Routine Inspection
May 26, 2026
3 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Provided food handler card for one of the employees present is expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed immersing utensils in quaternary ammonium sanitizer for approximately 1 second during manual warewashing in the three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee placed utensils back into sanitizer for greater than 1 minute.
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
Proper hot and cold holding temperatures
Inspector’s notes
Milks measured between 43F and 49F while maintained in the two-door under-counter cooler at the back kitchen area. Per staff, milks had been relocated to the unit between 30 and 45 minutes prior. Ambient of the unit measured 52F via probe. Potentially hazardous foods, including coconut milk, uncanned lychee, and uncanned jackfruit measured between 48F and 49F while maintained in the prep cooler at the back kitchen area. Per staff, items had been placed into the unit approximately 2 hours prior. Ambient of the unit measured 49F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation. [COS] Potentially hazardous foods in both units relocated to alternate, working refrigeration units.
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, May 26, 2026 · Original Source