ROUTINE INSPECTION
Drain pipes from the two compartment food prep sink extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect from back flow contamination.
ROUTINE INSPECTION
Note- This facility is a risk category 3, facility cools 2 or more foods, blast chiller on site. Permit will be upgraded at the next billing cycle.
One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
Observed grease build up noted on filter of ventilation unit. [CA] Clean the exterior hood/filters.
Measured steamed broccoli and cauliflower in refrigerator drawer next to wok station at 74F. Per chef, vegetables were steamed this morning. [CA] Cool food rapidly by using a blast chiller prior to placing in drawer unit to ensure it reaches 41F.
Observed wet stainless steel containers stacked on top of each other on dish rack. [CA] Allow food equipment to air dry prior to stacking.
Measured yogurt, boiled eggs, chicken katsu sandwich, pasta salad, sushi between 43-46F at the self serve grab and go refrigerator (items located towards the front). [CA] Maintain potentially hazardous food 41F and below. Transfer food items to blast chiller to cool down rapidly to 41F. [COS] Food was transferred to blast chiller.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.