Routine Inspection
Nov 19, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Pork Chashu and chicken teriyaki measured between 100-120F. Per cook, they had been there for about 30 minutes. Note: Items were in a shallow 1/3 hotel pan without a lid. Recommend using deep hotel pans and lids to retain temperature. 2. Eggs in the ice bath were measured above 50F. Per PIC, they had been there for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were reheated to 165F. [COS] 2. Ice was added to the sides of the ice bath to cool down the eggs.
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
Food separated and protected
Inspector’s notes
In the walk in cooler raw eggs were observed stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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, Nov 19, 2025 · Original Source