. SEE VC&D. THE CUT TOMATO MAY BE PLACED IN ICE TEMPORARILY UNTIL THE REFRIGERATOR IS FIXED.
MISSING THE HAND WASH SIGN AT THE HAND WASH SINK IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.
THE SERVICE REFRIGERATOR NEAR THE REACH IN FREEZER IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. 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. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.
FOUND MOLD LIKE SUBSTANCE ON THE WHITE PLASTIC FLAP IN THE ICE MACHINE. [CA] CLEAN THIS PART MORE OFTEN.
10 LBS OF COOKED SHRIMP THAT WAS BEING RINSED AT THE 3 COMPARTMENT SINK TOUCHED THE DIRTY WATER OF A DIRTY POT. [CA] FOOD SHALL NOT BE CONTAMINATED WITH DIRTY WATER FROM DIRTY DISHES. USE THE FOOD PREPARATION SINK TO DRAIN FOOD OR TO PREPARE FOOD. SEE VC&D
FOUND A BOWL BEING USED TO SCOOP THE CUT ONION. [CA] USE FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
ROUTINE INSPECTION
Specialist provided Spanish translation services during this inspection. Specialist reviewed report with over via phone during inspection
Working containers of white powered food is missing a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Accumulation of dust and debris observed on floor in small room by kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
Observed raw fish thawing submerged in non running water at food prep 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 part of a cooking process. [COS] fish was relocated to the refrigeration unit.
Cooked shrimp is 44F and 45F inside the 4 door unit; per employee unit is frequently being opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Specialist directed staff to create an ice bath for the shrimp.
Observed raw fish in vacuum packaging at 32F in food prep sink. [CA] Remove fish from vacuum packaging or vent packaging when thawing to prevent bacteria growth. [COS] employee opened packaging and relocated fish to refrigeration unit.
Slimy yellow/brown organic growth observed in ice machine interior panel; no contamination of ice observed. [CA] wash, rinse and sanitize ice machine; discard all ice during cleaning process. follow manufactures cleaning instructions.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.