Routine Inspection
Mar 2, 2026
9 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the left-side sushi display case at the sushi area measured 44F via probe. Per staff, all potentially hazardous foods stored in the unit had been prepared less than 2 hours prior, and were to be served or discarded by the end of lunch service. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 wording
Hot and cold water available
Inspector’s notes
Water measured 117F at the three compartment dishwashing sink. Water measured 109F at the prep sink at the front service line at the "global" area. [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.
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
No rodents, insects, birds, or animals
Inspector’s notes
5+ fruit flies observed throughout the kitchen. [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 wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching hair and face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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
Food separated and protected
Inspector’s notes
1. Raw chicken stored over pork and canned tuna in the walk-in cooler intended for animal products. [CA] All food shall be separated and protected from possible contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature. 2. Numerous ready-to-eat bento boxes observed stored on counters directly in front of consumer foot-traffic, and lacked any method of preventing sneeze/splash contamination from passerby. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Quaternary ammonium sanitizer measured 100ppm or less in multiple wiping cloth buckets. Employees observed using wiping cloths to wipe down food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink to the right of the back kitchen entrance obstructed by a speedrack. *Note: Additional, available handwash station located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. High temperature sanitizing rinse measured 159F at utensil contact in the mechanical dishwasher during active warewashing. High temperature sanitizing rinse subsequently measured 158F, and 159F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Two containers of chicken measured 123F, and 124F respectively while maintained in the upright warmer intended for service at the "gather" area of the front service line. Per staff, items had been cooked 2.5 hours prior and placed into hot holding. Bacon wrapped chicken measured 119F, and eggplant rollatini measured 117F while maintained in the upright warmer intended for service at the "global" area of the front service line. Per staff, items had been cooked 45 minutes prior and placed into hot holding. Chicken measured 124F, eggplant rollatini measured 109F, beef measured 113F, and grilled vegetables measured 117F while maintained at the various stations at the front service line. Per staff, items had been prepared between 45 minutes and 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria. *Note: Facility may opt to subject items to time as a public health control if items are unable to be maintained at 135F or above. [COS] All items to be served or discarded by the end of lunch service (4 hours or less elapsed).
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 2, 2026 · Original Source