Routine Inspection
Dec 23, 2025
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floors throughout the facility have an accumulation of dried food debris along the perimeter. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility had serving utensils inside the cooling rice with handles in contact with the food. [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.
More about equipment or utensil issuesOfficial wording
Proper cooling methods
Inspector’s notes
Rice was found cooling in a shallow hotel pan with a lid on in between other closed hotel pans. Rice measured between 100-110F. Per cook, it had been cooling for about 45 minutes. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. [COS] Rice hotel pans were opened and moved to facilitate proper cooling.
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
Thermometers provided, accurate
Inspector’s notes
Facility lacked thermometers in some of the refrigeration units and in the upright warming unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Hot and cold water available
Inspector’s notes
Water at the handwash sink measured at a maximum of 95F before dropping. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Proper cooking time & temperatures
Inspector’s notes
Chicken wings were cooked to 125F. Per cook and PIC, they steam it to parcook, cool, and then finish cooking in the deep fryer when ordered. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. Note: Discussed with PIC about requiring a CDPH Variance to allow for parcooking. [COS] Chicken wings were cooked ot 165F. facility to cease parcooking until variance is granted.
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 record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source