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Facility Inspections
Facility Details
Facility Name:MILPITAS BUFFET
Site Address:24 S ABBOTT AV, MILPITAS
Phone:(408)945-8888
Programs Description:MILPITAS BUFFET
FOOD PREP / FOOD SVC OP 6-25 EMPLOYEES RC 3
Inspections
Latest Inspections:
11/05/2015 - CONSULTATION/MEETING
10/09/2015 - ROUTINE INSPECTION-COMPLETED
Minor Violation Cited - K23 - Observed rodents, insects, birds, or animals
Site Observation:
Observed couple flies in the side room. Air curtain above the delivery door in the side room is not working. [CA] Repair/ replace the inoperable air curtain. Air curtain shall have microswitch for automatic activation when the door is open. (SA) Closed door.
Minor Violation Cited - K26 - Unapproved thawing methods used; frozen food
Site Observation:
At the food preparation sink, found thawing frog legs and fish in standing water. Frogs and fish are semi frozen. [CA] Properly thaw potentially hazardous foods (PHFs) using approved methods: Under refrigeration (41F or lower); Under cold running water (70F or lower, not to exceed 2 hours, sufficient velocity to flush loose particles); In microwave oven; During the cooking process. (COS) Use running tab water.
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
In the walk-in-refrigerator, found raw chicken on rack shelf above noodles. Ready-to-serve Jello uncovered. [CA] Store all raw meats, poultry, seafood below and away from produce, cooked/ ready-to-eat foods, and cover all the foods, to prevent potential overhead/ cross contamination.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
At the dishwashing line, observed storing ready-to-use forks with food/ mouth contact surface upward in canisters. [CA] Properly store eating utensils with handles upward in canisters, to prevent potential hand contamination of food/ mouth contact surfaces .

08/27/2015 - CONSULTATION/MEETING
08/25/2015 - FOLLOW-UP INSPECTION
Minor Violation Cited - K07 - Improper hot and cold holding temperatures
Site Observation:
Measure temperature of raw half shelled oysters at 47F to 49F, displaying in double layers on ceramic platter on ice bed. Manager claimed the oysters were relocated from the walk-in-refrigerator to the buffet line 15 minutes prior. [CA] Must maintain all potentially hazardous foods cold at or below 41F OR hot at or above 135F at all times until served/ sold. (COS) Manager placed the half shelled oysters directly on crushed ice, in a single layer. Remeasured temperature of oysters after 20 minutes: 39F to 42F.

07/23/2015 - CONSULTATION/MEETING
07/23/2015 - DOCUMENT WRITING
No violations were cited at this event.

07/23/2015 - ROUTINE INSPECTION-COMPLETED
Minor Violation Cited - K06 - Inadequate handwash facilities: supplied or accessible
Site Observation:
At the beverage station, observed empty paper towel dispenser above one handsink and missing soap dispenser above another handsink. The handsinks are located at approximately 10 feet apart. [CA] Ensure that at least one handwashing station equipped with adequate soap and paper towel supplies in, wall-mounted dispensers, at all times.
Minor Violation Cited - K07 - Improper hot and cold holding temperatures
Site Observation:
Measured temperature of seafood salad at sushi station to be 45F, with no temperature control. [CA] Must maintain all potentially hazardous foods (PHFs) (e.g. meats, seafoods, dairy, rice) cold at or below 41F OR hot at or above 135F at all times until served/sold. (COS) Using ice bed.
Minor Violation Cited - K08 - Improperly using time as a public health control procedures & records
Site Observation:
At the sushi bar, observed no time code stickers on 2 platters of freshly prepared seafood salad sushi (30 minutes prior), measured 48F to 51F, on display for self-service.
At the dessert bar, observed no time code on platters of sliced cream rolls, measured 59F to 61F, on display for self-service. Dessert boxes stated, "Keep Refrigerated".
[CA] Must provide time code to ALL TPHC (using TIME as PUBLIC HEALTH CONTROL) foods on display for sale. (COS) Sushi chef and manager provided time codes.
Minor Violation Cited - K14 - Food contact surfaces unclean and unsanitized
Site Observation:
Observed dried food debris/ residue on blades food slicer and can opener. These equipment are not currently in use. [CA] Clean and sanitize the food slicer and can opener & holder after each use OR at least every 4 hours if these equipment being used throughout the business day, to prevent potential cross contamination.
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
In the walk-in-refrigerator, found raw chicken and fish stored above cooked crabs and corn. [CA] Store all raw meats/ seafoods below and away from produce and cooked/ ready-to-eat foods. to prevent potential overhead/ cross contamination. (COS)
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Found several knives/ cleavers stored in between equipment and walls. [CA] Properly store all food utensils/ contact surfaces to prevent potential contamination.

