Routine Inspection
Feb 24, 2026
8 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the warewash area, below the prep sink, observed cracked and missing cove base tiles [CA] Ensure flooring is properly repaired to prevent possible harborage of vermin.
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
Observed to-go packaging and boxes stored outside the facility. [CA] Ensure all food related utensils and equipment are stored within the facility and in a manner to prevent contamination.
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
Food separated and protected
Inspector’s notes
Observed food preparation outside the facility. [CA] Ensure food preparation only occurs inside the enclosed food facility. [COS] Operator moved all food preparation inside the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
[REPEAT VIOLATION] By the warewash area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA] Ensure hot water is provided to the handwash station between 100F and 108F.
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
Food contact surfaces clean, sanitized
Inspector’s notes
[REPEAT VIOLATION] In the kitchen area, measured a lack of sanitizer at the warewash machine. From the previous inspection, warewash machine has not been installed to provide sanitizer. Per operator, utensils and equipment placed through the warewash machine are not sanitized at the 3 compartment sink. [CA] Ensure warewash machine is able to properly clean and sanitize all utensils and equipment using applicable sanitizer. [SA] Operator has been directed to use the warewash machine for only washing and rinsing. All sanitizing shall occur at the 3 compartment sink using quaternary ammonium sanitizer at 200 PPM.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of an unapproved dumpling machine. [CA] Ensure only approved materials and equipment are used within the facility. All new equipment shall be approved through plan check department.
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 hot and cold holding temperatures
Inspector’s notes
[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured two types of momo at 70F and curry sauce at 68F. On the stove-top, measured curry sauce at 126F. Per operator, momo and curry sauce stored for 1.5 hours. [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 moved momo and curry sauce to nearby refrigeration to facilitate proper holding temperatures. Operator reheated curry sauce on the stove-top to 165F.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
[REPEAT VIOLATION] Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source