MUMU HOT POT

Hot water at 3-comp sink measured to be 112F. [CA] Provide hot water at 120F or above at 3-comp sink for proper dishwashing.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. [CA] A facility that submits payment of the outstanding balance within 48 hours (2 business days, 1/28/2026) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Warewash sink missing test stripes for quat ammonia. Facility only observed to have chlorine test stripes for upright dishwasher. [CA] Provide testing materials for every type of sanitizer used inside facility.

1) Gasket for under the counter freezer across from slicer is fraying and fall off door. [CA] Replace gasket and maintain in good condition. 2) Rice scoop observed to be stored in container of standing water next to rice cooker. [CA] Keep rice scoop in ice water or inside rice cooker with hot rice or wash rice scoop every 4 hours.

Cut tomatoes measured to be 45F in ice bath. Ice bath observed to have ice at the bottom. [CA] Ensure ice bath has enough ice to surround sides of PHF containers. Maintain PHFs at 41F and below for cold holding. [COS] Ice was added to ice bath to come up the sides of container of cut tomatoes.

Raw beef was left directly on rack of freezer below sliced. [CA] To prevent cross contamination keep raw meets inside containers or trays.

One food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card within 30 days of employment.

Raw chicken observed to be stored over produce and tofu inside walk in cooler. [CA] Store raw meats and poultry at the bottom of walk in or separated from ready to eat foods and produce to prevent cross contamination

MAJOR VIOLATION: 1) Observed employee not wash hands after taking trash go to put prep gloves on. Observed a second employee touch sink knobs and then go straight back to food prep [CA] Properly wash hands with soap, warm water and dry using single use paper towels before handling food. [COS] Had employees properly wash hands with soap and water.

Observed hot water turned off for handwashing sink near prep sink because prep sink hot water valve leaks. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Repair leak to to faucet to allow hot water valve to be turned on.

Gasket on under counter freezer was torn and frayed. [CA] Repair gasket and maintain in good condition.

MAJOR: 1) Tomatoes measured at 43F and chicken stock measured at 50F placed in ice. [CA] PHFs shall be held at 41°F or below. [COS] Operator placed containers into a larger ice bath. 3) Grape fruit juice container stated juice was perishable and needed to be refrigerated. Juice measured to be 63F on countertop. Per employee juice was taken out about 1 hour ago to make drink. [CA] PHFs shall be held at 41F or below. Store PHFs inside prep cooler between use. [COS] Operator put juice inside 2 door under the counter cooler. MINOR: 3) Prep cooler observed to have PHFs measuring: -Fish balls at 43F -Meat balls at 43F -Fired tofu at 45F -Tofu skins at 44F. PHFs observed to be overstocked in prep cooler insert. [CA] Ensure PHFs inside prep cooler insert does not exceed fill line. Maintain PHF at 41F and below. [COS] Extra PHFs were moved to under the counter reach in portion of cooler

Facility missing FSC and food handlers cards.[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed single-use utensils being stored in a large pull-out drawer with handle and eating surfaces intermingled.[CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Both handwash sinks did not have paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked papertowels

Observed old mouse dropping on floor in storage area located in dining area.[CA] Clean and sanitize area of old droppings. Survey facility regularly for new signs of rodent activity. If observed, contact pest control to abate vermin infestation.

Upright dishwasher measured to have 0ppm chlorine and 0ppm quat ammonia. No sanitizer observed to be dispensed by upright dishwasher. Active dishwashing observed at time of inspection [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Repair dishwasher. [COS] Facility may use dishwasher to wash and rinse dishes, but must manually sanitize in 3-comp sink by filling sink with 200ppm quat ammonia and submerging dishes into sanitizer for at least 1 minute. 3-comp sink was filled with 200ppm quat ammonia and dishes ran through the dishwasher were submerged in quat ammonia. **THIS IS A REPEAT VIOLATION**

1) Raw chicken observed to be stored with produce and above ready to eat foods. [CA] Store raw meats below produce and ready to eat foods to prevent cross contamination. 2)Raw meats in under counter freezer observed to be stored directly onto rack. [CA] Store raw meats in containers to prevent contamination and easy cleaning of surfaces. **THIS IS A REPEAT VIOLATION**

Facility missing stopper for 3-comp sink and test stripes. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Tomatoes in bowl observed to be stored in a bowl in handwash sink. [CA] Keep handwash sink clear. Handwash sink shall only be used for handwashing. Keep food and prep food in prep sink next to handwash sink. [COS] Tomatoes were moved to prep sink.

Food handler cards not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Hot water measured to be 109F at 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.