Routine Inspection
Feb 10, 2026
11 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Trays that were being used for direct food contact food prep were rinsed and place to dry. [CA] They must be washed with soap, rinsed with clean water, and placed in the sanitizer at 100ppm chlorine. [COS] The manager asked the employee to put back into the dish sink to wash properly.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The dish sink is being used and not set up properly. [CA] It must be set up for wash, rinse, and sanitize.
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
Nonfood contact surfaces clean
Inspector’s notes
The outside of the lids for the bulk food bins had particles of raw chicken from the bowls that were placed on them temporarily. [CA] Do not use the bins as tables. Do not place raw meat, seafood, or poultry on any other items. [COS] The lids were removed and placed in the dish sink.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee changing job tasks and change gloves without washing hands. Also observed employee washing hands with no soap. [CA] Hands must be washed between job changes between glove changes and washed properly with soap and warm water. Properly wash hands with soap, warm water and dry using single use paper towels as required. Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
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 scoops stored in containers with the handle touching the food inside. [CA] Store them with the handle not touching the food inside.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all employees preparing food have a food handler card. [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
Food storage: food storage containers identified
Inspector’s notes
The bulk food bags are open and not in containers. [CA] They must be in containers with a lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Observed several bags of powders labeled in Chinese. [CA] Please also label in English.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The manager used my business card to remove flour off of the prep table. [CA] this is not the proper item to use to clean flour off of the table. Use approved cleaning utensils and clean properly.
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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed water on the floor with mildew-type growth. Observed the walls in the mop sink area to have mold-mildew. [CA] Thoroughly clean the walls and floor. the walls and floor are deteriorating in several areas. [CA] They must be repaired and kept in clean condition.
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
Food separated and protected
Inspector’s notes
Observed the employees put the containers of raw meat and seafood in the walk in above produce and tofu. [CA] All raw meat, seafood, and poultry must be stored below all other foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source