Routine Inspection
Aug 19, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured improper holding temperatures of the following: 1. To the right of the cookline, measured hard boiled eggs at 113F and cooked ground pork at 114F. Per operator, hard boiled eggs and cooked ground pork prepared 20 minutes prior. 2. Opposite from the noodle boiler, on the prep top, measured braised tofu at 122F. Per operator, braised tofu prepared 2 hours prior. 3. Opposite from the deep fryer, on the prep top, in a hot holding unit, measured chicken karaage at 125F. Per operator, chicken karaage was prepared about 30 minutes prior. 4. Opposite from the 2 compartment prep sink, in a hot holding unit, measured pork katsu at 126F. Per operator, pork katsu was prepared an hour 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 placed a time label using TPHC (time as a public health control) for hard boiled eggs, chicken karaage, and pork katsu to be served within 4 hours from when removed from temperature control or discard. Operator reheated cooked ground pork at the cookline and replaced into the hot holding unit. Operator discarded container of braised tofu.
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
Measured lactic acid sanitizer below 704 PPM as required per manufacturer's instructions. Measured water used to dispense lactic acid sanitizer was above 125F. [CA] Ensure lactic acid sanitizer is maintained as required per manufacturer's instructions between 704 PPM and 1875 PPM. Ensure water used to dispense lactic acid sanitizer is within an allowable range for effective function.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed the back door was propped open. [CA] Ensure doors into the facility are kept closed to prevent an entrance for 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back storage area, measured ambient air temperature of 2 door reach in refrigerator at 51F. [CA] Ensure 2 door reach in refrigerator is repaired and able to maintain potentially hazardous foods at 41F and below.
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, Aug 19, 2026 · Original Source