This was a follow-up to the 5/20/25 routine inspection. The major violations were observed to be corrected as follows: 1) Observed the front handwash sink was unobstructed. A pump soap dispenser was placed at the left side of the sink. 2) Observed the water dispenser was clean. The yellow placard was replaced with a green placard.
FOLLOW-UP INSPECTION
This was a follow-up to the 5/20/25 routine inspection. The major violations were observed to be corrected as follows: 1) Observed the front handwash sink was unobstructed. A pump soap dispenser was placed at the left side of the sink. 2) Observed the water dispenser was clean. The yellow placard was replaced with a green placard.
ROUTINE INSPECTION
A follow-up inspection will be conducted to assess compliance for the major violations above (handwash sink accessibility and sanitation of food contact surfaces). The first follow-up is free. Any subsequent follow-ups will be billed $298 per hour during business hours. Notes: - ALL kitchen employees must know where to find a metal probe thermometer to regularly measure internal food temperatures. - A second soap dispenser must be placed to the left of the paper towel dispenser at the front handwash sink, or another means of ensuring soap is readily available must be provided. Report will be emailed due to technical difficulties.
Observed mops were stored with the heads sitting in the mop sink. [CA] When not in use, mops must be hung to allow them to air-dry without contaminating other surfaces.
Observed multiple opened plastic bags of spices were tied shut. [CA] After opening prepackaged food, the food must be stored inside a rigid container with a tight-fitting lid.
The kitchen's front handsink was obstructed by the following: 1. A prep table permanently attached to the front of the handsink 2. Multiple items (including a pitcher, seasoning shakers) were stored directly in front of the sink, on the prep table. 3. A trash can stored to the right of the handsink 4. The wall-mounted soap dispenser (located right of the sink) is not accessible to employees trying to wash their hands from the left side. Note: Per employees and PIC, kitchen employees only use the handwash sink located at the rear of the kitchen, and never use the front one. [CA] Handsinks must be accessible so that handwashing is not only possible, but likely. [SA] The items on the prep table and the trash can to the right were removed. FACILITY MUST PROVIDE ANOTHER SOAP DISPENSER THAT IS ACCESSIBLE TO SOMEONE STANDING ON THE LEFT SIDE OF THE SINK. **REPEAT VIOLATION.*** Repeat violations may result in further enforcement action, including office hearings.
Observed employee dropped a glove onto the floor, then picked it up and resumed putting it on. Inspector instructed employee to discard the glove and wash his hands. When he washed his hands at the front handwash sink (while standing on the left side of the sink), he only rinsed his hands for a few seconds and did not use soap. Inspector then instructed him to use soap, but the employee could not reach the soap dispenser, which was mounted on the wall on the right side of the paper sink. He then walked to the handwash sink at the back of the kitchen and washed his hands with soap and water. [CA] After contaminating hands, hands must be immediately washed with soap and water for 15 seconds.
Observed mold-like substance on the inside of the water dispenser nozzle at the customer self-service water dispenser. [CA] Keep food contact surfaces clean and sanitized. [SA] PIC was not able to immediately thoroughly clean and sanitize the dispenser nozzle. PIC placed a sign saying "OUT OF ORDER" on the machine, and also shut off the dispenser so that customers cannot use it.
ROUTINE INSPECTION
Limited inspection. Joint inspection with Shannon Warkentin (California Department of Public Health, standardization)
Cooked potato curry cooling in the walk in fridge measured 42-44F and has been cooling since yesterday per PIC. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Item was voluntarily discarded.
ROUTINE INSPECTION
At the front handwash sink: observed sink/paper towel dispenser/soap dispenser were obstructed by: - A large permanently attached prep table directly in front of the sink - A large bulk bin of food on the floor on the left - A prep table placed directly to the right Employee stated that kitchen staff do not use this handwash sink, and instead use the one in the back of the kitchen. [CA] Handwash sinks shall be easily accessible so that handwashing is not only possible, but likely. [COS] The left bulk food bin and the right prep table were removed. Note: Ensure the handwash sink is also unobstructed by food/utensil containers.
A designated person in charge was not present at the start of the inspection. [CA] Have a designated person in charge on site during all operating hours.
Sanitizer test strips were not available. [CA] Keep sanitizer test strips available.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.