Routine Inspection
Jan 6, 2025
10 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Inside the front glass display refrigerator: observed noodles were cooling inside small closed plastic containers. [CA] Foods must be cooled RAPIDLY in uncovered shallow containers, in ice, etc. Do not cover foods with lids until they have been cooled rapidly to 41F.
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 back kitchen: observed a pipe/hose was stored inside the handwash sink. [CA] Do not store items inside the handwash sink. Handwash sinks must be easily accessible at all times.
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
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
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
Hot and cold water available
Inspector’s notes
Measured warm water at the front handwash sink to be 73F. [CA] Provide warm water (100F) at the handwash sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) Inside the glass display refrigerator at the front counter: measured internal temperature of soup and rice to be 49 - 50F. Employees stated food had been held since Jan. 3 (3 days prior). The ambient temperature of the refrigerator fluctuated between 45-52F while a probe thermometer was left inside with the door closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were discarded. See VC&D form. 2) In a steam table next to the cooking area: measured internal temperature of cooked cabbage to be 120 - 133F. Employee stated cabbage had been cooked one hour prior, and heating it up higher would make it too soggy. He stated the cabbage is usually finished/served to customers within an hour. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Foods were time-labeled to be discarded within the next 3 hours. Discussed TPHC form.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available. [CA] Keep sanitizer test strips at the facility to measure sanitizer concentrations.
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
One employee's food handler card was expired. [CA] Obtain a valid food handler card.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed flour scoops were stored with handles submerged in the flour. [CA] Store scoops so that the handles are not in contact with the food to prevent contamination.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) The front glass display refrigerator was not able to keep foods at 41F and below (see violation K07 above). [CA] Repair/adjust refrigerator. 2) The ambient temperature of the small reach-down refrigerator adjacent to the ice machine measured 48F. No potentially hazardous foods were stored inside. [CA] Repair refrigerator so that it can keep foods at 41F and 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees washed hands at the 3-compartment sink without using soap or paper towels. [CA] Handwashing shall be done only at the handwash sink, with soap and use of paper towels.
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 record from Santa Clara County Department of Environmental Health, Jan 6, 2025 · Original Source