Phin Cafe

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

1. Observed employee personal drink in the back chest freezer. [CA] No person shall store clothing or personal effects (foods or drinks) in any area used for the storage and preparation of food or food contact surfaces. 2. Mops were not properly hung at the mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 3. Observed unused waring oven stored on top of reach in freezer. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Food handler card was shown to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Thermometers provided, accurate

Inspector’s Notes

Probe thermometers were unavailable. Per manager, employees use infrared thermometer to check final cooking temperatures of potentially hazardous foods. [CA] A probe thermometer +/- 2°F shall be provided and available to check final cooking temperatures of potentially hazardous foods.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Observed drain lines of equipment inside the floor sinks throughout the facility. [CA] All water supply inlets including a spray nozzle attached at the warewash sink shall have an air gap at least twice the diameter of the water supply inlet and may not be less than one inch from the flood level rim of the plumbing fixture.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Only available handwash sink in the kitchen facility did not have any soap inside dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manager had placed more soap in the dispenser.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper cooling methods

Inspector’s Notes

Genmaicha with cream was measured at 102F and was cooling below prep table. Per PIC, it finished cooking at a boiling temperature 1.5 hours prior. [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] PIC placed container into ice bath.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

Observed plastic 16oz togo plastic container inside soy sauce bucket [CA] Remove 16oz togo plastic container from the soy sauce bucket and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. (Example: Laddle) Observed ice scoop stored inside ice machine with handle in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed raw chicken stored in togo plastic bags in the back chest freezer. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle, to go plastic bags) shall not be reused to store food.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Approved thawing methods used; frozen food

Inspector’s Notes

Observed raw chicken measured at 51F, per manager the raw chicken was thawing for 2 hours. [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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Hot and cold water available

Inspector’s Notes

1. Hot water at the 3 compartment sink was measured at 116F. 2. Hot water at the prep sink was measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

1. Observed dust debris build up on the ventilation at the facility hallway going towards the restroom and inside the restroom. [CA] Ceiling vents shall be kept clean and in good repair. 2. Observed debris build up on the side of the walls inside the ice machine. [CA] Commonly maintain, clean, and sanitize debris build up inside the ice machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

Observed flies around the 3 compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Food separated and protected

Inspector’s Notes

Observed condensed milk cans on the floor holding up condense milk cardboard box containers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

1. The following PHFs were measured between 56-77F at the prep table. Per manager, the following PHFs were just taken out of the reach in cooler. Raw shelled eggs measured 57F on counter. Per PIC, they had been out for 1 hour. [CA] All PHFs shall be maintained 41F or below. [COS] All PHFs were placed back into the reach in cooler. 2. Observed raw chicken measured at 51F in the back prep table inside a bulk food container. Per manager, the raw chicken was thawing for about 2 hours. [CA] All PHFs shall be maintained 41F or below. [COS] All PHFs were placed back into the reach in cooler.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Food in good condition, safe, unadulterated

Inspector’s Notes

Observed unpackaged bread inside front chest freezer. [CA] The bread shall be stored in properly sealed containers to prevent cross contamination from ice in chest freezer.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official Wording

Proper eating, tasting, drinking, tobacco use

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official Wording

Food obtained from approved source

Inspector’s Notes

Observed imported tea without appropriate labels, invoice provided did not indicate that it was imported appropriately. [CA] Food must be from an approved source or properly documented. [SA] Tea impounded until appropriate documentation is received.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Observed employee phone and employee drink stored on preparation unit. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Employee washed dishes with soap and water and then placed back onto shelf for use without sanitizing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Three compartment sink was set up, PIC used quaternary ammonia test strips to check the chlorine concentration, chlorine was added repeatedly. Inspector verified chlorine concentration at 200ppm. Sink was drained and refilled, chlorine added and measured with chlorine test strips at 100ppm.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Observed several wiping cloths that were not in use on the counters throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Plan review

Inspector’s Notes

Observed three waffle makers and a waring toaster oven in use without ventilation. Observed yellowing of walls by waffle makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If ventilation hood cannot be provided, a exhaust hood ventilation exemption may be submitted for approval to DEH Plan Check. Provide ventilation hood, submit application to DEH plan check or remove waffle makers from facility by 06/30/2025.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Employee's food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Permits available

Inspector’s Notes

Permit expired for facility on 05/31/2025. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1107.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

1. Spam on counter measured 62F. Per PIC, the spam had been out for a half hour. 2. Raw pork on counter measured 66F. Per PIC, the pork had been out of refrigeration for one hour and forty minutes. 3. Raw shelled eggs on cart next to stove measured 65F. Per PIC, eggs had been out of refrigeration for one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were placed back into refrigeration.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Faucet at handwash sink and faucet at three compartment sink were leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

Observed scoop handles in contact with food in bulk food storage containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

1. Observed several dead cockroaches in the back dry storage area. [CA] Clean and sanitize area of dead cockroaches. 2. Observed several small black flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Warewash facilities: installed/maintained; test strips

Inspector’s Notes

Chlorine test strips were not available at time of inspection, only quaternary ammonia test strips were provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.