Routine Inspection
Jul 23, 2026
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Container of water and a tong was left inside the hand washing sink. [CA] Hand washing 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
Time as a public health control; procedures & records
Inspector’s notes
Lack time marking for the multiple food items at room temperature was prepared 2 hours ago and is out for service. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Kitchen ventilation hood above food prep area has a dust debris. Dust debris on the ceiling around the ventilation hood area. [CA] Clean the dust from the ventilation hood and ceiling when there is no food around or cover the food.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple dirty wiping cloths were left at the counter. [CA] Wiping cloths shall be free of food debris and visible soil and 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
Proper hot and cold holding temperatures
Inspector’s notes
Food prep table with a small Roe seafood container was not placed in properly was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be replaced with a correct size containers to keep up with the temperature. Chef was prepare sushi seafood and placing it directly into a cold display unit. Sushi meat inside the cold display unit was measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill the sushi seafood before placing inside the cold display unit.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Mechanical exhaust hood has a build up of grease. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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, Jul 23, 2026 · Original Source