03/20/2015 - FOLLOW-UP INSPECTION
Minor Violation Cited - K19 - Non-compliance with consumer advisory for raw or undercooked foods
Site Observation:
Lack of notification to consumer of ready-to-eat raw fish (Sashimi, Sushi). [CA] Ensure that the consumer advisory for raw foods is posted in public view.

03/20/2015 - DOCUMENT WRITING
No violations were cited at this event.

03/20/2015 - BILINGUAL ASSISTANCE
03/20/2015 - ROUTINE INSPECTION-COMPLETED
Minor Violation Cited - K05 - Hands not clean/improperly washed/gloves not used properly
Site Observation:
Observed Chef not washing his hands before wearing disposable gloves. [CA] Hands must be washed before wearing gloves. (COS)
Major Violation Cited - K05M - Hands not clean/improperly washed/gloves not used properly
Site Observation:
Observed Chef (wearing disposable gloves) handles raw chicken and then proceeds to handle vegetables and noodles. [CA] Always wash hands/ change gloves after handling raw foods, especially meat, poultry, fish, and shellfish. Hands must be washed before wearing gloves. (COS) Reviewed proper handwashing with Chef Morales. He demonstrated proper handwashing. Provided handout, "Handwashing: 4 steps in 20 seconds"
Minor Violation Cited - K05N - Hands clean/properly washed/gloves used properly
Definition:
Employees are required to wash their hands: before beginning work before handling food / equipment / 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 using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Minor Violation Cited - K06 - Inadequate handwash facilities: supplied or accessible
Site Observation:
Found rolls of paper towels on top of inoperable, battery operated paper towel dispensers. [CA] Repair the paper towel dispensers. Maintain paper towels inside dispenser to keep towels clean and uncontaminated.

In the kitchen, observed garbage can blocked Chef's handwash sink. [CA] All handwash sinks must be accessible and unobstructed. (COS)
Major Violation Cited - K06M - Inadequate handwash facilities: supplied or accessible
Site Observation:
Refill the empty paper towel dispenser at the front cookline. Ensure that all paper towel and soap dispensers are well stocked at all times. (COS)
Minor Violation Cited - K07 - Improper hot and cold holding temperatures
Site Observation:
Measured temperature of seafood salad at sushi station to be 45F, with no temperature control. [CA] Must maintain all potentially hazardous foods (PHFs) (e.g. meats, seafoods, dairy, rice) cold at or below 41F OR hot at or above 135F at all times until served/sold. (COS) Using ice bed.
Minor Violation Cited - K08 - Improperly using time as a public health control procedures & records
Site Observation:
Observed not using time monitoring devices for sushi at buffet line. Measured temperature of freshly prepared sushis (30 minutes prior) at 47F to 52F. [CA] Must maintain all potentially hazardous foods (PHFs) (e.g. meats, seafoods, dairy, rice) hot at or above 135F OR cold at or below 41F at all times until served/sold. If using TIME as public health control (TPHC) on the PHFs, all such foods must be marked or otherwise identified to indicate the time not to exceed 4 hours out of temperature control (42F to 135F, Danger Zone). (COS) Using time code stickers.
Minor Violation Cited - K14 - Food contact surfaces unclean and unsanitized
Site Observation:
Found dried food residue on blade of can opener. [CA] Clean and sanitize the can opener and holder after each use OR at least every 4 hours if equipment being used throughout the business day.
Minor Violation Cited - K19 - Non-compliance with consumer advisory for raw or undercooked foods
Site Observation:
Lack of notification to consumer of ready-to-eat raw fish (Sashimi, Sushi). [CA] Ensure that the consumer advisory for raw foods is posted in public view.
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
In the walk-in-refrigerator, found raw chicken and seafood stored above cooked corn, pork, and noodles. [CA] Store all raw meats below and away from produce and cooked/ ready-to-eat foods, to prevent potential overhead/ cross contamination. (COS)
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Observed Chef using same cooking tongs for both raw and cooked chicken. [CA] Provide separate tongs for raw and cook meats to prevent cross contamination. Identify the tongs (e.g. color).