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KOI PALACE CONTEMPO

Unknown type · CA · source santa_clara_deh #PR0425344

Address
19369 STEVENS CREEK BL # 100
CUPERTINO CA 95014
Santa Clara County
Phone
+14088498888
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 21, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

  2. Sep 17, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23RoachesCriticalNo rodents, insects, birds, or animals — In the upstairs storage area, at the unapproved wooden shelving, in a crevice between the staircase wall and the shelf, observed cockroach activity. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Contact pest control to provide service for facility. [SA] Operator eliminated all activity and cleaned and sanitized the area. Discussed with operator that corrective action of cockroach activity includes removal of all harborage. Operator had a contractor on-site to seal cracks and crevices, and finish wooden shelving above the metal staircase.
    • K07CriticalProper hot and cold holding temperatures — Observed improper holding in the following areas: 1. In the kitchen area, by the wok cookline, measured a container of salted egg yolk at 79F. Per operator, container of salted egg yolk stored using TPHC and to be served from 11:00am to 2:30pm. No time label was placed on container of salted egg yolk. 2. In the kitchen area, by the steaming cookline, measured a container of eel in sauce at 76F. Per operator, container of eel in sauce stored from 11:00am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on potentially hazardous foods.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed an unapproved clay pot rice cooker/heating unit stored by the metal staircase. [CA] Ensure only approved equipment is used within the facility. Remove unapproved equipment. Continued use may result in impound of equipment.
    • K45Floor, walls, ceilings: built,maintained, clean — In the upstairs dry storage space, observed unfinished walls and ceiling in the area. In the upstairs refrigeration storage, observed unapproved flooring and unsealed walls. [CA] Ensure all areas where food is stored is properly finished with approved floors, walls, and ceiling.
  3. Sep 11, 2026ROUTINE INSPECTIONScore 64Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23RoachesCriticalNo rodents, insects, birds, or animals — Two live cockroaches on the stairs going up to the upstairs dry storage area. Several dead cockroaches found on monitoring traps in the upstairs food prep area. [CA] Facility shall be kept free of vermin. Clean and sanitize areas with activity. Seal all crevices along the staircase to prevent harborage. Contact pest control to provide service. [COS] PIC eliminated cockroach activity. PIC cleaned and sanitized the area and to contact pest control to provide service. During follow-up inspection, any live activity will result in immediate closure. Fruit flies were observed ont he container of ginger stored on the staircase, and on the unfinished wooden platform int he upstairs dry storage area. [CA] Keep facility free of fruit fly activity.
    • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Gap/lip underneath each section of staircase observed. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin. Back door into the facility was left open without the use of the air curtain. [CA] Keep doors leading into the facility closed to prevent an entrance for vermin.
    • K01Demonstration of knowledge; food safety certification — Several food handler certifications and a food safety certificate were expired. [CA] Have employees update food handler cards and food safety certificate.
    • K04Proper eating, tasting, drinking, tobacco use — Cook was observed drinking water from an open container while preparing food. [CA] Employees shall not eat or drink in areas where food is prepared. [COS] Employee was instructed to remove the open container, and discontinue practice.
    • K05Hands clean, properly washed; gloves used properly — Employee placed thumb inside a used water cup, then attempted to continue to prepare food. [CA] Employees shall wash hands after contacting potentially contaminated sources. [COS] Employee was instructed to wash hands prior to resuming food prep. Employee was observed washing gloves at the hand wash station. [CA] Employee shall discard used gloves, and then wash hands before continuing food prep. [COS] Employee was instructed to discard gloves and wash hands prior to resuming food prep.
    • K07CriticalProper hot and cold holding temperatures — The following food items were measured at improper holding temperatures: 1. Pooled eggs and pooled egg whites measured at 65F, on the counter-top at the wok cookline. Per PIC, stored for 1.5 hours. 2. Baked pastries measured at 112F in the upright warmer. Per PIC, stored for 1.5 hours. 3. Measured eel sauce at 85F, abalone at 68F, and beef tripe at 122F ont he counter top at the steamer cookline. Per PIC, stored for 1.5 hours. 4.Measured sesame ball, shrimp ball, and raw shelled eggs at 51F at the 2 door undercounter refrigerator in the upstairs food prep area. Measured ambient air temperature in the 2 door undercounter refrigerator at 47F. Per PIC, stored for 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below, or held hot at 135F and above. [SA] PIC placed pooled eggs and pooled egg whites in an ice bath to maintain cold holding temperatures. PIC placed time marker on baked pastries, eel sauce, abalone, and beef tripe to be served within 4 hours from when removed from temperature control or discard. PIC transferred potentially hazardous foods from the 2 door undercounter refrigerator to other refrigeration.
    • K14Food contact surfaces clean, sanitized — Mold-like substance found in the inner panel of the ice machine. [CA] Clean and sanitize ice machine to prevent contamination of food (ice).
    • K30Food storage: food storage containers identified — Containers of vegetables stored on the floor of the staircase leading up to the upstairs dry storage area. [CA] Food products shall be stored on approved shelving at least six inches above the floor.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Ambient air temperature of the two door undercounter refrigerator measured at 47F. [CA] Repair or replace malfunctioning refrigeration, and ensure food can be maintained cold at 41F and below. Vegetables stored unapproved plastic containers. [CA] Use only approved food storage containers within the facility.
    • K45Floor, walls, ceilings: built,maintained, clean — Flooring below the steamer in the steaming cookline was peeling and in disrepair. Unfinished wall was observed behind the steamer in the same area. Missing approved flooring, cove base, and finishes along the walls in the upstairs prep area. [CA] Floors, walls, ceilings shall be approved, smooth, durable, and easily cleanable.