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SIFU WONG KITCHEN

Unknown type · CA · source santa_clara_deh #PR0301419

Address
1219 WILDWOOD AV
SUNNYVALE CA 94089
Santa Clara County
Phone
+14154208858
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 29, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K05Hands clean, properly washed; gloves used properly — Employee observed washing gloves after handing raw lard. Employee was stopped prior to changing any task and asked to remove gloves and wash hands with soap and warmer water by operator. [CA] Ensure employees are trained to wash hands with soap and warm waters to change gloves. [COS] Employee removed gloves and washed hands with soap and warm water
  2. Sep 24, 2026ROUTINE INSPECTIONScore 39Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K14FliesCriticalFood contact surfaces clean, sanitized — Observed multiple ants crawling around prep line table cutting boards. Observed multiple dead flies on single use article utensils (spoons) in service area. Observed multiple dead flies on stored tea boxes in service area. [CA] The food-contact surfaces shall be kept free of encrusted grease deposits, insects (ants, flies), and other soil accumulations. [COS] Single use utensils were discarded. Prep line table cutting boards were cleaned with sanitizer. Tea containers were cleaned with sanitizer
    • K23FliesNo rodents, insects, birds, or animals — Observed flies by server areas and ants in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. THIS MINOR LEAD TO A MAJOR K14 VIOLATION.
    • K44FliesPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed back door into the facility left open and not being used. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Fly zapper stored directly on top of tea storage box. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
    • K01Demonstration of knowledge; food safety certification — Per employee, due to the manager's office being locked, could not show other active employees' food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
    • K05CriticalHands clean, properly washed; gloves used properly — MAJOR: - Observed employee handling raw chicken at the prep sink and after washing dishes without washing their hands at the 3 compartment sink. - Observed employee moving raw chicken cardboard box with blood on the outside in walk in cooler and after handling cooked buns at kitchen line oven. Had touched one of the buns from the finished product without washing their hands. - Observed employee touching raw chicken feet with cold potable water running in prep sink and after touching mixer with egg yolk inside without washing their hands. - Observed employee removing personal food item (steam bun) from prep table and began active cooking prep without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] All employees washed their hands with soap and water. Employee discarded bun ( see VC&D Report).
    • K06Adequate handwash facilities supplied, accessible — Observed kitchen handwash sinks soap dispensers not adequately dispensing the right amount of soap. Soap is stuck and dispensing small amounts of soap. [CA] Ensure handwashing cleanser in dispenser is functional at handwash stations at all times.
    • K07CriticalProper hot and cold holding temperatures — MAJOR: - Observed sea-cucumber measured at 72F in white bucket at shelf line. Per employee, sea-cucumbers was left out this morning at 7:00am (3.5 hours prior) and will be cooked later. MINOR: - Observed delivered raw pork belly measured at 45F and raw duck measured at 42F at shelf line. Per employee, delivered raw pork belly and raw duck was left out this morning at 7:00am(3.5 hours prior) and will be cooker later after lunch. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]Discarded sea-cucumbers in refuse bin. Placed raw pork belly and duck in walk in cooler.
    • K09CriticalProper cooling methods — Observed cooked white rice measured at 73F at shelf line. Prep employee stated white rice was cooked in the morning at 7:00am and has been out for 3 hours at the start of inspection. [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. (RECOMMEND FOR COOKED RICE: 1) Place cooked rice in shallow pans, 2) Portioning small amounts of cooked rice, and 3) Fluff up cooked rice and place into walk in cooler. [COS] Discarded cooked white rice in refuse (See VC&D Report)
    • K21Hot and cold water available — Observed some handwashing sinks missing hot water. - Observed water measured at 63F in both the men's and women's restroom. - Observed handwash sink with no hot water available next to prep sink. Handwash sink hot water valve is stuck. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
    • K22Sewage and wastewater properly disposed — Observed prep sink drain line leaking and floor sink draining slowly. Observed mechanical warewashing machine drain line dispensing wastewater partially on to the floor. Wastewater still flowing into floor sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure floor sinks and other drains are flowing rapidly to prevent waste water from spilling on to floor.
    • K27Food separated and protected — Observed vegetable cardboard box below the raw meets in walk in cooler on food shelf. [CA] Stored vegetables shall be place above stored raw meats so that no further cross contamination occurs. Raw chicken observed to be thawing directly on top of cardboard box of raw work. Blood observed to be soaking onto box of pork. Pork observed to be in manufacturers ROP plastic wrap. [CA] Store raw poultry below other raw animal products with lower cooking temperature requirements.
    • K30Food storage: food storage containers identified — Observed multiple cardboard food boxes on the ground in the walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
    • K33Nonfood contact surfaces clean — Shelf by prep sink observed to have blood dripping on shelves. Fish tanks observed to have mold build up around pipes and algae on walls. [CA] Keep nonfood contact surface clean and sanitized.
    • K36Equipment, utensils, linens: Proper storage and use — Compressed air tanks at bar observed to be unsecured. [CA] Secure compressed air tanks to rigid structure
    • K42Garbage & refuse properly disposed; facilities maintained — Observed refuse bins left open outside on restaurant facility. [CA] Refuse containers shall be covered at all times when not in use.
    • K45Floor, walls, ceilings: built,maintained, clean — Floors have missing tiles and cracked tiles throughout kitchen area. [CA] Keep floors in good condition. Repair tiles.