Routine Inspection
Jan 23, 2026
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seals on the 2 door undercounter coolers at the cookline were observed damaged. [Corrective Action] Repair or replace the rubber seals.
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.
More about equipment or utensil issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. MAJOR. Soap dispenser at the handwash sink in the employee's restroom is broken and no other soap available. Paper towels are not stored in the paper towel dispenser. [Corrective Action] Ensure soap is always available to properly wash hands. Ensure paper towels are stored in the paper towel dispenser. [Suitable Alternative] Employee provided soap in a pump bottle. Roll of paper towels were observed closeby. 2. MINOR. Lack of soap and paper towels at the handwash sink at the warewash area. Another handwash sink observed closeby. [Corrective Action] Ensure soap and paper towels are always available at the handwash sinks.
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.
More about handwashing problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Vegetable slicers were observed hanging on the soap dispenser at the handwash sink in the banchan room. Per employee, the soap dispenser does not work. [Corrective Action] Do not store any tools at the handwash sink.
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.
More about equipment or utensil issuesOfficial wording
Signs posted; last inspection report available
Inspector’s notes
Lack of handwash reminders at all handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
More about paperwork, training, or posting issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Dust accumulation in the exhaust vent in the women's restroom. [Corrective Action] Maintain clean.
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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked beef and tofu were meaured at 45 degrees Fahrenheit in the right side walk-in cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source