Routine Inspection
Sep 8, 2026
4 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, below the hood, on the floor behind prep tables, observed accumulation of food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 cooling methods
Inspector’s notes
In the back prep area, on the counter-top, in a shallow ice bath, measured container of cooked taro at 85F. Per operator cooked taro prepared less than 2 hours prior. In the 3 door reach in refrigerator, measured a covered container of cooked taro at 75F. Per operator, cooked taro was prepared about 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by submerging the bottom and edges of hot food container into an ice bath, separating food into smaller portions, and leaving containers uncovered. [SA] Operator placed containers of cooked taro into a large ice bath with bottom and sides of containers submerged.
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
In the two machines, observed mold like growth on the inner panel. [CA] Ice machine shall be frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
In the insert prep top of the 4 drawer prep unit, measured milk at 54F and grass jelly at 56F. Per operator, milk and grass jelly stored from less than 2 hours prior. Observed insert prep top kept open and left unfilled with insert containers. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve milk and grass jelly within 2 hours for a total of 4 hours from when removed from temperature control or discard. Place insert containers to fill the insert prep top for prep units to prevent loss of cold air from the condenser and vents.
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, Sep 8, 2026 · Original Source