Routine Inspection
Jul 21, 2025
8 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the kitchen area, on the floor, observed open bags of rice and flour stored. In the same areas, observed open dry food containers. [CA] Ensure all open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed food handler cards expired. [CA] Ensure all employees that handle food 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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured a lack of chlorine sanitizer. Observed mechanism for dispensing chlorine sanitizer was non-functioning. Operator was unable to prime sanitizer through the manual dispensing switch. Warewash machine was not in use during time of inspection. [CA] Ensure warewash machine is properly functioning and able to dispense chlorine sanitizer at 50 PPM to properly clean and sanitize utensils and equipment.
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
Proper hot and cold holding temperatures
Inspector’s notes
On the counter-top, measured fried chicken, fried pork, fried chicken breast, raw shelled eggs, and beans sprouts between 55F and 62F. Per operator, potentially hazardous foods stored for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator moved all potentially hazardous food items into 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
1. In the kitchen area, around and underneath the cookline, observed accumulation of food debris on the floors. In the employee service area, observed accumulation and standing water in the area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. 2. In the kitchen area, on the shelving around the back exit, observed cracks and crevices around the shelving. [CA] Ensure all cracks and crevices are sealed 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, observed cleavers and knives stored in between prep sink drainboards. In the kitchen area, in dry food containers, observed scoops stored with the handle in contact with food, and the use of bowls as scoops. In the employee service area, in the ice machine, observed scoop stored with the handle in contact with ice. [CA] Ensure utensils are properly stored to prevent possible contamination. Scoops shall be stored outside of the dry food containers and ice machines in a manner that prevents contamination or stored internally with the handle facing away from the food item.
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
In the kitchen area, observed the use of cardboard and wooden materials to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. All materials and equipment shall be smooth, durable, and easily cleanable. Discontinue use of cardboard and wooden materials to prevent possible harborage of vermin.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. In the kitchen area, and the hallway in the kitchen area, observed excess clutter and unused equipment stored. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible harborage of vermin. Keep storage areas organized to prevent possible harborage of vermin. 2. Observed the back exit from the kitchen area was propped open. [CA] Ensure doors into the facility are kept closed to prevent an entrance 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 record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source