Routine Inspection
Apr 2, 2026
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Containers of soup broth in the walk-in cooler were observed stored directly on the floor. [Corrective Action] Store foods at least 6 inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Observed missing information or labels on pre-packaged foods. [Corrective Action] Ensure pre-packaged foods bear to following information on the labels: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Ham & cheese bun, BBQ pork bun, mushroom chicken bun, and egg tart are stored on the customers self-service shelving at room temperature. Per employee, those items were delivered here at 10:30 AM. [Corrective Action] Store Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. If normally stored at room temperature, a 4 hour discard time will need to be implemented. [Suitable Alternative] Those items will be voluntarily discarded. 2. MAJOR. Bean sprouts at the 4 drawer prep cooler was measured at 60 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] The bean sprouts will be voluntarily discarded. 3. Half & half and rice in the proofer/retarder was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. The proofer/retarder may not be a suitable refrigeration unit. 4. Soup broth and raw shell eggs in the walk-in cooler were measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
A steamer box and a noodle blanching unit installed at the cookline have not been permitted for use by this department. [Corrective Action] All new equipments must be approved by this department prior to use. Submit plans to this department by 05/04/2026.
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
Observed liquid waste to be slow draining at the handwash sink in the restroom. [Corrective Action] Ensure handwash sink drains properly.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Self-closing device on both restroom doors were observed detached. [Corrective Action] Re-install the self-closing device on the restroom doors.
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, Apr 2, 2026 · Original Source