Routine Inspection
Jun 1, 2026
7 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three compartment sink measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 wording
Toxic substances properly identified, stored, used
Inspector’s notes
1) Spray bottles located under the hot holding service line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents. 2) Observed aerosol bottle of insecticide stored inside the kitchen by the walk-in cooler. [CA] Discontinue use of household insecticide and it is recommended that facility use a license pest control service where only chemicals approved for a commercial kitchen are used.
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 contact surfaces clean, sanitized
Inspector’s notes
Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) Noodles in the warmer at the service line were measured at 105F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the noodles were prepared an hour ago and will subject the noodles to time where to be discarded if not used within the next 3 hours. 2) Bean sprouts inside the display cooler in the kitchen is measured at 52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the bean sprouts 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 wording
Proper cooling methods
Inspector’s notes
Improper cooling methods observed. 1) Noodles and rice inside the walk-in cooler observed cooling while inside a fully enclosed container. The noodles were measured at 82F and the rice at 54F. Per employee the noodles were prepared less than an hour ago and the rice were prepared 2 hours ago. 2) Fried chicken observed left out on storage rack to be cooled at room temperatures. Chicken measured at 84F and per employee was cooked 1.5 hours ago. [COS] [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] The lid on containers for the noodles and rice were partially opened. The chicken was relocated into the walk-in cooler for 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
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, observed raw meats and raw eggs stored above ready-to-eat foods (vegetables, cooked noodles). [CA] Properly store raw food items separate or below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Employees' personal items and food observed stored above food sold and served by the facility and above food preparation surfaces. [CA] Properly stored personal items separate or below food and food prep surfaces to prevent cross-contamination. 2) Back door of the facility connecting to the outside is kept open at time of inspection. [CA] Keep back doors closed when not in use to prevent the entrance of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 1, 2026 · Original Source