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BURMA CLASSIC LLC

3334 VICTOR CT # 3, SANTA CLARA, CA, 95054 +14086852000
Pass
76
Latest score
50%
Pass rate
2
Inspections
2
Critical violations

Location

Latest inspection

PASSED
Sep 3, 2025FOLLOW-UP INSPECTION346 days ago

This was a follow-up to the 8/28/25 routine inspection. Observed the major violations were in compliance as follows: 1) K07: Measured internal temperatures of multiple PHFs in the upright refrigerator to be 41F or below. 2) K14: Observed rice scoop placed in small container of water next to rice cookers. Employee stated they last washed the scoop at 11:30am (approximately 1 hour 20 minutes prior), and that they wash it at least once every 4 hours. A metal probe thermometer was also available. The yellow placard was replaced with a green "PASS" placard.

Inspection Timeline

Sep 3, 2025Latest
Passed
FOLLOW-UP INSPECTION
Aug 28, 2025
ConditionalScore: 76/100
ROUTINE INSPECTION
76

Violations Analysis

2
Critical Violations
2 in last 3 inspections
4
Non-Critical
6
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Sep 3, 2025
N/A

FOLLOW-UP INSPECTION

This was a follow-up to the 8/28/25 routine inspection. Observed the major violations were in compliance as follows: 1) K07: Measured internal temperatures of multiple PHFs in the upright refrigerator to be 41F or below. 2) K14: Observed rice scoop placed in small container of water next to rice cookers. Employee stated they last washed the scoop at 11:30am (approximately 1 hour 20 minutes prior), and that they wash it at least once every 4 hours. A metal probe thermometer was also available. The yellow placard was replaced with a green "PASS" placard.

No reported violations
Conditional Pass Aug 28, 2025
76/100

ROUTINE INSPECTION

Cooling requirements: Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently ____________ ***Ensure a metal probe thermometer is available at the follow-up inspection next week. ***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.

6 reported violations
  • K07: Proper hot and cold holding temperaturesCritical

    1) Inside the right upright refrigerator, inside a large colander covered in plastic wrap: measured internal temperature of cooked chicken to be 60F. Operator stated they had cooked the chicken at 7:30am this morning, left it at ambient room temperature until 2pm, then put it back into the refrigerator. 2) (minor violation) Inside the right upright refrigerator, on the bottom level inside a rectangular metal tray, measured internal temperature of cooked chicken to be 48F. Operator stated the chicken had been taken out for 15 minutes for active prep at around 12:30pm today (approximately 3.5 hours prior). Note: multiple other PHFs in this unit measured 41F or below. [CA] Keep potentially hazardous foods at 41F and below. [COS] The chicken in part 1 was voluntarily discarded (see VC&D form). The chicken in part 2 was immediately transferred to multiple smaller metal containers and placed inside the walk-in freezer to rapidly cool.

  • K40: Wiping cloths: properly used, stored

    Observed soiled wiping cloth stored directly on countertops. [CA] Store wiping cloths in sanitizer solution when not in use.

  • K14: Food contact surfaces clean, sanitizedCritical

    Observed rice scoops stored directly on top of rice cookers at ambient air temperature. Operators stated they are washed once per day, and that they were last washed more than 4 hours ago. [CA] Utensils shall be stored in the following manner: 1) In the food with their handles above the top of the food and the container 2) In running water 3) In a container of water at 135F or above 4) At room temperature if washed within 4 hours of initial use [SA] Operator moved rice scoops to the warewashing area to be washed later.

  • K39: Thermometers provided, accurate

    A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer. Ensure it is readily available to all food employees.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed accumulation of food debris/grease on floor, right of cooking stove. [CA] Keep floors clean.

  • K33: Nonfood contact surfaces clean

    Observed accumulation of grease on sides of cooking equipment, especially the deep fryer. [CA] Keep surfaces clean.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.