Routine Inspection
Oct 29, 2025
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The grey Huskee plastic bin is not for food storage. [CA] Replace the bins with approved food storage bins.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The lights are not working in the small storage room. [CA] Provide lighting in the food storage room. The hood vent is missing in the middle. [CA] Replace the missing vent.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed the salad prep refrigerator to be holding food at approximately 50 degrees F. [CA] PHFs must be held at 41 degrees F. The plastic container of tofu was discarded by th employee.
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, linens: Proper storage and use
Inspector’s notes
The scoop in the flour bin is laying down on the flour. The rice has a plastic to-go bowl as a scoop in it.[CA] Use scoops with handles that can be stored with the handle not touching the food. If it is going to be kept inside the food bin then store it up with the handle 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.
More about equipment or utensil issuesOfficial wording
Thermometers provided, accurate
Inspector’s notes
Observed thermometers missing from some refrigerators. [CA] Provide thermometer in each unit.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The sushi hand sink does not have dispenser for soap or paper towels. There is a pump soap and roll of paper towels there. [CA] Provide a paper towel dispenser.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the floor soiled behind equipment in most corners and especially the deteriorated wood floor. [CA] Thoroughly clean the floors. The wood floor must be replaced with approved type flooring.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
No consumer advisory observed on the menu pages not at the payment counter. [CA] Provide the consumer advisory.
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, Oct 29, 2025 · Original Source