Routine Inspection
Nov 4, 2025
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back gate into the facility was propped open. Observed door sweep for the back gate is loose. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin. Reinstall the door sweep to prevent access for vermin.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed missing employee food handler cards and food safety certificate. [CA] Ensure at least one food safety manager's certificate is obtained and provided within the facility. All other employees that handle food shall obtain food handler cards.
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
Proper cooling methods
Inspector’s notes
In the kitchen, measured rice pancake at 76F. Per operator, rice pancake prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. [SA] Operator to serve rice pancake within 3 hours, for a total of 4 hours from when removed from temperature control or discard. In the kitchen area, measured a large pot of beef soup cooling at 100F. At the front counter, measured a large pot of bean soup cooling at 85F. Per operator, large pot of beef soup and large pot of bean soup prepared about 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [COS] Operator separated containers of beef soup and bean soup into smaller containers, and moved to refrigeration to facilitate cooling.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the handwash station, observed paper towels stored on a shelf away from the handwash sink. [CA] Ensure paper towels are provided within a dispenser at the handwash station to allow for proper handwashing.
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: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, above the water heater, observed the use of duct tape to seal holes around piping in the wall. By the cookline, on shelving, observed the use of cardboard as shelving liner. [CA] Discontinue use of duct tape for sealing holes in the facility to prevent possible harborage of vermin. Discontinue use of cardboard as shelving liner. Use only approved materials that are smooth, durable, and easily cleanable.
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 record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source