Routine Inspection
Sep 22, 2025
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed the following PHFs under time as a public health control (TPHC) without time marks at the cooks line: cooked brocolli, cooked eggplant, noodle, shell eggs, soft tofu and fried tofu. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs.
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. Found mopping equipment stored directly in mop sink. Mop rack is provided. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found employee jacket stored on a rack at mop sink. Locker is provided on site. [CA] Relocate employee personal item to locker. 3. Found gaps greater than 1/4 inch at exterior screen door. [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 wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured container of bean sprouts holding between 46F - 48F in 1 door cold top at cooks line. 2. Measured the following PHFs holding between 46F - 49F in 3 cold top: raw fish, raw shrimp and mussel. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 contact surfaces clean, sanitized
Inspector’s notes
Found black like substance on two yellow cutting boards. [CA] Routinely clean, if unable to remove black marking, replace cutting board.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Found several chemical containers (raid etc) stored above canned foods on shelving at corner area near exterior door. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Relocate chemicals away from food items.
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 record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source