Routine Inspection
Oct 1, 2026
16 recorded violations
Official wording
Plan review
Inspector’s notes
*MULTIPLE REPEAT VIOLATION* Observed unapproved countertop induction burner in the main kitchen. Observed the unit in active-use to proof dough. [CA] Submit plans to DEH Plan check at dehplancheck@deh.sccgov.org OR remove the unapproved equipment from the facility. Failure to comply may result in the unapproved equipment being impounded. Plan check requirements submittal emailed to the owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Major: Observed 15+ lid-covered, 6-inch deep plastic containers of chicken stew measured between 50-53F in the walk-in cooler. Observed a large lid-cover container of braised pork belly measured at 55F in the walk-in cooler. Observed broth measured at 48F in cook line bottom reach in cooler, Per PIC, broth was cooked yesterday at 7:00pm and placed to cool inside unit. Ambient of the unit was measured at 41F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Voluntary discarded chicken stew, braised pork belly, and soup. Minor: Observed a large stock pot of chicken stew and a large stock pot of broth cooling in ambient temperature while maintained directly on the floor in the kitchen. [CA] See corrective action above. [COS] Pots were relocated in the walk-in cooler.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a steady leak in the pipe underneath the only hand sink in the kitchen area. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee personal food stored above food intended for customer consumption in multiple refrigeration units. [CA] Ensure that employee personal food is stored below and away from food intended for customer consumption.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed 2 active employees who have expired food safety certifications. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employees drinking open cups of water and tea from uncovered containers maintained at the cook line. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Numerous containers of food stored directly on the floor of the kitchen, walk-in cooler, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Tubs of frozen raw lamb, beef, and chicken thawing on the ground at ambient temperature. [CA] 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. [COS] Relocated frozen raw lamb, chicken, and beef in walk-in freezer.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5+ sticky fly traps full of numerous dead flies hanging from the ceiling, maintained directly above areas of active food preparation. [CA] Discontinue the use of sticky fly traps above areas of active food preparation. [COS] Employees removed and discarded sticky fly traps.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of grease, old food, and debris on the floor throughout the kitchen, concentrated underneath the cook-line. Observed numerous holes, gaps, cracks, and crevices in the walls and ceiling of the facility. [CA] Walls, floors, and ceilings, shall be maintained clean and in good repair to prevent the attraction of 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 hot and cold holding temperatures
Inspector’s notes
Observed 10+ chilli garlic oils in plastic containers measured at 72F at prep line table. Per employee, the 10+ chilli garlic oil was made at 11:00am (1.5 hours prior). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Observed PIC place 10+ chilli garlic oil in walk-in cooler. Minor violation: In the walk-in cooler, numerous potentially hazardous foods measured between 46F and 47F. Ambient of the unit measured 46F via probe. Per the manager, Song, ambient of the unit had measured 36F earlier this morning, approximately 2 hours prior. Manager stated that the condenser unit has recently been replaced (same make same model, per manager). [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed manager to lower temperature setting of walk-in cooler. Ambient remeasured 40F after approximately 25 minutes.
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
1. Observed employee spray soiled lid, then walked to unapproved induction stove, and attempted to place the lid directly on top of a tub of proofing dough. [CA] Equipment contacting food shall be sanitized prior to use. [COS] Instructed employee to sanitize lid. 2. During active washing in the mechanical warewashing machine, chlorine sanitizer measured at 0ppm. Observed below mechanical warewashing machine that sanitizer bottle dispenser was empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Observed employee change empty bottle sanitizer dispenser to a full one. Chlorine sanitizer remeasured 50 ppm. 3. Observed front area ice machine with heavy accumulation of green mold-like build up. [CA] Clean and sanitize ice machine regularly so no debris accumulates. [COS] Employee discarded contaminated ice and cleaned mold-like build up. Minor violation: Observed accumulation of black, mold-like growth on the heavily scratched/scored surface of a cutting board maintained on a lower prep table across from the cook-line. Cutting board was not actively in-use. [CA] Cutting boards shall be maintained in sanitary condition. [COS] Cutting board was discarded.
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
Hand sink at the men's restroom lacked paper towels in wall-mounted dispenser. *Note: Roll of paper towels was available on lower shelf of storage cabinet in the restroom [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Observed tubs of raw meat stacked up on top of each other with the bottoms of containers in contact with raw meat below. In the walk-in cooler, observed numerous raw animal products stored directly over vegetables and cooked, ready-to-eat meats. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handle raw lamb and attempted to handle vegetables before being stopped. Observed employee wipe down counter with soiled rag, attempted to pick up ready to eat soup before being stopped. Observed employee handling soiled dishes, then walked back to cook line, and resumed to actively cook. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after. Gloves shall be properly used and changed when required. Examples: [after handling raw meats, soiled dishes, soiled wipes, refuse bins, touching bare contact with body and etc.] [COS] Observed employees properly wash 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed cleaver stored in crevice of prep line table. Observed accumulated brown buildup in crevice. When prompted to clean/sanitize the cleaver, employee attempted to hang it up on a clean knife rack. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] Instructed employee to take cleaver to the three compartment warewashing sink.
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, Oct 1, 2026 · Original Source