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Business Info

Restaurant: HONG KY NOODLE HOUSE
Address: 2850 Quimby Road 140, San Jose, CA 95148
Type: Restaurant 0-5 Employees
Total inspections: 3
Last inspection: Apr 30, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))

All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

MEASURED AMBIENT TEMPERATURE OF COLD HOLDING PREP UNIT AT 72F.
MEASURED THE TEMPERATURE OF COOKED PORK IN A LARGE PLASTIC CONTAINER AT 73F. AS PER EMPLOYEE, COOKED PORK WAS MADE AT 12:00P.M.
MEASURED THE TEMPERATURE OF SHRIMP AT 68F AND SLICED PORK AT 70F ON THE COLD HOLDING PREP UNIT MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 69F IN 69F WATER ON PREP TABLE. MEASURED THE TEMPERATURE QUAIL EGGS AT 74F ON PREP TABLE.
OBSERVED EMPTY GLASS CONTAINERS, USED TO STORE CHILI, STORED BELOW HAND WASHING SOAP, IN FRONT NEAR REGISTER.
OBSERVED FOOD (GINGER, MEAT) STORED ON FLOOR IN THE WALK IN COOLER.
OBSERVED HEAVY GREASE BUILD UP ON HOOD FILTER IN HOOD.
OBSERVED LACK OF CHLORINE SANITIZER TEST STRIPS.
OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE. OBSERVED LACK OF THERMOMETER TO MEASURE FOOD TEMPERATURES.
OBSERVED LACK OF THERMOMETER IN COLD HOLDING PREP UNIT REACH DOWN ACROSS COOK LINE.
OBSERVED SEVERAL MULTI-USE WIPING CLOTHS STORED ON PREP TABLES THROUGHOUT FACILITY.
OBSERVED UNCLEAN WASTE WATER STORED IN MOP BUCKET WITH MOP STORED IN WASTE WATER.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants