Routine Inspection
Apr 7, 2026
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels at the bar are not stored inside of dispenser. [CA] Paper towels at handwash sink shall be stored inside of dispenser to protect from contamination.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods at the prep line is measured at improper cold holding temperatures. Raw shrimp and fish maw measured at 56-61F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee prepared a proper ice bath to hold the food items.
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 separated and protected
Inspector’s notes
Inside upright reach-in cooler and inside the walk-in cooler, observed raw meats and raw seafood stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Trench floor drain located in front of the dishwasher was clogged and not draining. [CA] Repair clog drain and maintain plumbing of facility in food repair. [COS] Employees cleared the clogged drain. Other plumbing within the facility was checked by running water at the handwash sinks, three compartment sink, food prep sink, and dishwasher - did not observe any back up in plumbing or overflowing. 2) Drain pipe from wok station at the cook line extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain pipes and the rim of the floor sink to protect equipment from back flow contamination.
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
Plan review
Inspector’s notes
Soft serve machine was not approved for use as was not submitted to this department's Plan Check for review. [CA] The addition of equipment requires plan review and approval prior to installation and use. Facility shall cease use of equipment and remove from facility until plans are submitted. [COS] Employee removed machine from use and observed machine removed from facility to be stored at warehouse.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured at 0 ppm at the dishwasher. Not in active use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will use the three compartment sink to accomplish the final sanitizing rinse of equipment and utensils.
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, Apr 7, 2026 · Original Source