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PEARL RIVER CHINESE RESTAURANT

Unknown type · CA · source santa_clara_deh #PR0300159

Address

414 BLOSSOM HILL RD

SAN JOSE CA 95123

Santa Clara County

Phone

—

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 23, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 17, 2026ROUTINE INSPECTIONScore 34Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K23RodentsNo rodents, insects, birds, or animals — Observed dried rodent droppings at service counter. [CA] Maintain facility free of vermin. Clean and sanitize areas of old rodent droppings.
   • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed large gap at the bottom of the screen door in the back of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed medication stored next to food equipment and above food preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
   • K01Demonstration of knowledge; food safety certification
   • K04Proper eating, tasting, drinking, tobacco use — Multiple employees drinking from uncovered cups and eating on food prep tables. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils may occur.
   • K05Hands clean, properly washed; gloves used properly — Observed employee wash cutting board, touch back door knob, drink from a personal cup, and take the cleaned cutting board for use without washing hands. [CA] Employees are required to wash their hands: before beginning work; before handling food or clean equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready to eat foods; after touching body parts; after coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking; after using the restroom; any time when contamination may occur
   • K06CriticalAdequate handwash facilities supplied, accessible — No handsoap available at only handwashing sink in kitchen prep area. [CA] Handwashing cleanser and sanitary single-use towels shall be provided in dispensers at handwashing sinks at all times. [COS] Employee refilled soap dispenser
   • K07CriticalProper hot and cold holding temperatures — *MAJOR* Raw pooled eggs held in cold prep counter measured at 58F [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC placed eggs back into walk in fridge. *MINOR* Items found in cold prep counter found to be out of temperature: raw beef measured at 46F; bean sprouts measured at 48F. Raw shrimp in fridge under cold prep counter measured at 49F. [CA] Maintain PHF at 41F or below.
   • K09Proper cooling methods — Bowl of cooked beef cooling in deep bowl at room temperature on shelf, employee indicated that it was cooked 20 minutes prior. No active cooling observed. [CA] Food shall be cooled rapidly using approved methods including: placing food in shallow pans; separating food into smaller portions; using rapid cooling equipment; using ice paddles using containers that facilitate heat transfer
   • K14CriticalFood contact surfaces clean, sanitized — Employee washed and rinsed cutting board without sanitizing and brought it back out for use. [CA] Food contact surfaces shall be washed and sanitized. [COS] Employee ran the cutting board through dishwasher. Observed heavy accumulation of black mold like substance on interior panel of ice machine. Ice had been removed and distributed to bar and soda fountain. [CA] Maintain ice machine clean and in good condition. [COS] Ice discarded, ice machine cleaned and sanitized.
   • K21Hot and cold water available — Hand wash sink in food prep area measured below 100F. No additional hand wash sink available in prep area. Hot water knob appeared to be broken. [CA] Hand washing facilities must be equipped to provide warm water measuring 100F.
   • K22CriticalSewage and wastewater properly disposed — *MAJOR* Janitorial sink appeared to be clogged and had wastewaster backed up in the basin. *MINOR* Only handwashing sink in the kitchen drained very slowly and filled with water while washing hands. [CA] Maintain plumbing facilities in good condition and repair clogs to ensure proper wastewater disposal.
   • K24Person in charge present and performing duties — Designated person in charge was not available during inspection, employee had to call owner several times. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
   • K27Food separated and protected — Observed multiple raw meat products stored near or above cooked or ready to eat foods in walk in fridge and freezers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed many food items stored on the floor of the walk in fridge/freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
   • K33Nonfood contact surfaces clean — Observed heavy accumulation of food debris/debris on all shelving units, guards of fans in the walk in fridge and handles of refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
   • K34Warewash facilities: installed/maintained; test strips — Two employees observed washing hands in 3 compartment sink. [CA] Handwashing shall be done exclusively in handwashing sink. Test strips were not available at bar, per employee, they had run out. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Preparation unit across from cookline was not maintaining PHF at 41F or below. Observed pooled water in the bottom. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Sliding door of the reach in fridge was not functioning, unable to open one side. [CA] Repair/replace reach in fridge door. Observed residential reach in freezer in the dry storage room. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
   • K36Equipment, utensils, linens: Proper storage and use — Observed scoops in bulk food containers in dry storage with handles in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. CO2 at soda dispenser in service counter and at the bar were not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
   • K45Floor, walls, ceilings: built,maintained, clean — Observed heavy accumulation of food debris around floors/walls of food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed many broken tiles and missing or damaged coving throughout preparation areas. [CA] Repair/replace broken floor tiles and coving.