Routine Inspection
Feb 11, 2026
10 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unsecured beverage cup stored above 2 door under counter cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 wording
Plan review
Inspector’s notes
Revision due date for walk in cooler's plan submittal was due on 05/01/2025. [CA]: Revision shall be submitted within requested time frame. Ensure plan check process is completed, approved, and a final plan check inspection is obtained.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Person in charge present and performing duties
Inspector’s notes
No person in charge at the beginning of inspection. [CA]: There shall be a person in charge during all hours of operation at the facility. [COS]: Person in charge arrived during inspection.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the walk in cooler, lau lau pork measured at approximately 46F. Per employee, lau lau pork was placed on the prep table for 1 hour then relocated to cooler. [CA]: Potentially Hazardous Food shall be cold held at 41F or below.
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 contact surfaces clean, sanitized
Inspector’s notes
MAJOR: 1. No sanitizer was provided for manual ware-washing. [CA]: Maintain sanitizer on site at all times. [COS]: Chlorine sanitizer provided. 2. Employee rinsed plastic container at prep sink, skipped soap and sanitizer, then placed on sauce cart to be used. [CA]: Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS]: Plastic container relocated to 3 comp sink to be ware-washed and sanitized. MINOR: Washed and wet containers/equipment stacked on top of each other above 2 comp prep sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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 eating, tasting, drinking, tobacco use
Inspector’s notes
Employee was eating at cook line. [CA]: Ensure employees eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food separated and protected
Inspector’s notes
In the walk in cooler, raw food was stored above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and food debris on floor, behind, and underneath equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple utensils and scoops stored in stagnant water in between use without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Handle of ice scoop in direct contact with ice. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source