Routine Inspection
Sep 8, 2025
10 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leaks at the bottom of the preparation sink and in the plumbing equipment underneath the 3-compartment sink. [CA] Repair leaks. Plumbing fixture shall be maintained in 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 3-door upright cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the cooler is repaired. 2) Observed the use of unapproved rice grinder, washer, and rice cake maker. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the 3-compartment sink at 108F and the preparation sink at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F 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
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks active Food Safety Manager's certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Facility lacks food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the 3-door upright cooler, measured red beans at 53F. Per PIC, red beans were cooked and placed into refrigeration unit 2 hours prior to temperature measurement (still cooling). The ambient temperature of the 3-door upright cooler measured at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Red bean was relocated to walk-in cooler for 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
No rodents, insects, birds, or animals
Inspector’s notes
Observed several small fruit flies throughout the food preparation and storage areas. [CA] The premises of a food facility shall be free of vermin and non-disease carrying insects.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink at the kitchen was filled with utensils, and did not have single use towels available in the dispenser. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC cleared the handwash sink and provided single use towels during inspection.
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
Food separated and protected
Inspector’s notes
Observed several bulk bag ingredients such as sunflower seeds, almonds, and rice are opened and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.
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
Observed gap into the ceiling above the boiler. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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 wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grime, food debris, and dirt on the sides of cooking/rice handling equipment, and in the handles and gaskets of refrigeration equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 record from Santa Clara County Department of Environmental Health, Sep 8, 2025 · Original Source