View this restaurant on the map
Show interactive mapROUTINE INSPECTION
Drain pipe from the three compartment sink extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain pipes and the rim of the floor sink to prevent back flow contamination.
ROUTINE INSPECTION
First routine inspection. Facility opened a month ago and shall obtain a valid Food Safety Certificate for Managers 60 days from their date of opening. Invoice for permit is outstanding. Health Permit is not valid until payment is completed. Provided a copy of invoice to operator.
Inside the upright reach-in cooler, raw shell eggs are stored above ready-to-eat foods ingredients. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
Spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to clearly identify it's contents.
Scoops stored inside bulk food containers were stored in a manner where the handle is in direct contact with the food. [CA] Scoops in bulk food containers shall be stored where the handle does not contact food to prevent cross-contamination.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.