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8 ELEMENTS

Unknown type · CA · source santa_clara_deh #PR0401101

Address
1781 E CAPITOL EX
SAN JOSE CA 95121
Santa Clara County
Phone
+14082702577
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 24, 2026ROUTINE INSPECTIONScore 62Detected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K44FliesPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed open employee drinking cup on top of prep cooler in the cookline and a cell phone stored on top of a stack of to-go containers in server area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop stored in dirty mop water in bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed fly strip in corner of warewashing area above where clean utensils are placed. [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.
    • K05Hands clean, properly washed; gloves used properly — Observed food employee move trash can with gloved hands and return to workstation without washing hands and changing gloves. [CA] Single-use gloves shall be used for only one task, such as working with ready-to-eat food OR with raw food of animal origin, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur. Hands shall be washed:Employees are required to wash their hands: • Before beginning work • Before initially putting on gloves • Before handling food or clean equipment or utensils • As often as necessary during food preparation to remove soil and contamination • When switching from working with raw to ready to eat foods • After touching body parts • After coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking • After using the restroom • Any time when contamination may occur [COS] Food employee washed hands and changed glove before continuing food preparation per inspector request.
    • K07CriticalProper hot and cold holding temperatures — ****MAJOR**** Manchurian sauce in the 1-door upright refrigerator in the kitchen was measured at 47°F. Per PIC, sauce was placed in unit yesterday, more than 4-hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Manchurian sauce was voluntarily condemned and discarded by PIC. Cooked rice in rice warmer was measured at 63°F. Per PIC, rice was placed in warmer at approximately 11 AM, less than 4 hours before temperature was taken. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Rice was reheated to 165°F. ****MINOR**** The following PHF in the 1-door upright refrigerator in the cookline was measured at: 1) Cooked battered cauliflower 45°F. 2) Noodles 55°F 3) Sauce 46°F Per PIC, the items were placed in the unit at approximately 11AM, less than 4 hours before inspection began. [CA] Potentially Hazardous Food (PHF) shall be kept cold at 41°F or below or hot at 135°F or above. [COS] Items were moved to walk-in to rapidly cool to 41°F or below. Temperature of unit was reduced.
    • K13Food in good condition, safe, unadulterated — Observed a large pumpkin covered in mold stored in dry storage area on top of case of single-use paper cups. [CA] Moldy food shall be removed immediately. [COS] Molded pumpkin was discarded.
    • K14Food contact surfaces clean, sanitized — Observed large standing mixer bowl, dough hook, and grinder with accumulation of food residue on food contact surfaces. Equipment was not in use during inspection. [CA] Equipment and utensils that are not currently in use shall be clean to sight and touch.
    • K18Compliance with variance/ROP/HACCP Plan — Observed fermented dosa batter in walk-in cooler that measured 46°F. Per PIC, dosa batter is fermented at room temperature up to 4 hours before being moved into the walk-in cooler until use, however this batch had been prepared approximately 2 hours before the inspection. [CA] Facility shall ferment under refrigeration until HACCP plan approval has been received from the California Department of Public Health (CDPH). Facility shall provide a written HACCP plan to CDPH and shall follow its written HACCP plan. [SA] Dosa batter was transferred into smaller containers and moved returned to walk-in cooler to rapidaly cool to 41°F.
    • K29Toxic substances properly identified, stored, used — Observed sterno containers being stored on top of bottles of vinegar. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
    • K30Food storage: food storage containers identified — Observed unlabeled working containers with white powdered substances in dry storage area. Per PIC, containers held corn starch, sugar, tempura flour, and flour. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed working containers for rice and beans without lids and two working containers with broken lids held together by duct tape. Observed containers of food in walk-in cooler being cold held without being covered. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed empty yogurt containers reused to store batters. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food stored directly on floor of walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
    • K31Consumer self service does prevent contamination — At time of inspection, one sneeze guard for the buffet line does not have a side guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
    • K33Nonfood contact surfaces clean — Observed accumulation of food residue on exterior of large standing mixer, grinder, and other equipment. Observed accumulation of residue on fan guards and mold-like substance on ceiling of walk-in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed cardboard, a trash bag, and aluminum foil being used to cover nonfood-contact surfaces shelves and equipment. [CA] Discontinue the use of cardboard, bags, and aluminum foild to line shelves and nonfood-contact surfaces. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. At time of inspection, prep cooler cutting boards heavily scored and discolored. [CA] Cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed black, mold-like substance around handwash sink caulking and peeling and damaged caulking between handwash sink and prep sink divider. [CA] Clean and repair caulking around sinks.
    • K36Equipment, utensils, linens: Proper storage and use — Observed one cutting board stored on floor by 1-door upright refrigerator in cookline. [CA] Properly store utensils and equipment where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] Food employee moved cutting board to warewashing area to be washed, rinsed, and sanitized. ****REPEAT**** Observed bowls being used as scoops for food in prep cooler in cookline. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop or spoon handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed utensils being stored in a bucket less than 6-inches away from the handwash sink in the cookline. [CA] Store utensils and equipment away from handwash sinks to prevent contamination from splashing.
    • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed a leak in drain pipe for 3-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
    • K45Floor, walls, ceilings: built,maintained, clean — Observed accumulation of food residue and grime on floor under shelves in dry storage area, around large standing mixer, and in other areas. [CA] Regularly clean under shelves and around equipment to prevent accumulation of debris. Observed cracked floor tiles in front of 3-compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed holes in wall above prep coolers in cookline. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.