Routine Inspection
May 19, 2025
9 recorded violations
Official wording
Food separated and protected
Inspector’s notes
A) Raw shelled eggs observed stored above ready-to-eat food items: - Above pickled vegetables inside the two-door reach-in refrigerator across from the dry storage room. - Above cooked rice inside the walk-in refrigerator. [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. B) Observed preset bowls of meats stacked on top of each other with the bottom of each bowl in direct contact with food item. [CA] All food shall be separated and protected from possible contamination. Utilize food wraps and/or discontinue stacking bowls. C) Cases and containers of food maintained directly on the floor inside the walk-in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed steady leak on hose at the janitorial sink. [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
Proper cooling methods
Inspector’s notes
Container of cooked rice cooling inside the walk-in refrigerator kept tightly covered. Rice measured at 144F and had not yet reached cooling temperatures. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Plastic wrap was partially removed to expedite cooling 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
Approved thawing methods used; frozen food
Inspector’s notes
Calamari observed thawing in standing water at the food preparation sink. [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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed ice scoop maintained inside the ice bin at the front service counter with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris and grime on floors, especially underneath storage and equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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 wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood filters were off and being cleaned at the time of the inspection during active food preparation. [CA] All hood ventilation filters shall be in place and in good repair.
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
A) Metal bowl with soup and pork meat balls maintained out in ambient temperature measured between 101F to 115F. Owner stated that the item was prepared this morning and was left to cool, but is reheated to maintain proper holding temperatures. Upon this Division's entry into the kitchen, item was maintained on the preparation table, but employee placed item onto the cook line. * This Division recommends utilizing hot holding unit that is used for pork bones to maintain hot holding temperatures. B) Container of bean sprouts maintained in an inadequate ice bath measuring at 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pork meat balls was reheated to 165F prior to hot holding. Additional ice was added to the bean sprouts.
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
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of food debris observed on equipment and preparation tables in the small food preparation room. [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, May 19, 2025 · Original Source