Routine Inspection
Jul 28, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured spring rolls at 78F. Per operator, spring rolls prepared at 11:30am. In the kitchen area, in the insert top of the 2 door prep unit, measured raw shelled eggs at 67F. Per operator, raw shelled eggs stored from 11:30am. Observed raw shelled eggs over-filled in insert container. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. PHFs maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator placed a time label on spring rolls to be served by 3:00pm, for a total of 4 hours from when removed from temperature control or discard. Operator removed excess filled raw shelled eggs from the prep unit and placed in a container, added ice water to both containers, and moved to nearby refrigeration to facilitate proper holding temperatures.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, behind the freezer chest, observed accumulation of food debris. In the warewash area, observed broken glass and debris below the warewash machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent 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
No rodents, insects, birds, or animals
Inspector’s notes
Observed small beetles and insects on the floor around food debris behind the freezer chest. [CA] Ensure facility is kept free of insects and vermin to prevent possible contamination of food.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of cardboard as shelving in the kitchen area. [CA] Discontinue use of unapproved materials and equipment. Use only approved, smooth, durable, and easily cleanable materials and equipment. Discontinue use of cardboard as equipment in the facility. [COS] Operator discarded cardboard.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, observed mold like growth and accumulation on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source