DUMPLING TIME STANFORD

Wiping cloth bucket measured at 0 ppm quaternary ammonium. [CA] Maintain a minimum of 200 ppm quat ammonium. Soiled wiping cloths noted on prep counters. [CA] Store in use wiping cloths in sanitizer between uses.

The warm water was turned off at the hand sink near the dish wash area. [CA] An adequate supply of warm running water shall be available at all times, 100F minimum.

Measured sanitizer dispenser at 0 ppm at 3 comp sink. [CA] Maintain a minimum of 200 ppm quat ammonium at all times.

Kappo does not have a valid permit to operate. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Consulted with supervisor A.Sircar.

Observed the dumpling bar was converted to another restaurant, Kappo (Japanese). New equipment was added (rice cooker, dehydrator, alto sham combi oven, induction unit, mixer). Per manager, Kappo is under the same ownership as Dumpling Time. No records indicating plans were submitted for Kappo with our Department. Reviewed previously approved plans for Dumpling Time during inspection. Plan submittal is required for Kappo. Submit plans, manufacturer specification sheets for new equipment, application and fee. Email plans to dehplancheck@deh.sccgov.org. Contact 408-918-3400 M-F 730-1130a and ask to speak with a plan checker if you have questions regarding plan submittal. Kappo shall cease and desist all food operations. Failure to do so will result in further legal action. Facility closure sign posted near front entrance. Spoke with general manager of Dumpling Time and Kappo re: plan submittal process.