Routine Inspection
Mar 23, 2026
3 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
chicken stew and fried tofu being cooled on work table [CA]rapidly cool food using ice bath, ice paddle etc etc
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
handsink in drink station with missing soap dispenser and empty paper towel dispenser [CA]replace missing soap dispenser and refill empty paper towel dispenser to the handsink
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
Approved thawing methods used; frozen food
Inspector’s notes
a box of frozen pork collar defrosting at room temperature in kitchen [CA]properly defrost food such as under running water, in refrigerators, in cooking process etc etc
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, Mar 23, 2026 · Original Source