Routine Inspection
May 12, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw chicken on the preparation counter from 43-46F. Per PIC, raw chicken was taken out from refrigeration less than 30 minutes prior to temperature measurement and will be cooked within the next hour. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Raw chicken was relocated to the upright cooler to facilitate rapid cooling.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of domestic rice cooker and microwave in the food preparation area. [CA] Discontinue the use of domestic equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed several house and fruit flies throughout the facility. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed handwash sink in the front service area is partially obstructed by movable preparation rack and containers of raw chicken. Another hand sink is available nearby in the kitchen. [CA] Handwash sink shall be readily accessible and unobstructed at all times.
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
Time as a public health control; procedures & records
Inspector’s notes
Observed fried chicken stored at ambient temperature without evidence of time markers as per on-site TPHC documentation. Per PIC, fried chicken was cooked less than 1 hour prior to temperature measurement. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked 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. [COS] PIC set a timer for the chicken during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed fruit fly inside the container of radish at the preparation unit inserts. [CA] Food shall be maintained in good condition and free from adulteration. [COS] PIC voluntarily condemned and discarded contaminated food at the time of inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, May 12, 2026 · Original Source