Routine Inspection
Sep 24, 2026
13 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed cook handling raw beef, then proceeded to handle vegetables maintained in the upper portion of the prep cooler at the left-side of the cook-line. Observed cook cracking raw shell eggs, wiped hands on soiled wiping cloth, then attempted to resume cooking before being stopped. Observed employee working in the back kitchen area handle raw pork, then attempted to handle containers of soup before being stopped. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employees to de-glove and properly wash hands. Instructed employees to cook affected vegetables to greater than 165F.
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
Several items (raw eggs, raw meat) stored above ready to eat foods in cold holding units [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. In the two-door upright cooler near the warewashing area, observed bags of raw beef leaking beef blood onto the lower interior of the unit. Observed no direct cross contamination. [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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep cooler at the entrance to the kitchen is incapable of maintaining potentially hazardous foods at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Proper hot and cold holding temperatures
Inspector’s notes
Beef flank, squid, raw pork feet, raw chicken, fish heads, short rib, and tofu measured between 53F and 62F in the prep cooler at the entrance to the cook-line. Per operator, some foods had been stored in the unit overnight, and others had been relocated to the unit less than 2 hours prior for lunch service. Cold holding unit near left side of entrance of cook line measured 54F ambient in the lower portion, and 73F ambient in the upper portion. Raw pork in food prep sink undergoing thawing measured 72F. PIC stated that item was removed from refrigeration 3 hours ago. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Foods that were potentially hazardous and kept overnight were VC&D and food that was placed in morning were relocated to proper cooling unit. Instructed employee to immediately begin cooking raw pork.
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
1. Approximately 5 house flies observed throughout kitchen facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2. Observed two dead cockroaches hanging from a spiderweb in the dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed clean sheet pans and clean cutting boards stored directly on the floor in the back kitchen area. [CA} Equipment contacting food shall be stored in a sanitary location.
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
Sewage and wastewater properly disposed
Inspector’s notes
Floor drain on left side underneath cook-line observed clogged and completely full of wastewater. Observed no active overflow at the time of inspection. [CA] Clean out floor drain as needed and remove food debris to prevent build up.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw pork thawing in the preparation sink at the back kitchen area. [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.
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 storage: food storage containers identified
Inspector’s notes
Observed containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed 3 buckets of white unknown powders in dry storage room. [CA] Label containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Open container of tomato sauce subjected to time as a public health control was not labeled with a time control sticker. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee placed time control sticker.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Hot water in hand wash sink near back kitchen area measured 72F. Hot water handle observed inoperable. [CA] Hot water shall be supplied at a minimum temperature of at least 100F. Temporarily utilize other hand sink near the cook-line.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Cutting board was worn out and had mold residue on cutting surface. [CA] Replace cutting board, flip to other side, or thoroughly wash and sanitize more frequently. 2. High temperature sanitizing rinse in the mechanical dishwasher measured 153F at utensil contact while in active use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handling employees did not have food handler cards. [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 record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source