HOMEY SKEWER

Contact & location

Address

489 SARATOGA AV
San Jose, CA 95129

Phone

+14088877750

Website

https://homeyskewersj.com/

Hours

Mon

5 p.m. – midnight

Tue

Closed

Wed–Sun

5 p.m. – midnight

Hours from osm, verified 2026-05-03. Times are local Pacific.

We-Mo 17:00-00:00

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00603681 Issued 05-APR-2019 · Expires 31-MAR-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2025-10-29 FOLLOW-UP INSPECTION Passed
  3 items noted

  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    DRAIN PIPE FROM A FOOD PREP SINK IS INSIDE THE FLOOR SINK. [CA] TRIM OR ADJUST THE DRAIN PIPE TO PROVIDE MINIMUM OF 1 INCH AIR GAP TO PREVENT BACK UPS.
  • K34 Warewash facilities: installed/maintained; test strips
    CHLORINE SANITIZER AT THE THREE COMPARTMENT SINK WAS MEASURED 200PPM. [CA] CHLORINE SANITIZER SHALL MEASURE 100PPM. FACILITY HAS A TESTING STRIPS FOR PH. [CA] OBTAIN CORRECT TESTING STRIPS FOR CHLORINE SANITIZER.
  • K30 Food storage: food storage containers identified
    EGGS WERE STORED ABOVE VEGETABLES. [CA] RAW SHELL EGGS SHALL BE STORED ON A BOTTOM SHELVE.
  View public record →
• 2025-10-17 ROUTINE INSPECTION Conditional Score 64
  11 items noted

  • Critical K06 Adequate handwash facilities supplied, accessible
    Empty paper towel dispenser and stuck soap dispenser in the kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Empty paper towel dispenser and pump soap in use inside the restroom. . [CA] Restroom Handwashing facilities shall be equipped with handwashing cleanser inside the dispenser and single-use sanitary towels in dispensers.
  • K39 Thermometers provided, accurate
    All units holding food shall carry display thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Lack probe thermeter. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K30 Food storage: food storage containers identified
    Food without lid inside the refrigeration and open bags of floor in the kitchen. [CA] Keep all the food containers and bags close with lid or cover with plastic to prevent cross contamination. Bay of onion on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Keep floor clear for cleaning.
  • K45 Floor, walls, ceilings: built,maintained, clean
    A puddle of oil behind the fryer on floor. [CA] Clean floors throughly to prevent any fire accident.
  • K33 Nonfood contact surfaces clean
    Shelving throughout facility is sticky/dirty. • Grime buildup on underside of refrigerator door handle. • Grease accumulation on sides of deep fryer. • Dust accumulation on fan guard at the walk in refrigerator. • Exterior of the bulk container is heavily stained. • Equipment is not kept clean, such as, hand sink and warewashing sink. [CA] Facility shall be deep cleaned and sanitize to carry a sanitary food operation.
  • K36 Equipment, utensils, linens: Proper storage and use
    Mechanical exhaust hood / filters has a grease accumulation. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
  • K34 Warewash facilities: installed/maintained; test strips
    Lack of plugs/stoppers to fill up the warewashing sink. [CA] Must carry plugs/stoppers for a manual warewashing set up by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • Critical K07 Proper hot and cold holding temperatures
    Fried chicken and veg balls are kept at room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. That written procedures requires time marking for PHFs utilizing time as a public health control (TPHC).
  • K21 Hot and cold water available
    Food prep sink lack hot water connection and three-comp sink was measured 117 F. [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.
  • K01 Demonstration of knowledge; food safety certification
    Lack food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack food handler card. [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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Mop bucket with dirty water was left with mop. [CA] After use, dirty mop water shall be disposed off in a mop sink and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Facility has too much unnecessary items everywhere in the kitchen that makes it hard to clean floor. [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.
  View public record →
• 2025-03-13 ROUTINE INSPECTION Passed Score 83
  5 items noted

  • K01 Demonstration of knowledge; food safety certification
    Lack Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Excessive grease under shelving and cook line. [CA] Deep clean floor to prevent cross contamination.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Excessive grease debris on equipments. [CA] Deep clean and sanitize equipment outside and inside.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Only hand washing sink was blocked with cutting board. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. By keeping it accessible at all times.
  • K34 Warewash facilities: installed/maintained; test strips
    Three-compartment sink both side boards were blocked with dishes. [CA] Follow the wash rinse, and sanitize step by keeping one side board for air drying and other for dirty dishes.
  View public record →
• 2024-08-25 ROUTINE INSPECTION Passed Score 77
  10 items noted

  • K01 Demonstration of knowledge; food safety certification
    PIC can't find the food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack Food Handler card. [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.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Build up of food and grease debris on equipment doors. [CA] Clean and sanitize the equipments to prevent cross contamination.
  • K16 Compliance with shell stock tags, condition, display
    Facility has tag for the badge at the facility with 3 months of receipt but missing tags for the last 3 months oysters. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.
  • K38 Adequate ventilation/lighting; designated areas, use
    Vent inside the kitchen has a dust debris on it and around it on the ceiling. [CA] Clean kitchen vent to prevent cross contamination.
  • K45 Floor, walls, ceilings: built,maintained, clean
  • K47 Signs posted; last inspection report available
    Facility has a expired permit posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
  • K39 Thermometers provided, accurate
    Cold holding g units missing monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K34 Warewash facilities: installed/maintained; test strips
    Sanitizing level at the 3-comp sink was 200ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water).
  • K07 Proper hot and cold holding temperatures
    Food prep table is at 44F. Out of temp food prep unit didn't have much food in it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not store PHF at the food prep table until it is at 41F and below. Immediately repair the equipment.
  • K36 Equipment, utensils, linens: Proper storage and use
    Cutting board at the food prep table was stained, scratched, and scorned. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. [SA] Replace or sand it down for proper cleaning,
  View public record →

Other details

Cuisine

asian

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.