Routine Inspection
Aug 20, 2026
10 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
in the facility, observed the use of cardboard to line shelving. [CA] Discontinue use of unapproved materials and equipment within the facility.
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
Toxic substances properly identified, stored, used
Inspector’s notes
In the back prep area, above the prep sink/food slicer, observed storage of WD-40 and other chemicals. [CA] Ensure chemicals are stored away from food and food prep areas to prevent possible contamination. Keep chemicals stored below food contact surfaces to prevent possible contamination.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured improper holding temperatures of the following: 1. On the counter-top, measured cooked bok choy at 53F, and plates of sliced cooked sliced beef at 54F. Per operator, bok choy and sliced cooked beef stored from 11:00am. 2. In the insert top of the 2 door prep unit, measured cooked sliced beef at 52F. Per operator, cooked sliced beef sliced and then stored from 10:30am. 3. On the floor of the kitchen, measured a pot of beef stock at 78F. Per operator, beef stock stored from 11:00am. 4. In the 2 door prep unit, measured chopped lamb at 46F. Per operator, prepared and stored from 10:30am. 5. In the 2 door undercounter refrigerator, measured cooked noodles at 68F, and potentially hazardous foods at 55F including cold noodles, pig ear, tofu, shredded chicken, and sliced beef. In the back prep area, in a large pot stored on the floor, measured raw beef at 72F. Per operator, raw beef prepared from 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator added ice to container of cooked bok choy, and placed a time label on plates of cooked sliced beef. Operator placed pot of beef stock on stove to reheat. Operator moved all other potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.
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
In the back prep area, observed employee personal items stored on a prep table during preparation. [CA] Ensure all employee personal items are stored separately from food prep areas. In the back prep area, observed gaps and crevices around installed shelving and electrical lines. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin. In the back prep area, observed storage of unused equipment. [CA] Ensure unused equipment is removed to prevent clutter.
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
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machine, observed mold-like growth on the interior sides. At the back prep area, observed food debris on the slicer, the bowl for the mixer, and the dough hook. [CA] Ensure all food contact surfaces are properly cleaned and sanitized using an applicable sanitizer.
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 cooling methods
Inspector’s notes
In the walk-in refrigerator, observed a cooling container of cooked beef stored covered and measured at 140F and measured a container of stirfry beef stored at 88F. Per operator, cooked beef and stirfry beef prepared at 11:00am. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions and/or using rapid cooling technology. [COS] Operator placed containers of cooked beef and stirfry beef in an ice bath to facilitate cooling and removed cover to allow for ventilation of heat.
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 storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open bags of flour stored in food grade containers without a lid. [CA] Ensure all open bags of dry food are transferred to or placed into food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, between the 2 door prep unit and the undercounter refrigerator, observed a knife stored in the crevice between. [CA] Ensure utensils and equipment are properly stored in a manner that prevents 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash station, observed paper towel dispenser was non-functioning. Observed a roll of paper towels stored on the side for use. [CA] Ensure hand soap and paper towels are provided from their respective dispensers at the handwash station.
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
Nonfood contact surfaces clean
Inspector’s notes
At the walk-in refrigerator, observed debris accumulation around the door handle and side of the door, and dust/debris around the refrigerator fan. In the back prep area, on the shelving for the warewash area, observed debris accumulation on shelving. [CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible contamination.
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, Aug 20, 2026 · Original Source