Routine Inspection
May 22, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Food prep area hand washing sink was blocked with empty soda cans bag. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. Empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Lack soap dispense, both restrooms have pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Paper towel dispenser has a low battery. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Cardboard in use to line shelving in the storage area and inside the walk in cooler. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. A small tray was in use to scoop rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts were measured 68F. Bean sprout were out for 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into the container.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Facility has a lot of items that are unnecessary to the operation or maintenance of the facility. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. The juncture of the floor and wall at the water heater area has an opening. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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, May 22, 2026 · Original Source