Routine Inspection
Jan 30, 2026
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Siu mai at the steam table was measured at 122 degrees Fahrenheit. Per PIC, the heat was turned off at 2:00 PM and is allowing the siu mai to cool before moving it into refrigeration. [Corrective Action] If the intent is to cool the food, remove it from the steam table and place at an area to quickly cool from 135 - 70 degrees Fahrenheit in 2 hours and 70 - 41 degrees Fahrenheit in another 4 hours. [Suitable Alternative] Siu mai was removed from steam table and moved into refrigeration.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed meat thawing at room temperature in the 2 compartment prep sink. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy grease on the floor at the cookline. [Corrective Action] Thoroughly clean and maintain clean.
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
Soap dispenser at the handwash sink in the kitchen does not properly dispense soap. [Corrective Action] Repair or replace the soap dispenser.
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 record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source