ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 30, 2026
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a piece of wood as the platform for the slicer. This wood is deteriorated and soiled. [CA] Remove the wood from unser the slicer. Bare wood is not approved for use.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed plastic bowls used as scoops and stored in the bulk food bin. [CA] Discontinue using the bowls. Use scoops with handles and store with the handles not touching the food inside.
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.
The table where the dish machine and dish sink meet is soiled with food particles, grease, and debris. [CA] Thoroughly clean the tables.
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.
The scoops in the bins and the bulk food bins are soiled with accumulated food debris. [CA] Wash and sanitize these items.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source
Routine Inspection
Dec 24, 2024
Pass
7 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multi use scoops for rice stored in room temperature water.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
Accumulation of dust and dirt on walk in cooler fan guards.
[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.
Lack of paper towels at hand wash sink in the kitchen and restroom.
[CA] Provide single use paper towels at hand wash sink in the facility at all times.
[COS] PIC restocked paper 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.
Accumulation of food splashes on walls and floors throughout the facility.
[CA] Walls and/or floors in food preparation area shall be kept 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands in food prep sink with gloves on. When advised to remove gloves and properly wash hands, employee attempted to remove gloves and put new gloves on without washing hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Employee properly washed hands at hand wash sink and wore new gloves.
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.
Measured fried chicken at 131F and boiled noodles at 47F stored on prep counters near cook line. Per PIC, they are busy with to go orders and will use the PHFs within next one hour.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC will provide time labels to ensure PHFs are used within 4 hours from when it was taken out of temperature control and discard any leftovers.
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.
Observed raw eggs stored above ready to eat food items in walk in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.