ENZA'S ITALIAN RESTAURANT
10601 SAN JOSE BLVD STE 109
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by cleans dishware. Moved by manager
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by packaged pasta. Dry goods.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Empty supply bucket. Supply bucket replaced. 100 ppm re-run. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter based Roux on counter at 72°. (Overnight temperatures).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter based Roux on counter at 72°. (Overnight temperatures).
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware chlorine supply bucket empty at Dish machine and did not check chlorine using test strips.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink used for rinsing pasta.
Food safety inspection conducted on 3/11/2025 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 9/24/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor under Three compartment sink. Kitchen
- 08B-38-4:Basic - Food stored on floor. Oil container on floor in kitchen. Moved by manager.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar employee handling ready to eat mint for drinks with bare hand contact. Inspector intervened. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in Hand Wash Sink by Dish machine. Moved by manager. **Corrected On-Site** **Repeat Violation**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. White beans date marked 9/11. Chicken soup 9/11. Total 3 quarts not tracked after removing from freezer. Marked by manger. **Corrective Action Taken**
Food safety inspection conducted on 9/24/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).