Routine Inspection
Feb 25, 2026
7 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Lack of lids on bulk food containers. (Salt, sugar, MSG, starch). [CA] Bulk foods, once removed from bags, shall be stored in an approved container with a tight fitting 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
Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available. REPEAT VIOLATION
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands without using soap at the three compartment sink. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when required. [COS] Employee properly washed hands.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures by the cook line, chicken and shrimp tempura measured at 55F. By the sushi station, unagi measured at 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F, if hot holding shall be held at or above 135F. [COS] Per employee, items were taken out within the hour, at the start of lunch, to be prepped and used. The chicken and shrimp were relocated into the prep unit and the unagi was placed into the oven to heat.
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
Handwash sink located by the three compartment sink was partially obstructed with bowls stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed items from the basin of the sink.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and stored in a manner where the handle does not come into contact with the food to prevent cross-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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves raw food items, but menu items that contains raw ingredients are not identified. [CA] Consumer advisory shall be disclosed on the menu, and items served raw or undercooked, or contains ingredients that are raw or undercooked shall be identified. Consumer advisory handout provided.
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 record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source