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PHO 408

Unknown type · CA · source santa_clara_deh #PR0445761

Address
5540 WINFIELD BL # 180
SAN JOSE CA 95123
Santa Clara County
Phone
+14088009692
First seen
Oct 11, 10:35 PM EDT

Inspections

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

    Pass (green placard)

    • K07CriticalProper hot and cold holding temperatures — Bean sprouts on counter measured 57F. Per PIC, they were removed from refrigeration 1 hour prior. [CA] Maintain PHF at 41F or below or 135F or above. [COS] Bean sprouts were placed back into refrigeration.
  2. Sep 16, 2026ROUTINE INSPECTIONScore 45Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K29Pesticide misuseToxic substances properly identified, stored, used — Two cans of raid insecticide clearly labeled 'For residential use only." [CA] Use only those insecticides that are approved for use in a food facility.
    • K05Hands clean, properly washed; gloves used properly — Employees using one time use gloves working in different food prop areas. [CA] Employees handling food should be changing gloves when working with different foods or performing different tasks.
    • K06CriticalAdequate handwash facilities supplied, accessible — Hand wash sink next to cook-line covered by storage bins and handwash sink next to three compartment sink was full of bags of food. [CA] Hand wash sinks must be easily accessible and free of obstructions. [COS] Storage bins/bags were removed from hand wash sink.
    • K07CriticalProper hot and cold holding temperatures — Bean sprouts measured at 70F in container of water on preparation table, shrimp in two separate containers were double stacked in two preparation coolers measured at 49F and at 64F for less than 2 hours. [CA] Potentially hazardous food for cold holding must be at 41F or below. [COS] Double stacked shrimp was removed and placed in walk-in cooler. Egg noodles were measured at 126F for less than 2 hours. [CA] PHF for hot holding must be held at 135F or higher.
    • K09CriticalProper cooling methods — Rice noodles on counter measured 98F and 78F in two different containers. Per PIC, the noodles were cooked 2.5 hours prior to temperature measurement. [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] Noodles were VC&D. MINOR: Chicken next to cook line was measured at 64F, per PIC chicken was cooked 1.5 hours prior to temperature measurement. Egg rolls at cook line were measured at 82.4F, per PIC egg rolls cooked one hour prior to temperature measurement. [CA] PHF must be cooled from 135F to 70F with in the first two hours using active cooling methods.
    • K14Food contact surfaces clean, sanitized — Observed employee drying bowls with cloth towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
    • K21Hot and cold water available — Hot water in rest room measured at 88F. [CA] Maintain warm water for handwashing at a minimum 100F.
    • K24Person in charge present and performing duties — There was no person in charge at the beginning of the inspection. The employee working agreed to be the PIC after speaking with the manager. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
    • K26Approved thawing methods used; frozen food — Meat on floor was thawing at room temperature. Meat in 3 compartment sink was being thawed in standing water. [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 — Food thawing on floor, observed food stored on floor in the dry storage area. [CA] Food must be stored six inches above the floor, on approved shelving.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed the following unapproved equipment: Ninja bread toaster, Microwave oven, ice maker, 3 upright residential freezers. [CA] New and/or replacement 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 — Observed bowls used as scoops in bulk sugar, MSG etc containers. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
    • K38Adequate ventilation/lighting; designated areas, use — Observed large gaps in ventilation filters. Also observed grease drips from filters and equipment. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
    • K40Wiping cloths: properly used, stored — Observed many soiled wiping cloths stored on preparation counters throughout preparation area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
    • K41Plumbing approved, installed, in good repair; proper backflow devices — Faucet at handwash sink next to three compartment sink was leaking while water was shut off. [CA] Repair plumbing fixture and maintain in clean and good repair.
    • K43Toilet facilities: properly constructed, supplied, cleaned — Observed restroom converted to a storage room, toilet had been removed. [CA] Restroom may not be converted to an office/storage space, resulting in a toilet facility that does not meet local building and plumbing ordinances. Remove all items and ensure that the restroom is used as a restroom only.
    • K44Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed employee purse stored on top of food containers and employee medication stored next to preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.