Routine Inspection
Jul 7, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Countertop warmer measured to have: -Beef and stock at 99F -Beef soup at 102F -Cooked radishes at 119F 2) Rice in rice cooker measured to be 108F. [CA] Keep foods at 135F and above for hot holding. [COS] All items were VC&D and then new foods were reheated for countertop warmer. Warmer dial was turned up to high to keep PHFs at 135F and above. MINOR: 1) Reach in cooler across from soup area measured to have: -Beef stock base at 47F -Fried onions in pork fat at 48F -Ambient temperature at 50F Per operator all items were stocked inside cooler at opening about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. [COS] All items in upright cooler was moved into under the counter cooler next to upright. 2) Ice bath for battered pork observed to be no in contact with container of pork. [CA] Add ice and water to ice bath and maintain ice water level to partially submerge sides of PHF containers. [COS] Ice water was added to allow ice water to submerge side of raw pork tenderlions
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
Proper cooling methods
Inspector’s notes
1) Braised beef observed to be kept in small containers next to microwave measuring 89F. Per employee beef was cooked about 1.5 hours prior. Per operator is kept on countertop and when slow beef is then placed into cooler to finish cooling down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend beef is portioned into small containers are placed inside working cooler to rapidly cool beef. 2) Beef soup measured to be 154F and wonton soup base measured to be 165F. Both items were in large pots with lids on. Per operator both soups are taken off the stove in the last hour and will be kept on countertop until reheated as needed. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Both soups were brought to stove and kept hot.
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
Raw pork and beef observed to be stored above containers of tofu. [CA] Store ready to eat foods above raw meats and animal products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies in back of facility especially by dish washing area. [CA] Food facility shall be kept free of 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 record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source