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Business Info

Restaurant: NEW CHINA STATION B-B-Q
Address: 1710 Tully Road a, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Aug 28, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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)
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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 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)
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))

Facility utilizes wood cutting board for cutting mats. Replace cutting boards with one that is easily cleanable.
Observed cooked pig hanging next to mop sink. Protect foods from contamination and don't store food at mop sink. C.O.S.=> pig eat from mop sink area.
Observed numerous soiled wiping cloths on counters. Keep soiled wiping clothes in sanitizing solution (100 parts per million (ppm) chlorine or 210 ppm quat ammonia.
Note: Facility utilizes TPHc for roasted/BBQ meats. Ensure that meats under TM-lc are only provided for sale up to a 4 hour duration. P.L.C. indicated meats are only roasted (new batch) when previous batch runs out. Provide procedures and time log for meat items under TPHC.
Observed 13 raw whole open raw pigs and greater than 30 raw ducks drying at room temperature. Ensure that raw products have only a 2 hour diligent preparation time. P.I.C. indicated items were taken out to dry approximately at 1:30pmObserved numerous soiled wiping cloths on counters. Keep soiled wiping clothes in sanitizing solution (100 parts per million (ppm) chlorine or 210 ppm quat ammonia.
Note: Facility utilizes TPHc for roasted/BBQ meats. Ensure that meats under TM-lc are only provided for sale up to a 4 hour duration. P.L.C. indicated meats are only roasted (new batch) when previous batch runs out. Provide procedures and time log for meat items under TPHC.
Observed 13 raw whole open raw pigs and greater than 30 raw ducks drying at room temperature. Ensure that raw products have only a 2 hour diligent preparation time. P.I.C. indicated items were taken out to dry approximately at 1:30pmObserved numerous soiled wiping cloths on counters. Keep soiled wiping clothes in sanitizing solution (100 parts per million (ppm) chlorine or 210 ppm quat ammonia.
Note: Facility utilizes TPHc for roasted/BBQ meats. Ensure that meats under TM-lc are only provided for sale up to a 4 hour duration. P.L.C. indicated meats are only roasted (new batch) when previous batch runs out. Provide procedures and time log for meat items under TPHC.
Observed 13 raw whole open raw pigs and greater than 30 raw ducks drying at room temperature. Ensure that raw products have only a 2 hour diligent preparation time. P.I.C. indicated items were taken out to dry approximately at 1:30pmObserved numerous soiled wiping cloths on counters. Keep soiled wiping clothes in sanitizing solution (100 parts per million (ppm) chlorine or 210 ppm quat ammonia.
Note: Facility utilizes TPHc for roasted/BBQ meats. Ensure that meats under TM-lc are only provided for sale up to a 4 hour duration. P.L.C. indicated meats are only roasted (new batch) when previous batch runs out. Provide procedures and time log for meat items under TPHC.
Observed 13 raw whole open raw pigs and greater than 30 raw ducks drying at room temperature. Ensure that raw products have only a 2 hour diligent preparation time. P.I.C. indicated items were taken out to dry approximately at 1:30pm
Observed worn and pitted boards with debris in cut lines. Clean and sanitize cutting boards. If not possible, replace.
Provide thermometer capable of checking 0 degrees F to 220 degrees F

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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