Routine Inspection
Mar 24, 2026
10 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Numerous pieces of frozen beef observed thawing out in ambient temperature on a prep table and a prep cooler. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 separated and protected
Inspector’s notes
Raw chicken stored directly over kimchi, garlic, and various vegetables in the 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.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Cases and containers of food stored directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. *Note: Recommend the use of dunnage racks/additional shelving
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee Aquaphor stored on a prep table next to plastic wrap and packages of paper towels. Employee food stored directly on top of food and drinks intended for customer service in the left-side two-door under-counter glass door cooler at the front service area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Proper hot and cold holding temperatures
Inspector’s notes
Broth measured 98F while maintained in a large stock pot on the stove with the burner underneath turned off. Per the manager, he had taken it out of the walk-in cooler approximately one hour and 15 minutes prior, but had not turned the burner on. Manager stated that the residual heat from earlier cooking may have slightly warmed the broth. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Broth was reheated to greater than 165F, and maintained hot.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the main preparation area observed obstructed by a rolling trash can placed directly in front. *Note: Additional, available handwash sink in the dishwashing area available nearby Handwash sink at the front service area partially obstructed with a trash can placed directly in front. Handwash sink at the dishwashing area lacked paper towels. *Note: Paper towels were available nearby, at the other handwash sink on the other side of the wall, approximately 3 feet away [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.
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
Wiping cloths: properly used, stored
Inspector’s notes
Quaternary ammonium sanitizer measured 0 ppm in a bucket at the front service counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
No rodents, insects, birds, or animals
Inspector’s notes
8+ flies observed in the kitchen area. Flies observed flying close to uncovered foods in the prep cooler at the main preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed moving a trash can, then attempted to continue food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility observed storing open bowls of food (noodles, tofu, etc.) in the one-door upright glass door cooler across from the cook-line. [CA] Per the facility's final inspection prior to being permitted: "The single glass door refrigerator near the cook-line is approved for packaged food and beverages only. The model is not approved for open/uncovered food per the manufacturer's label inside the unit." Discontinue the use of the unit to store open, uncovered foods. *Note: Ensure to consult with this Department prior to the replacement or removal of equipment
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, Mar 24, 2026 · Original Source