Routine Inspection
Nov 5, 2025
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machine, observed mold-like growth on the inner left wall, and on the filtering mechanisms. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, measured hot water at 117F. [CA] Ensure hot water is provided at 120F at all warewash, preparation, and mop sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured cut tofu at 49F. In the 2 door prep unit, in containers placed on top of insert prep top, measured unagi at 49F, cooked broccoli at 46F, and cooked carrot at 45F. Per operator, stored from 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator Moved cut tofu, unagi, cooked broccoli, and cooked carrot to the undercounter refrigerator to facilitate proper holding temperatures. Discussed with operator to utilize the 2 door prep unit to prioritize maintaining proper holding temperatures for potentially hazardous foods.
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 refrigerator, observed raw fish (bones) stored above vegetables, and raw shelled eggs stored above cooked food. [CA] Ensure raw meat is stored below ready to eat foods in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.
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
In the walk-in refrigerator, observed containers of food and bags of rice stored on the floor. [CA] Ensure all food is stored at least 6" above the floor on approved shelving.
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 5, 2025 · Original Source