Routine Inspection
Mar 10, 2026
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink next to food prep sink found blocked by 3 large pots. Fryer baskets noted inside the hand sink. [CA] Hand sink shall be unobstructed/accessible at all times. Do not store equipment/utensils in the sink. [COS]
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of testing measuring device for the high temperature dish wash machine. [CA] Provide an irreversible temperature measuring device to ensure plate temperature reaches a minimum of 160F.
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
Measured cooked rice noodles in a large pot at 69F. [CA] Maintain potentially hazardous foods 41F and below or 135F and above. Per chef, noodles are reheated in a pot of boiling water upon customer order. Noodles were time marked from 10a-2p and will be discarded at 2p. Time as a public health control handout provided. [CA] When time only, rather than time and temperature is used as a public health control, food shall be time marked along with the date, to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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 wording
Thermometers provided, accurate
Inspector’s notes
Lack of stem probe thermometer on site. [CA] Provide 1-2 stem probe thermometers.
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
Food separated and protected
Inspector’s notes
Raw sliced beef stored above ready to eat food/produce in walk in cooler. [CA] Store raw meat below ready to eat/cooked food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Box of produce stored directly on walk in floor, open packages of flour noted on floor in dry storage upstairs. [CA] Store food 6 inches off of floor on shelving/racks. Keep packages sealed when not in use or store in labeled bulk containers with lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source