Routine Inspection
Jul 4, 2026
7 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed salad stored in a cracked and chipped plastic colander. [corrective action] Ensure all food equipment is in good repair to prevent possibility of physical contamination in the food. [correction] Owner transferred salad to another colander and discarded the old colander.
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
Proper cooling methods
Inspector’s notes
Observed pot of pork neck bone cooling down in the dry storage area with lid on the pot. Per employee, pork neck was cooked approximately 2 hours ago. Food measured 182F at time of inspection. [corrective action] Ensure food is being actively cooled down from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Pot was placed in an ice bath in the food preparation sink.
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
Hot and cold water available
Inspector’s notes
Hot water from the 3-compartment sink measured 111F. [corrective action] Provide hot water at 120F or above. Note: Owner adjusted dial on the water heater to a hotter setting.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed gas stock pot burner partially under the exhaust hood. Stock pot burner must be operated entirely under the exhaust hood. [corrective action] Move the stock pot burner so that it is entirely under the hood. If not possible due to inadequate space, remove the stock pot burner from this facility. Note: Per owner, the stock pot burner is used for cooking spicy sauce for chicken approximately once a month. Sauce can be cooked at the cook line if stock pot burner is removed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed pot of seaweed broth held in the kitchen with no active hot holding. Broth measured 120F. [corrective action] Ensure broth is hot held at 135F or above. [correction] Pot was placed on the stove and reheated to > 175F. Flame was turned down after to hot hold.
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
Observed heavy grease and food residue on the wall and floor near the cook line. [corrective action] Thoroughly clean this area.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloth placed on work surface next to the cook line. [corrective action] Store soiled wiping cloth in a bucket with sanitizing solution in between uses. [correction] Bucket of chlorine sanitizer was prepared with owner at time of this inspection. Towel was placed in the bucket.
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 4, 2026 · Original Source