Routine Inspection
Mar 4, 2026
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Damaged floor tiled noted in front of the cook line and within the wash down area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler cards of employees have expired this year. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Obtain new certifications for employees.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood filters within the facility have heavy grease build up and some looked damaged. [CA] Ventilation hood filters shall be maintained clean and good repair.
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
1. Cooked Tofu within metal tray was being left out at ambient temperature. Per cooks it was left out for about 4-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD into the garbage by PIC. 2. Bean sprouts were measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] More ice was added to ice bath.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Spray nozzle within the 3-compartment sink is leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source