Routine Inspection
May 28, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Duck in drying rack was measured at 59 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Duck to be cooked at 12:00 PM.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cup used as a scoop in the salt bin. [Corrective Action] Use a scoop with a handle.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory for Blanched Liver. [Corrective Action] Provide consumer advisory for raw or undercooked foods and denote with a symbol such as asterisk .
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
Food separated and protected
Inspector’s notes
Observed raw meat juice dripping onto containers of tofu. [Corrective Action] Re-locate tofu to prevent raw meat juice dripping onto containers. Use a baking tray to contain drippings.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at cookline was observed partially blocked by large pots. [Corrective Action] Ensure handwash sink is 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 record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source