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EASTERLY

Unknown type · CA · source santa_clara_deh #PR0374012

Address
3927 RIVERMARK PLZ
SANTA CLARA CA 95054
Santa Clara County
Phone
+19178656510
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Oct 5, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K06Adequate handwash facilities supplied, accessible — At the hand sink in the rear preparation area of the kitchen, wall-mounted paper towel dispenser observed empty. *Note: Roll of paper towels was available nearby, on a metal shelving unit [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispenser refilled.
    • K13CriticalFood in good condition, safe, unadulterated — In the walk-in refrigerator, observed a bowl of chicken maintained directly adjacent to a basket of raw spinach. Observed a few leaves of spinach protruding out of holes in the basket, with the tips of the spinach leaves coming into contact with the raw chicken in the aforementioned bowl. [CA] Food shall be separated and protected from cross contamination. Store all raw animal products below vegetables and ready-to-eat foods. [COS] Spinach that was in contact with raw chicken was voluntarily condemned and discarded due to cross contamination.
  2. Sep 24, 2026ROUTINE INSPECTIONScore 51Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23RoachesNo rodents, insects, birds, or animals — 1. Approximately 5 house flies observed throughout kitchen facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2. Observed two dead cockroaches hanging from a spiderweb in the dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.
    • K01Demonstration of knowledge; food safety certification — Food handling employees did not have food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
    • K05CriticalHands clean, properly washed; gloves used properly — Observed cook handling raw beef, then proceeded to handle vegetables maintained in the upper portion of the prep cooler at the left-side of the cook-line. Observed cook cracking raw shell eggs, wiped hands on soiled wiping cloth, then attempted to resume cooking before being stopped. Observed employee working in the back kitchen area handle raw pork, then attempted to handle containers of soup before being stopped. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employees to de-glove and properly wash hands. Instructed employees to cook affected vegetables to greater than 165F.
    • K07CriticalProper hot and cold holding temperatures — Beef flank, squid, raw pork feet, raw chicken, fish heads, short rib, and tofu measured between 53F and 62F in the prep cooler at the entrance to the cook-line. Per operator, some foods had been stored in the unit overnight, and others had been relocated to the unit less than 2 hours prior for lunch service. Cold holding unit near left side of entrance of cook line measured 54F ambient in the lower portion, and 73F ambient in the upper portion. Raw pork in food prep sink undergoing thawing measured 72F. PIC stated that item was removed from refrigeration 3 hours ago. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Foods that were potentially hazardous and kept overnight were VC&D and food that was placed in morning were relocated to proper cooling unit. Instructed employee to immediately begin cooking raw pork.
    • K08CriticalTime as a public health control; procedures & records — Open container of tomato sauce subjected to time as a public health control was not labeled with a time control sticker. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee placed time control sticker.
    • K14Food contact surfaces clean, sanitized — 1. Cutting board was worn out and had mold residue on cutting surface. [CA] Replace cutting board, flip to other side, or thoroughly wash and sanitize more frequently. 2. High temperature sanitizing rinse in the mechanical dishwasher measured 153F at utensil contact while in active use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
    • K21Hot and cold water available — Hot water in hand wash sink near back kitchen area measured 72F. Hot water handle observed inoperable. [CA] Hot water shall be supplied at a minimum temperature of at least 100F. Temporarily utilize other hand sink near the cook-line.
    • K22Sewage and wastewater properly disposed — Floor drain on left side underneath cook-line observed clogged and completely full of wastewater. Observed no active overflow at the time of inspection. [CA] Clean out floor drain as needed and remove food debris to prevent build up.
    • K26Approved thawing methods used; frozen food — Observed raw pork thawing in the preparation sink at the back kitchen area. [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 — Several items (raw eggs, raw meat) stored above ready to eat foods in cold holding units [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. In the two-door upright cooler near the warewashing area, observed bags of raw beef leaking beef blood onto the lower interior of the unit. Observed no direct cross contamination. [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.
    • K30Food storage: food storage containers identified — Observed containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed 3 buckets of white unknown powders in dry storage room. [CA] Label containers.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Prep cooler at the entrance to the kitchen is incapable of maintaining potentially hazardous foods at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
    • K36Equipment, utensils, linens: Proper storage and use — Observed clean sheet pans and clean cutting boards stored directly on the floor in the back kitchen area. [CA} Equipment contacting food shall be stored in a sanitary location.
  3. Sep 8, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K07CriticalProper hot and cold holding temperatures — In the left-side prep cooler closest to the hand sink at the cook-line, potentially hazardous foods measured between 53F and 55F including fish, soft boiled eggs, raw beef, and cooked pork. Per staff, items had been placed into the unit at the start of lunch service, approximately 2 hours prior. Ambient of the unit measured 53F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to relocate all potentially hazardous foods in the unit to the walk-in cooler.
    • K09Proper cooling methods — Cooked tofu measured between 99F and 100F while maintained in the insert of a prep cooler across from the cook-line. Per staff, it had been cooked approximately 45 minutes prior, and was now cooling. [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] Instructed employees to place ice on the tofu and relocate to the walk-in cooler.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Ambient of the left-side prep cooler (closest to the hand sink) at the cook-line measured 53F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
    • K48Plan review — Facility has not submitted plans for the "Electric Heating Bottom Soup Congee Stove". Observed the stove maintained on a rolling dolley at the back kitchen area while in active use to cook pork. [CA] Facility shall submit plans to DEH Plan Check, or provide proof that plans have been submitted. Facility may also elect to remove the unapproved equipment. Failure to comply will result in the unapproved equipment being impounded. *Note: Spoke with the manager on the phone. Manager states that they elect to remove the unapproved equipment.
  4. Sep 3, 2026ROUTINE INSPECTIONDetected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K05Hands clean, properly washed; gloves used properly — Employee working at the cook-line observed utilizing his personal phone, then attempted to resume cooking before being stopped and instructed to wash hands. Employee at the back kitchen area observed taking bags of fish out of an adjacent freezer chest, handed it to one of the cooks, then proceeded to continue chopping vegetables. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to properly wash hands.
    • K06CriticalAdequate handwash facilities supplied, accessible — Only hand sink in the back kitchen area lacked soap and paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Paper towels restocked. Soap dispenser refilled.
    • K07CriticalProper hot and cold holding temperatures — 7 bags of commercially reduced-oxygen-packaged carp measured 72F while maintained on a metal shelving rack adjacent to the back door. Per staff, fish had been removed from refrigeration approximately 3 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to relocate carp to a freezer chest for rapid cooling.
    • K08CriticalTime as a public health control; procedures & records — Roasted garlic, cooked vegetables, and bean sprouts subjected to time as a public health control were not time marked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Cook provided time markings (colored stickers).