Routine Inspection
Jun 30, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice in hot box in back measured to be 125F. Per employee rice was made about 30 minutes prior [CA] Maintain PHFs at 135F and above for hot holding. [COS] Rice was reheated and fried into fried rice and returned to hot box.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Compressed air tanks observed to be unchained. [CA] Secure tanks to rigid structure.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Jun 30, 2026 · Original Source