Routine Inspection
Jul 14, 2026
9 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The drain pipe of the left basin at the three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 storage: food storage containers identified
Inspector’s notes
Facility is storing open foods in the basement storage racks. [CA] Ensure to us the basement for the storage of unopened non-potentially hazardous foods in their original containers only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks food handler cards for staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Signs posted; last inspection report available
Inspector’s notes
The Environmental Health Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food 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 wording
Proper cooling methods
Inspector’s notes
A 1/3rd hotel pan of rice and a 1/6th hotel pan of curry were found cooling on a prep table with plastic wrap tightly fitted over. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC uncovered the products. Discussed introducing an active method of cooling such as an ice bath or using a sheet tray for shallow storage while 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
Proper hot and cold holding temperatures
Inspector’s notes
Beans sprouts, eggs, egg noodles, and shrimp were found out of temperature control on the prep table across the cookline. Per cook, they took it out of the cooler for an order about 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved back to the cooler to cool down. Discussed with PIC about using an ice bath to maintain items cold while in use.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floor near the cookline has a rubber top set cove base. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the cove base with an approved material and installation. 2. The floors of the facility have an accumulation of food debris and grime. 3. The walls near the cookline have an accumulation of food debris and grime. 4. The floor of the walk in cooler has an accumulation of food debris and grime. [CA] Walls and/or floors in food preparation area shall be kept clean.
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
1. Facility is using cardboard to line the floor under the oven. 2. Facility is using cardboard to line the floor under the storage racks in the walk in cooler. 3. Facility is using a piece of untreated wood under cooking equipment. [CA] Discontinue the use of cardboard boxes and untreated wood to line flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Nonfood contact surfaces clean
Inspector’s notes
The sides of equipment at the cookline have an accumulation of food debris and grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Jul 14, 2026 · Original Source