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ANGRY NOODLE

Unknown type · CA · source santa_clara_deh #PR0379066

Address
692 BARBER LN
MILPITAS CA 95035
Santa Clara County
Phone
+14087058155
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 22, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K23RoachesNo rodents, insects, birds, or animals — Observed a singular dead cockroach on the floor underneath the ice machine. Observed a singular dead cockroach underneath a box of ginger near the back door. Observed accumulation of cockroach droppings around the door frame of the back door. [CA] Clean and sanitize areas of dead cockroaches. Continue working with pest control. *Note: Per the manager, facility has scheduled a pest control service for tomorrow
    • K07CriticalProper hot and cold holding temperatures — In the basin of the preparation sink, a tub of 10+ raw fish fillets measured 52F while maintained immersed under cold, running water. Per the manager, they had been removed frozen from the upright freezer approximately 1 hour prior and relocated to the preparation sink to thaw. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that during thawing, the temperature of potentially hazardous foods does not exceed 41F. [COS] Tub of fish fillets relocated to the walk-in cooler.
  2. Sep 16, 2026ROUTINE INSPECTIONScore 41Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23RoachesNo rodents, insects, birds, or animals — Observed a dead, juvenile cockroach under the 3 comp sink. [CA] Keep facility clean and clear of all pests.
    • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Back door near walk in fridge was propped open. Back door near prep sink has a gap of greater than 1/4 inch. [CA] Ensure doors are kept closed and have a gap of less than 1/4 inch to deter the entry of vermin.
    • K45Conducive conditionsFloor, walls, ceilings: built,maintained, clean — Observed unsealed holes, cracked, and crevices throughout the walls and ceilings. Observed cove base in disrepair behind side cook line. [CA] Repair all structural deficiencies to avoid harborage of vermin.
    • K05CriticalHands clean, properly washed; gloves used properly — Operator handled raw beef and attempted to handle ready to eat spare ribs before being stopped. Employee touched his nose, neck, and hair and did not change gloves before continuing work on the cookline. Operator handled the inside and outside of a trash can before attempting to handle ready to eat food. [CA] Change gloves between handling raw food and cooked, ready to eat foods as well as whenever a task is changed. [COS] Operator was instructed by inspector to wash hands and change gloves before proceeding with handling cooked, and ready to eat foods.
    • K07CriticalProper hot and cold holding temperatures — Bowl of rice noodles measured 78F on prep table near the cook-line. Raw beef measured 72F in a tub of standing water on the prep sink drain board. Per PIC, beef had been there for 5 hours and 45 minutes. Bok choy measured 123F & Bean sprouts measured 90F on the prep tables at the cookline. Minor Violation - Black ear mushrooms, Sliced beef & Bamboo shoots measured between 44-49F in the prep fridge near the cook line. Per PIC these items were prepared at 10am. [CA] Ensure that all potentially hazardous foods are held below 41F or above 135F to prevent the growth of bacteria. [SA] Rice noodles, Bean sprouts, Bok Choy to be served or discarded at the end of lunch. [COS] Raw Beef was VC&D for failing to be held above 135F or below 41F. [COS] Black ear mushrooms, Sliced Beef, and Bamboo Shoots were moved to the walk-in fridge.
    • K09CriticalProper cooling methods — Chicken Broth in large container measured 46F in walk in fridge. Per PIC, chicken broth was prepared the prior night and stored in walk in fridge to cool. [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] Chicken broth was VC&D for failing to cool within limits.
    • K13CriticalFood in good condition, safe, unadulterated — Frozen beef rib in upright freezer near mop sink was directly touching dirt and grime at the bottom of the freezer unit. Frozen beef rib was stored in an open plastic to-go bag. [CA] Ensure that foods do not come into contact with unsanitary surfaces. [COS] Frozen beef rib was VC&D.
    • K14CriticalFood contact surfaces clean, sanitized — Operator observed rinsing tubs used to store raw meat and stacked them up. [CA] Follow proper washing procedures for all food contact surfaces. [COS] Instructed manager to move tubs to 3 compartment sink to be warewashed. Minor Violation - Chlorine observed to be 0PPM at warewash machine. Chlorine intake bottle was nearly empty. [CA] Maintain chlorine level in chemical warewash machine at 50PPM.
    • K26Approved thawing methods used; frozen food — Raw beef thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
    • K27Food separated and protected — Raw shell eggs were stored on the shelf above cooked broth. [CA] Store all raw foods below cooked, ready to eat foods. Frozen tubs of meat were stacked with the bottoms of the tubs touching the meat inside the containers below. [CA] Separate and protect foods being stored from contamination.
    • K30Food storage: food storage containers identified — Numerous containers of food stored on the floor throughout the kitchen and the walk in fridge. [CA] Store food at least 6 inches above the floor to prevent contamination.
    • K34Warewash facilities: installed/maintained; test strips — Chlorine test strips unavailable at the time of inspection. [CA] Ensure chlorine test strips are available at all times.
    • K36Equipment, utensils, linens: Proper storage and use — Knives on top of prep sink were stored on debris encrusted window sill. Clean cutting board stored directly on the floor in the warewash area. [CA] Ensure that all food contact surfaces and utensils are stored in a sanitary location.
    • K39Thermometers provided, accurate — All refrigeration units lack internal thermometers. [CA] Provide internal thermometers in all hot or cold holding units.