Routine Inspection
Sep 11, 2026
2 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Several containers of tonkotsu broth in the walk-in cooler measured 70F to 80F. Owner stated the broth was cooked this morning and is in the process of cooling down. Broth were found to be in containers with closed lids. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. When broth is cooling, keep containers uncovered to facilitate more rapid 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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled towels stored in a bucket of solution. Owner stated it was sanitizer solution. Sanitizer was not detected when checked with test strips. [corrective action] Ensure soiled towels are stored in 100 PPM chlorine sanitizer or 200 PPM quarternary ammonium sanitizer. [correction] Bucket was refilled with chlorine sanitizer.
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, Sep 11, 2026 · Original Source