Routine Inspection
Jan 16, 2026
3 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles stored at the bar and by the prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Food separated and protected
Inspector’s notes
Improper refrigeration storage observed inside the walk-in cooler where raw meats are stored above ready-to-eat foods, and raw chicken stored above raw seafood. [CA] Properly store raw meats separate or below ready-to-eat foods and store raw meats in order of it's minimum internal cooking temperature to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. - By the cook line, raw shell eggs are overstacked in the prep unit insert and measured at 55F. - Bean sprouts stored by the cook line is measured at 48F. - Red and green curry in the warmer is measured at 102-16F. - Tofu and cooked shrimp stored on prep unit used for salads is measured at 51 - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Overstacked eggs were relocated into the reach-in cooler; a proper ice bath was made to hold the bean sprouts; the red and green curry was reheated to 165F and returned to the warmer; Tofu and shrimp relocated into the reach-in cooler.
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, Jan 16, 2026 · Original Source