PAPAS AND EGGS

Contact & location

Address

2780 ABORN RD
San Jose, CA 95121

Phone

+16699001970

Website

https://papasandeggs.com/papasandeggs-4y21ef

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00656216 Issued 19-MAR-2024 · Expires 28-FEB-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-11-07 ROUTINE INSPECTION Passed Score 87
  5 items noted

  • K30 Food storage: food storage containers identified
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K18 Compliance with variance/ROP/HACCP Plan
    There was no consumer advisory note on the menu. [CA] If any food products are sold raw, partially cooked, or served medium rarely, the consumer must be notified by the employees, or a consumer advisory note must be written on the menu that specifies: 1) Specifically identify all meat/egg/seafood items that are offered raw or undercooked and 2) Include a reminder statement of the increased risk of foodborne illness from consuming such foods A. Written information regarding the safety of these FOOD items is available upon request. B. Document this on the menu, or C. Advise the customer orally with the following warning: Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
  • K09 Proper cooling methods
    Cooling of freshly cooked beans were done at room temperature on a big plastic container on the equipment shelf.. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
  • K36 Equipment, utensils, linens: Proper storage and use
    Some clean working utensils including the slicer were stored below the handwash station's paper towel dispenser. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
  • K14 Food contact surfaces clean, sanitized
    There was a very low sanitizer concentration on the low temperature mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the mechanical dishwasher must be maintained at 50 ppm chlorine unless the manufacture recommended otherwise. Food preparation was being conducted in an unclean contact area. Washing of lettuce was being done on unclean three compartment wash sink. [CA] Food preparation may only be done in a clean food preparation sink. If food preparation is going to be conducted on the three-compartment sink, the sink must be washed and sanitized first.
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• 2025-06-10 ROUTINE INSPECTION Passed Score 85
  7 items noted

  • K40 Wiping cloths: properly used, stored
    Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K30 Food storage: food storage containers identified
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K34 Warewash facilities: installed/maintained; test strips
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K27 Food separated and protected
    Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K01 Demonstration of knowledge; food safety certification
    Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  • K43 Toilet facilities: properly constructed, supplied, cleaned
    The vent screens on both restrooms are detached from the ceiling. [CA] To prevent insect/rodent infestation and hiding, and for proper function of the vents, please seal both to the ceiling.
  • K36 Equipment, utensils, linens: Proper storage and use
  View public record →
• 2024-12-18 ROUTINE INSPECTION Passed Score 84
  7 items noted

  • K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods stored on the drawer fridge located below the range including sausage, eggs, and steak were measured between 41°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K27 Food separated and protected
    Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
  • K01 Demonstration of knowledge; food safety certification
    There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  • K29 Toxic substances properly identified, stored, used
    A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.
  • K34 Warewash facilities: installed/maintained; test strips
    There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
  • K36 Equipment, utensils, linens: Proper storage and use
    Multiple utensils were stored on one of the handwash stations and some in the preparation sink. [CA] Please do not wash or store any utensil on the handwash or preparation sinks.
  View public record →

Sources

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

• sccgov_deh — verified 2026-05-04 · view source
• ca_abc — verified 2026-05-04 · view source
• overture — verified 2026-05-04 · view source
• overture — verified 2026-05-04 · view source

Last verified: 2026-05-04. See something wrong? Submit a correction.