Routine Inspection
Sep 9, 2025
12 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Inside the walk-in refrigerator and walk-in freezer: observed several food containers/boxes stored on the floor. [CA] Store foods at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate and employees' food handler cards were not available upon request. [CA] Obtain a manager's food safety certificate and food handler cards. Store certificates in one place at the facility. *REPEAT VIOLATION*
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee rubbing their nose and returning to prepare food (no direct food or clean equipment contact was observed before specialist intervened). [CA] Wash hands with soap and water after contaminating hands and before resume food prep. [COS] Employee washed hands.
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
Observed accumulation of grease/food debris on refrigerator handles. [CA] Keep handles clean.
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
Inside the large prep refrigerator inserts near the cookline: measured internal temperatures of tofu, raw squid, raw meats, raw chicken, and pooled eggs to be 65F. In the reach-down section of the same large prep refrigerator: measured internal temperature of raw shrimp to be 61F. In a large plastic container near the cookline: measured internal temperature of cooked noodles to be 65F. Operator stated all foods had been held since 10am today (approximately 2 hours prior at the time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded by 2pm today.
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
Observed employee purse stored on a food prep shelf directly over the large food prep unit. Observed small hand sanitizer bottle on dry storage shelf among dry foods/clean equipment. [CA] Store personal belongings below and away from food and food prep surfaces.
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
Observed heavy accumulation of pink/brown mold-like substance on the white baffle inside the ice machine. Ice was not in contact with the mold-like substance. [CA] Keep ice machine clean. *REPEAT VIOLATION*
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
Food separated and protected
Inspector’s notes
Inside a refrigerator: observed raw meat skewers stored above mayonnaise. On the dry storage shelves: observed uncovered containers of flour. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination. Cover dry foods to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not readily available to kitchen staff. [CA] Have a metal probe thermometer readily available to all kitchen staff so that food temperatures can be checked throughout the day.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Under the prep sink: observed lack of air gap between the drain pipe and the floor sink rim. [CA] Air gap between the drain pipe and the floor sink rim must be at least twice the diameter of the inlet and no less than 1 inch.
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
Hot and cold water available
Inspector’s notes
Measured warm water at the restroom handsink to be 82F. [CA] Provide warm water (100F) at the handsink.
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
The large prep unit in front of the cookline was unable to keep foods at 41F and below. Measured ambient air temperature of unit to be approximately 65F with an IR thermometer. [CA] Repair refrigerator so that it can keep foods at 41F and below. DO NOT STORE POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT IS REPAIRED, UNLESS FOOD IS UNDER TIME AS A PUBLIC HEALTH CONTROL (TPHC).
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 record from Santa Clara County Department of Environmental Health, Sep 9, 2025 · Original Source