Routine Inspection
Sep 11, 2026
3 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed ajitama (sof boiled egg) offered on the menu with not consumer advisory. [corrective action] Provide a consumer advisory for any raw or undercooked food items.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Manager's Food Safety Certificate expired on 12/21/2025. [corrective action] Provide a valid manager's Food Safety Certificate. 2. Employee's Food Handler Cards were not available for review. [corrective action] Ensure each employee has a valid Food Handler Card. Maintain Food Handler Cards on file at this facility.
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
Observed small containers of mozzarella cheese and heavy cream at the cool line held on top of ice packs. Product measured 53F to 54F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Kitchen employee transferred the containers to an ice bath.
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 11, 2026 · Original Source