Routine Inspection
Jan 29, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken in container sitting by the wok station is measured at 98F. Per employee, the chicken was prepared an hour ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The chicken will be subject to time and discarded if not used within the next 3 hours.
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
Hot and cold water available
Inspector’s notes
1) Hot water at the three compartment sink was measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. 2) Hot water at the handwash sink with a mixing value located near the dishwasher measured at 114F. [CA] Handwash sinks with a mixing value where the water temperature is not readily adjustable shall have hot water measured between 100F and 108F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located nearest the office did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. Other handwash sinks were available nearby.
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 record from Santa Clara County Department of Environmental Health, Jan 29, 2026 · Original Source