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CQ TASTE

Unknown type · CA · source santa_clara_deh #PR0433496

Address

10815 N WOLFE RD # 101B

CUPERTINO CA 95014

Santa Clara County

Phone

+14082533998

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 24, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

   • K06Adequate handwash facilities supplied, accessible — At the back handwash station, observed paper towels are stored on a roll outside the dispenser. [CA] Paper towels shall be stored in a sanitary dispenser to prevent contamination.
2. Sep 17, 2026ROUTINE INSPECTIONScore 41Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K23FliesNo rodents, insects, birds, or animals — Observed a couple of flies throughout the food preparation area. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, weevils, ants, and gnats.
   • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed gap in the ceiling due to misaligned ceiling panel. Observed gap in the screen door attached to the back door leading outside. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
   • K01Demonstration of knowledge; food safety certification — Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
   • K04Proper eating, tasting, drinking, tobacco use — Observed plate of melons stored directly on top of the mechanical dishwasher. Food is for employee consumption. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas. Employees shall have a designated area for consumption.
   • K05CriticalHands clean, properly washed; gloves used properly — Observed multiple improper handwashing practices including: employees touching their face or dirty equipment, then directly proceeding to handle food without an intermediate handwashing step. When requested to wash hands, employees rinsed hands in the preparation sink without the use of soap. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened before contamination of food, and instructed employees to properly wash hands in the designated handwashing station.
   • K06CriticalAdequate handwash facilities supplied, accessible — At the back handwash station, measured water temperature at 118F while the cold water knob was not adjustable. Observed lack of soap at this handwash station. [CA] Handwash stations shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employee adjusted the handwash sink at the time of inspection. The sink is now fully operational with hot and cold water, and is stocked with soap and single use towels.
   • K07CriticalProper hot and cold holding temperatures — 1) Measured fresh garlic in oil mixture stored directly on the preparation counter at 67F. Per employee, mixture was prepared 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Mixture was relocated to the 2-door upright cooler to facilitate rapid cooling. 2) Measured fried eggs inside the warmer from 80-120F. Per PIC, fried eggs were cooked 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Fried eggs will be served within the lunch period (within 4 hours from time of initial cooking and removal from temperature control). Fried eggs shall be made per order.
   • K09Proper cooling methods — Observed cooked beef cooling in a large, deep, plastic bucket. Measured the cooked beef at 80F in the center and 63F at the sides. Per employee, beef was cooked 1 hour prior to temperature measurement. [CA] 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] Employee separated the beef into smaller portions in a shallow tray.
   • K14CriticalFood contact surfaces clean, sanitized — Observed employee dropping serving tongs on the floor, then taking the tongs to the preparation sink to be rinsed without the use of sanitizer before proceeding to conduct preparation with the same tongs. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. [COS] Specialist intervened and instructed employee to properly wash, rinse, and sanitize tongs using the mechanical dishwasher prior to use.
   • K21Hot and cold water available — At the front handwash station, observed the hot water knob is inoperable. Measured the maximum water temperature at 70F. At the back handwash station, observed the cold water knob is inoperable. The hot water knob was non-adjustable and exceeded temperature of 108F. [CA] Water shall be supplied at handwash stations from 100-108F as measured from the faucet if not readily adjustable.
   • K30Food storage: food storage containers identified — Observed multiple boxes of food stored directly on the floor of the food preparation area. Observed storage area is excessively cluttered. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. Storage areas shall be maintained in clean condition.
   • K34Warewash facilities: installed/maintained; test strips — 1) Observed mechanical dishwasher is located directly adjacent to the drainboard of the 3-compartment sink, making the drainboard not readily accessible. [CA] Two metal integral drainboards of appropriate size and construction not attached to point of entry and exit of dishwash machine or sink shall be provided and readily accessible. 2) Facility lacks test strips for sanitizer of choice (chlorine). [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 — Observed use of unapproved equipment including: countertop deep fryer (Global Solutions) without mechanical ventilation, ice shaver (Le jie), and large standing noodle machines (Guan Ting Ji Xie), and domestic rice cookers to hold soups. [CA] Discontinue the use of unapproved equipment. All 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 — 1) Observed re-use of single-use food or spice containers to store other foods. [CA] Discontinue re-use of single-use containers. Food shall be stored in approved, food grade containers approved for sanitation. 2) Observed bowls without handles stored directly in ingredient bins. [CA] Provide approved scoops with handles to prevent direct hand contamination with food.
   • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed active leak at the handwash sink at the front of the kitchen whenever the faucet is turned on. [CA] Plumbing fixtures shall be maintained in good repair. [COS] Employee repaired the leak at the time of inspection.